Cage-free eggs, grass-fed beef, and hydroponically grown lettuce are just some of the offerings that reflect our commitment to sustainability in the food options available on campus. Georgia Tech Dining Services makes every effort to use local ingredients and suppliers.
In addition, Dining Services goes to great lengths to minimize leftovers by donating them locally. Through our Klemis Kitchen we are able to provide for those with financial need who are living and learning on Tech's own campus.
The Office of Campus Sustainability partners with the local non-profit, The Common Market, to bring local farm-fresh food directly to campus.
Klemis Kitchen serves as a food pantry for students with dietary needs and financial concerns that limit their access to proper nourishment.
The Georgia Tech Student Center and Dining Services have partnered up to bring local, sustainable food to the Georgia Tech community.
Georgia Tech Dining Services is working to provide more vegan and vegetarian options at dining locations on campus.
CKGT is an organization dedicated to ending hunger in the Atlanta area by bringing together the Georgia Tech community to prepare and deliver meals to those in need. Our Dining Services department donates its overproduction throughout the week which is package by student volunteers. Minimizing food and energy waste is a priority of both Georgia Tech and Georgia Tech Dining Services, led by Dining Services and our student leadership team, has already donated over 1,500 meals, totaling more than 2,000 pounds of food.
Reusable To Go Containers
Georgia Tech's Reusable To-Go Box program offers a great way to enjoy a meal on-the-go while diverting single-use packaging from landfills at both of our all-you-care-to-eat dining facilities. All members of the community who dine at North Ave, Brittain, or West Village can opt into the program for only $5. This one-time opt-in fee covers your entire GT experience. To find out more about how it works or opt into the program, please see the cashier at either location.