Food and Food Services
College students consume large quantities of food in dinning halls and other university food outlets. Universities should use healthy environmental practices when developing their food service plans.
- Buy local or regional produce in season
- Support local organic farms or food producers
- Advocate the health and environmental benefits of less meat consumption and eating "low on the food chain"
- Minimize the use of disposable dinnerware
- Implement a reusable mug program with discounted drinks at dining and snack areas
