Sustainable Dining

Sustainable Dining

In May 2024, the Office of Sustainability partnered with Tech Dining and the Center for Good Food Purchasing to complete a baseline assessment of sustainability in campus dining operations. The assessment informed a detailed action plan to advance values-based food purchasing across Georgia Tech. For more information about sustainability in campus dining, click here. 

Overview

The Center for Good Food (CGFP) program supports values-based food procurement, guiding institutions in environmental sustainability, local economies, worker rights, animal welfare, and nutrition. An assessment evaluated Georgia Tech’s food purchasing practices and an action plan identified opportunities for improvement.

Engagement Process

The Office of Sustainability and Georgia Tech Dining met regularly with CGFP to oversee the assessment process. Dining collaborated with CGFP to engage vendors and collect purchasing data, while the Office of Sustainability provided support and ensured alignment with institutional goals.

Key Accomplishments

  • Achieved Bronze Good Food Provider recognition—becoming the first institution in Georgia to earn a GFPP designation.

  • Scored 59% on the Community Health & Nutrition Checklist, surpassing the minimum target of 51%.

  • Implemented 8 of 11 environmental sustainability strategies, including composting, reusable dining ware, and offering plant-based options at every meal.

  • Strengthened relationships with local and sustainable food vendors to support values-based procurement.

  • Fostered effective collaboration between Tech Dining and the Office of Sustainability to drive long-term improvements.

  • Initiated efforts to promote climate-friendly food choices, with plans to expand education and outreach strategies.

Future Opportunities

    • Increase Local Procurement: Strengthen partnerships with local vendors to continue expanding local sourcing.
    • Enhance Plant-Forward and Sustainable Menu Options: Continue emphasizing whole and minimally processed foods while exploring menu adjustments that align with sustainability goals and customer preferences.
    • Improve Data Collection & Transparency: Enhance supply chain reporting and vendor accountability to improve tracking of local and sustainable purchases.
    • Leverage Supplier Relationships: Work with vendors to identify cost-effective product substitutions that align with GFPP values.