UGA Dining Services provides an award-winning campus dining experience.
- 20% of all food items purchased by UGA Food Services come from Georgia or bordering states, including over 30% of fresh produce served.
- Kitchen operations incorporate the philosophy of Reduce, Reuse, Recycle to save water and energy, and recycle food and waste materials.
- All pre- and post-consumer food scraps are collected and composted at UGA’s Bioconversion Center for use as fertilizer in the campus landscape.
- Plastic to-go bags were eliminated from all dining locations.
- To eliminate Styrofoam, Panda Express now uses a compostable fiber container.
- Tea from UGArden and UGA honey are available in the Market at Tate.
- Blended burgers (70% beef and 30% roasted mushrooms) will be sold at O’House, the Niche, and Bulldog Burger in 2019.
The Savannah Room, located in the Georgia Center for Continuing Education, incorporates local, organic foods into daily menu offerings. Much of the local organic food used in this program is grown by UGA students at the College of Agriculture & Environmental Sciences organic farm.
Vegetarian and vegan options are provided at 100% of meals on campus, accommodating a wider range of student, faculty, and staff’s nutrition needs and preferences.
In addition, UGA Dining Services is the largest contributor to Full Plate, an organization that provides food to community members in need.
Read more about UGA Dining Services commitment to sustainability.