University Dining Sustainability

University Dining makes a conscious effort to identify, research, and purchase energy efficient and Energy Star rated equipment.

Recycling and waste receptacles are made from approximately 1,485 recycled milk jugs.

University Dining’s preventative maintenance program reduces facility equipment breakdowns & outages, increasing efficiency. We also use an around-the-clock, automatic temperature monitoring system for cold storage called SmartSense ® that helps to prevent food from spoiling during a power outage or equipment failure.

To date University Dining has donated approximately 8,000 lbs. of wholesome leftovers to the local community. Designated leftovers and foods that University Dining may no longer serve allows us to donate to specific local non-profits, reduce waste sent to landfills and responsibly manage the resources of Ball State University. The program currently benefits the Muncie Mission, A Better Way, Yorktown Reach, campus-based Cardinal Kitchen

Throughout our dining locations, you will notice signage that educates about proper recycling methods and what specifically can be recycled from University Dining eateries.

We also participate in the Student Government Association Earth Day tabling event to inform attendees about University Dining's sustainability efforts and how they can contribute.

We understand the positive impact of meat-free and reduced-meat diets on the environment. That's why we offer a wide range of vegan and vegetarian options across campus, along with low-impact food choices.

Each of our 9 locations also has a vegan/vegetarian grab-and-go area. Additionally, two eateries on campus are free of the top 9 allergens.

37% of food and beverage expenditures are on plant-based foods and 71% of our seafood options have sustainable certification.

Food items and products are purchased from local companies in over 62 categories. Ball State University Dining defines local as the following:

• The surrounding four states Illinois, Michigan, Ohio, and Kentucky
• The state of Indiana with a special focus on the surrounding five counties.
• Companies located within 250 miles of Ball State University’s campus.

This includes, but is not limited to:

19,770 lbs. of produce
191,589 bags of potato chip type of products *
26,627 gallons of milk *
30,348 gallons of milk from within 250 miles
20,821 Gatorade *
25,925 Pepsi *
25,748 shelled eggs from Ohio
64,950 raw bagged scrambled eggs *19,572 tortillas from Chicago, IL
3,942 gallons of Tom John’s BBQ sauce * from Muncie, IN
42,471lbs. Canned tomatoes and ketchup *
66,699 fresh sandwiches and salads are made and packaged locally and delivered to campus within 24 hrs. *
11,141 lbs. of pork *
23,286 of beef *
5,725 lbs. of coffee (organic & locally roasted) *
44,723 new fry oil *
69,414 packages of breads *

*Indicates product that is from within Indiana.

Some of our recipes in Woodworth and North use herbs grown in the Rinard Orchid Greenhouse. 

North Dining, which opened in 2020, was designated as a LEED silver certified building being recognized for leadership in energy and environmental design.

The polyethylene terephthalate (PET) red and gray chairs in North Dining are made from at least 111 recycled plastic bottles and are 100% recyclable.   

Even the tabletops in North Dining bearing the Made IN logo are made from sustainable local wood.

We encourage the use of reusable drink containers and bags.  We even provide a discount for bringing in a clean, reusable bottle or travel mug for fountain drinks, tea, or regular coffee.

University Dining purchased and distributed approximately 10,000 reusable bags in both 2017 and 2021 made from recyclable materials to encourage avoiding plastic bag use. These bags were manufactured from recycled plastic.

 We purchase eco-friendly World Centric food containers, such as bowls, large and small clamshells, and coffee cups. These containers are biodegradable, and the breakdown process begins very quickly after use. They are made from polylactic acid (PLA), which is derived from bamboo and unbleached plant fiber, and they have no wax or plastic lining.

Many vendors such as Pepsi, Prairie Farms, and McConnell’s utilize reusable totes and crates to deliver products, rather than disposable packaging.

At the Atrium, our ReusePass Program features reusable containers in an ultimate sustainability moment that are checked out and in, like library books, and also features compostable cutlery stored in bamboo dispensers.

Approximately 36.746 lbs. of cooking oil from fryers are recycled and 100% of the waste oil is used to make biodiesel and animal feed.

We collect 100% of our coffee grounds which are taken and composted by Landscape Services, and any wooden pallets are picked up to turn into mulch for use on campus.

Recycling posters and stickers are located at each receptacle, to show patrons specifically what can and cannot be recycled from University Dining locations.

University Dining recycles corrugated cardboard boxes, glass, paper goods, plastic, newspaper, office ink and toner cartridges, batteries and office paper from copying, printing, and shredding.