At Novus Place, sustainability is on the menu

By Jenna Roark

Sustainability at Arizona State University extends beyond the classroom and operations into everyday practice through Novus Place, a 275,000-square-foot complex of restaurants and retailers in Tempe that is in the heart of the Novus Innovation Corridor — one of ASU’s Innovation Zones.

“Novus Place is designed to be more than a collection of destinations — it’s a connected ecosystem where each tenant supports a broader vision of sustainability, innovation, and community,” said Stefanie Caimol, Novus Innovation Corridor marketing communications manager.

“In alignment with ASU’s mission, we’ve been very intentional about bringing together brands and experiences that not only create vibrancy but also consider their impact.”

From ethical sourcing and food innovation to operational efficiency and community support, each restaurant contributes to an environment where sustainability is both visible and accessible.

Blue Sushi Sake Grill is committed to responsibly sourcing seafood, protecting ocean ecosystems and partnering with suppliers that uphold responsible environmental and animal welfare practices.

The restaurant’s Conscious Earth program continues to evolve by sourcing best practices and regularly updating policies to reflect the latest sustainability research and benchmarks.

Their sustainability commitment is reflected in the menu, where responsibly sourced seafood, such as pole-and-line-caught tuna and sustainably harvested shrimp, is paired with an expansive lineup of plant-based sushi offerings that reduce pressure on ocean ecosystems.

Blue Sushi also features alternatives like plant-based tuna, eggplant eel and vegan shrimp, with vegetable-forward rolls built from fresh produce, grains and herbs.

Salt & Straw, a craft ice cream company known for inventive flavors, demonstrates how creativity and sustainability can go hand in hand through its Waste Less Series, where they transform ingredients that might otherwise be discarded into flavor-packed desserts.

“With our Waste Less Series, we’re rescuing ingredients at just the right moment and transforming them into something wildly indulgent,” said Tyler Malek, co-founder and head ice cream maker at Salt & Straw. “It’s about turning what might have gone unused into something worth celebrating.

“This work reflects our deeper commitment to sustainability and food waste reduction, repurposing ingredients through circular systems, and supports broader efforts like Arizona State University’s sustainability goals.”

The Waste Less Series features limited-edition ice cream flavors inspired by classic cakes, such as Cherry Red Velvet Cheesecake, Chocolate Malted Potato Chip Cupcake and Peanut Butter and Jelly Pound Cake.

Salt & Straw also partners with nonprofits that work to reduce food waste, including organizations that rescue surplus fruit, repurpose imperfect produce and transform food byproducts into usable ingredients. According to Malek, Salt & Straw helped divert more than 53,000 pounds of food from waste since 2023, with nearly 5,000 pounds diverted in 2026 alone.

North Italia embeds responsible practices into its day-to-day operations by serving handmade Italian dishes crafted with thoughtfully sourced ingredients.

The restaurant also donates safe, excess food to local food banks through its National Nourish Program.

The program has resulted in more than 241,000 pounds of donated food nationwide, equivalent to providing a daily meal to 660 people for an entire year, according to Matthew Shaloo, general manager of North Italia.

In addition, North Italia reduces kitchen waste through seasonal menus and optimized food preparation processes. Recycling programs, responsible packaging and cooking oil reuse further support its dedication to reducing environmental impact.