Sustainable Dining
Dining at NYU Abu Dhabi is built on global commitments and local action. As part of our vision for a more sustainable campus, we’re actively transforming how food is sourced, prepared, served, and enjoyed.
NYU Abu Dhabi recognizes its role in the food system as both a procurer and provider of food. We are committed to offering healthy, more sustainable dining options while balancing the needs of our diverse, international campus community and operating within local market and cost considerations.
Beyond food, we work to reduce the environmental impact of our operations through responsible sourcing, waste reduction, efficient resource use, and meaningful community engagement.
To support this, NYU Abu Dhabi Dining maintains an annual sustainability action plan that outlines clear objectives across key areas such as food quality, waste management, procurement, and energy use. Progress is regularly measured and reviewed in collaboration with the Office of Sustainability and Stewardship to ensure continuous improvement and accountability.
Cool Food Pledge
NYU is a signatory of the Cool Food Pledge, a global initiative to reduce food-related greenhouse gas emissions by 38 percent per calorie by 2030. NYU joined the pledge in 2019.
This commitment spans dining operations across NYU’s campuses in New York, Abu Dhabi, and Shanghai, covering more than 20 dining facilities and aligning with over 80 global organizations serving more than 800 million meals annually.
NYU Abu Dhabi’s Progress
Since 2019, we have reduced food-related greenhouse gas emissions (per calorie) by 55 percent, reflecting sustained efforts to shift menus and sourcing toward lower-impact options.
Pillars of Sustainable Dining
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NYUAD actively manages energy and water use across campus dining operations to reduce resource consumption without compromising service quality:
- Equipment, lighting, heating, and water systems are switched off when not in use, supported by automatic timers to prevent unnecessary consumption.
- Energy-efficient appliances are prioritized during procurement and are regularly maintained or upgraded to ensure optimal performance.
- Planned Preventive Maintenance (PPM) is carried out by specialist contractors to improve efficiency and extend equipment lifespan.
- Water usage is monitored through operational procedures and staff training, helping teams identify opportunities to reduce water waste.
- Natural ventilation is used where feasible.
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Single-use Plastics
NYUAD is reducing reliance on single-use plastics and transitioning toward reusable and cleaner materials across dining services:
- Single-use plastic cups and small plastic bottles have been phased out in favor of reusable alternatives (glassware and ceramic cups).
- Reusable initiatives such as Cup4Card and Green reusable takeaway containers as an alternative to disposable cups and takeout containers.
- Plastic straws and cutlery have been eliminated, replaced with paper, biodegradable, or wooden alternatives.
- Plastic platters have been replaced with cardboard sandwich platter boxes.
- Catered events rely primarily on reusable dispensers and biodegradable bottled water (glass bottles are offered upon request).
- Refillable water bottles are encouraged through accessible water filling stations across all dining halls.
Cleaning Materials
- NYUAD uses eco-friendly cleaning chemicals where possible, including no bleach products and no products tested on animals.
- Certified suppliers such as Cleenol (B Corp) are used, supported by staff training to ensure proper and efficient application.
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- Plant-based dishes with clear labeling are available across all dining halls and are integrated into daily menus rather than treated as niche offerings.
- A dedicated SWITCH counter in D2 showcases locally produced and nutritious plant-based meals as a visible and appealing alternative to meat.
- Gradual reduction of red meat portions across menus, especially in the Flavors of the World and Currylicious Dining Counters, where consumption has historically been highest.
- A range of plant-based milk alternatives (oat, almond, soy, coconut) is available across campus coffee outlets for minimal additional cost.
Catered events: Clients are guided toward lower-impact menu choices by recommending plant-based dishes or poultry options where appropriate.
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NYUAD takes a data-driven approach to understanding and reducing the carbon impact of the food served:
- Menus are supported by carbon labeling through our partnership with Klimato, providing clear information on the emissions associated with each dish.
- Meals are categorized by climate impact (low, medium, high), helping diners make more informed and environmentally conscious choices.
- Emissions data is used internally to guide menu development and support ongoing reductions aligned with the Cool Food Pledge
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NYUAD prioritizes local and regional sourcing to strengthen community partnerships and reduce supply chain emissions:
- The campus dining supply chain prioritizes suppliers based in the UAE and the wider GCC. For example, some dairy products are supplied through providers such as Almarai (Saudi Arabia), SWITCH plant-based products, Majama (a Dubai-based vegan ice cream producer).
- Supplier consolidation helps reduce delivery frequency, lowering transport-related emissions and operational complexity.
When not sourcing locally, Procurement works closely with our suppliers to ensure sustainability standards are upheld across our supply chain:
- Preference is given to suppliers with recognized certifications such as Fairtrade, ISO, HACCP, and Rainforest Alliance
- Suppliers are encouraged to adopt more sustainable packaging and sourcing practices
- Procurement is streamlined through a smaller supplier base to reduce transport emissions and improve efficiency
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NYUAD takes a comprehensive approach to minimizing food waste across both kitchen operations and dining spaces:
Kitchen Waste Management
- Food waste is monitored using the Winnow AI system, which supports tracking and analysis of food waste by weight, cost, and portion size.
- Helps to meet sustainability goals by identifying trends and reduction opportunities (e.g., improved menu planning, portion control, and more efficient preparation).
Plate Food Waste Reduction
- In collaboration with CITIES research institute, NYUAD tracks and uploads food waste data into a dashboard that displays plate food waste levels (in kg) over time.
- NYUAD is developing a new dashboard for campus dining halls that will display real-time food waste data. This initiative will use behavioral science to help students and diners visualize their impact and reduce plate waste.
Non-organic Waste and Recycling
- Waste is segregated at source (organic, cardboard, glass, metal) to improve recycling outcomes and reduce contamination.
- Leftover organic waste is processed on campus and converted into greywater through our ORCA food waste digester.
- NYUAD encourages suppliers to use bulk packaging to minimize upstream waste production and continues to explore the local market for more sustainable packaging alternatives.
