Food Sourcing, Safety and Sustainability
A key part of sustainability involves the food itself—where it comes from, how it’s produced, and how we use it. Campus Dining & Hospitality is dedicated to utilizing high-quality ingredients to ensure our customers receive the best possible products. We offer an ever-growing selection of organic, natural and local products in all of our operations. We also support the university .
Organic
Food produced without the use of synthetic fertilizers and pesticides, do not contain genetically-modified organisms (GMOs) or growth hormones, and are not processed using irradiation or any chemical additives or preservatives.
Natural
Foods that do not contain artificial dyes, flavorings and preservatives: high-fructose corn syrup; genetically-modified organisms (GMOs); or growth hormones and antibiotics.
Regional
Food product that is grown, raised or caught and produced, processed or manufactured within 400 miles of the University of Colorado.
Local
Food product that is grown, raised or caught and produced, processed or manufactured within 250 miles of the University of Colorado.
Fair Trade Certifiedâ„¢
Standards for socially responsible production and trade.
Plant-based & Sustainable
É«½ä³ÉÈËÖ±²¥ is the No. 1 post-secondary institution for plant-based dining and sustainability, according to a new report from .
Food Safety
Food safety is a top priority for Campus Dining & Hospitality. We have a dedicated food safety office that oversees operations and employs Hazard Analysis of Critical Control Points (HACCP) monitoring systems and safety procedures to ensure safety through all points of the foodservice system – from delivery to plate. Campus Dining & Hospitality employs nationally accredited food safety training programs and all employees go through a standardized training program.
Campus Dining & Hospitality works in conjunction with É«½ä³ÉÈËÖ±²¥ County Health as a part of the , a voluntary program that recognizes restaurants and facilities in É«½ä³ÉÈËÖ±²¥ County that go above and beyond to keep visitors free from foodborne illness.
We ask our guests to partner with us in several ways:
- Be careful not to cross-contact with food that is already on your plate when using serving utensils—this helps protect people with food allergies and sensitivities.
- Keep serving utensil handles out of the food—handles contaminate food, and when that happens we have to remove it from the service area to be composted. This also affects sustainability and waste reduction efforts.
- Use provided utensils, deli papers and dispensing systems for all foods. This keeps illnesses from spreading through contact with food.
- Always make sure to use the inside of your elbow when you cough or sneeze, and turn away from any displayed food—that helps prevent the spread of germs on surfaces.
Sustainable Dining Initiatives
Campus Dining & Hospitality (CDH) at the É«½ä³ÉÈËÖ±²¥ is recognized as a national leader in many sustainability fields and has implemented strong resource conservation projects in-line with campus goals. As the CDH organization continues to advance its own aggressive sustainability goals, it requires a review of all measures currently in place, the impacts of those programs and recommendations for effectively moving forward.
Please take the opportunity to review the Sustainable Dining Initiatives. You'll see the majority of the initiatives discussed are actively integrated into the Campus Dining & Hospitality operations. From where and how we purchase products and our zero waste programs, to our composting efforts and new building achievements, you will see sustainable dining practices in action.
For additional information, read how we are committed to sustainability on our campus.
