College and university dining services administrators (CUDSAs) were surveyed using a web‐based questionnaire to determine sustainable practices in their operations. Results from 138 CUDSAs (26.4% response) indicated that the most frequently used sustainable practices included: recycling of fats, oils, grease, cardboard, white paper, aluminum, and newspaper; and use of recycled products such as napkins. CUDSAs reported that students, university administrators, and customers influenced their sustainable decisions and they were satisfied with their sustainability decisions but not with their resources. CUDSAs at private schools had implemented more practices and were more satisfied than were CUDSAs at public institutions.