Smart operations on campuses for dining services procurement to achieve sustainability can include the following:

1. Local and sustainable sourcing: Procuring food from local farmers and suppliers who follow sustainable practices can reduce the carbon footprint associated with transportation and support the local economy.

2. Waste reduction and recycling: Implementing strategies to minimize food waste, such as proper portion control, composting, and recycling programs, can significantly reduce the environmental impact of dining services.

3. Energy-efficient equipment: Investing in energy-efficient kitchen equipment, such as low-energy refrigeration systems and energy-saving cooking appliances, can help reduce energy consumption and lower operating costs.

4. Water conservation: Implementing water-saving measures, such as installing low-flow faucets and dishwashers, can help conserve water resources and reduce water usage in dining facilities.

5. Plant-based and sustainable menu options: Offering a variety of plant-based and sustainable menu options can promote healthier and more environmentally friendly food choices among students and staff.

6. Collaboration with local organizations: Partnering with local sustainability organizations or student groups can help implement innovative initiatives and share best practices for sustainable dining services procurement.

7. Transparent supply chain: Ensuring transparency in the supply chain by working with suppliers who adhere to ethical and sustainable practices can help maintain sustainability standards throughout the procurement process.

8. Education and awareness: Conducting educational campaigns and workshops to raise awareness among students, staff, and vendors about the importance of sustainable dining practices can foster a culture of sustainability on campus.

9. Monitoring and reporting: Regularly monitoring and reporting key sustainability metrics, such as energy consumption, waste diversion rates, and greenhouse gas emissions, can help track progress and identify areas for improvement.

10. Continuous improvement: Regularly reviewing and updating sustainability goals and strategies based on feedback, emerging trends, and technological advancements can ensure ongoing improvement in dining services procurement sustainability.