For more information, check out \u200bSustainability at UWSP\u200b<\/a>.<\/p>\n\n\n\n
![\"Two](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/IMG_1583-scaled.jpg\")
<\/figure>\n\n\n\n![\"Picture](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2025\/04\/SchmeeckleFlowers.jpg\")
<\/figure>\n\n\n\n![\"Clean](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/IMG_3625-scaled.jpg\")
<\/figure>\n<\/figure>\n\n\n\nOur Approach <\/h2>\n\n\n\n\nRecycling and Composting<\/summary>\nThe University of Wisconsin \u2013 Stevens Point recycling and composting program began in 1989. The program was initiated with very little guidance and a small budget. The campus created its recycling program from scratch and continues to utilize it. The UWSP recycling program includes recycling bins in all campus dining locations, and recycling of items such as grease, oil, and appliances. Used cooking oil is collected by the College of Natural Resources for biofuel research and SANIMAX<\/a> for biodiesel creation. <\/p>\n\n\n\nComposting is part of University Dining\u2019s daily routine. Composting pulpers are located at Upper DeBot dining center and the DUC Food Court. The pulpers shred food waste, dehydrate it, and turn it into a compostable mixture. Compostable takeout containers are broken down by an auger located at the UWSP Waste Education Center. Containers are ground with organic matter and then screened. The compost is then transported to the compost pile located next to the Recycling and Reuse Center and used for fertilizer in flower beds and on practice fields.<\/p>\n\n\n\n
Compost Data Collected from Upper DeBot during the 2024-25 Academic Year:<\/p>\n\n\n\n
Spring 2025: 58,614 lbs. composted<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fall 2024: 54,817 lbs. composted<\/p>\n<\/div><\/details>\n\n\n\nLocal Sourcing<\/summary>\nUniversity Dining continues to develop and improve its long-term strategy for using local and organic products in residential, catering, and retail areas. We recognize the importance of supporting local businesses and farms that provide jobs and economic development. Our local sourcing definition is purchasing a product\/service manufactured, harvested, extracted, or supplied within a 200-mile radius of the UWSP campus.<\/p>\n\n\n\n
Sub-levels are further defined by tiers of distance for the product service and business ownership: Community (0-100 miles), Immediate (101-200 miles), Intermediate (201-300), and Regional (301-400 miles).<\/p>\n<\/div><\/details>\n\n\n\nEco-Friendly<\/summary>\n<\/p>\n\n\n\n
\n- In 2009, University Dining took steps to eliminate the sales of plastic bottled water in all locations and to focus on the use of reusable bottles. This was eventually extended to everywhere on campus after SGA<\/a> banned plastic bottled water in vending machines.<\/li>\n\n\n\n
- University Dining has eliminated trays in all dining facilities. Trayless dining has been shown to reduce food waste by 32% and dish use by 27%.<\/li>\n\n\n\n
- UWSP is a plastic straw free campus. University Dining has reusable straws for sale at several dining locations.<\/li>\n\n\n\n
- University Dining only purchases compostable take-out containers.<\/li>\n\n\n\n
- In 2024, a \u201cfor here\u201d option including reusable plateware and utensils was introduced at the DUC Food Court. Selecting the \u201cfor here\u201d option includes a $0.50 discount incentive. In a student survey conducted in the spring of 2025, 70% of students said they use this option at least once per week.<\/li>\n\n\n\n
- Both University Dining coffee shops offer a $0.50 discount to those who bring a reusable mug\/cup.<\/li>\n\n\n\n
- University Dining purchases Energy Star-rated appliances and equipment.<\/li>\n\n\n\n
- Plant-based options are always available at all University Dining locations.<\/li>\n<\/ul>\n<\/div><\/details>\n\n\n\n
Socially Responsible<\/summary>\nWe exclusively offer socially responsible coffee at Homegrown Caf\u00e8. We have partnered with Redwood St Roasters Coffee out of Edgar, Wisconsin.<\/p>\n\n\n\n
\n\n![\"Homegrown](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2025\/10\/Red-Roast-Logo.png\")
\n\nRedwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n<\/div>\n\n\n\n
Redwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n\n\n
UWSP is a certified Fair-Trade University and University Dining helps maintain this certification by providing at least two Fair-Trade certified products in each location.<\/p>\n\n\n\n
As much as possible, we utilize seafood certified by the Monterey Bay Aquarium Seafood Watch program<\/a> or the Marine Stewardship Council<\/a>.<\/p>\n<\/div><\/details>\n\n\n\nFacilitate<\/summary>\nWe work collaboratively with the following campus student groups:<\/p>\n\n\n\n
Students for Sustainability (SSC)<\/a><\/u><\/strong> <\/p>\n\n\n\nUWSP\u2019s Students for Sustainability aims to foster sustainable lifestyles among our university peers. SSC offers the student body the knowledge of how to incorporate sustainability into everyday life by learning from and connecting to members of our campus and community. SSC gives the University the resources to grow and turn into action by the use of the campus garden. They welcome anyone who has any interest in what it means to live a more sustainable lifestyle to participate in club activities, projects, and events.<\/p>\n\n\n\n
Student Government Association (SGA)<\/a><\/u><\/strong> <\/p>\n\n\n\nUniversity Dining has always been highly involved in the environment. UWSP\u2019s SGA is the only Student Government Association in the UW system with an Environmental & Sustainability Issues Director and Environmental & Sustainability Issues Committee. This position and committee were direct requests of the student body. The director and committee sponsor environmental events and campaigns, such as \u201cReducing Food Waste,\u201d which can be seen in the DeBot Dining Center. This campaign aims to educate students about how much food is wasted in DeBot each day and persuade them to waste less food. SGA also has a student-run, student-funded Sustainability Reserve, the only of its kind in the UW system, which can be accessed and utilized by any student organization or individual.<\/p>\n\n\n\n
Other SGA green initiatives include a bike rental program, online ride board, sponsorship of the U-Pass system and Campus Cab, and helping the city of Stevens Point to become an Eco-Municipality. SGA continually writes legislation regarding environmental issues and concerns, such as purchasing 100% post-consumer recycled paper for the campus and policy for all existing campus buildings to be brought to LEED standards. Although the legislation doesn\u2019t always take effect, SGA\u2019s efforts have proven to pay off greatly in the end, as SGA has been one of the driving forces in promoting UWSP\u2019s reputation for sustainability.<\/p>\n\n\n\n
Cupboard<\/a><\/u><\/strong> <\/p>\n\n\n\nThe Cupboard was created to help students meet basic needs so that they can focus on their academic success. The food pantry is staffed by student volunteers that organize food drives, raise awareness, and assist with distribution of food to those in need. We are here to support all students who have a degree of food need, whether a short term, immediate need or a lasting need.<\/p>\n<\/div><\/details>\n\n\n\nLocal Vendors<\/summary>\n<\/p>\n\n\n\n
\n\n\n
Recycling and Composting<\/summary>\nThe University of Wisconsin \u2013 Stevens Point recycling and composting program began in 1989. The program was initiated with very little guidance and a small budget. The campus created its recycling program from scratch and continues to utilize it. The UWSP recycling program includes recycling bins in all campus dining locations, and recycling of items such as grease, oil, and appliances. Used cooking oil is collected by the College of Natural Resources for biofuel research and SANIMAX<\/a> for biodiesel creation. <\/p>\n\n\n\nComposting is part of University Dining\u2019s daily routine. Composting pulpers are located at Upper DeBot dining center and the DUC Food Court. The pulpers shred food waste, dehydrate it, and turn it into a compostable mixture. Compostable takeout containers are broken down by an auger located at the UWSP Waste Education Center. Containers are ground with organic matter and then screened. The compost is then transported to the compost pile located next to the Recycling and Reuse Center and used for fertilizer in flower beds and on practice fields.<\/p>\n\n\n\n
Compost Data Collected from Upper DeBot during the 2024-25 Academic Year:<\/p>\n\n\n\n
Spring 2025: 58,614 lbs. composted<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fall 2024: 54,817 lbs. composted<\/p>\n<\/div><\/details>\n\n\n\nLocal Sourcing<\/summary>\nUniversity Dining continues to develop and improve its long-term strategy for using local and organic products in residential, catering, and retail areas. We recognize the importance of supporting local businesses and farms that provide jobs and economic development. Our local sourcing definition is purchasing a product\/service manufactured, harvested, extracted, or supplied within a 200-mile radius of the UWSP campus.<\/p>\n\n\n\n
Sub-levels are further defined by tiers of distance for the product service and business ownership: Community (0-100 miles), Immediate (101-200 miles), Intermediate (201-300), and Regional (301-400 miles).<\/p>\n<\/div><\/details>\n\n\n\nEco-Friendly<\/summary>\n<\/p>\n\n\n\n
\n- In 2009, University Dining took steps to eliminate the sales of plastic bottled water in all locations and to focus on the use of reusable bottles. This was eventually extended to everywhere on campus after SGA<\/a> banned plastic bottled water in vending machines.<\/li>\n\n\n\n
- University Dining has eliminated trays in all dining facilities. Trayless dining has been shown to reduce food waste by 32% and dish use by 27%.<\/li>\n\n\n\n
- UWSP is a plastic straw free campus. University Dining has reusable straws for sale at several dining locations.<\/li>\n\n\n\n
- University Dining only purchases compostable take-out containers.<\/li>\n\n\n\n
- In 2024, a \u201cfor here\u201d option including reusable plateware and utensils was introduced at the DUC Food Court. Selecting the \u201cfor here\u201d option includes a $0.50 discount incentive. In a student survey conducted in the spring of 2025, 70% of students said they use this option at least once per week.<\/li>\n\n\n\n
- Both University Dining coffee shops offer a $0.50 discount to those who bring a reusable mug\/cup.<\/li>\n\n\n\n
- University Dining purchases Energy Star-rated appliances and equipment.<\/li>\n\n\n\n
- Plant-based options are always available at all University Dining locations.<\/li>\n<\/ul>\n<\/div><\/details>\n\n\n\n
Socially Responsible<\/summary>\nWe exclusively offer socially responsible coffee at Homegrown Caf\u00e8. We have partnered with Redwood St Roasters Coffee out of Edgar, Wisconsin.<\/p>\n\n\n\n
\n\n\n\nRedwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n<\/div>\n\n\n\n
Redwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n\n\n
UWSP is a certified Fair-Trade University and University Dining helps maintain this certification by providing at least two Fair-Trade certified products in each location.<\/p>\n\n\n\n
As much as possible, we utilize seafood certified by the Monterey Bay Aquarium Seafood Watch program<\/a> or the Marine Stewardship Council<\/a>.<\/p>\n<\/div><\/details>\n\n\n\nFacilitate<\/summary>\nWe work collaboratively with the following campus student groups:<\/p>\n\n\n\n
Students for Sustainability (SSC)<\/a><\/u><\/strong> <\/p>\n\n\n\nUWSP\u2019s Students for Sustainability aims to foster sustainable lifestyles among our university peers. SSC offers the student body the knowledge of how to incorporate sustainability into everyday life by learning from and connecting to members of our campus and community. SSC gives the University the resources to grow and turn into action by the use of the campus garden. They welcome anyone who has any interest in what it means to live a more sustainable lifestyle to participate in club activities, projects, and events.<\/p>\n\n\n\n
Student Government Association (SGA)<\/a><\/u><\/strong> <\/p>\n\n\n\nUniversity Dining has always been highly involved in the environment. UWSP\u2019s SGA is the only Student Government Association in the UW system with an Environmental & Sustainability Issues Director and Environmental & Sustainability Issues Committee. This position and committee were direct requests of the student body. The director and committee sponsor environmental events and campaigns, such as \u201cReducing Food Waste,\u201d which can be seen in the DeBot Dining Center. This campaign aims to educate students about how much food is wasted in DeBot each day and persuade them to waste less food. SGA also has a student-run, student-funded Sustainability Reserve, the only of its kind in the UW system, which can be accessed and utilized by any student organization or individual.<\/p>\n\n\n\n
Other SGA green initiatives include a bike rental program, online ride board, sponsorship of the U-Pass system and Campus Cab, and helping the city of Stevens Point to become an Eco-Municipality. SGA continually writes legislation regarding environmental issues and concerns, such as purchasing 100% post-consumer recycled paper for the campus and policy for all existing campus buildings to be brought to LEED standards. Although the legislation doesn\u2019t always take effect, SGA\u2019s efforts have proven to pay off greatly in the end, as SGA has been one of the driving forces in promoting UWSP\u2019s reputation for sustainability.<\/p>\n\n\n\n
Cupboard<\/a><\/u><\/strong> <\/p>\n\n\n\nThe Cupboard was created to help students meet basic needs so that they can focus on their academic success. The food pantry is staffed by student volunteers that organize food drives, raise awareness, and assist with distribution of food to those in need. We are here to support all students who have a degree of food need, whether a short term, immediate need or a lasting need.<\/p>\n<\/div><\/details>\n\n\n\nLocal Vendors<\/summary>\n<\/p>\n\n\n\n
\n\n\n
The University of Wisconsin \u2013 Stevens Point recycling and composting program began in 1989. The program was initiated with very little guidance and a small budget. The campus created its recycling program from scratch and continues to utilize it. The UWSP recycling program includes recycling bins in all campus dining locations, and recycling of items such as grease, oil, and appliances. Used cooking oil is collected by the College of Natural Resources for biofuel research and SANIMAX<\/a> for biodiesel creation. <\/p>\n\n\n\n Composting is part of University Dining\u2019s daily routine. Composting pulpers are located at Upper DeBot dining center and the DUC Food Court. The pulpers shred food waste, dehydrate it, and turn it into a compostable mixture. Compostable takeout containers are broken down by an auger located at the UWSP Waste Education Center. Containers are ground with organic matter and then screened. The compost is then transported to the compost pile located next to the Recycling and Reuse Center and used for fertilizer in flower beds and on practice fields.<\/p>\n\n\n\n Compost Data Collected from Upper DeBot during the 2024-25 Academic Year:<\/p>\n\n\n\n Spring 2025: 58,614 lbs. composted<\/p>\n\n\n\n <\/p>\n\n\n\n Fall 2024: 54,817 lbs. composted<\/p>\n<\/div><\/details>\n\n\n\n University Dining continues to develop and improve its long-term strategy for using local and organic products in residential, catering, and retail areas. We recognize the importance of supporting local businesses and farms that provide jobs and economic development. Our local sourcing definition is purchasing a product\/service manufactured, harvested, extracted, or supplied within a 200-mile radius of the UWSP campus.<\/p>\n\n\n\n Sub-levels are further defined by tiers of distance for the product service and business ownership: Community (0-100 miles), Immediate (101-200 miles), Intermediate (201-300), and Regional (301-400 miles).<\/p>\n<\/div><\/details>\n\n\n\n <\/p>\n\n\n\n We exclusively offer socially responsible coffee at Homegrown Caf\u00e8. We have partnered with Redwood St Roasters Coffee out of Edgar, Wisconsin.<\/p>\n\n\n\n Redwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n<\/div>\n\n\n\n Redwood St Roasters Coffee is Fair-Trade and Organic certified.<\/p>\n\n\n\n UWSP is a certified Fair-Trade University and University Dining helps maintain this certification by providing at least two Fair-Trade certified products in each location.<\/p>\n\n\n\n As much as possible, we utilize seafood certified by the Monterey Bay Aquarium Seafood Watch program<\/a> or the Marine Stewardship Council<\/a>.<\/p>\n<\/div><\/details>\n\n\n\n We work collaboratively with the following campus student groups:<\/p>\n\n\n\n Students for Sustainability (SSC)<\/a><\/u><\/strong> <\/p>\n\n\n\n UWSP\u2019s Students for Sustainability aims to foster sustainable lifestyles among our university peers. SSC offers the student body the knowledge of how to incorporate sustainability into everyday life by learning from and connecting to members of our campus and community. SSC gives the University the resources to grow and turn into action by the use of the campus garden. They welcome anyone who has any interest in what it means to live a more sustainable lifestyle to participate in club activities, projects, and events.<\/p>\n\n\n\n Student Government Association (SGA)<\/a><\/u><\/strong> <\/p>\n\n\n\n University Dining has always been highly involved in the environment. UWSP\u2019s SGA is the only Student Government Association in the UW system with an Environmental & Sustainability Issues Director and Environmental & Sustainability Issues Committee. This position and committee were direct requests of the student body. The director and committee sponsor environmental events and campaigns, such as \u201cReducing Food Waste,\u201d which can be seen in the DeBot Dining Center. This campaign aims to educate students about how much food is wasted in DeBot each day and persuade them to waste less food. SGA also has a student-run, student-funded Sustainability Reserve, the only of its kind in the UW system, which can be accessed and utilized by any student organization or individual.<\/p>\n\n\n\n Other SGA green initiatives include a bike rental program, online ride board, sponsorship of the U-Pass system and Campus Cab, and helping the city of Stevens Point to become an Eco-Municipality. SGA continually writes legislation regarding environmental issues and concerns, such as purchasing 100% post-consumer recycled paper for the campus and policy for all existing campus buildings to be brought to LEED standards. Although the legislation doesn\u2019t always take effect, SGA\u2019s efforts have proven to pay off greatly in the end, as SGA has been one of the driving forces in promoting UWSP\u2019s reputation for sustainability.<\/p>\n\n\n\n Cupboard<\/a><\/u><\/strong> <\/p>\n\n\n\n The Cupboard was created to help students meet basic needs so that they can focus on their academic success. The food pantry is staffed by student volunteers that organize food drives, raise awareness, and assist with distribution of food to those in need. We are here to support all students who have a degree of food need, whether a short term, immediate need or a lasting need.<\/p>\n<\/div><\/details>\n\n\n\n <\/p>\n\n\n\nLocal Sourcing<\/summary>
Eco-Friendly<\/summary>
\n
Socially Responsible<\/summary>
\n\nFacilitate<\/summary>
Local Vendors<\/summary>
![\"American](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/AFG-Logo.png\"){kind=logo}
\n<\/a>\n![\"BQ](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/Bakers-Quality-Logo.png\"){kind=logo}
\n<\/a>\n![\"Bay](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/Sustainability\/Operating-Principles\/BayValleyTrans.png\")
\n<\/a>\n![\"Belgioioso](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/Belgioioso-Logo.jpg\"){kind=logo}
\n<\/a>\n![\"Brakebush](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/Sustainability\/Operating-Principles\/Brakebush.png\")
\n<\/a>\n![\"Burnett](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/Burnett-Dairy-Logo.png\"){kind=logo}
\n<\/a>\n![\"Gehl's](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/gehls-logo.png\"){kind=logo}
\n<\/a>\n![\"Great](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/great-lakes-cheese-logo.png\"){kind=logo}
\n<\/a>\n![\"Hoffmaster](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/hoffmaster-logo.png\"){kind=logo}
\n<\/a>\n![\"Hormel](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/hormel-foods-logo.png\"){kind=logo}
\n<\/a>\n![\"Johnsonville](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/johnsonville-foodservice-logo.png\"){kind=logo}
\n<\/a>\n![\"Jones](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/jones-dairy-logo.jpg\"){kind=logo}
\n<\/a>\n![\"Kemps](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/kemps-logo.png\"){kind=logo}
\n<\/a>\n![\"Klement's](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/Sustainability\/Operating-Principles\/KlementsTrans.png\")
\n<\/a>\n![\"Kikkoman](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/kikkoman-logo.png\"){kind=logo}
\n<\/a>\n![\"Kraft](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/kraft-heins-logo-scaled.png\"){kind=logo}
\n<\/a>\n![\"Lake](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/leahy-logo.png\"){kind=logo}
\n<\/a>\n![\"Maglio](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/maglio-logo.png\"){kind=logo}
\n<\/a>\n![\"McCain](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/LocalVendors\/McCain%20Potatoes.png\")
\n<\/a>\n![\"McCain](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/mccain-app-logo.png\"){kind=logo}
\n<\/a>\n![\"National](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/national-tissue-logo.png\"){kind=logo}
\n<\/a>\n![\"Nueske's](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/nueskes-logo.webp\"){kind=logo}
\n<\/a>\n![\"Ocean](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/Sustainability\/Operating-Principles\/OceanSprayNew.png\")
\n<\/a>\n![\"Portesi](\"https:\/\/www3.uwsp.edu\/dining\/SiteAssets\/Pages\/LocalVendors\/Portesi%20Pizza.png\")
\n<\/a>\n![\"Racine](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/racine-kringle-logo.png\"){kind=logo}
\n<\/a>\n![\"Riverside](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/riverside-foods-logo-scaled.png\"){kind=logo}
\n<\/a>\n![\"Sargento](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/10\/sargentoLogo.jpeg\")
\n<\/a>\n![\"Sartori](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/sartori-logo.avif\"){kind=logo}
\n<\/a>\n![\"Schreiber](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/schreiber-logo.png\"){kind=logo}
\n<\/a>\n![\"Seneca](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2023\/11\/seneca-logo.png\"){kind=logo}
\n<\/a>\n![\"Taylor](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/taylor-logo.png\"){kind=logo}
\n<\/a>\n![\"Tyson](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/tyson-logo.png\"){kind=logo}
\n<\/a>\n![\"Vollrath](\"https:\/\/www.uwsp.edu\/wp-content\/uploads\/2026\/01\/vollrath-logo.png\"){kind=logo}
\n<\/a>\n