We have integrated sustainable practices into our purchasing & sourcing, into our methods of food preparation, and into waste reduction. Below are some examples of how we put this into action:
- We purchase over 500 items that are either locally/regionally grown or produced including local fruits and vegetables whenever they are available
- We partner with the on campus garden, Sprout! to buy produce grown right here on campus.
- There are always multiple vegan entrees available during lunch & dinner. The overwhelming majority of our side dishes are vegan.
- Our extensive salad & sandwich bar always contains multiple plant based proteins.
- We offer a vegan entrée during breakfast each day. All of our hot breakfast cereals are also vegan.
- We offer vegan desserts daily for lunch & dinner!
- We offer locally grown alfalfa sprouts, pea sprouts and bean sprouts on a regular basis
- All of our milk is produced regionally
- All of our shell eggs are produced in New Hampshire
- All of our shell eggs are cage free and antibiotic free
- We make our food in small batches, which reduces waste. We have invested in wok & sauté stations dramatically reducing potential overproduction.
- We source onlyFair Trade Certified Bananas. (Dependent on availability.)
- We do not use any disposable products (except napkins).
- We use unbleached napkins.
- We have gone trayless. Eliminating trays and educating students has contributed to a substantial reduction in food waste.
- All pre & post consumer waste is collected and sent to a local piggery, removing it from the waste stream.
- Our fry oil is picked up by a local company and turned into biodiesel fuel.