Dining & Food Systems | St. Lawrence University Green Pages

Dining & Food Systems

Dining Services works closely with our students, and other University departments, to provide our campus with an enjoyable and sustainable dining experience at all campus eateries.

Trayless Service

Dana Dining Hall provides trayless service to all patrons. This practice allows the University to reduce food waste and water use. Trayless service annually reduces food waste by 23 tons and saves more than 100,000 gallons of water per year.

Local Foods

Several local businesses provide our campus eateries with local foods to feature on our menus.  Local products include maple syrup, milk, apples, apple cider, and local in-season produce. The Northstar CafĂ© features locally crafted bagels, breads, pastries, and gluten free options.

Seed to Table Program

We support the student run agricultural operation at SLU Sustainability Farm. Dining Services purchases a variety of produce harvested on the Farm to serve in Dana Dining Center.

Composting

Dana and the Northstar Cafe utilize food preparation techniques that include pre-consumer composting

Reusable Container Discounts

We reward eco-conscious customers who opt to use reusable containers (e.g. coffee mugs) by providing them with a discount at all campus venues. Dana Dining offers reusable take out containers for those who choose to take their meal out. This is an exchange program: pay for the first container, bring it back and receive a clean one or a token for another container later one. 

Fair Trade Coffee

We are proud to serve New England sourced organic and fair trade coffees.

Bio-Degradable Products

Dining Services provides patrons with bio-degradable products including: napkins, plates, and containers.

Recycling Cooking Oil

Used cooking oil is collected and filtered and reprocessed into bio-oil.

Seafood

We only serve seafood listed on the Monterey Bay Aquarium Seafood Watch Consumer’s Guide Best Choice or Good Alternative list.

Energy Saving Practices

Dana features timer controlled exhaust fans and a controlled lighting policy to ensure that energy is being conserved whenever possible.