Sustainability in Pitt Dining

Campus Initiatives

As a diner, it is easy to make smart environmental choices at any Pitt Dining by Sodexo location. We know Pitt students want to do the right thing for the planet and we understand that you lead busy lives, so your Pitt Dining chefs and managers are doing a lot behind the scenes to make our meals more sustainable.

From purchasing local, seasonal, and sustainable produce whenever possible to reducing waste, serving more plant-based meals, and supporting new student sustainability initiatives, your campus teamis dedicated to providingyou with an exceptional dining experience that is good for you and the planet.

Pitt Sustainability Plan

The Pitt Sustainability Plan, released in January 2018, set goals for a number of areas related to Pitt Dining under the Food Systems Impact Area. The vision for Pitt Dining is to "build food systems that support a healthy body and healthy planet, strengthen local communities, and minimize waste." The Plan serves as a road map for our sustainability efforts and builds on our longstanding commitment to students, the University, and the community. 

The goals that impact Pitt Dining include:

  • Support a local, fair, ecologically sound, and humane food system by expanding the Real Food Challenge across campus to serve 25% Real Food by 2025.
  • Serve 50% of to-go meals and beverages in reusable containers by 2025.
  • Serve meals that put plants at the center of the plate by decreasing the amount of animal-derived products old by 25% by 2025.
  •  Compost 50% of food waste.


Sustainable/Zero-Waste Catering

        Want to Make your next catered meal sustainable? Work with Campus Catering. We provide compostable serve ward (plates, silverware, cups, etc.) at no additional cost if you let us know you're hosting a zero waste or Green Certified Event. Consider a plant-based or vegetarian menu and be sure to let your attendees know to BYO[Mug] (bring your own mug) to reduce waste. Ask your catering representative for more ways to make your catered event sustainable. 

Sustainable Pittsburgh Restaurants

        Pitt Dining is a partner in the Sustainable Pittsburgh Restaurants program. Market Central is a Gold-designated Sustainable Pittsburgh Restaurant while the Perch at Sutherland Hall is Silver-designated. This program recognizes Pittsburgh-area restaurants for their sustainability attributes and provides guidance for sustainability improvements. Read the profile and public reports from both dining halls to learn about all of the ways we address sustainability in our operations.

       Sustainability at Sodexo

        Sodexo is recognized in the foodservice industry as a leader in sustainability. For the last 14 years, Sodexo has been named the top-rated company in our industry on the Dow Jones Sustainability Index (DJSI). The Better Tomorrow 2025 corporate responsibility roadmap includes three issues of focus: hunger, gender, and waste. In alignment with the U.N. Sustainable Development Goals Sodexo is working to shift our business to meet the needs of a changing world. Read more about the Better Tomorrow 2025.

        No single business can create a better tomorrow on its own. We can only create meaningful action by working closely in partnership with others. At Sodexo, we have worked with global organizations, consumers and charities to make a bigger difference – and in some instances, we’ve even created our own initiatives to help us get ahead on issues. 

        Locally, Pitt Dining by Sodexo works closely with organizations to build a great dining program including: Food Recovery Heroes, the Real Food Challenge, 412 Food Rescue, the Humane Society of the United States, Sustainable Pittsburgh Restaurants, the Pittsburgh Food Policy Council, Community Kitchen PGH, the Energy Innovation Center, Goodwill, and the Pitt Pantry.

       Stay Connected!

        Be sure to follow Pitt Dining on Instagram, Facebook, and Twitter for sustainability updates. Additionally, subscribe to the Pitt Sustainbility email list for more in-depth updates including food waste audit volunteering,