Transy sustainability effort: overview


Green Dining

Transylvania dining is good for more than just the taste buds. It’s also working to reduce waste and water use and contribute to the overall culture of sustainable living on campus.

  • Transylvania’s dining services provider, Sodexo, purchases seasonal locally-grown produce. These purchases will be tracked starting in 2015-2016 to provide baseline data for increasing local food (produced and/or processed) purchases each year of the Sodexo contract.
  • The 1780 Café offers only organic and sustainably-produced coffee. Jazzman’s Café offers the option of organic, fair trade coffee.
  • Flour and cornmeal are purchased from a local mill.
  • A vegetarian option is offered at every meal in all eating locations, and vegan meals are offered on request.
  • Most dishware is reusable, and no Styrofoam products are used.
  • Starting in fall 2011, the start-of-the-year picnic is a waste-free event.
  • Pre-consumer, plant-based waste is composted through a partnership with Seedleaf.

In October 2014, Transylvania joined the Kentucky Department of Agriculture's Farm to Campus program aimed at increasing the amount of Kentucky Proud food found on campuses throughout the Commonwealth.


The Transylvania Environmental Action League (TEAL), a student-run organization, and the sustainability office offer a variety of local food programs each year. These events are often open to the entire Lexington community. Past events have included:

  • a Local Food Fair, featuring local farmers with Community Supported Agriculture programs
  • a free screening of Growing Cities at West 6th Brewing Company
  • tours of FoodChain, a nonprofit aquaponics program located only a few blocks from campus
  • weigh your waste campaigns to reduce food waste
  • Meatless Mondays