Sustainability Initiatives

We don’t just talk about sustainability - we take action. Check out some of the ways we're reducing our environmental impact and creating a positive impact on our community.

Working Toward Zero Waste

Here are a few active waste-reduction initiatives.

Robust Recycling
We recycle cardboard, metal, paper, glass, and accepted plastic products, and we recycle uncommon items—such as batteries and printer cartridges—wherever possible.
Collaborative Composting
We work with Schmelly's Dirt Farm to collect organic materials—including food waste to be transformed into useable, nutrient-rich soil amendments.
Proactive Prevention
We use tracking and forecasting tools to proactively identify food waste trends in order to alter our preparation accordingly.

Your Choices Can Make a Daily Impact

Our goal is to make it easy to offer you nutritious, environmentally, and socially conscious options wherever possible.

Showcasing Our Local Partner Relationships

Tulane Hospitality prioritizes Louisiana-sourced ingredients grown, harvested, raised, produced, or manufactured within 250 miles of campus. Local sourcing allows us to support the local economy and preserve the rich food culture of south Louisiana.

Supporting Sustainable Gulf Seafood
In partnership with the Audubon Nature Institute's GULF program, Tulane Hospitality sources shrimp exclusively from the Gulf of Mexico. Formed in 2012, Gulf United For Lasting Fisheries (GULF) is the sustainable seafood program of Audubon Nature Institute in New Orleans, Louisiana. GULF works directly with members of the seafood industry at all levels, from boat to docks and processors to chefs and restaurants, to ensure that current sustainability standards are being communicated, practiced, and met, and that members of the industry have access to clear, up-to-date sustainability education – promoting and celebrating responsibly harvested Gulf seafood and helping members of the industry work towards greater sustainability and environmental stewardship.
Williams Produce in Point Coupee Parish, LA.
Lester Williams, founder of Williams Produce, LLC, began farming soybeans in Batchelor, Louisiana, in the 1970s and later transitioned to growing vegetables after facing systemic discrimination in federal loan disbursements. A plaintiff in the landmark Pigford v. Glickman II case, Lester eventually shifted focus to community-based agriculture, selling greens, carrots, sweet potatoes, and more. In 2003, he launched Point Coupee Minority Grower’s Cooperative and expanded into wholesale and retail markets, including the Crescent City Farmers Market, where he remains a dedicated vendor committed to fresh, local produce and cooperative farming.