2017 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 2017. 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.

Looking for sustainable? Look for these.

tuna
chicken
oats
tofu
beer
turkey
pork
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, 23.5% of our food and beverage purchases met AASHE STARS* sustainable food criteria. Our updated goal is to reach 25% by 2020!

It was tons of work… 320 tons, to be exact.

19 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 19 tons of sustainable beef a year!

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21 tons of tuna

Approximately 21 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

6 tons of local, organic oats

Boston University Dining Services proudly served 6 tons of Maine organic oats from GrandyOats.

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9 tons of tofu

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

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26 tons of chicken

All whole chickens and chicken thighs used are Certified Humane from Murray’s Family Farms in New York and Pennsylvania.

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And that's not all:

  • Our whole rotisserie chickens and turkeys 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.
  • We support Fair Trade–certified products by purchasing Fair Trade coffee and tomatoes to name a few.
  • The majority of our cheeses, yogurt, butter, sour cream, milk, ice cream, and other dairy products come from New England dairy farms.
  • Most of our potatoes and tomatoes on campus come from potato and tomato farms in Maine, Massachusetts, and Rhode Island.

In progress and looking forward

  • Purchase 100% sustainable seafood by 2018 including fresh, frozen, and shelf-stable seafood products for wild-caught and farm-raised seafood.
  • We have replaced our conventional pork loin products with Certified Humane pork from Maine
  • Support more local farms through locally grown, value-added products that extend consumption beyond the New England growing season.
  • Exploring the potential of growing produce and herbs on-site and co-located to our facilities.

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 nonrenewable 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:

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

Shout-out to our farmers! We are pleased to feature seven 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 MA 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 soy milk. 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, New York

Chicken

Murray’s chickens are raised in the heart of the Lancaster, Pa., 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, Massachusetts

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 a 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.

Why is Local FoodBetter?

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/lb

120 gal/lb

8 gal/lb

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!

Food Donation Program

BU Dining Services has established a partnership with Food For Free, Cambridge, Mass., a local food recovery network that repurposes excess food into preportioned, healthy and nutritious meals. Food For Free distributes our donated meals to local Boston communities and persons in need.

Learn More

Fresh Fuel at Granby Commons

Our state-of-the-art dining room in Fresh Fuel at Granby Commons serves both a Kosher and a Vegan menu with food of the highest standards under strict supervision. The menu is a unique blend of innovative concepts that displays fresh, nutritious cooking, local produce, and a full menu comprised of a salad bar, hot and cold vegan options, and desserts. You’ll find that our dining room features both a full Vegan Kosher kitchen as well as a Kosher kitchen that includes meat entrées. Join us for lunch or dinner daily as well as Shabbat meals Friday and Saturday; we will be closed on Sundays. Fresh Fuel at Granby Commons is part of the BU dining program and is open to everyone.

Pre-Consumer Waste Tracking

Pre-consumer waste occurs during the preparation and production of food. Pre-consumer waste consists of items like melon rinds, egg shells, bones, trimmings, stems, and seeds.

lean path

This year we are piloting a LeanPath food waste smart meter to help us minimize food waste during our food production process. The LeanPath 360 unit is a fully integrated food waste tracking system, with a touchscreen terminal, bench scale, and camera. By tracking pre-consumer food waste in this manner, we can minimize food waste during the production process.

Did You Know?

  • 1/3 of all food produced in the world is wasted!*
  • Decomposing food waste creates greenhouse gases: If global food waste were a country, it would be the third largest producer of greenhouse gases in the world!*

Eleven years of sustainability

2017

New Local Purchasing Goal

We have increased our local purchasing percentage to 23.5%
2017
Commencement waste diversion rate was the highest in BU’s Commencement Zero Waste History
The George Sherman Union was awarded the “Greenest Food Court” in the nation by the Green Restaurant Association
The BU Farmers Market had the highest vendor and customer participation this year


2016

New Local Purchasing Goal

We have increased our goal by 2% and have increased our 4-year goal to 25%
2016
Partnered with GrandyOats to serve sustainable local oats
100% sustainably sourced canned tuna
19 tons of skipjack and albacore tuna purchased annually
6th annual Chowder Fest during Earth Week had its highest participation ever
Carlos Pareja from Marciano Commons claimed his fifth Chowder Fest Champion title in six years


2015

Surpassed Our Sustainable Food Commitment

We achieved our goals for sustainability 3 years early by purchasing 22% sustainable food
2015
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!
2014
BU Dining Services partnered with the College of General Studies' student service group, Club GiiVE, to host "Composting Comes Out" in all residential dining halls, to encourage reduced 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!
2013
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!)
2012
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
2011
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
2010
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 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
2009
25¢ mug discount is offered for reusable mug usage on campus
Compostable tableware replaces noncompostable
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 is diverted
2008

Fueling the Initiative

Impact this year: 508 tons of waste diverted from the landfill
2008
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 Sustainability Committee is created
2007

A Commitment to Sustainability

Impact this year: 4.43 tons of waste saved
2007
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 Production

Our management team and staff are always working together to track, review, and minimize food waste in all parts of the food production process. We are actively sourcing new ways to reduce waste and create efficiencies to minimize our impact to the community.

Boxless Catering and Reusable Containers

Catering on the Charles has introduced the boxless lunch program to help reduce waste and our guests’ impact on the earth. In addition, reusable to-go containers are available for purchase and reuse in the George Sherman Union to help reduce single-use, to-go packaging.

Sustainable Purchases

We reached our goal of 23% local purchasing early and will continue to increase our local and sustainable purchases in support of the regional food system in New England to 25% by 2020.

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!

greenest food court in the nation

Green2Go Containers

Help us reduce single-use packaging in the George Sherman Union with a reusable to-go container!

poster

How it works:

  • Fill up container with food at Union Court
  • Receive $.25 discount every time you use it
  • Return used container to cashier for a new one or voucher
  • Reduce waste and help the environment

Make the choice to reduce waste!

We will be charging 10¢ for all meals packaged* to-go. Reusable dishware will be used for all meals eaten “for here.” Reusable containers are available for only $4 from all cashiers. We’ll clean them and give you 25¢ off every time you use it!

* Applicable at Union Court and Rhett’s. Excludes Copper Kettle, Beverages, Pinkberry, Starbucks, and grab-and-go coolers.

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