UHDS is a campus leader in sustainability, pioneering innovative programs that have reduced waste in our facilities. Learn more about how we're holding ourselves accountable to action and operating responsibly with our resources today, to ensure our best possible future.

Eco 2 Go reusable food container program

Since Fall 2015, UHDS restaraunts have provided reusable Eco2Go containers as the primary take-out container. Students, staff and faculty can get a meal to-go in an Eco2Go container, then rinse and return at any dining center or residence hall, or at 10 return locations around campus. We estimate that the switch to Eco2Go prevented 400,000 disposable containers from going to the landfill in the 2015-16 school year alone.


Water & Energy Conservation & Waste Management In Dining Services

  • Implementing the LeanPath system to track and combat food waste.

  • Phasing out polystyrene for use of compostable plastics

  • Use local manufacturer (EcNow Tech) for consumables

  • Fuel OSU Catering trucks with 20% biodiesel

  • Utilize an all electric delivery van for OSU Catering

  • Waste cooking oil is reused for biodiesel

  • Increasing partnerships with local vendors

  • Partner with “Fresh from the Faucet”, a Be Well @ OSU campaign to make tap water the#1 beverage choice for environmental and personal health reasons.  Have self-service ice water stations at the majority of UHDS restaurants to encourage patrons to choose water and to refill water bottles.

  • Harvest of the month local foods tabling: UHDS partners with the OSU Sustainability Initiative and the Corvallis Environmental Center's Edible Corvallis Initiative to provide local produce sampling/tabling events in UHDS dining centers.

  •  Sourcing more locally raised, pastured meats (i.e. Calabaloo’s only uses NW Natural Beef)

  • Provide a variety of vegan and vegetarian options.

  • Leftover, usable food is donated to the Linn-Benton Food Share.

  • Member of the Food Alliance, an organization which promotes environmental and social responsibility for the food system.

  • Compost all pre-consumer vegetable waste and post consumer waste

  • Recycling of food container waste (i.e., soft plastic, wine corks, beer bottle caps, glass, appropriate hard plastics, cardboard, paper)

Operations & Facilities

  • Use green construction & renovation standards

  • Use of high efficiency fluorescent lighting / ballasts

  • High / 100% recycled content carpet tiles

  • Recycling scrap metal using revenue to purchase tools

  • Use of low flow shower heads in residence halls

  • Use recycled and recycle toner cartridges