Xavier Dining Services goes green as part of University's environmental sustainability project

Food service division works with vendor to reduce waste by using real plates and flatware | June 30, 2008

As part of Xavier University’s sustainability and green initiatives, Xavier Dining Services is changing all service ware from paper and plastic to china, glasses and flatware. Making this change will substantially reduce the amount of waste as all service ware can now be reused throughout the day instead of being thrown out after each customer's use.

“We felt it was the right time to make this change,” says Tom Barlow, director for the Office of Auxiliary Services. “The University is trying to do everything we can to be more sustainable, and this switch in service ware is one example of this.” 

The changes affect dining services in the Hoff cafeteria and at Ryan’s Pub in the Gallagher Student Center. Ryan’s is also issuing a new menu this summer and is converting Toni’s Little Italy into Ryan’s Xpress where many of Ryan’s menu items can be ordered to go.

The initiative is the first step in Xavier’s efforts to be more environmentally friendly as the University launches Project Greenthumb, a program focused on recycling on campus that will be fully implemented this fall.