2019 Boston College Dining Services Sustainability Report

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BOSTON COLLEGE DINING SERVICES

SUSTAINABILITY REPORT 2019


ABOUT BC DINING Boston College Dining Services is driven by the same ideal of its university: "Ever to Excel." Taking this to heart, our collective team of over two hundred full-time employees and several hundred part-time employees strive every day to provide excellence in service and food.

"I like BC because it helps you learn about other cultures and how to be a better person." - Armando Rivas


TABLE OF

CONTENTS 4

Our Vision

12

Our People

24

Our Progress

46

Our Future

51

Our Gratitude


OUR VISION "Over the past 20 years, Boston College Dining has built and exhibited a strong leadership history in college food service and restaurant industries. We do not sit on our laurels. Instead we set new aspirations on how our college dining business model will evolve to further fulfill BC’s Jesuit mission to have a positive impact at the nexus of health, sustainability, resiliency, and social justice." -Patricia Bando Associate Vice President of Auxilary Services

4

5

MISSION STATEMENT

6

FROM THE DIRECTOR OF BOSTON COLLEGE DINING SERVICES

8

COMMITMENT TO SUSTAINABILITY

9

FOOD MATTERS

10

OUR GUIDELINES


BOSTON COLLEGE MISSION STATEMENT Boston College seeks to be the national leader in the liberal arts; to fulfill its Jesuit, Catholic mission of faith and service; to continue to develop model programs to support students in their formation; and to seek solutions—as researchers, educators, leaders, and caregivers—that directly address the world’s most urgent problems.

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FROM THE DIRECTOR OF DINING SERVICES Our team at BC Dining Services has made sustainability an area of focus for the past five years. We are excited to continue to develop a more healthful and sustainable dining program through collaborations with our dining leadership team, our front line employees, student groups, and interested faculty and staff. Â The addition of student sustainability interns to our team a few years ago has been key to the great strides that we have made in this area. From waste management, to food rescue, to more regional and socially just purchasing, it is exciting to see how much progress we are making and the wonderful recognition that we have received. Â This report highlights our work in these areas and we appreciate your interest. We will continue to do our best to provide a dining program that addresses the food system challenges facing our planet so that our students are prepared to make better foodrelated decisions now and in the future.

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Beth Emery


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COMMITMENT TO SUSTAINABILITY BC Dining seeks, within fiscal parameters, to enrich its procurement of regional, sustainable, and socially just food and food products, with a preference for grown, raised, or harvested food from the six New England states. 8

Ward's Berry Farm in Sharon, MA


FOOD MATTERS "Food is not just fuel. Food is about family, food is about community, food is about identity. We nourish all those things when we eat." - Michael Pollan Food Production globally accounts for... Source: United Nations

40% 30% 70%

of land use of greenhouse gas emission of freshwater consumption

According to consensus of 200+ leading scientists and policymakers, 8 of the top 20 solutions to reversing the global warming are related to food (Hawken et al. Drawdown 2017). In his appeal, On Care for Our Common Home (Laudato Si'), Pope Francis addresses "every person living on this planet" to think about how we are shaping the future of our planet and to acknowledge the urgency of our environmental challenges.

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OUR GUIDELINES

F R

E

S H Fish boat landing at Boston dry docks

airly Traded Choose fair trade certified products which empower workers and their communities while supporting sustainable farming practices which minimize our carbon footprint.

egional Prioritize food from New England farmers and food producers whenever possible. Support the local food economy and serve better tasting, fresher foods.

quitable Support food producers which practice fair labor practices, are cooperatively owned or majority women- or minorityowned. Support farms with humane animal welfare practices.

ustainable Prioritize companies which  minimize their environmental impact on land, water and natural resources like crop rotations and green manures. Strive for menus which do the same.

ealthy Encourage healthy and balanced eating habits. Educate and empower students to make informed choices about their diets.

Learn more about our FRESH to Table initiative on page 32


The nexus of BC Dining's strengths and potential food system influence:Â plant-forward whole foods HEALTH

biodiversity food transparency New England sourced family farmers community-minded

SUSTAINABILITY RESILIENCY humane grass-fed healthy soil regenerative ag ACCESS energy efficient women- and minority-owned fair wages diversity

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OUR PEOPLE

"I like working at BC because they treat me like family. They take care of us." - Emerson Joseph 12

14

CAMPUS LOCATIONS

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DINING BY THE NUMBERS

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EQUITABLE EMPLOYMENT

21

COMMUNITY ENGAGEMENT

23

AWARDS


33 Nations

of Origin Spanish

Albanian

11 Languages

employees

employees

Greek French Mandarin Cantonese Arabic

800 165 200+ student full time managers & staff

Portuguese

Armenian English Haitian Creole

with Food Safety Serv Safe Training certification 13


LOCATIONS ON CAMPUS 9

Cafe 129 on Brighton Campus

Stuart Dining Hall on Newton Campus includes Legal Grounds

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2,300 meals prepared per day*

6

McElroy Commons Carney's Dining Room Eagle's Nest Faculty Dining Room College Road Cafe & Market

5 3

8,200

meals prepared per day*

2 LEGEND 1. McElroy Commons 2. Chocolate Bar 3. Welch Dining Room 4. The Bean Counter 5. Hillside Cafe 6. Corcoran Commons 7. Concessions 8. Stuart Dining Hall 9. Cafe 129

7

1

meals prepared per day*

Hillside Cafe 2,500

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4

Corcoran Commons: Lower Live Addie's Farmer's Market The Market 8,300

transactions per day

*approximate meals based on number of transactions


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14

dining locations open to the public

85% of BC students enroll in a meal plan

17,500+

4,041,630 23,000+

161

meals prepared per day

vegetarian, vegan, or gluten-free items offered daily

62,000+ pieces of whole fruit sold in a month

cups of fairly traded coffee served every week

70,675

DINING BY THE NUMBERS

lbs of seafood purchased annually

16

meals served per school year

84%

seafood purchased is certified or verified sustainable

23%

of all food purchases are grown or produced in New England

500

600

lbs. of rescued food donated per week to community nonprofits through Every Bite Counts and Lovin' Spoonfuls

pounds recycled every day

800 pounds of waste composted every day

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local farms featured at farmers' markets held each fall


EQUITABLE EMPLOYMENT Boston College Dining Services knows that its true strength comes from its employees, which is why we provide competitive wages and generous benefits. We are proud to have a starting hourly wage for our 231 benefited hourly employees of $16.83. BC Dining and the University believe in benefit equity, meaning our students' favorite cashier or line cook receives the same benefits as their favorite professor.

DID YOU KNOW? BC DINING WORKS WITH...

Supported Employment Program

High School Partnerships

The Supported Employment Program (SEP) establishes employment opportunities for individuals with developmental disabilities where they have the ability to acquire skills, build relationships, and grow professionally.

We have over 800 student employees, many of whom are high school students, and 95% of which are from the Boston Public Schools.

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STUDENT SUSTAINABILITY INTERNS

KATIE ZONA Medfield, MA | 2021 Communications

ANNE MARIE GREEN Baltimore, MD | 2020 Political Science & Environmental Studies

JACOB RICCO

MOLLY FUNK

ROSE KUO

Hillsdale, NJ | 2021 Political Science & Environmental Studies

Bristol, VT | 2022 Environmental Studies & Political Science

Taiwan | 2020 History

To learn more about our interns, please visit www.bc.edu/dininginterns

KYLE ROSENTHAL

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Rochester, NY | 2021 Business

VERONIKA LIN Beijing, China | 2021 Environmental Studies & Economics

MICHELLE YANG

CRYSTAL CHEN

Green Brook, NJ | 2021 Marketing & Business Analytics

Dix Hills, NY | 2021 Information Systems & Marketing


STUDENT SUSTAINABILITY INTERNS

“I definitely would not be where I am today without BC Dining! I truly realized how my time working for all of you has made me enter the workforce with so much confidence, better communication skills and a wide range of experiences. It truly has made me a better teacher…You all gave me the opportunity to grow and learn how to use my passions in a professional setting so that I could have a lasting impact on BC and I hope to bring this with me after I finish Teach For America.” - Jen Wisnewski '18 Former Student Intern Manager (2014-2018)

Interns and managers visit Ward's Berry Farm

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COMMUNITY ENGAGEMENT

Green Week Harvest Fest

Healthapalooza

Earth Day

Scraps Dinner 21


GIVING BACK DID YOU KNOW? BC Dining also donates to Boston College's Relay for Life, which raises money for the American Cancer Society. We are also a sponsor for the annual Red Bandanna 5k in honor of Welles Crowther.

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"BC Dining loves being a part of Boston College and embraces the University's Jesuit tradition of men and women for others. By letting students vote on which local charity they wanted to support, we thought this would make it more real than just handing over money." - Megan O'Neill, Associate Director of Operation about the End-of-Year Point Drives

End-of-Year Point Drive

Lovin' Spoonfuls Food Rescue

At the end of every academic year, BC Dining Services provides students with an opportunity to donate some of their unused meal plan money to a charitable cause. In 2018, students voted to donate more than 17,000 individual food items to Rosie's Place, the first women's shelter in the U.S.

BC Dining supports Every Bite Counts (eBC), a student volunteer group which, working with a kitchen lead, separates, packages, and weighs leftover food for Sunday to Thursday nights' pick up by Lovin' Spoonful. The food rescue organization then delivers the food to homeless shelters, soup kitchens, food pantries, and other community centers in Boston.


AWARDS

June 2017 BC Dining was awarded a $399,705 three-year grant from the Henry P. Kendall Foundation to increase local and sustainable food on campus.

July 2018

October 2018

December 2018

January 2019

BC Dining was awarded the Outreach and Education Sustainability Award from the National Association of College and University Food Services.

BC, Harvard, and Tufts were awarded $250,000 from the New England Food Vision Prize to leverage their purchasing power to farm more land with new and emerging farmers.

BC Dining was recognized by the Environmental Protection Agency's Food Recovery Challenge Regional Award for demonstrating a commitment to improving sustainable food waste management practices.

BC Dining was named College Innovator of the Year by Food Management.

April 2019 Our Deep Sea Banh Mi Fish Taco menu item was named Best Sustainability Concept by Food Management.

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OUR PROGRESS

"I love BC because of the people, especially the students. I consider them my kids." - Sheila Walton 24

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OUR COLLABORATORS

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WHY EAT REGIONAL

30

FRESH TO TABLE

34

SUSTAINABILITY REPORT CARD

36

MEET OUR PRODUCERS

40

PLANT-FORWARD EATING

42

WASTE REDUCTION

45

ENERGY CONSERVATION


OUR COLLABORATORS We joined Farm to Institution New England (FINE), a six-state network of nonprofit, public and private entities working together to increase the amount of local food served in New England Institutions, after being awarded the three-year grant from the Henry P. Kendall Foundation. Between the financial support from the Kendall Foundation, being a member of Menus of Change University Research Collaborative, and many academic collaborations, we are pushing to accelerate the New England Food Vision to grow the regional food system while simultaneously committing to the action plan described on page 40.

Sustainability Report / 20

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HENRY P. KENDALL FOUNDATION The Henry P. Kendall Foundation is a New England philanthropic enterprise dedicated to a sustainable food system and mitigating climate change that works as part of a network to advance the New England Food Vision 50 by 60: "A vision for our future food system where 50% of the food we eat will be grown in New England by 2060."Â Annually, the foundation hosts its Food Vision Prize Program. In June 2017, BC Dining was awarded a $399,705 grant for a three-year initiative to increase local and sustainable food on campus. In October 2018, Boston College, along with Harvard and Tufts, was awarded $250,000 to buy more local food.

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MENUS OF CHANGE UNIVERSITY RESEARCH COLLABORATIVE Founded jointly by Stanford University and the Culinary Institute of America, the Menus of Change University Research Collaborative (MCURC) is a collaborative working group of leading scholars, food business leaders and executive chefs from colleges, universities, and institutions working to change the food system by changing their menus.

MCURC promotes healthful eating and overall wellbeing through a plant-forward approach. MCURC's principles, like Celebrate Cultural Diversity and Discovery and Make Intact, Whole Grains the New Normal, inform and drive implementation of plant-forward dishes at Boston College Dining. By using these principles in practice, BC Dining has a large impact on student, faculty and staff health by providing nutritious and delicious menu options that taken together, can lead to positive health outcomes for the BC community. By teaching students about plant-forward eating, BC Dining informs future families and generations. -Kate Sweeney, MS, RDN, LDN Administrative Dietitian

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CAMPUS AS A LIVING LAB Earth & Environmental Sciences Department class, The Human Footprint, invited dining to speak about sustainable agriculture and give a dining tour.

Research Practicum on Sensory Processes and Psychology of Food had students research how marketing messages affect food choices.

8 student groups and departments collaborations last year

Contemporary Issues in Public Health (School of Nursing) hosted dining for a guest lecture on food rescue program and sustainability initiatives. Seniors used data from BC Dining's purchases for their thesis. They conducted an analysis of the GHG emissions from Dining's top selling meals and made recommendations on how to reduce their impact.

Past collaborations with Professor Tara Pisani-Gareau in the Earth and Environmental Studies Department include recycling, a roof-top garden, to-go containers, and food waste messaging. Dining has also collaborated with faculty from other academic departments including Political Science, English, Sociology and History using campus dining as a 'living lab'.

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improve biodiversity

eat seasonal = eat fresh

WHY EAT REGIONAL?

reduce food waste from transportation + storage

support local family farms

preserve increase regional open space food security

reduce vulnerability to disruptions in global food system

boost local economy

reduce food miles + CO2 emissions

improve food access and public health build community

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is a BC Dining initiative that works to increase our procurement of food that is environmentally, economically, or socially just and supports our local food economy. The goal is to continually update our menus to include items that fit under the five FRESH parameters listed on the next page.


OUR CREDO: "EAT FRESH TO TABLE" FAIRLY TRADED: fair and just labor practices

“The Fresh to Table initiative is a really positive step forward for BC. In addition to our environmental impact, what we eat has a direct impact or connection to a farming community, a farming family, or to farm workers, so we are eating in a way that expresses our values when we are thinking about equity in the food system. I think that’s an exciting step forward for BC students.” Professor Tara Pisani-Gareau, Director of the Environmental Studies Program (Earth & Environmental Sciences Department)

OUR FOOD STANDARDS

REGIONAL: grown or produced in New England EQUITABLE: socially responsible, women and minority-owned SUSTAINABLE: agricultural practices that foster environmental stewardship HEALTHY: whole, minimally processed, nutritionally dense, and varied

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OUR FRESH TO TABLE INITIATIVES FRESH to Table Demos Every week FRESH to Table hosts a culinary demonstration where students, faculty, and staff are offered free samples of new recipes that meet at least two FRESH parameters and highlight producers.

Community Supported Agriculture (CSA) In 2018, BC Dining with Ward's Berry Farm in Sharon, MA started a CSA Farm Share program on campus. Members receive fresh, seasonal produce and play an active role in supporting their community food system. 32


Recipes are crafted by a team of manager and cooks inspired by local and fresh ingredients, building connections throughout BC Dining and engaging the whole staff with food systems awareness.

Farmer's Market

FRESH Labeling

We host a farmer’s market every fall at Corcoran with fresh, local produce available for purchase by students, staff and faculty through meal plan money.

We label Grab-and-Go items that meet two of the five FRESH parameters. FRESH to Table stickers identify foods that taste good AND do good.

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SUSTAINABILITY REPORT CARD SINGLE-USE PLASTIC STRAWS

2019 (MAR-JUN)

26%

LOCAL SEAFOOD PURCHASES (IN LBS)

117%

from 2018 to 2019

2019 17,500 CUPS

e of fairly traded coffe k ee w y er is served ev

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$349,380 Spent on food grown by New England family farmers

FOOD WASTE DIVERTED FROM LANDFILL

580,116 lbs

2018

Launched 50-member CSA Farm Share program with Ward's Berry farm in Sharon, MA.


2019 SUSTAINABLE FOOD PURCHASES 2019

2018 SOCIALLY RESPONSIBLE ENVIRONMENTALLY SUSTAINABLE REGIONALLY GROWNÂ or PRODUCED

5.9%

Item 1

22.8% 5

10

15

20

12.5%

Item 2

Item 3

0

17.8%

Item 1

10.7%

Item 2

DID YOU KNOW?

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22.7%

Item 3

0

5

10

15

20

100%

of our shell and liquid eggs are cage-free.

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Calculated as percent of total food purchases. Fiscal year ends May 31 16%

21 women-owned businesses

32%

32%

$93,013 dollars spent on LOCALLY CAUGHT SEAFOOD from the Gulf of Maine

68%

84% 84%

food budget spent on regionally sourced, sustainable, or socially responsible products

of our fish is certified sustainable (Gulf of Maine Research Institute, Best Aquaculture Practices or Marine Stewardship Council)

42 New England family farms supported

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MEET OUR PRODUCERS 1. Pete and Gerry's Cage free eggs from small family farms Certified B Corps 2. Cabot Creamery Family owned co-op of 1,000 farms in VT and NY since 1919 Certified B Corps 3. One Mighty Mill

4. Grateful Burger 40% plant burgers Reduces greenhouse gas emissions and red meat consumption 5. North Coast Seafood Wild-farmed salmon, low feed density Long-line fish, small boats Certified GMRI, BAP, MSC

Maine-grown wheat locally milled Lynn, MA

6. GRANDY OATS

7. EQUAL EXCHANGE

Hiram, ME

West Bridgewater, MA

Founded in the lakes region of Western Maine, Grandy Oats started as a homegrown enterprise that was nurtured with mountains of oats, nuts, and honey. Their business strives to pursue an intentional way of life that nourishes people, the planet, and their communities.

Equal Exchange is a for-profit fair-trade and workerowned cooperative headquartered in Massachusetts that distributes organic and gourmet coffee, tea, sugar, bananas, avocados, cocoa, and chocolate bars produced by farmer cooperatives in Latin America, Africa, and Asia.

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8. BELKIN FAMILY LOOKOUT FARM Natick, MA

2

1 6

3 4 8 5 9 7

368 year-old family-owned farm Donates produce to Boston food pantry Boston College alum owned Founded in 1651 and farmed by eight families, Lookout Farms is one of the oldest working family farms in the United States. Today, Steve and Joan Belkin own and operate the farm with an emphasis on health, community enrichment, and respect for the environment.

9. WARD'S BERRY FARMS Sharon, MA

Family-owned IPM (Integrated Pest Management) practices Jim and Bob Ward run Ward's Berry Farm, covering 150 acres in Sharon, MA. Running since 1982, it is the last commercial farm in the area. All of the crops on the farm are hand harvested. Ann Ward uses their harvests in her homemade baking that they sell at their farm-stand.

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PLANT-FORWARD EATING A style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods — including fruits and vegetables, whole grains, beans, legumes and pulses, soy foods, nuts and seeds, plant oils, and herbs and spices — and that reflects evidence-based principles of health and sustainability. BC Dining strives to offer plant-forward options to its students, with menu items as described on the next page.

Save 184 gallons of water per burger*

30%

14.5 %

Save 2.4 lbs of CO2 per burger*

*compared to all-beef burgers

14.5% 80%

Source: Nepstad et al. 2008

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Diets high in plant-based foods are associated with a lower risk of cardiovascular disease mortality. Source: Journal of the American Heart Association, Vol 8, Aug 2019

85.5 %

70%

of deforestation in the Amazon is for beef and dairy ranching

of total human-caused greenhouse gas emissions are from livestock Source: FAO


Corcoran Commons serves a "blended burger" from Grateful Burger, a local company based out of Beverley, MA. These burgers are 60% beef and 40% mushrooms.

Whole grains, like quinoa, barley, brown rice, lentils, farro and millet, are offered as a base to a variety of dishes, including the Eagle's Nest Bowl, Grillin' Grains and the Holy Grain.

DID YOU KNOW?

land use

We offer Plantfare protein shreds as a plant protein substitute for many meatbased dishes on campus. It's vegan, vegetarian, nonGMO, and has no artificial flavors or colors. Look for the Screamin' Eagle 2.0!

Source: World Resources Institute

GHG emissions

water usage


62% FOOD WASTE REDUCED TO DATE

33.3%

1/3

EPA research finds companies save $14 for every $1 invested in reducing food waste

Item 2 66.7%

of food produced in the world is wasted annually (1.3 billion tons)

"LeanPath makes us more conscientious of the flow of food. In fact, last year we had many days when we didn't have enough food for donation. In the end it makes you stop and think."

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- Joe Longbottom, cook at Corcoran Commons

If discarded food were a country, it would be the third largest contributor of greenhouse gases

263 tons of ~ food ~ waste

food wasted in rich countries (222 million tons)

entire net food production of sub-Saharan Africa (230 million tons)


What is LeanPath 360? LeanPath is a food waste prevention technology that helps track waste to reduce the financial and environmental impact of food waste in restaurant kitchens.

2013

2014

2019

LeanPath smart scales installed at major dining locations

LeanPath helped cut salad bar waste by down 50% in two weeks.

To date 580,116 lbs of food waste diverted (24,582 gallosns of gas)

SOURCE REDUCTION

After 3 years of tracking our food waste we've saved over half a million lbs of food waste.

Reduce the volume of surplus food generated

FEED HUNGRY P R A CPEOPLE TICE

Donate extra food to food banks, soup kitchens, and shelters

FEED ANIMALS Divert food scraps to animal feed

INDUSTRIAL USES Provide waste oils for rendering

COMPOSTING

LANDFILL

Source: EPA Food Recovery Heirarchy

We donate "rescued" food through student-run volunteer group, Every Bite Counts, who packages food for Lovin' Spoonfuls, a Boston-based food rescue organization. 100% of our pre- and post-consumer compost is collected by Save That Stuff and sent to Lynn, MA, where it is anaerobically digested to make electricity and fertilizer pellets. Our World Centric to-go containers are made out of plantfiber making them 100% compostable, plus the company donates its profits fighting poverty worldwide. 100% of dining halls compost back-of-house and front-ofhouse in our three main locations. 43


SINGLE-USE PLASTIC REDUCTION Our new plastic straw policy puts singleuse straws "out of sight out of mind" to disincentivize unnecessary use. Annual usage has since dropped by 26%.

In compliance with the Boston plastic bag ban, we offer a versatile, reusable bag to purchase at checkout.

REUSABLE BAGS

At Corcoran and Stuart we offer a reusable container program called Green2Go for the 60% of students taking food to-go.

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STRAWS

WATER BOTTLES

Choose to Reuse Campaign

GREEN2GO

We encourage reuse by discounting beverages purchased with reusable bottles.

CHINAWARE

REUSABLE TO-GO WARE

Washing reusables has a much lower environmental impact than single-use plastic utensils and paper. We strive to offer china and metal utensils whenever possible.

To-Go Ware bamboo utensil sets are sold in our dining halls. They are portable, made from renewable bamboo, and the case is made from recycled water bottles.


ENERGY CONSERVATION BC Dining actively researches technologies to increase efficiency when replacing foodservice equipment and purchases Energy Star or equivalently-rated equipment whenever feasible. We run dish machines only during peak hours to conserve utilities and cleaning products, and we require that our vendors shut off their engines during deliveries to decrease gas emissions and noise levels. Recently, we have replaced two dish machines, cutting water and consumption by 50%. Units filter fryer oil a minimum of once per day to extend the life of cooking oils.

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OUR FUTURE

46

TIMELINE

48

ACTION PLAN

49

GOALS BY 2023

50

TIPS FOR SUSTAINABILITY

Instituted campus-wide recycling and compost in dining halls

2002

17 YEARS OF SUSTAINABILITY

2009

Joined Menus of Change University Research Collaborative

2010

Students start Every Bite Counts to donate rescued food

2012

Started Farmer's Market at Corcoran Commons


Started focus on Plant-Forward Menus

awarded $399K Kendall Foundation Grant

2013

Introduced LeanPath smart scales to measure food waste in largest dining units

Launched FRESH to Table to promote regional sustainable menus

2017

hired Food Systems & Sustainability Manager

Farm Share CSA program launched

2018

BC Dining wins Gold NACUFS award for Launched Green2Go sustainability resuable container program to reduce Student Sustainability single-use plastic waste Action Committee founded with Dining

New straw reduction policy

2019

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OUR ACTION PLAN Regional & Sustainable Sourcing

Incorporate Work with Develop regional and distributors to partnerships sustainable increase that add sourcing goals transparency regional farmers into request for and support for and food proposals and local farmers producers to contract BC's language procurement portfolio including onsite production

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Food Systems Training & Community Engagement

Increase student involvement in dining

Support academic research projects

Raise awareness of global food system challenges and the importance of regional food system solutions

Increase staff engagement with regional food systems


BC DINING GOALS BY 2023 SOURCING

50% 50% of dining dollars will be reliably traced to farm or producer of origin.

WASTE REDUCTION

25% additional reduction in food waste.

30% reduction in single use plastic products.

90%

of the foods we purchase will be from New England farms and producers.

of the seafood we purchase will be sustainably caught.

25% of the animal products we purchase will be certified humanely raised.

Increase student awareness about global food system Increase student awareness COMMUNITY ENGAGEMENT and TRAINING

challenges and the importance of regional food systems solutions.

Empower students to make balanced choices around nutrition that are in line with their values.

Collaborate Collaborate with students and faculty on using the campus as a living lab to find solutions to environmental, social and public issues related to institutional dining operations.

Engage dining management with key focuses on Engage dining management health, sustainability, and innovation.

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Choose Reusable when dining in Bring your own bottle - use any size reusable water bottle or mug and only pay for the price of a small-sized drink Return our china and utensils - we lose thousands a year! Eat more plant-forward menu items and less red meat Join our CSA Farm Share with Ward's Berry Farm Buy local at Corcoran's Farmer's Market

WHAT YOU CAN DO TO HELP

Use Green2Go reusable containers and carry bamboo utensils Look for the "FRESH to Table" label Join a green group on campus to raise awareness Be the change you want to see Remind your friends that their actions DO make a difference Let us know YOU care - email bcdining@bc.edu!

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Our Gratitude Our deepest gratitude goes to those who contributed to the production of this report including Michelle Yang '21, Jacob Ricco '21, Veronika Lin '21, Juli Stelmaszyk, Sharon Sprague, Kate Sweeney, Beth Emery and Megan O'Neill.

DINING ADMINISTRATION Beth Emery Director (617) 552-3307 emeryea@bc.edu

Beth Burns Human Resources Manager for Dining Services (617) 552-0954 beth.burns@bc.edu

Michael Kann Associate Director of Food and Beverage (617) 552-0017 michael.kann.1@bc.edu

Kate Sweeney Administrative Dietitian (617) 552-4810 sweenekz@bc.edu

Megan O'Neill Associate Director of Restaurant Operations (617) 552-3919 oneillme@bc.edu

Julianne Stelmaszyk Regional & Sustainable Foods Systems Manager (617) 552-2115 stelmasz@bc.edu

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Boston College Dining Services (617) 552-2263 www.bc.edu/dining Want to know more? bcdining@bc.edu FACEBOOK: BC Dining Services INSTAGRAM: @bc_dining TWITTER: @bc_dining

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