Local Sourcing<\/h3><\/p>\n <\/p>\n
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BU Dining Services prioritizes products that are grown, harvested, caught, raised, produced, or processed within 250 miles of campus. By sourcing locally, we are able to support the local food system and local economy, while also helping to preserve local farmland. We work directly with local farmers, ranchers, and processors. More than 15% of food we serve is locally sourced.<\/p>\n
We source local produce from a number of different vendors, including Boston Food Hub<\/a>, which sources produce from small farms throughout Massachusetts. In the 2025-2026 academic year, we sourced over nearly 224,000lbs of produce from 36 farms<\/strong> through Boston Food Hub. Purchases from Boston Food Hub support Boston Area Gleaners\u2019 work to make fresh, local produce available to food insecure communities.<\/span> <\/span><\/p>\n![\"\"](\"\/dining\/files\/2025\/08\/thumbnail_IMG_8884-509x636.jpg\")
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Over the summer, members of the BU Dining team visited a number of our Boston Food Hub farm partners, including Tangerini’s Spring Street Farm, pictured above.\u00a0<\/em><\/p>\n<\/div>\n<\/div>\n<\/p>\n
Fair Trade Ingredients<\/h3><\/p>\nFair Trade Certified products are made according to rigorous social, environmental, and economic standards. Certification ensures that people growing, harvesting, and 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.<\/p>\n
You can find a variety of Fair Trade products, such as chocolate, ice cream, across campus, including at Buick Street Market and City Conveneince. Catering on the Charles serves Fair Trade roasts from Equator Coffees.<\/p>\n
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Organic Products<\/h3><\/p>\nWhen economically feasible, we support organic agriculture through the purchase of staples such as coffee tea, tofu, yogurt, and soy milk, as well as produce when in season.<\/p>\n
Now available on campus,\u00a0Jim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0is small-batch roasted locally in Wareham, MA. Every cup of\u00a0Jim<\/span>\u2019s reflects an unwavering dedication to quality and sustainability. A commitment to regenerative agriculture and ethical sourcing ensures that every roast is 100%\u00a0organic<\/span>\u00a0and meticulously crafted with the utmost care.\u00a0<\/span><\/p>\nJim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0takes pride in supporting the farmers who grow their 100% USDA certified\u00a0organic<\/span>, non-GMO\u00a0coffe<\/span>e<\/span>\u00a0beans. This commitment goes beyond just the beans\u2014Jim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0gives back to the communities they work with, fostering relationships that make a profound impact on\u00a0coffe<\/span>e<\/span>-growing communities.<\/span><\/p>\n<\/div>\n<\/div>\n\n
Humane Animal Care<\/h3><\/p>\nWe purchase humanely raised products \u2013 certified by either Certified Humane or Global Animal Partnership. Humane certifications provide independent audits to help verify that the animal growth and slaughter facilities meet precise, objective standards for farm animal treatment. All of our eggs are cage-free.<\/p>\n
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Sustainable Seafood<\/h3><\/p>\nAs a coastal school set in a location with a deep fishing history, we promote stewarding the marine ecosystem locally and globally. More than 87% of the seafood we buy is locally or sustainably caught or farmed. Our seafood is certified by the Marine Stewardship Council<\/a>, the\u00a0Monterey Bay Aquarium Seafood Watch,<\/a>\u00a0and\u00a0Gulf of Maine Research Institute<\/a>.<\/p>\n\n- 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 of wild seafood \u2013 these certifications consider how seafood was caught, where it was caught, and the species of seafood and the impacts on ocean ecosystems.<\/li>\n
- Being in a coastal setting, we are also able to source responsibly harvested seafood from local waters, including the Gulf of Maine.<\/li>\n
- In addition to sourcing sustainable seafood BU Dining has thoughtfully implemented practices to protect ocean life including the elimination of single-use plastic straws.<\/li>\n<\/ul>\n
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Social Impact Suppliers<\/h3><\/p>\nWe strive to purchase from woman-, minority-, LGBT-, veteran-, and employee-owned businesses, small businesses, and Certified B Corporations. Some of our social impact suppliers include Equator Coffees, Three Fins Coffee Roasters, Costa Fruit and Produce, Lilly’s Fresh Pasta, Stonyfield, Cabot, Silk, and more.<\/p>\n
<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
What we serve and eat has an impact. Our menus reflect our commitment to locally, sustainably, and responsibly sourced foods that are good for consumers, producers, and the environment. Last year, over 23% of our food and beverage purchases were locally and\/or sustainably sourced – a 10% increase from the year prior!<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":328,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358"}],"collection":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/comments?post=358"}],"version-history":[{"count":54,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358\/revisions"}],"predecessor-version":[{"id":47322,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358\/revisions\/47322"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/328"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/media?parent=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n
BU Dining Services prioritizes products that are grown, harvested, caught, raised, produced, or processed within 250 miles of campus. By sourcing locally, we are able to support the local food system and local economy, while also helping to preserve local farmland. We work directly with local farmers, ranchers, and processors. More than 15% of food we serve is locally sourced.<\/p>\n
We source local produce from a number of different vendors, including Boston Food Hub<\/a>, which sources produce from small farms throughout Massachusetts. In the 2025-2026 academic year, we sourced over nearly 224,000lbs of produce from 36 farms<\/strong> through Boston Food Hub. Purchases from Boston Food Hub support Boston Area Gleaners\u2019 work to make fresh, local produce available to food insecure communities.<\/span> <\/span><\/p>\n Over the summer, members of the BU Dining team visited a number of our Boston Food Hub farm partners, including Tangerini’s Spring Street Farm, pictured above.\u00a0<\/em><\/p>\n <\/div>\n<\/div>\n<\/p>\n Fair Trade Certified products are made according to rigorous social, environmental, and economic standards. Certification ensures that people growing, harvesting, and 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.<\/p>\n You can find a variety of Fair Trade products, such as chocolate, ice cream, across campus, including at Buick Street Market and City Conveneince. Catering on the Charles serves Fair Trade roasts from Equator Coffees.<\/p>\n <\/div>\n<\/div>\n\n When economically feasible, we support organic agriculture through the purchase of staples such as coffee tea, tofu, yogurt, and soy milk, as well as produce when in season.<\/p>\n Now available on campus,\u00a0Jim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0is small-batch roasted locally in Wareham, MA. Every cup of\u00a0Jim<\/span>\u2019s reflects an unwavering dedication to quality and sustainability. A commitment to regenerative agriculture and ethical sourcing ensures that every roast is 100%\u00a0organic<\/span>\u00a0and meticulously crafted with the utmost care.\u00a0<\/span><\/p>\n Jim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0takes pride in supporting the farmers who grow their 100% USDA certified\u00a0organic<\/span>, non-GMO\u00a0coffe<\/span>e<\/span>\u00a0beans. This commitment goes beyond just the beans\u2014Jim<\/span>\u2019s\u00a0Organic<\/span>\u00a0Coffe<\/span>e<\/span>\u00a0gives back to the communities they work with, fostering relationships that make a profound impact on\u00a0coffe<\/span>e<\/span>-growing communities.<\/span><\/p>\n <\/div>\n<\/div>\n\n We purchase humanely raised products \u2013 certified by either Certified Humane or Global Animal Partnership. Humane certifications provide independent audits to help verify that the animal growth and slaughter facilities meet precise, objective standards for farm animal treatment. All of our eggs are cage-free.<\/p>\n <\/div>\n<\/div>\n\n As a coastal school set in a location with a deep fishing history, we promote stewarding the marine ecosystem locally and globally. More than 87% of the seafood we buy is locally or sustainably caught or farmed. Our seafood is certified by the Marine Stewardship Council<\/a>, the\u00a0Monterey Bay Aquarium Seafood Watch,<\/a>\u00a0and\u00a0Gulf of Maine Research Institute<\/a>.<\/p>\n <\/div>\n<\/div>\n\n We strive to purchase from woman-, minority-, LGBT-, veteran-, and employee-owned businesses, small businesses, and Certified B Corporations. Some of our social impact suppliers include Equator Coffees, Three Fins Coffee Roasters, Costa Fruit and Produce, Lilly’s Fresh Pasta, Stonyfield, Cabot, Silk, and more.<\/p>\n <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" What we serve and eat has an impact. Our menus reflect our commitment to locally, sustainably, and responsibly sourced foods that are good for consumers, producers, and the environment. Last year, over 23% of our food and beverage purchases were locally and\/or sustainably sourced – a 10% increase from the year prior!<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":328,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358"}],"collection":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/comments?post=358"}],"version-history":[{"count":54,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358\/revisions"}],"predecessor-version":[{"id":47322,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/358\/revisions\/47322"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/pages\/328"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/dining\/wp-json\/wp\/v2\/media?parent=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\nFair Trade Ingredients<\/h3>
Organic Products<\/h3>
Humane Animal Care<\/h3>
Sustainable Seafood<\/h3>
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Social Impact Suppliers<\/h3>