This past year:
BU Dining Services offers low-carbon footprint menus every day, and promotes low-carbon eating through the weekly Wholesome Roots program. We recognize the importance of plant-based diets and plant-based protein alternatives in curbing emissions. Livestock production accounts for 70% of agricultural land use and is responsible for 18% of global greenhouse gas emissions. Five to seven kilograms of grain are required to produce one kilogram of beef, and grain takes significant amounts of energy and water to grow, process and transport. BU Dining Services is abreast of food emission profiles and creates innovative low-carbon dining menus as a result.
Emissions from transporting food (also known as “food miles”) actually make up a small percentage of a food’s overall carbon footprint, about 11% on average. The majority of a food’s footprint is based on how food is grown. Choosing food that is in season, whether local or from other parts of the globe, cuts back on refrigeration and production emissions. Opting for organic products, guarantees a growing process free from fossil fuel-based fertilizers and soil degradation. The list continues for ways to produce food with fewer emissions, and BU Dining Services seeks out third-party certifications that assure sustainable production. In FY18, 8.5% of BU’s purchases were third-party certified.
The Wholesome Roots program promotes low-carbon emissions dining at all three dining halls each week. Lower-impact proteins are served, such as seafood and poultry, and innovative plant-based dishes are highlighted on the menu. Signage is used for menu displays and throughout the dining halls to bring awareness to the program and add color to the spaces.
Looking forward:
BU Dining Services Sustainability Director will interact with diners each week at lunch during Wholesome Roots. Diners will be offered plant-based menu items to sample and learn about the nutrition and environmental aspects of the dishes’ ingredients. The promotional event will host food producers and Sargent Choice nutritionists to promote the Wholesome Roots program.
We want to increase plant-based protein options across campus, particularly in pre-pack sandwich options at City Co, Buick St & Breadwinners, and plant-based add-ons at Loose Leafs.
We hope to collaborate with BU Sustainability & Sargent’s Choice to develop low carbon footprint label for food menu items in Dining Halls and Retail Sites.
