The Commons incorporates a variety of sustainable operations including an on-site 1,200 square foot herb garden, single stream recycling and large-scale composting. University Dining’s commitment to providing a sustainably sound dining operation is changing the face of campus dining with awarding The Common’s with the #2 Best College Dining Hall for 2016.

Waste Management:

University Dining has developed an innovative, comprehensive waste management initiative that incorporates industry‐leading sustainable practices into the University’s dining operation. The implementation of this program has improved the University’s “triple bottom line” through minimized environmental impact, reduced costs, and the creation of a framework for environmental stewardship. All of these initiatives result in the diversion of more than 43,800 pounds of waste from the landfill each month.

The comprehensive waste management program includes:

  • Closed-loop composting system returns composted food scraps to our on-site gardens
  • Recycling program for plastic, cardboard, metal and aluminum cans,
    and used cooking oil for biodiesel conversion
  • Food Recovery Donations
  • 2016 Waste Aversion Totals:

Food Insecurity:

According to Feeding America’s Hunger in America 2014 report, 1 in 7.5 people, or an estimated 755,400 people, in metro Atlanta and north Georgia turn to food pantries and meal service programs to feed themselves and their families each year. This includes more than 164,000 children and more than 64,000 seniors. As part of our commitment to social and environmental sustainability, KSU donates ready-to eat food to community members struggling with food insecurity.

As part of the Food Recovery Network, prepared, nutritious food that would have gone to waste is recovered after lunch and dinner services. The food is then packaged, weighed and donated to Must Ministries to be distributed to individuals in need.