Food and Dining Systems
NIU is dedicated to implementing more sustainable practices in our food and dining systems. We aspire to provide opportunities for campus and the community to learn about and participate in sustainable food system practices.
Goals and Actions
Our sustainability goals related to food and dining go beyond reducing food waste to include education and collaboration on the benefits of sustainable food system operations. We strive to:
- Work toward more sustainable food and beverage purchasing, including more plant-based options and those with a low carbon footprint
- Reduce food waste by exploring more sustainable options for pre- and post-consumer operations
- Increase opportunities for students to experience and explore sustainable food systems both on and off campus
- Promote research on sustainable food systems and facilitate collaboration across campus and the community
Edible Campus
The Edible Campus program provides more than fresh produce. By installing gardens throughout campus, the program also raises awareness of sustainable food systems, showcases innovative technologies and offers opportunities for hands-on learning, research and community involvement. Much of the produce grown in the gardens is purchased by Campus Dining, donated to the Huskie Food Pantry or used in a student meal-prep program.
Huskie Harvest
Huskie Harvest is an innovative program that recovers food from catered campus events. Staff and student volunteers coordinate with Campus Dining and Catering to identify opportunities for repackaging meals and snacks. The food is taken to the Huskie Food Pantry to be distributed to students, addressing food insecurity on campus while reducing food waste.