Stevens Dining demonstrates its commitment to sustainability through actions such as purchasing locally-grown ingredients, smart repurposing of leftovers and food scraps (for example, using vegetable scraps to make soup stock), providing a high percentage of vegetarian and vegan options, and the availability of a free campus dietician.

Stevens Dining also collects all waste cooking oil and sends it to a facility to be reprocessed into biodiesel, with over 5,294 lbs of cooking oil processed per year. The GHG emissions impact for diverting this waster is the same as taking 2 cars off the road each year.

In efforts to raise awareness of the global food waste crisis, Stevens Dining participates in Stop Food Waste Day.