In its pursuit of sustainability, the dining program at Cornell University has undergone a transformation across meal options, waste management, and more. This evolution is most recently highlighted in their ranking as the second-best dining program in the country, according to student surveys from 389 schools, conducted by The Princeton Review.
“Fostering more sustainable eating habits is a two-way street,” Anna Ben-Shlomo, Cornell Dining’s first full-time sustainability coordinator, said. “Our students are demanding it, and we’re encouraging it at the same time.”
This falls in line with broader goals at Cornell University which include reducing its carbon footprint as part of its Climate Action Plan. Commitments include lowering campus carbon emissions to zero by 2035 against a 2008 baseline, investing in climate change education and research, and leading by example through partnerships and knowledge sharing.
Cornell University: Sustainable sourcing and dining options
Cornell Dining’s inclusion of sustainably sourced menu options redefines what sustainable dining can look like at a large scale. Its adoption of the Forward Food Pledge in 2022, a commitment overseen by the Humane Society of America, set ambitious targets for plant-based meals in campus eateries. By 2024, Cornell Dining aims to have 45% of its retail entrée offerings be plant-based, with an increase to 50% by 2027.
Cornell Dining has also made strides in sustainable seafood procurement. The purchases of Marine Stewardship Council (MSC) certified sustainable seafood have more than doubled in the past year.
In addition to sustainable sourcing, Cornell Dining hosts a series of “Get Cooking” events, in which chefs teach students various plant-based recipes. “They see how to make dishes that are just as delicious as those made with animal ingredients, and how easy (and joyful!) it is to cook,” said Ben-Shlomo.
Trayless dining and waste management
A notable operational change implemented by Cornell Dining is the introduction of trayless dining. Here, diners are prompted against filling their trays with multiple plates and thus contributing to more food waste. On top of this, the use of water and harsh sanitization agents have been dramatically reduced.
The commitment to sustainability extends to waste management as well. All Cornell Dining kitchens, including dining rooms, cafés, and catering operations, engage in composting food scraps produced during cooking and food preparation. This collective effort amounts to approximately 800 tons of food waste being composted annually, significantly reducing landfill contributions.
Reusable takeout containers are another initiative put forward by Cornell Dining, first introduced in 2017. This has resulted in significant cost savings and has kept countless disposable containers out of landfills. The recent implementation of the Fill It Forward program, where diners use a phone app to manage their reusable takeout containers, further contributes to this.
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