At Rice, Housing & Dining (H&D) does far more than feed the campus—it nourishes a culture of sustainability, wellness, and innovation. Within the residential college system, H&D plays a vital role in shaping the student experience by offering delicious, nutritious meals while leading the charge in eco-conscious dining practices.
Behind every plate is a talented, award-winning culinary team committed to environmental stewardship. From sourcing local ingredients to reducing food waste and supporting fair-trade practices, H&D is constantly evolving to meet the highest standards of sustainability.
Here’s how they’re making a difference:
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Fair-Trade Coffee
Rice Coffeehouse introduced fair-trade, locally roasted organic coffee in 2005—and H&D proudly followed suit. Today, every cup served in the serveries supports ethical sourcing and sustainable farming. -
Creative Food Reuse
Leftovers become opportunities. Unsauced grilled chicken is frozen and repurposed into soups or stews, and vegetables are reimagined in new dishes—minimizing waste while maximizing flavor. -
Health-Conscious Cooking
All meals are trans-fat-free, and since 2010, H&D has worked to reduce salt, sugar, and saturated fat by 50%. Over 90% of meals are made from scratch, ensuring freshness and nutrition in every bite. You can read more about this switch in this online Rice Thresher article. -
Smart Swiping
Every ID card swipe helps reduce waste. By tracking dining patterns, H&D prepares just the right amount of food—cutting down on overproduction and conserving resources. -
Local Food Sourcing
About 30% of Rice’s food budget supports local farms and vendors. Chefs regularly feature produce from Houston-area farmers' markets, bringing fresh, seasonal ingredients to the table. -
Root-to-Stem Cooking
Nothing goes to waste. Carrot tops become pesto, beet greens go into salads—every part of the plant is used creatively and sustainably. -
Sustainable Seafood
All seafood is sourced according to the Monterey Bay Aquarium’s Seafood Watch guidelines, ensuring responsible fishing and ocean health. -
Trayless Dining
Introduced by students in 2008 and adopted campus-wide in 2009, trayless dining has reduced post-consumer food waste by 30% and pre-consumer waste by 11%. You can read more about the change to trayless dining in this online article. -
Veg-Friendly Options
Every meal includes vegetarian and vegan entrees, making plant-based eating easy, accessible, and delicious.