Harvard purchases the second-greatest amount of renewable energy of any university or college in the nation.

Most of the debris from the construction was recycled or reused, with only 5 percent of the matter shipped to a landfill.

Functional kitchen equipment that HUDS no longer needed was donated to a Cambridge community center, a tsunami relief fund, and places in the Caribbean through a hired group called the Institution Recycling Network, according to Leandro.

Waste will continue to be recycled with the addition of a new Somat System garbage disposal, converting an estimated 240,000 tons of food and waste to compost each year.

The adhesives, paints, and carpeting in the new dining halls were also part of the sustainable renovation—the adhesives and paints had low levels of known carcinogens, and the carpet was made partially of recycled material.

“This project is a great success,” said Gauthier. “It’s aesthetically pleasing, more convenient, more user-friendly, HUDS benefits from lower utility bills, students will enjoy it, and it was neat to study the technology.”

“In this manner, projects will become easier, less expensive, more environmentally responsible, and provide a healthier indoor environment,” he said.

Some obstacles to the construction included a large pipe in the Mather serving area, water damage in the kitchen area, and a piece of granite that broke in the Mather pasta area.

Although minor changes in the two dining halls are still to come, Leandro said he is satisfied with the results.

And last night at dinner, even before tasting the emblazoned waffles, students were filled with praise for their new serving areas.

“It gives students a more enjoyable dining experience,” said Dunster resident Kelly J. Blondin ’07.

—Staff writer Jane V. Evans can be reached at jvevans@fas.harvard.edu.