Dining Services Sustainability Program
Executive Summary
The Dining Services Sustainability Program is a campus-wide effort to develop environmental management systems to evaluate and prioritize environmental impacts from the dining operations, identify realistic opportunities (economically viable), and create processes and procedures to analyze, control and reduce these environmental impacts. We expect to make a difference by adopting environmentally friendly and socially responsible practices.
In order to accomplish this goal we are partnering with our suppliers, the Office of Facilities, Management and Planning, the Office of Purchasing Services and recycling and composting companies like Save That Stuff. Together we are working to identify environmentally friendly products and practices that encourage reuse and recycling and reduce the use of energy, fuel, water, and greenhouse gasses. Where practical we will adopt a cradle-to-grave methodology of our products and equipment, we expect to identify the environmental impact associated with their production, use, and disposal.
Some of the recycling programs currently in use include:
- We partner with Save That Stuff to recycle cardboard, paper, plastic, aluminum, and compostable food waste.
- Dining Services is baling and recycling cardboard in multiple locations at a rate of 56 tons per year - expected to double in 2008/2009.
- Food scraps are being collected for composting at a rate of 132 tons per year.
- Recycling of plastic bottles and cans at a rate of 20 tons per year.
- Cooking oil is being recycled in all campus dining rooms at a rate of 40,000 pounds per year.
- We sponsor a weekly farmer’s market outside the Student Union building featuring locally grown produce that runs from July through October.
- Beginning in September 2008, all dining rooms will be trayless to reduce food waste and water consumption.
Dining Services is also dedicated to sustainable purchasing and operational practices in all of our dining rooms and retail locations. Some of these initiatives include:
- Dining Services purchases of local products comes from 40 farms and 85 different producers. Whenever possible we will buy locally to reduce fuel usage and greenhouse gas emissions and seek purveyors that are committed to sustainable agriculture practices. Annual purchases of locally produced food are $1,950,000 and locally grown produce purchases are in excess of $410,000.
- We purchase fair-trade coffee, Newman’s Own Organic Snacks and Salad Dressings, organic beans, pasta, rice, sprouts, tomato sauce, granola, yogurt and tofu.
- Dining Services awarded a new disposables contract in August 2008 with the emphasis on compostable products. Dining Services has converted 75% of grab ‘n go products to compostable containers.
All paper napkins are made of recycled and compostable material.
Flatware (except soup spoons) are compostable.
- We are evaluating our current kitchen equipment to identify areas where energy and water can be saved.
- Beginning in September 2008, Dining Services will be converting to green chemicals. This will include dish machine detergent, all purpose cleaner, pot and pan machine cleaner, glass cleaner and rinse additive for the dish machine.
Here are some helpful links to University groups working to keep our campus green.
Boston University Greening the Campus
Boston University Recycling
Dining Services Sustainability Partners
In an effort to reduce our environmental impact Dining Services partners with and works with various suppliers and vendors who are committed to sustainable, eco-friendly and green practices.
Costa Fruit and Produce
Sid Wainer and Son
Boston University Farmers Market
Wednesdays
July 16th through October 1st
In front of the GSU
10AM-3PM
Fresh locally grown produce and sustainable products will be available for purchase from local farms throughout Massachusetts and New England.
Come visit the Boston University Farmers Market every Wedensday Starting July 16th from 10AM-3PM.
10 Great Reasons To Buy Locally Grown
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