To improve sustainability efforts and performance across the Duke campus, Duke Dining staff conduct semesterly sustainability audits at all 33 campus dining locations. These audits cover areas such as sustainable purchasing, waste reduction efforts, staff sustainability education, and availability of vegetarian/vegan offerings. As of 2024, all Duke Dining locations that serve meals have at least one vegetarian and/or vegan meal option available to diners every day. Additionally, the ‘Chef Chats’ at Marketplace have featured exclusively vegan options during the fall 2024 semester.
Duke Dining has engaged with students on dining sustainability through being a client for the Environmental Studies 245 class during the spring semester of 2024. Students in the class completed a feasibility study for a hydroponics system for Duke Dining. A Green Devil student intern each semester focused on dining-related topics and supported sustainable procurement, reusable container program expansion, assessing and planning for campus hydroponic projects, and researching climate-friendly dining options.
Waste diversion is a particular priority for Duke Dining. In FY 2024, Duke Dining diverted over 357 tons of organic materials from landfill with CompostNow including food waste and compostable packaging. Additionally, Duke Dining locations recycled more than 14,000 gallons of cooking oil with GreaseCycle over the past year.