SBU Eats, the dining services provider at Stony Brook University, has expanded its sustainability efforts through a series of programs focused on reducing waste and supporting local agriculture. These initiatives contributed to the university receiving a STARS 3.0 Silver Rating from the Association for the Advancement of Sustainability in Higher Education (AASHE), which recognizes institutions for their commitment to sustainability.
“Food connects us all, and by putting sustainability at the heart of campus dining, we’re helping students build lifelong habits that extend beyond their time at Stony Brook,” said Diana Kubik, executive director of the Auxiliary Services Association. “We’re making sure that what we do every day creates a real impact by giving students the resources, knowledge, and inspiration to make planet-friendly choices every time they eat with us.”
Among SBU Eats’ recent efforts is the installation of micro-farms at both East Side Dining and West Side Dining locations. These facilities grow fresh greens, herbs, and edible flowers on-site for use in daily menus. By producing food close to where it is served, SBU Eats aims to increase transparency about ingredients and reduce environmental impacts related to transportation.
The program also supports local agriculture through participation in the New York State Food Product Program. This approach prioritizes sourcing locally grown and processed foods for campus meals, which helps strengthen New York’s agricultural sector while providing fresher ingredients.
To address food waste and insecurity, SBU Eats launched a food recovery initiative in partnership with CareIt in 2024. Using CareIt’s mobile app technology, surplus prepared food from university dining operations is matched with area nonprofit organizations for redistribution. To date, more than 4,000 pounds of surplus prepared food have been donated to local community groups.
SBU Eats tracks its environmental impact using real-time dashboards that measure carbon emissions, water usage, and waste generated by dining operations. The data informs menu planning and allows staff and students to make more environmentally responsible choices.
Menus now include climate labeling based on standards set by the Plant Forward Collaboration. Dishes meeting low-carbon criteria are identified so diners can understand their environmental footprint before making meal selections.
Waste reduction extends beyond food preparation as well. Students on meal plans receive reusable takeout containers free of charge at certain locations; others may purchase them for $5 each. This program aims to divert millions of single-use containers from landfills each year while reducing fossil fuel consumption associated with disposable packaging. Additionally, Roth Café and SAC Food Court use eco-friendly containers made partly from natural materials instead of plastic.
In kitchens across campus, SBU Eats uses Waste Not 2.0—a tracking tool designed to help chefs identify sources of kitchen waste so they can reduce it effectively over time.
Finally, pre-consumer kitchen scraps are collected for off-site composting or processing into green energy or nutrient-rich compost products that support further sustainability goals.