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Cupanion

Rutgers Dining Services strives to ‘Feed People, Not Landfills.’ We contribute to sustainability by reducing our environmental footprint while enhancing our contribution to the social and economic capital of New Jersey, the nation and the world. Several attempts have been made to eliminate the disposables consumed by takeout. Most recently, we introduced the Cupanion bottle. This reusable bottle is intended to eliminate the use of styrofoam cups, paper waxed cups, lids and straws. In Spring 2017, Dining Services saved 300,070 cups, straws and lids form going into landfills. Interested in getting one for yourself? Read more about it.

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Vegawatt

The department owns and maintains a Vegawatt generator. It is a modified diesel engine that is engineered to burn waste vegetable oil. The oil discarded from the fryers, is collected and goes over to Busch Dining Hall where it is burned by the Vegewatt and generates electricity and hot water that is used in the building.

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LED Bulbs

For about a year, Rutgers Dining Services has stopped buying incandescent light bulbs and instead, buys fluorescent bulbs when there is no compatible LED Bulbs.

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Digesters

The department owns six Waste2Go food waste digesters. They use micro-organisms to breakdown the food waste into an effluent which simply goes down the drain. Currently, all food waste generated by the kitchens and the customers at Neilson Dining Hall, Henry’s Diner and Harvest IFNH is being digested as well as a portion of the waste at Busch Dining Hall. Eventually, all units will have digesters, eliminating the need for food waste pickup at these locations as well.

Meals

There are about 5,000 catered events and 6.9 million meals served each year. Some of the produce we use are grown right here on campus by Rutgers students!

Trucks 

Rutgers has one of six Starbucks mobile trucks in the country. The other trucks are at Arizona State University, East Carolina University, James Madison University and Sacramento State.

Rutgers dining goes through…

83,008 16-inch pizzas, 244,772 lbs of bananas, 6,396 gallons of vanilla ice cream and 53,740 pounds of penne pasta per year.

Chef Spotlight

World Renowned Chef Mario Batali worked at one of our dining halls during his first year at Rutgers.

For more detailed information, please visit the university website on sustainability. For any questions about sustainability, send an e-mail to marketing@dining.rutgers.edu