Sustainability
A key part of sustainability involves the food itself—where it comes from, how it’s produced, and how we use it. Campus Dining & Hospitality is dedicated to utilizing high-quality ingredients to ensure our customers receive the best possible products. We offer an ever-growing selection of organic, naturalÌýand local products in all of our operations. We also support the universityÌýFair Food Statement of Values.
Ìý
Organic
Food produced without the use of synthetic fertilizers and pesticides, do not contain genetically-modified organisms (GMOs) or growth hormones, and are not processed using irradiation or any chemical additives or preservatives.
Ìý
Natural
Foods that do not contain artificial dyes, flavorings and preservatives: high-fructose corn syrup; genetically-modified organisms (GMOs); or growth hormones and antibiotics.
Ìý
Regional
Food product that is grown, raisedÌýor caught and produced,Ìýprocessed or manufacturedÌýwithin 400 miles of the University of Colorado.Ìý
Ìý
Local
Food product that is grown, raisedÌýor caught and produced, processed or manufactured within 250 miles of the University of Colorado.
Ìý
Fair Trade Certifiedâ„¢
Standards for socially responsible production and trade.
Ìý
Plant-based & Sustainable
Â鶹Ãâ·Ñ°æÏÂÔØBoulder is the No. 1 post-secondary institution for plant-based dining and sustainability, according to a new report from .
- LEED Platinum Certified: The C4C Dining Center and Village Center Dining are top-rated for eco-friendly design.
- All-electric kitchens: Our newest residence hall (Res1) is fully electric, and Farrand Hall’s kitchen will be after its 2026 renovation.
- On-Site Greenhouse: Village Center grows its own salad greens—can’t get fresher than that!Ìý
We serve and track sourcing—from local and organic to fair trade. We even measure the carbon footprint of our food.
- Local and organic: Fresh ingredients like Boulder County potatoes, organic tofu and jackfruit burgers.
- Made from scratch: House-made soups, sauces, breads and desserts.
- Sustainable sips: Organic coffee, local teas and dairy-free milks like oat, almond and coconut.
- Composting: All food waste is composted.
- Recycling: We recycle everything from plastic wrap to fryer oil (which becomes biodiesel!).
- Food donations: Leftovers go to the Buff Pantry and local food rescue groups.
- Farm partnerships: Scraps feed animals at the .Ìý
Awards and Recognition
Our CommitmentÌý
From zero-waste goals, sustainable sourcing and energy-efficient buildings, to eliminating single-use plastic bottled beverages, CDH is leading the way in campus sustainability. We’re proud to support Â鶹Ãâ·Ñ°æÏÂÔØBoulder’s climate action goals, and we’re always looking for ways to do more.Ìý