- NUCuisine and Sleeve a Message Extend Partnership
- Feeding Our Future – NUCuisine and Northwestern partners promote nutrition and healthy eating
- Campus Kitchens
Campus Kitchens employs student volunteers to recycle Northwestern Dining's unserved food into nutritious meals for seniors, youth programs, and other community organizations.
- Office of Sustainability
As part of the sustainNU Working Action Group, we partner with the Office of Sustainability and Facilities Management to coordinate waste-free events and to share other opportunities for campus sustainability.
- Student Groups
We've worked with student groups such as SEED, DFA, and Spoon to bring student ideas to life in the dining halls. For example, in 2011, we supported testing of a student-designed approach to save water when cleaning dishes. Since we now scrape our food waste off of dishes for composting, the Right Angle is not needed in the dining halls. This was a great project engineering experience for the students involved and just one example of how we are open to collaboration!
We've provided information for research projects completed by the ME/ChBE 395: Special Topics: Quantitative Methods in Life Cycle Analysis course on Life Cycle Analysis. This has allowed students to interpret the farm-to-fork impact of various products and food items that we use.
- Vegan/Veggie Options
- Dining Events
Farm to Fork: On October 10th, Northwestern students were invited to take a trip to Borzynski's Farm and Floral Market, a local farm that produces some of Northwestern's produce! Students were able to take a tractor ride throughout the farm, meet the farmer, and have a dinner with him comprised of foods produced at the farm. On October 24th, all dining halls on campus served a Farm-to-Fork meal. The main Farm-to-Fork event was held at Sargent dining hall, where students who went on the trip were able to share what they learned at the farm.