The National Association of College and University Food Services (NACUFS) announced Campus Dining and Shops (CDS) at the University at Buffalo as a recipient in the NACUFS 2025 Sustainability Awards. CDS received a Silver in the category of Waste Reduction. Programs who win this award have shown a tremendous emphasis on reducing single use disposables, recycling and composting, diverting waste, collecting data on waste production, and educating consumers on the importance of reducing all waste, including food and other dining related items.

The entry highlighted all the major components of a successful waste reduction program including overall impact, creativity and innovation, low start-up costs/high return, applicability of initiative, and effectiveness of measurement. The greatest emphasis, however, was placed on education, outreach, and marketing/communications.

“This marks the third consecutive year that our dining program has been nationally recognized for excellence,” said Eric Blackledge, executive director for CDS. "These awards are among the most prestigious national honors in higher education food services and recognizes our leadership in the promotion, education, and implementation of environmental sustainability across our campus dining operations.”

Assistant Dining Director John Bottorff has been a driving force behind CDS’s waste reduction efforts, leading with vision, dedication, and action. “Through innovative strategies with UB Sustainability, staff engagement, and persistent advocacy, John has transformed our approach to waste – turning sustainability from a goal into a standard,” said Nicole Dell, director of operations for CDS.

“The UB Campus Dining and Shops team has been a key partner in advancing our climate action work and specifically our larger 10 in 10 carbon reduction strategy.  This award reinforces not only their commitment to emissions reductions by limiting greenhouse gas emissions from organics but also their steadfast commitment to modeling sustainable dining across our campus community,” says Ryan McPherson, chief sustainability officer.

Campus Dining and Shops continues to be a great campus partner helping UB realize its Climate Action Plan, says Christina Hernandez, senior associate vice president for Student Life and leader of UB’s Climate Action Taking Stock of Our Food committee.

They also are playing a key role in advancing UB’s Zero Waste & Circularity Strategic Plan and ensuring UB is on track to meet the elimination targets identified within SUNY’s policy to eliminate single use plastics on campuses.

“As foodservice professionals, they are at the forefront of how and what we choose to grow, purchase, cook, and serve and are able to directly impact the sustainability challenge affecting the environmental footprint of the entire food sector. The University has recognized this work by augmenting funding from the climate action fund to help scale even greater impact,” Hernandez says. 

The work between UB and CDS in advancing sustainability has been a decades-long partnership that, in addition to waste reduction, has created pioneering low-carbon menu choices. It also has resulted in the launch of a student-initiated greenhouse gas rating system for menus, labeling dishes with specific icons that inform the consumer how impactful their meal choice is for the environment. “They have helped shape our campus strategy around waste reduction, single-use plastics, composting and food recovery while doing this work with engaged students, faculty and staff through education, outreach and communication,” Hernandez says. “This award recognizes the campus efforts it takes to make progress in this space.”

Campus Dining and Shops will receive their award and be recognized at the 2025 NACUFS National Conference this July in Salt Lake City, Utah. A full list of winners can be found at nacufs.org/membership/awards-recognition/sustainability-awards/