Reducing and Reusing

Compost
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Reusable Mug Discount Program

The average American office worker uses approximately 500 disposable cups annually, or 1.4 per day. Americans dispose of 2.5 million plastic bottles per hour.

Sustainability is important to us. We'd like to thank you for helping us reduce waste by offering a $0.25 discount on select beverages when you bring us a reusable mug. 

All Holy Grounds locations will participate. Discounts at Holy Grounds locations will apply to Coffee, Cold Brew Iced Coffee, Tea, and Iced Tea.  Select retail operations will also offer the discount. These locations include Donahue Market, Second Storey Market, The Law School Cafe, The Exchange, Belle Air Terrace and the St. Augustine Cafe. Discounts at these retail locations will apply to coffee and tea. Specialty beverages are not included.

Reusable Mug Discount Program
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Leanpath

Waste Reduction Through Tracking

All resident dining halls and retail operations on Villanova’s campus use a waste control system called Lean Path.  On average, foodservice operators throw away 4 to 10 percent of the food they purchase as pre-consumer food waste, due to overproduction, expiration, spoilage, and trimmings. The LeanPath automated technology helps Villanova Dining Services minimize food waste, reduce food costs, and run a more sustainable business. It helps us realize if we’re overproducing, wasting too much trim-waste, or making costly mistakes. Lean Path’s technology assists us with providing the data we need to make proactive changes to our production methods to ensure the least amount of waste possible.

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Recycled Napkins

Protect the environment every time you dine

Our napkins are made from 100% recycled post consumer content, no bleach and no virgin paper fiber is used when producing the napkins.  In our resident dining halls we also moved the location of our napkins and placed them directly on the dining tables, rather than on the lines.  This is not only more convenient, but it also helps to reduce consumption. We find that having the napkins on the tables reduces consumption as you will take only what you need to use.

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Trayless Dining

In the Fall of 2008 St. Mary's Dining Hall, on West Campus, eliminated trays from the dining room.  At the time, tray-less dining was a new but fast spreading sustainability initiative at many colleges and universities around the country.  Tray-less dining was well received in St. Mary's and in January of 2009 Tray-less dining was expanded to include all three resident dining halls on Villanova's campus.

Among the greatest benefits of implementing trayless dining is a reduction in the quantity of wasted food and beverages. Additionally, far less water and chemicals are used without the need to wash trays, and the amount of pre- and post-consumer compost that goes into the sanitary sewer system or is removed to an off-campus composting site will also decline. Beyond the ‘green’ benefits of wasting less food is the opportunity for the University to offset rising food costs.

Trayless