We work together to continually develop and implement sustainable solutions. Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. 

Here are just a few ways we work to make our campus more environmentally conscious:

Local Purchasing

Did you know Dining Services sources food from many local farmers, growers and distributors? The list changes throughout the year depending on seasonality and availability


Dining Services recycles from all dining locations across campus. We are committed to minimizing our environmental footprint. Look for signs in our locations for information on where to put your recyclables.

Fryer Oil Recycling

One hundred percent of dining services used fryer oil is recycled.

Hydration Stations On Campus

In an effort to reduce the amount of plastic water bottles used on campus, we have created a fund to add Hydration Stations across the UNLV grounds for students to fill their reusable bottles with water. To raise the money for these stations, we add a $.05 surcharge on to every bottle of water sold. To date, we have added six Hydration Stations.

Recycling & Composting

UNLV Dining is a firm believer in creating as little waste as possible. We work closely with UNLV Facilities to recycle and/or compost our garbage in an effort to reduce our carbon footprint.

Sustainability Events

UNLV Dining has committed to hosting special events in the Dining Commons to promote a sustainable lifestyle. Throughout the school year, we will host Trade in Your Water Bottle and Weigh the Waste Events.

With the Trade in Your Water Bottle Event, we are encouraging students to move away from disposable water bottles and adopt the use of re-usable bottles. For every 10 water bottles they turn in, we will give them a re-usable water bottle in turn.

During the Weigh the Waste Event, UNLV Dining partners with UNLV’s Sustainability Department to weigh the amount of waste students create when leaving their plates unfinished. This event educates students on the importance of only taking what you can eat, so that we can reduce our contribution to the landfill.