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UGA has installed new LED lights in the Intramural Fields and Performing Arts Center parking decks. They provide better lighting and are more sustainable than other lighting options.

According to the results of a study done by the US Energy Department, "LEDs have less negative environmental impacts than incandescent bulbs."

Photo from Auxiliary Services UGA

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"As of Fall 2019, all of the Tate locations use compostable straws," according to the Auxiliary Services at UGA. They have also "replaced Styrofoam packaging with paper and compostable fiber containers," and "no plastic carry-out bags are in use at any of the Tate locations."

Also, all of their used pizza boxes are now recycled by and they encourage customers to dine in. This will help reduce waste from take-out boxes.

Photo from Auxiliary Services UGA

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According to the Auxiliary Services at UGA, "on-campus residents can now recycle items more easily thanks to the 1,000 bins that were donated by UGA Vending Services in partnership with Coca-Cola, University Housing, and the Office of Sustainability."

The dining services also recycle cardboard, glass, plastic, and metal cans in all of their facilities, and they compost all food waste.

Photo from Discover UGA

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In December of 2019, UGA purchased 13 new electric buses. They now have a total of 33, "a tremendous step forward in reducing emissions and increasing opportunities for experiential learning and research," according to UGA's website.

“The University of Georgia is continually seeking ways to increase the efficiency and sustainability of our campus operations,” said President Jere W. Morehead in an article written by UGA student Allison Brannen.

Photo by Andrew Davis Tucker/UGA

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They currently provide an assortment of vegan options, but they should  continue to do so and replace more animal product based meals with plant based meals.

Research done by the  French Environment and Energy Management Agency stated that vegan diets "produced 49.6% fewer greenhouse gas emissions, needed 26.9% less energy for food production, and had a 41.5% smaller environmental footprint compared to diets that included meat."'

Photo from UGA Office of Sustainability