COVID-19 Updates:

UC Sustainability

UC Sustainability


Coffee Grounds

Beginning in 2015, spent coffee grounds are collected weekly from cafes on campus. The spent coffee grounds are then composted at UC Surplus with yard waste from main campus. This compost is then used on main campus when topsoil is needed and in the UC Garden.

Dining Halls

UC Food Services has partnered with GoZero, to resume our composting initiatives at OTG and MarketPointe.  Both facilities are equipped with dehydrators to help manage the organic waste disposal process. More information on Food Services sustainable initiatives here.

Graph of pounds of coffee grounds composted each year