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We are committed to increasing our purchasing of local and ecologically-sound foods. Dining Services is in regular contact with local farmers and with vendors about our purchasing plans. We are working to increase our purchasing from local farms, procure more sustainable foods from vendors, and inform the 69��Ʒ��Ƶ community about local & sustainable food options.

Produce

With the help of our main produce distributor, in Hartford, CT, we are able to identify local produce purchases. We also purchase directly from several farmers. Menu items with locally grown ingredients are labeled with our  “locally grown” menu item signs.

Third-Party Certified

We also source a number of products with third-party certifications to increase the sustainability and responsibility of products that we cannot source locally.

Our coffees & teas are all Certified or . We purchase a number of other products, including soymilk, noodles, granola, and cereal, that are Certified .

Our Progress

Over the past three fiscal years, which run July 1 – June 30, 69��Ʒ��Ƶ has increased its percentage of sustainable purchases from roughly 9% in FY16 to just over 13% in FY18, which just ended this past June. If we continue on this same trajectory, we will achieve our goal of purchasing 20% sustainable food by the year 2020.

69��Ʒ��Ƶ Dining Services defines “sustainable purchases” as products that were locally grown or certified sustainable. “Locally grown” products are defined as products that were either grown or contain at least 51% ingredients that were grown in New England or within a 250 mile radius of campus, except for meats which are allowed a 500 mile radius. “Certified sustainable” products are defined as products that are certified by one of a list of verified and trustworthy third-party certifiers, such as USDA Organic, Fair Trade, Rainforest Alliance Certified. 

USDA Organic Products

What does Certified Organic mean?

In short, a product that is certified organic contains no antibiotics or growth hormones, genetic engineering, ionizing radiation, or conventional pesticides and fertilizers made with synthetic ingredients or sewage sludge. Operations certified by the USDA are regularly inspected to be sure that they adhere to these standards. For more information visit the .

Local Farmer Features

In addition to including locally-grown produce in regular operations, 69��Ʒ��Ƶ puts on events throughout the year to highlight local farmers and purchases.

Gracious Dinners

Gracious Dinners feature locally-sourced produce and ingredients. Each year, we start this with a Fall Harvest Gracious Dinner during Massachusetts Farm to College Week at the end of September. We also feature locally-grown and sustainable menus on the Saturday of Family & Friend weekend, near Thanksgiving, and for Exam M&C’s hot breakfast.

Reusable Containers

69��Ʒ��Ƶ Dining has been decreasing plastic waste by increasing options for reusable containers on campus.

We are now using a takeout program in partnership with . This program provides students flexibility in dining options while reducing waste, carbon emissions and expense associated with traditional takeout containers. Takeout with our USEFULL reusable container program is provided at no cost to the students unless the containers are not returned.

Processing Food Waste

The dining commons collects all pre and post-consumer food waste and sends it off-site to be utilized in anaerobic digestion which then generates power and fertilization for a farm.

Tracking and Reducing Food Waste

Dining Services uses Leanpath to track pre-consumer food scraps as part of its food waste reduction strategy. Dining Services partners with the student Food Recovery Network chapter to educate students about the impacts of post-consumer food waste, which is a key area for reduction.

69��Ʒ��Ƶ Dining provides about 6,800 meals per day to students, staff, faculty, and the community. With this high level of operations, we seek to use eco-friendly equipment to reduce the ecological impact of our operations.

Energy Efficiency

The Dining Commons has been built to (Leadership in Environmental and Energy Design) Certification Silver standards.  This means that the building requires less energy and resources to operate than a conventional building.

The building has been built with:

• Solar panels to provide solar energy for all hot water heating
• Energy-efficient  and demand-sensitive cooling systems for refrigeration
• Energy-efficient and demand-sensitive hoods above stoves
• Several stoves with magnetic induction burners that are more energy-efficient and safe than thermal cooktops
• A rain capture system from the roof that will feed into a rain garden and filter water to be used in campus landscaping
• A system to capture oil used in cooking for reuse as biofuel

Bulk Condiment Dispensers

In order to decrease waste from non-biodegradable packaging, Dining Services has implemented a “bag in the box” bulk condiment dispensing system. Students are encouraged to use the small provided “to-go” condiment containers when necessary.

Bulk Oil System

In order to reduce wasteful packaging and labor hazards from single-use oil jibs, dining services has installed two large tanks for clean oil and two large tanks for waste oil collection. Oil is piped directly to point of use, and used oil is pumped to the waste oil tanks to be recycled and processed for biodiesel.

High Temp Dish Machines

Dishwashing machines used in dining are energy-efficient. They use less detergent, water, and energy than conventional dishwashing machines.

Beverage Machines

We have reduced the number of beverage machines on campus, and replaced them with energy-efficient machines.

We have removed bottled beverages. Water, flavored waters, and a soda fountain are available in the Dining Commons.