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These days, college students and catering clients around the country are demanding sustainable food practices from their dining services.

Support the Environment   Use a Greenie

Promoting sustainability, one to-go meal at a time. Whether you want soup, salad or a hot entree, the greenie containers will accommodate all of the items available on the salad and hot bars—without adding trash to the landfill.

When you're done, return your greenie containers to the recycle bins in the food court or to any food service location to be washed and put back into circulation.

Dining Services Supports Sustainability

Reuse station different bins for sorting waste; landfill and recycling

The College is committed to making decisions that preserve the values of the environment, economic and social responsibility. The term "sustainable" in this case refers to agricultural practices that are environmentally friendly (e.g., organic or with minimal pesticides), support local small farmers and promote healthy, diversified diets.

Johnson County Community College Dining Services and its catering division are committed to local sourcing of food products. It incorporates the products in many of its menu items.

In support of these sustainability efforts, JCCC Dining Services:

  • Initiated a refillable mug program in 2008
  • Developed the “Greens” concept using locally grown produce and goods from JCCC’s student farm
  • Reduced Styrofoam use by 50 percent since 2007 by replacing it with hard plastic plates and silverware
  • Installed a re-bottle water station to reduce plastic water bottle usage
  • Hosts a series of sustainability dinners stressing locally produced food, dairy and meats
  • Offers reusable clamshell containers and soup cups
  • Partners with the Office of Sustainability on recycling efforts
  • Uses produce from the JCCC student farm
  • Returns pre-consumer waste for composting
  • Offers and promotes recycling for catered functions and making suggestions for local sourcing of food for menus
  • Designs special menus upon request, created by executive chef Marc McCann, that feature local foods for catering events.