sustainability in dining
See how local, responsible purchasing and waste minimization are key elements to our program.
we make local easy
It all starts in our Central OH and Granville community. Our culinarians and management team take pride in working with local food systems, along with third party certified suppliers to ensure we are sourcing our food the right way. Our sustainability efforts don’t stop there. We work hard to utilizing reusables and compostable materials in our restaurants, ensure that our facilities follow sustainable practices, and align ourselves with the goals of Denison University.
We prioritize local purchasing within 150 miles of our campus and highlight local products whenever we can on our menus, in our convenience stores and at events like Farm Table dinners.
We provide front-of-house composting for guests to scrape at The Table at Curtis along with a dish belt at The Table at Huffman for back-of-house sorting. Retail restaurants conduct back-of-house sorting and composting for pre-consumer waste.
We aim to feature and highlight plant-based options and always provide a vegan or vegetarian offering in all our restaurants. Our website has a filter to find these options on our menus.
Low carbon menu options such as Coolfood Meals, which are certified by the World Resources Institute, are noted in The Tables at Curtis and Huffman with the
Coolfood icon.
We are proud to feature reusable to go containers at both The Tables at Curtis and Huffman, along with Slayter Market and Slivy’s, to help minimize waste, while featuring several destinations on campus to return and exchange boxes.
Both The Tables at Curtis and Huffman have Leanpath food waste trackers to manage all of our pre and post-consumer food waste. Guests can even see live date results based on the meal period at either restaurant.
We recycle both cardboard and paper in all of our restaurants, along with our fryer grease, through our partner FiltaFry.