2016 Sustainability Report

Together, we’re making a difference. A big difference.

You gave us facts. You gave us opinions. Most of all, you gave us ideas. We put them all into action and now, Boston University Dining Services is proud to report that BU has made significant sustainable progress in 2016. For instance, you wanted us to procure and serve locally grown and sustainable food; in response, we’ve made a commitment to make 25 percent of all food local and sustainable by 2020. This report presents the results of our student polling and outlines our measurable progress.

Sustainability Student Survey

88%

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We heard you.

Thank you for taking the time to share your opinions and provide detailed feedback during our Fall 2015 Student Survey. Together, we’ve made smarter, better-informed, more effective decisions over the last year. And your passion for food sustainability has furthered our commitment to sustainable purchasing. Our new goal is to purchase 25% local and sustainable by 2020.

Our sustainability program is important to 88% of you! Specifically, 55% responded that humanely raised, hormone- and antibiotic-free meat and poultry is most meaningful to you; this is up from 30% last year. 47% of you responded that locally grown produce and other foods are most important to you. This past year saw the expanded use of Certified Humane, antibiotic-free chicken. This year, we committed to purchasing only certified-sustainable skipjack and albacore tuna. Also, this past year, we partnered with GrandyOats in Maine to purchase all of our oats. Look out for more sustainable food this fall.

Looking for sustainable? Look for these.

See how we did it this year!

Serious about sustainability: 25% by 2020

BU Dining Services strives to serve you delicious food while making the most positive impact on the environment and our community. By prioritizing the purchase of food grown, caught, and raised locally, we contribute to a healthy, equitable, self-sustaining food system in New England. We promote agricultural practices that are ecologically sound, socially responsible, and economically viable with our purchasing strategies. The incredible participation and support these programs receive from students make them successful.

Last year, we committed to obtaining 20% of our food from sustainable sources. We are proud to announce we met that goal! Over the past year, 23% of our food and beverage purchases met AASHE STARS* sustainable food criteria.

It was tons of work… 308 tons, to be exact.

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21 tons of beef

All our ground beef, hamburgers, and all-beef hot dogs come from 100% grass-fed cows from Maine Family Farms of Guilford, Maine. That accounts for approximately 21 tons of sustainable beef a year!

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19 tons of tuna

Approximately 19 tons of sustainable skipjack and albacore tuna was used across campus.

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49 tons of turkey

Nearly all of our turkey on campus comes from American Humane Certified ™ farms.

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What makes a food purchase sustainable?

Food purchases must fulfill one or more of the following categories to be considered a sustainable or socially responsible purchase:

  • local and community-based
    • or
  • third-party certified: fair, ecologically sound, and/or humane
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7 tons of local, organic oats

Boston University Dining Services proudly served 7 tons of Maine organic oats from GrandyOats.

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9 tons of tofu

Boston University Dining Services proudly served 9 tons of Massachusetts and organic Vermont based sustainable tofu.

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22 tons of chicken

All whole chickens and chicken thighs used are certified humane from Murray’s Family Farms of New York and Pennsylvania.

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And that's not all:

  • Our whole rotisserie chickens are Certified Humane from Murray’s Farms in New York and Pennsylvania. That’s over 15,000 chickens a year!
  • Our tofu comes from Vermont Soy, which uses only certified-organic soybeans grown in Vermont.
  • Our soymilk, beans, honey, coffee, yogurt, and tempeh are certified organic.
  • We support Fair Trade by purchasing Fair Trade coffee and tomatoes.
  • Our cheeses, yogurt, butter, sour cream, milk, ice cream, and other dairy products come from New England dairy farms.
  • Most of our potatoes on campus come from potato farms in Maine and Rhode Island.
  • All oats are local and organic purchased through GrandyOats of Maine.

In progress and looking forward

  • Replace our conventional pork with Certified Humane pork. 100% gestation crate-free pork by 2017.
  • Support more local farms through locally grown, value-added products that extend consumption beyond the New England growing season.
  • 100% sustainable seafood by 2018
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190 tons of eggs

All of our eggs served on campus are cage-free and American Humane Certified*.

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Our first priority is supporting local

Our mission: BU Dining Services' sustainability program strives to create positive environmental and social impacts through its daily operations and programming. Through responsible procurement, a comprehensive waste reduction and diversion program, and efficient facilities operations, our goal is to reduce our carbon footprint by sending less waste to the incinerator and lessening our reliance on non-renewable energy sources. By sourcing food from local and sustainable farms and producers, our goal is to build and maintain a campuswide sustainable food system to provide the BU community with wholesome options, support the local economy, preserve farmland in New England, and support environmentally friendly agricultural practices.

Produce

Dairy

Grocery

Meat and Seafood

Beverages

Sustainability across the US

Our tomatoes come from the Fair Food Program of the Coalition of Immokalee Workers in Florida, during the winter months when local tomatoes are unavailable.

Other local businesses we support:

From the survey: What sustainable foods are most meaningful to you?

You want sustainable? Humane? Low environmental impact? You got it! We’re making every effort to offer the highest-quality, most sustainable products possible. Because that’s what’s important to you.

55% Humanely raised, hormone- and antibiotic-free meat and poultry 47% Locally grown produce and other foods 36% Carbon footprint; the environmental impact that your food has 20% Fair Trade products such as coffee, bananas, sugar 7.5% Sustainably caught and raised seafood 4.2% None of the above—I'm not interested in food sustainability

We made meals that made a difference from their farms to your table.

Shout-out to our farmers! We are pleased to feature four of our hard-working and dedicated farmers and producers this year, who provide Boston University with the highest-quality locally grown and raised food every day.

Meet the farmers
Close Profiles

Ocean Spray Orchards

Bridgewater, Massachusetts

Cranberries

Our family has been farming cranberries for 25 years in Southeastern Massachusetts. However, some of our vines have been growing and producing fruit for over 100 years. With approximately 150 acres in production, we preserve over 800 acres of open space, creating habitat to countless wildlife and native pollinators. As part of the over-80-year-old grower-owned Ocean Spray Cooperative, we are proud to produce high-quality, nutritious fruit, and to be stewards of the land for the next generation.

Great Brook Farm

Carlisle, Massachusetts

Milk

Great Brook Farm is a family-owned dairy farm with 160 cows that has been producing milk for the Cabot Creamery Cooperative for the past 28 years. The farm invests in modern sustainable agricultural practices such as composting, wastewater management, and rotational crop planting. Having the support of colleges and universities is crucial to the future of dairy farm families like the Duffy family and others throughout New England, in order to sustain dairy farming in our region.

Western MA Food Processing Center

Greenfield, Massachusetts

Processing

Since 2009, the Western Mass Food Processing Center has helped local farmers in the region by processing and freezing their fruits and vegetables. Through the center, institutions such as BU are able to utilize local produce throughout the year. The processing center has played a vital role in expanding regional processing capabilities and extending the short New England growing season.

Vermont Soy

Hardwick, Vermont

Tofu

Todd Pinkham and Andrew Meyer began Vermont Soy in Hardwick, VT, by selling organic soymilk. Today, their production also includes artisan tofu, which is supplied to BU on a daily basis. Their mission is to support local farmers by buying organic non-GMO soybeans and processing them into healthy, authentic-tasting soy foods.

GrandyOats

Hiram, Maine

Oats

GrandyOats started in the lakes region of Western Maine, when a homegrown enterprise was nurtured with mountains of oats, nuts, honey, and the firm belief that business should be more about having fun than making money. For us, business has also become an intentional way of life that we believe can and should nourish people, the planet, and our communities. Our laid-back vibe, VW buses, and casual appearance? They're just part of a lifestyle of living with planet consciousness. We hope you’ll join our movement.

Murray’s Farms

Fallsburg, NY

Chicken

Murray’s chickens are raised in the heart of the Lancaster, Pennsylvania, countryside by select family farms that embrace our vision. Our chicken is produced without antibiotics and hormones, is Non-GMO Project Verified, Certified Humane, and Certified Gluten-Free. So it’s better for you, whether that means more humane, sustainable, or healthy. Raising chickens this way reflects our philosophy of performing at levels to ensure growing the best-tasting “better-for-you” chicken attainable.

Red's Best

Boston, MA

Seafood

Red’s Best, founded in 2006 by Jared Auerbach, is a Boston-based seafood wholesaler that aggregates from small, community-based fishing boats. Our mission is to support the livelihoods of American fishermen while sustaining fisheries for harvest. We are proud to currently partner with over 1,000 New England boats annually. By choosing Red’s Best, you, too, can support an historic industry and reduce the undue burden that importing fish places on our natural resources. Red’s Best fish supports fishermen whose livelihoods depend on the catch.

Hook to Table See how BU Dining and Red’s Best put fresh, delicious, sustainable seafood on your plate.

What are Wholesome Roots?

It’s a weekly menu that celebrates sustainable food by showcasing foods with a lower carbon footprint that are good for both you and the environment. That translates to: local, seasonal fruits and vegetables, humanely raised proteins, Fair Trade and organic coffee, sustainable seafood, and more.

Progress we have made

After reviewing the new Wholesome Roots campaign, students responded overwhelmingly that they enjoy the updated program. The rotating schedule received 94% positive responses on the student survey. The updated menus received 83% positive responses on the student survey. Our chefs will continue working to add new and exciting dishes that are local and sustainable!

From the survey

94%

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83%

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94% enjoy the Wholesome Roots rotating schedule 83% enjoy the Wholesome Roots updated menu

Your interest in eating locally sourced foods, humanely raised meats, as well as vegetarian and vegan-friendly options was decidedly positive. The 88% of you responding that you are interested in food sustainability helped shape the Wholesome Roots program and continued its development for the new school year.

Why is local food better?

Tastes better
It’s fresher
It lowers your carbon footprint
Helps preserve open space in New England
Supports the local economy

The importance of a plant-based diet

1,800 gal/lbs

120 gal/lbs

8 gal/lbs

did you know?

A typical cow in the United States requires 1,800 gallons of water per pound of meat produced. In comparison, an apple requires 8 gallons of water per pound produced and milk requires 120 gallons of water per pound produced.

and that...

  • The meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide.
  • The average distance traveled for any food is 1,494 miles.
  • Cows produce more greenhouse gases than all the world’s transportation combined, or 18% of all greenhouse gas emissions.
  • A typical carrot travels 1,838 miles to reach your plate. The more local, the better.
  • Evidence indicates that local food systems support local economies. For example, food grown locally and distributed locally generates jobs and subsequently helps stimulate economies. Since 1959, the number of farms in the United States has decreased by nearly half due to industry consolidation. Supporting local and regional farmers helps preserve viable and productive land to grow crops while stimulating the green local economy.

We spread the word through community outreach

From Farm to Table

BU Farmers Market

The BU Farmers Market is a sustainability-inspired, open-air market with different types of local and regional organizations and products. The goal of the market is to connect these vendors—local artisans, farmers, and producers—with our diverse student population. The relationships that result foster trust, understanding, and reciprocity, as well as stimulating the local economy, encouraging development of the local, green economy, and fostering the notion of seasonality in New England.

See the Farmers Market
Take a look at our vendors!

Nine years of sustainability

2016

New Local Purchasing Goal

We have increased our goal by 2% and have increased our 4-year goal to 25%
Partnered with GrandyOats to serve sustainable local oats
100% sustainably-sourced canned tuna.
19 tons of skipjack and albacore tuna purchased annually
Commencement diversion rate was the highest in BU’s Commencement Zero Waste History
6th-annual Chowder Fest during Earth Week had its highest participation ever
Carlos Pareja from Marciano Commons claimed his fifth title in six years


2015

Surpassed Our Sustainable Food Commitment

We achieved our goals for sustainability 3 years early by purchasing 22% sustainable food.
Certified the Fresh Food Company at West Campus, Warren Towers, and the Law School Café as 3-star Certified Green Restaurants®
The annual cranberry-apple field trip grew to over 150 students
Invited to present to the New England region on local food purchasing at the Mass Farm to School Conference, FINE conference, and NACUFS conference
Partnered with Red’s Best to serve sustainable, local seafood from day boats every Thursday night for dinner
Created a boxless boxed lunch option for Catering on the Charles, greatly reducing waste generated by events
Began serving vegan pancakes and daily vegan desserts in dining halls
2014

Working Together to Improve

During the 2014 school year, BU bought more than 100,000 local apples!
BU Dining Services partnered with the School of General Studies' student service group, Club GiiVE, to host "Composting Comes Out" in all residential dining halls, to encourage lower food waste
Hosted a Cabot farmer and local fisherman during Earth Week
Converted 156,000 plastic sandwich bags at Subway to paper
Installed 2 new energy-efficient dish machines at Fresh Food Co. at West Campus, saving millions of gallons of water and tons of energy each year
2013

Educating the Masses

For Lobster Night, we purchased 8,000 Maine lobsters, 500 pounds of Cabot butter, 24,000 potatoes, and 4,000 ears of corn!
Certified Marciano Commons, Rize, and Late Night Kitchen as 4-star Certified Green Restaurants®
Chosen as a case study by the Mass DEP's Recycling Works website to prepare other institutions for the organics waste ban in October 2014
Presented on Organics Diversion at the TURI Conference in Marlborough, MA
Presented on Organics Diversion at the MIT Sustainability Summit 2013
Participated in Mass Farm to School's Harvest of the Month
Installed a new energy-efficient dish machine at the George Sherman Union, saving millions of gallons of water and tons of energy each year
2012

Leaders in Sustainability

1,149 tons of waste diverted from the landfill (due to waste reduction!)
GSU is awarded 3 stars from Green Restaurant Association, the highest GRA restaurant rating in New England and the only food court in the country with a GRA Certification
Field trip to Mass Audubon's Ipswich River Wildlife Sanctuary for Flapjack Fling
Presented on Third Party Certifications at the AASHE Conference 2012
Presented on Zero Waste at the NECSC Conference 2012
Mayor Thomas M. Menino awards BU Dining Services the City of Boston Sustainable Food Leadership Award
Dining Services hosts Sustainable Agriculture panel
100 Bay State Road Executive Chef Adam Pagan teaches improv cooking classes using the weekly produce in the Ward's Berry Farm CSA box
Boston University received a Silver rating from AASHE STARS

Dining Services was awarded points for sustainable purchasing, composting, and more

Make a Difference Monday goes weekly in dining halls
2011

Building Community Outreach

Impact this year: 1,208 tons of waste diverted from the landfill
Make a Difference Monday begins once a month in dining halls

Make a Difference Monday is a special meal at breakfast, lunch, and dinner in residential dining halls, which celebrates foods with a lower carbon footprint. Dining halls feature more vegetarian options, sustainable seafood, local and seasonal fruits and vegetables, and organic third-party certified foods, instead of higher carbon foods such as beef and pork.

Dining Services holds Sustainable Seafood panel
First field trip, to local dairy farm — Smith's Country Cheese in Winchendon, MA, with Keep Local Farms
Field trip to AD Makepeace cranberry bog and apple orchard for apple picking
Presented on Zero Waste at the AASHE Conference 2011
Boston University received a Silver rating from AASHE STARS

Dining Services was awarded points for sustainable purchasing, vegan dining, and more

2010

CSA and Composting

Impact this year: 1,131 tons of waste diverted from the landfill
First CSA box offered with Ward's Berry Farm

The brainchild of BU student Joe Nangle (Questrom ’12), the Farmers Market partnered with Ward's Berry Farm to offer a weekly box of seasonal and fresh-picked fruits and vegetables each week to students, staff, and faculty at BU.

Began post-consumer composting at the GSU
Boston University received a Silver rating from AASHE STARS

Dining Services was awarded points for sustainable purchasing, trayless dining, and more

2009

Commitment to Zero Waste

Impact this year: 696 tons of waste diverted from the landfill
25-cent-mug discount is offered for reusable mug usage on campus
Compostable tableware replaces non-compostable
Zero Waste catering begins

Compostable tableware and recycling is sorted behind the scenes at staffed events. Garbage cans begin to disappear from the floor of events in 2010

First Zero Waste Commencement: 11 tons are diverted
2008

Fueling the Initiative

Impact this year: 508 tons of waste diverted from the landfill
All dining halls go trayless

Food waste is reduced by an estimated 33%

Fryer oil begins diversion to biodiesel
First Farmers Market
The first sustainability coordinator for Dining Services is hired
The Dining & Sustainability Committee is created
2007

A Commitment to Sustainability

Impact this year: 4.43 tons of waste saved
In partnership with Save that Stuff, all Dining Services employees and managers are trained on how to sort food waste and organics, recycling, and cardboard

Looking forward

We are always striving to reduce our footprint and impact the BU Community by delivering services, experiences, and exceptional results as an operational standard. Please find below some of our new and exciting sustainability programs that we are actively pursuing this year.

Food Donation Program

BU dining services has established a new partnership with Food for Free, a local food recovery network that repurposes excess food and distributes it to communities and persons in need.

Food Production

Our management team and staff are working together to track, review, and reduce food waste.

Boxless Catering

Catering on the Charles has introduced the boxless lunch program to help reduce waste and our guests’ impact on the earth.

Sustainable Purchases

We reached our goal of 20% early and will continue to increase our local and sustainable purchases in support of the regional food system in New England and provide the best food for the BU community.

Efficient Operations

Building operations are a large consumer of natural resources and a major contributor to greenhouse gas emissions. In our own operations, and in partnership with our clients, we help create and operate buildings that are increasingly environmentally friendly, energy efficient, and healthy for those who use them. Some examples include LEDs, green cleaning, employee-facing conservation signage, and water aerators, to name a few.

Sustainable Mobility and Transportation

We rely on a service and catering fleet, as well as other transportation sources, to deliver products and services to many customer locations across campus. We recognize that reducing fuel use and emissions will have a substantial impact on the environment. We partner with our suppliers, vehicle manufacturers, clients, and governmental organizations to improve operational efficiency and explore new technologies. Our drivers are trained to maximize efficiency and drive sustainable transport.

Certified Green Restaurant - 4 stars

Certified Green Restaurants®.

3

Restaurants

★ ★ ★ ★
4

Restaurants

★ ★ ★

Seven total—three 4-star, four 3-star—restaurants and the only Certified Food Court in the country!

From everyone here at Boston University Dining Services, thank you for your continued support and another successful year.