Campus Initiatives

As a guest, it is easy to make smart environmental choices when you dine at a NazDining outlet. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your NazDining chefs and managers do a lot of the work for you behind the scenes!

Your campus team is committed to providing you with an exceptional dining experience that is both good for you and the planet from before you dine with us to after you leave. We do everything from purchase local seasonal produce whenever possible to reducing inorganic and organic food waste

We support the on-campus Oak Tree Food Pantry and The Open-Door Mission with donations and unused food.

Local Suppliers

We use local and organic meats & vegetables throughout our dining services.

NazDining sources 25% of purchases from local vendors.Local products are procured from farms and providers located within 250 miles of Nazareth College.  

Pittsford Farms Dairy


Schwab Farms

Torrey Farms

WD Henry & Sons

Deiorios Dough

Jenns Cookie Creations

Donuts Delite

Chobani Yogurt

Red Jacket Cider

INK WTR Coffee

Boars Head Meats & Cheeses

Barilla Pasta


Soho Bagels



We do not use trays on our campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Tray-less dining also reduces the amount of water and detergents needed to wash trays - and saves energy, too! 

Xprss Nap

Xpress Nap Dispensers save energy and waste.  Not only are the napkins are made of 100% recycled paper, the dispensers encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  


We recycle and partner with R.O.C.K.S. on campus to reduce and reuse material. On Campus we recycle the following products: cardboard, glass, steel, aluminum, paper, plastic, and e-waste. All our napkins and paper products are made from recyclable materials.

We also recycle our cooking oil into biodiesel!


Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (  Our priority is to reduce food waste. We compost food waste to reduce greenhouse gas emissions; also, we enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance, and reducing need for water and fertilizers. Our Dining areas, from retail operations to the Dining Commons, composts 100% of waste, pre-consumer. The Dining Commons also engages in 100% post-consumer composting. Through these efforts, NazDining can divert tons of waste per month from landfills and create compost to be used across campus. Look for ways to get involved in these initiatives.