Being a Sustainable Seminole
Seminole Dining is dedicated to creating a positive impact for our people and our planet. We proudly support Florida State University in their sustainability mission of promoting a culture of sustainable living by reducing emissions, increasing sustainable food offerings, and reducing waste. Through our Green Thread® platform, we place special emphasis on Sourcing Responsibly, Operating Efficiently, Minimizing Food Waste and Reducing Disposables.
Green Thread® represents our ongoing commitment to reducing our environmental impact through innovative and efficient programs and practices that enrich and support the natural environment and provides the student body with nourishing and diverse foods.
Seminole Dining sourced 17% of all beverage and food items sustainably and locally in fiscal year 21, as well as over 20% plant-based and ethically produced items.
Seminole Dining strongly believes in supporting our local community by sourcing local, seasonal, and sustainably produced food wherever possible. Our Sustainability Coordinator fosters relationships with many local partners to ensure that our students have fresh and nutritious food throughout our residential dining locations while supporting a sustainable local food system and economy. Some of our local vendors include:
Our suppliers must meet our high standards of ethical purchasing of eggs, seafood and meat. We purchase cage free eggs and “better” and “best” seafood rated by the Monterrey Bay Aquarium Seafood Watch List. Our high expectations also include animal welfare policies for humanely raised meat.
Students can find many Plant Forward options throughout Suwannee Room and Seminole Café. Suwannee Room offers a Vegan station as well as a vegan dessert option daily, and Seminole Café has the Daily Root station, as well as vegan offerings throughout the remaining stations. To learn more, visit the Plant Forward page.
We have several initiatives that we have implemented to reduce the amount of waste created in our dining halls.
Both Suwannee Room and Seminole Café are trayless dining locations and encourage smaller portions for sit down diners who can freely enjoy a second helping if desired. We also donate excess food through the Food Recovery Network to safely donate to local food pantries.
Our back of house follows our Food Management Process that utilizes software that analyzes food data to predict dining trends. This allows us to better prepare the optimal servings of food reducing our overall food waste.
Students on a meal plan can donate one guest swipe per semester as part of the Fuel Your Fellow Nole. This donated swipe will go to students in need through the on campus food pantry. To participate, students should email email@example.com and indicate that they would like to donate one guest swipe.
Through Restaurant Technologies Inc., Seminole Dining recycles used fryer oil to be turned into biodiesel.
We firmly believe in water and energy conservation and practice good conservation habits through all our locations. Suwannee boasts a brand-new energy and water efficient dishwasher.
We use Green Cleaning solutions in our locations that are food safe and environmentally friendly.
All meal plan holders are given a free OZZI reusable container per semester to enjoy our all-you-care to eat locations on the go. Containers are also available for purchase at our Residential dining halls for $5 each. To learn more, visit here the OZZI page.
Florida State offers several hydration stations throughout campus, as well as flavorful infused water in Suwannee Room. Use the filtered water stations to refresh and refuel while helping to impact your carbon footprint. To view a map of hydration stations across campus, visit this link Florida State University (concept3d.com)
Seminole Dining is completely plastic bag free in our dining locations! We are also plastic straw free in our dining locations, with most locations offering a compostable straw or a marine biodegradable version. We also use compostable bowls for soups and desserts in our dining halls.