The Daily Bulletin Archive

Buffalo State Dining is proud of its green initiatives. Here are some steps we are taking to reduce our carbon footprint.

We're Composting!
Buffalo State Dining has partnered with the Community Action Organization of Erie County to start composting. Garbage from Buffalo State Dining’s facilities will be composted and distributed to urban farms in the area to grow vegetables, fruits, flowers, mushrooms, herbs, algae, and catfish inside their greenhouses.

Trayless Dining
Trayless dining significantly decreases the amount of time, labor, water, and energy devoted to washing trays. Along with reducing water consumption, we are reducing the amount of sanitizing soaps and chemicals released back in to the water supply.

Trayless dining is in line with our corporate health and wellness approach. Brian Wansink, a researcher at Cornell University, has written extensively about a habit he terms “mindless eating,” a concept meaning the bigger your plate, the more you’ll eat even if you aren’t hungry. Trayless dining encourages customers to take smaller portions and establish healthful eating habits.

Project: Clean Plate
Project Clean Plate is a program used in conjunction with trayless dining that helps reduce food waste in our resident dining hall and creates awareness among students. Food waste is monitored at the dish disposal area, and food waste is recorded and posted in the service area showing students month-by-month results. The posted results educate students on how much wasted food is thrown out on a daily basis, which could be prevented.

Renewable Packaging
Buffalo State Dining uses environmentally friendly packaging in our dining operations whenever possible. Fabri-Kal Greenware is a family of environmentally friendly packaging derived entirely from plants instead of petroleum. All products are created from domestically grown renewable resources and are certified as compostable. Sabert packaging is made entirely from recycled plastics. Tork napkins minimize waste and reduce the environmental impact by using 100 percent recycled postconsumer fiber napkins. Tork uses a chlorine-free bleaching process that eliminates the release of damaging chlorine compounds into the environment.

For more information on Buffalo State Dining's green initiatives, please visit our website.