Sustainable food and dining is a popular topic on college and university campuses. Popular areas of focus include equipment upgrades in the kitchen, installation of campus or community gardens, and streamlining existing campus recycling operations, such as by converting campus vehicles to run on used vegetable oil from the dining hall. Research shows that these types of projects are ideal funding candidates inside the green revolving fund model as they coincide with the fund's common goals of reducing resource use and engaging the community. Though these projects have remained largely untapped by financing through green revolving funds, this white paper examines both the successes and obstacles of financing food service and education programs through the green revolving fund model on eight campuses in the United States. Appended are: (1) Sample of Dining Service Sustainability Projects; and (2) Methodology. (Contains 2 tables and 42 endnotes.)