Southside is not just another student dining facility on Mason’s Fairfax Campus. It’s the perfect example of ecofriendliness. Since opening its doors in 2008, Southside has exceeded green standards in an effort to be as environmentally conscious as possible.
Patrons will immediately notice the absence of trays, which reduces waste while saving water and energy. By eliminating trays, Southside has reduced the amount of wasted food by more than 30 percent and saved approximately 3,000 gallons of water per day when compared with similar dining halls around the country.
Nearly all the leftover food and napkins that are thrown away are compressed and processed into compost. Even the frying oil is recycled and converted into biodiesel fuel. All total, Southside boasts 95 percent sustainable operations.
Visit Southside Website