Wholesome Food

Local:
BU Dining Services buys locally to support New England agriculture, the local economy, preserve open space, and reduce fuel use and greenhouse gas emissions. We purchase locally-grown and locally-processed food, including everything from Hood milk, Cabot Creamery sour cream, butter and cheese, fruits and vegetables, to sustainable seafood including farmed mussels and clams.

Great Brook Profile Full Size

 

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Organic:

We support organic agriculture by purchasing organic food whenever economically feasible.  Some of our stapes include:

  • Organic bean sprouts and alfalfa sprouts from Jonathon’s Sprouts in East Freetown, MA
  • Organic and Fair Trade coffee from Seattle’s Best
  • Organic yogurt from Stonyfield Farms in Londonderry, NH
  • Organic peanut butter
  • Organic kidney, garbanzo and black beans on salad bars
  • Organic tempeh

Jonathans Organics Full Size

Fair Trade:

All coffee served in residential dining halls is organic and Certified Fair Trade.

Cage-Free and Humane:

We support the humane treatment of animals and as such, have converted all of our eggs on campus to cage-free (with the exception of EggBeaters and egg patties at Breadwinners, both of which are not available with cage-free eggs). All of our eggs are Certified Humane.

By 2017, all pork served at Boston University will be gestation crate-free.

Sustainable Seafood:

Dining services has made a commitment to choosing sustainable seafood.  We use the Monterey Bay Aquarium Seafood Watch and the Marine Stewardship Council certification as our guides.  Some of our local, sustainable seafood offerings include farmed mussels and clams, hook & line haddock, MSC-certified flounder and Maine lobster (check out Lobster Night in the beginning of the school year!)  We also serve MSC-Certified Pacific Cod and farmed Pangasius.

Make a Difference Monday:

Each month, BU Dining Services promotes sustainable food choices with Make a Difference Monday, a day reserved for local, organic and sustainable foods with a lower carbon footprint.  All residential dining halls participate by serving a special menu that boasts sustainable seafood, local fruits and vegetables, and organic foods.  We favor poultry and sustainable seafood over beef and pork. Plant-based diets are the most sustainable diets and as such, we increase our vegetarian options on these days, to promote a stronger plant-based diet.