What we serve and eat has an impact. Our menus reflect our commitment to local, sustainable, and responsible sourced foods that are good for consumers, producers, and the environment.
What makes it Sustainable?
- Zucchini is a plant, making it a low carbon menu option
- Zucchini is grown locally – We purchased more than 7,675lbs of zucchini from local farms last year
Zucchini fun facts:
- The squash plants that were the ancestors to zucchini originated in the Americas and were first cultivated more than 6,000 years ago
- Zucchini grow out of golden blossoms, which are also edible, and often fried
- Though often prepared as a vegetable zucchini are actually a fruit
We consider how long our food chains are from field to fork, and how far our food travels to get to us. BU Dining Services prioritizes products that are grown and processed within 250 miles of campus. We work directly with local farmers, ranchers, and processors. More than 16% of food we serve is locally sourced, see the map below to learn about our independent local producers.
Wholesome Roots, Low Carbon Dining
You can find low-carbon footprint meals at our on campus dining rooms every day. The Wholesome Roots program in the dining rooms features an entirely-low carbon menu each week. Try out what it means to eat sustainably on Monday at Marciano Commons, Tuesday at Warren Towers, and Wednesday at West Campus.
Fair Trade Ingredients
All coffee served in our dining halls is locally roasted, organic and Fair Trade Certified. Fair Trade Certified products are made according to rigorous social, environmental, and economic standards. Certificates ensure that people making Fair Trade Certified goods work in safe conditions, protect the environment, build sustainable livelihoods, and earn additional money to empower and uplift their communities.
When economically feasible, we support organic agriculture through the purchase of staples such as coffee, yogurt, and oats, as well as produce when in season.
Humane Animal Care
About one-third of our poultry products are certified humanely raised, including whole chickens, chicken thighs, and turkey. We purchase beef including ground beef, hamburgers, and hot dogs that are grass-fed and humanely raised. Pork is gestation crate-free, and almost 30% of purchases are also locally raised or Certified Humane. Nearly all of our eggs are cage-free. Humane certifications provide independent audits to help verify that the animal growth and slaughter facilities meet precise, objective standards for farm animal treatment.
As a coastal school set in a location with a deep fishing history, we promote stewarding the marine ecosystem locally and globally. More than 90% of the seafood we buy is certified as traceable, sustainably caught, or sustainably farmed. Our seafood is certified by the Marine Stewardship Council, the Monterey Bay Aquarium Seafood Watch, Best Aquaculture Practices, and Gulf of Maine Research Institute.
- BU Dining purchases seafood with the sustainability of ocean ecosystems in mind. We use the Marine Stewardship Council and Monterey Bay Aquarium Seafood Watch to guide our purchases – these certifications consider how seafood was caught, where it was caught, and the species of seafood and the impacts on ocean ecosystems.
- Being in a coastal setting we are also able to source responsibly harvested seafood from local waters, including the Gulf of Maine.
- In FY19 we purchased more than 44,000lbs of sustainably sourced seafood, including more than 10,000lbs of responsibly harvested, local lobster for Lobster Night alone!
- In addition to sourcing sustainable seafood BU Dining has thoughtfully implemented practices to protect ocean life including the elimination of single-use plastic straws.