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Syracuse University’s Campus Dining office announced several changes to its dining facilities this fall in a Tuesday afternoon SU News release. The changes are in adherence with SU’s ongoing sustainability and food waste reduction goals.

SU removed plastic takeaway cups and lids from all dining halls to encourage students to use reusable beverage receptacles. The university has begun removing other single-use plastic products from dining halls, including disposable snack products and individually packaged coffee creamers.

The university is in the implementation phase of its four-year Plastic Reduction Plan that aims to reduce the use of single-use plastics on campus. Franchise locations bound by contracts, like Panda Express in Schine Student Center, are exempt from the plan, the release states.

SU’s Campus Dining, Catering Services and Concessions offices are also planning to address campus food waste in collaboration with a group of chefs to develop a rotating four-week menu for dining centers.

Part of the campus dining overhaul began last semester with the replacement of disposable, pre-wrapped plastic utensil packs with compostable packs at dining centers, catering events and some retail locations on campus.

These plastic replacement efforts also extended to the JMA Wireless Dome, which replaced soft drink fountains with bottled and canned soda products, according to the release.

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SU has also placed digital signs listing how many pounds of food has been wasted at some of its dining facilities, including at Ernie Davis Dining Hall.

John Papazoglou, SU’s senior vice president and chief operations officer, said the university will continue to make “visible” changes to the campus dining experience according to SU’s strategic housing and dining plans. The plans are part of the broader campus infrastructure improvement goals listed in the university’s 20-year Campus Framework.

The next phase of the initiative is set to completely halt the use of plastic straws and stir sticks by 2025, according to the Plastic Reduction Plan. By then, the use of to-go containers and single-use condiment packets are set to be reduced by 50%.

Other dining updates:

• Several off-campus businesses have begun accepting ’CUSE Cash, including on Marshall Street and at Drumlins Country Club. Students using ’CUSE Cash at on-campus dining facilities will receive a 10% discount, according to the release.
• SU opened Tavola 44 at Schine and Yella’s at food.com this semester, as well as further Kosher options at Shaw Dining Center and made-to-order items at the Nancy Cantor Warehouse Cafe.
• Choolaah, a fast-casual Indian barbecue restaurant, will open locations in food.com and Goldstein Student Center later this semester. Its menu includes vegan and vegetarian options.

CORRECTION: A previous version of this article stated that students using ’CUSE Cash at all merchants accepting it will receive a 10% discount. This deal only applies to on-campus dining facilities. The Daily Orange regrets this error.

Published on September 10, 2024 at 1:15 pm

Contact Julia: jmboehni@syr.edu