Food Waste Composting: In 2010, we began
a pilot pre-consumer food waste composting program in our main campus
kitchens. Over 1000 pounds of kitchen waste was collected by volunteers and composted on campus each
week, turning a waste product into valuable organic fertilizer for the
campus vegetable garden and landscaping. In 2012, we went full-scale and now send as much as 6000 pounds/week of both pre- and post-consumer food waste to a composting facility in southern Indiana. Learn more here.
Trayless, Non-disposable Dining: We offer trayless dining with
real plates, glasses, and silverware at The Ville Grill, our all-you-care-to-eat dining hall at 3rd & Brandeis, open to all students, employees and the public. This helps to
the amount of trash produced and food wasted (our eyes are often bigger
than our stomachs!), as well as the resources that
would be used to wash the trays.
Healthy and Vegetarian/Vegan Dining: - The Ville Grill (3rd & Brandeis) provides numerous healthy options, including a salad bar; the Wild Mushroom vegetarian & vegan station with a menu dedicated to
serving protein-balanced and nutrient-dense meals at every meal; and the new Simple Servings allergen-free station which also serves as a great option for vegans, since processed foods are avoided and all are prepared with no milk, eggs, wheat, soy, shellfish, peanuts, tree nuts or gluten. - Seasons Salad Bar (SAC 1st level) is UofL’s newest healthy option, offering fresh produce, lean proteins and soup made from scratch daily. - Healthy and Vegetarian options are available at nearly every other campus dining venue. For instance, look for the vegetarian icons on the menus at the Cardinal Burger Company (SAC 2nd level) or McAlister’s (MITC). Explore your options here:UofL Dining: A Vegetarian’s Guide
Nutritional Information: New online menus include nutritional information about every item. You can choose which meals to view and do a comparison to help you plan a healthy, delicious meal.
Humanely-raised Meat: We seek to source meat from humane producers. For instance, all of the beef served at the Cardinal Burger Company (SAC 2nd level) is sourced from Marksbury Farm in Garrard County, KY which provides not only local, but pasture-raised, grass-fed beef with no artificial hormones or steroids.
Food Donation: When available, we donate left-over food to
The Lord’s Kitchen and Wayside Christian Mission. We also have a donation box
at our convenience store, The Nest, that allows students to purchase
non-perishable foods to donate to our local food bank, Dare to Care. Once a
year, Sodexo sponsors an event called Helping Hands that raises awareness about
hunger and accepts student donations for our local food bank. Last year
students and faculty at the university teamed-up to donate nearly 7,000 pounds
of food to Dare to Care.
Waste Cooking Oil to Biodiesel: Since 2009, Chemical Engineering faculty and students have been involved in the
conversion of waste vegetable oil from UofL Dining services into biodiesel used to fuel our campus shuttle.
We began to scale-up this effort in 2011, when UofL Dining began
supplying used cooking oil for local conversion into biodiesel. The
project began through a partnership with the Louisville Biodiesel Cooperative and now Kelley Green Biofuel
of Goshen, KY (5100 Greenhaven Lane), a community-scale,
ASTM-certified, National Biodiesel Board registered biodiesel producer
with an annual capacity of 75,000 gallons, located just 30 miles from campus. Check out the details of the
Recycled Napkins: We use 100% recycled content napkins at all of
our dining locations on campus.
Reusable Mug Program: We sell reusable bottles and mugs at
many of our dining locations and offer discounted refills when customers use
these, or their own, reusable mugs.
UofL Dining Services by Sodexo is committed to a
Better Tomorrow. One way we are actively supporting this commitment is by ensuring that all of the coffee served at UofL's campus dining facilities is Fair
Trade certified. Fair Trade certification ensures that producers are
treated fairly and paid a fair wage for their products. Fair Trade also
involves a more direct relationship between the producer and the
purchaser, to reduce the amount of profit absorbed by middle men. UofL
supports Fair Trade and we seek to provide even more Fair Trade options
in the future. If you'd like to get more involved, check out the Fair Trade U of L campaign.
Ordering food for a campus event? Why not use the occasion to highlight delicious, fresh, seasonal, sustainable food from our region? It won't necessarily cost you more, but it will definitely cost the planet less. Sodexo's Flavours Catering offers great local food options throughout the year, as does Farm To Fork Catering, and many other area caterers.
Reduce your impact even more and enhance the healthiness of your offerings by requesting vegan catering. No matter who you hire, just remember to ask for local!...and as few disposable items as possible. No bottled water or styrofoam, please!
Campus Health Promotion's Basic Pantry Program
provides cooking workshops, shopping guidance, and tasty recipes to help students learn the
basic arts of stocking a pantry and cooking. Whether you are a novice cook or
expert cook, a poor student or a rich entrepreneur, a well-stocked
pantry makes it easier to create quick and nutritious meals. The food
you have on hand largely determines how healthfully you will eat. So
wisely stocking your pantry is a step toward your good health! Learn more.
UofL is Kentucky Proud! Our campus bookstores and The Nest convenience store in Louisville Hall feature Kentucky Proud products made right here in the Commonwealth of Kentucky. Take some home today or get them for a loved one - Kentucky Proud products make great gifts!
UofL has food gardens on all three of our campuses! The largest is the Garden Commons at the Cultural Center on Belknap campus. Garden Commons is a
community space open to all students, faculty, staff and community members for learning about organic urban agriculture, more
sustainable food systems, and building resilient community. Learn more here.
Subscribe for a weekly
selection of fresh, seasonal foods direct from area farmers, complete
with a weekly newsletter full of recipes. Details about participating CSA farms and the options they'll provide in 2014 will be announced in the spring.
In 2013, we were able to offer an expanded, year-round Community Supported Agriculture (CSA) program in partnership with Grasshoppers that provided weekly
deliveries at the University Club parking lot on Thursdays 4-5pm. The all-local Root Cellar green grocer also sent its new mobile market - The Root Mobile - to campus for walk-up purchases and special deliveries in coordination with the CSA deliveries. You did not have to be a weekly subscriber to place individual
orders through Grasshoppers' highly flexible a la carte system
that provided weekly deliveries of local produce, diary, eggs, cheeses,
bread, sweets, pasta, beef, pork, poultry, specialty meats, condiments,
prepared foods, teas, and locally-roasted coffee. With the sudden
closing of Grasshoppers in late 2013, this will no longer be an option.
(Louisville distributor for multiple area farms) offering weekly
drop-offs at University Club parking lot on Thursdays 4-5pm beginning
June 6, 2013. You need not be a weekly subscriber to place individual
orders through Grasshoppers' highly flexible a la carte year-round
system that provides weekly drop-offs of local produce, diary, eggs,
cheeses, bread, sweets, pasta, beef, pork, poultry, specialty meats,
condiments, soups, teas, and locally-roasted coffee. Contact: Lynn
Greene firstname.lastname@example.org, 502-708-1881. No sign-up deadline. Order by Sunday to have items delivered to you on Thursday.
Joe Trigg's Farmers2City Connection (F2CC) CSA (Glasgow, KY - Barren Co.) offering Thursday 4-5pm drop-offs at Lutz Hall circle May 30 - Sept. 12; Full-share $22/wk, Half-share $12.50/wk; Questions: Joe Trigg 270-303-1244, email@example.com. No sign-up deadline.
Finger Picking Farms (Palmyra, IN) New for 2013; Offering UofL drop-offs and possible home delivery; Full-share $20.50/wk, Half-share (every other week) $11.36/wk; Contact: Nicholas Posante 502-287-8206, firstname.lastname@example.org. Sign-up by 6/1/13.
EpiCurious, Hemmer Hill Farm (Crestwood, KY) New for 2013; Offering Thursday drop-offs at the University Club circle; Full-share $21.74/wk, Half-share (every other week) $13/wk; Contact: Joyce Keibler 502-228-3860, email@example.com. Sign-up by 4/29/13.
Each year UofL invites students, staff and faculty to connect directly with local farmers through our CSA program. Direct questions to Mitchell Payne, 852-5155,
mitchell.payne (at) louisville.edu.
subscribe to a CSA in the spring, providing farmers with much-needed
income at the beginning of the growing season, and then share in the
bounty of the harvest.
Options for farm-fresh food
baskets include not only fresh vegetables and fruits, but mushrooms,
meats, cheeses, eggs, and more.
Full shares start as low as $20.50 per week. Lower-cost/quantity
half-shares starting at $11.36/wk are also available, or consider
splitting a share with friends!