Ticket to Take Out Program
Beginning in Fall 2018, Dining will exclusively utilize a reusable to-go container program in order to reduce single-use disposable waste in our Dining facilities. Here’s how it works. Just follow these 3 easy steps:
When you move into your residence hall, you will receive a token in your room. Bring your token with you to a University Housing Dining Market and grab your food to go.
Enjoy your food on the go. Wherever you go, your container goes.
Drop your clean to-go container into one of the vending machines located at the Dining Markets and grab your token.
Ticket to Take Out Program
Frequently Asked Questions
How does the reusable to-go container program work?
You will receive a container token in your room when you move into your residence hall. Go to a University Housing Dining Market of your choice and request to get your food to-go. A Dining Team Member will place your meal in a reusable to-go container. Upon check-out, the cashier will request your token. When you are finished with your meal, return your empty and clean container to a vending machine located in the Dining Market of your choice. Once the container is placed in the slot, you will receive a new token to use for your next meal.
What if I lose my token?
New tokens can be purchased at each Dining Market for a cost of $5.00 each.
I never received a token. What do I do?
Contact University Housing Dining & Culinary Services main office by visiting them in the lower level of Gordon Dining & Event Center, or by phone at 608-262-0057, or by email at email@example.com.
Can I redeem my token for cash?
No, tokens have no cash value and can only be used to redeem for to-go containers.
Why can't I reuse my container without having it washed by University Housing Dining?
For health and safety reasons, only properly cleaned and sanitized containers handled by University Housing Dining staff can be used in our Dining Markets. This protects everyone’s health and safety.
What if I would like multiple containers?
You may purchase as many additional tokens as you would like at a cost of $5.00 each.
Eat well. Live well.
Housing strives to ensure the food that fuels our residents is healthy for them and the environment.
- Surplus food is redistributed through the Campus Kitchens Project, Food Recovery Network, and Open Seat Food Pantry.
- Vegetarian options are available at each meal to provide students with healthy, low carbon choices
- A waste oil boiler assists in heating Gordon Dining and Event Center’s water with recycled vegetable oil. One gallon of oil heats nearly 250 gallons of hot water.
- Gordon Dining and Event Center’s green roof and rain gardens prevent runoff into local waterways
- Software is used to inventory and order items to prevent food waste by calculating the amount of food needed for production
- Our a la carte system reduces waste in comparison to all-you-can-eat buffet service
- Industrial sized garbage disposals prepare food waste for composting
- Our large batch kitchen prepares and packages bulk food orders at one time to increase efficiency and shelf-life
Edible Landscapes strives to alleviate food insecurity and introduces students to sustainable agriculture. Gardens are loaded with herbs and veggies available to anyone on campus – check them out at Cole, Sellery, and Zoe Bayliss.
Consume less meat and dairy products
Try the 5/2 diet: eat vegetarian or vegan 5 days a week, and continue your usual diet 2 days a week
Compost food waste
Compost bins are available in all residence hall kitchens and trash/recycling rooms. Other compost locations are available across campus as well.
Eat greener meat when you do eat meat
Look for: grass fed or pasture-raised, lean cuts, no antibiotics/hormones, local, certified organic. Eat in season and buy local to reduce transportation emissions
Skip processed and packaged food
Processed foods have a larger carbon footprint than their non-processed alternatives. Cook from scratch, choose the least processed alternative, and avoid packaged items
Don’t waste food – eat leftovers and meal prep
Wasting food means wasting the energy and water used to grow, process, and transport the food. 30-40% of all food produced in U.S. is wasted. When you eat at a restaurant, bring your own to-go container
Local Dining Partners
Local Food & Ingredients
- Babcock Dairy
- Bagels Forever
- Carr Valley Cheese
- Parrfection Produce
- Roth Cheese
- People’s Bakery
- Sugar River Dairy
- Simple Soyman
- V. Marchese Produce
- Best Maid Cookie Company
- Klements Sausage Company
- Sargento Cheese
- Elegant Foods
- Grande Cheese Company