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A Word from Brown Dinning Services Faculty, staff, and students are strongly encouraged to take a proactive position in identifying and examining opportunities to procure Vendor Profiles Insert Graphics What to do about fish, beverages (tea, milk, coffee)

Sustainable Purchasing Guidelines

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“environmental friendly” materials/equipment. This effort focuses along the complete “supply chain” management process including assessment of alternative materials, vendor sourcing and selection, and ultimate disposal of Brown University waste/surplus. A related opportunity to reduce waste on campus includes a requirement for Dining Services issue 2014 reduced packaging and negotiating a “take back” program for the materials in which the purchases are delivered, such as cardboard boxes and wooden pallets. The materials considered for green purchasing include appliances, cleaning products, computers/electronics, lighting, office supplies, and paper products such as envelopes, notepads, paper towels, napkins, and office paper. While Brown does not require products to be ENERGY STAR® qualified, it is strongly recommended that appliances, building products, computers, electronics, heating and cooling, lighting, fans, and plumbing equipment meet or exceed the ENERGY STAR® rating. Beginning fiscal year 2006, the Purchasing Department required that all Dell, HP, and Lenovo electronics be Electronic Product Environmental Assessment Tool (EPEAT) certified. In order to reduce fuel cost and carbon emissions, the Brown Purchasing Department office supply deliveries from five times per week to four times per week. For the first time in FY2012, the Purchasing Department and Facilities Management partnered with a furniture company to supply re-claimed modular furniture during renovations of office spaces. The renovation of the Purchasing Department marked the first office to take advantage of this new program.


Brown University Dinning Ser vices Initiatives

Poultry

NYMAN RANCH Profile

Beef Fruits and Vegetables

Brown University Student Initiatives

Food Recover y Network Community Har vest Program Food Recovery Network at Brown (FRN@Brown) is a network The Community Harvest program began in September 2002 of student groups and individuals at Brown University volunteering to Poultryin the as an initiative to increase Brown’s support of food producers recover the surplus food from campus dining halls and special events Rhode Island region. The program, now in its 14th year, focuses on and donate it to hungry men, women, and children in the Providence sustainable purchasing at the local level. Community Harvest Local and Community area. FRN partners with Brown Dining services and recovers food supports local growers, food producers, processors, and practices every day of the week from seven campus eateries. This reduces the Fruitsartisanal and craftsmanship through food. Additionally, the program Beef War wick Chicken Profile amount of food that ends up in landfills, which helps both the contributes to strengthening the local food system through Vegetables University’s bottom line and the environment because food in landfills Local and Community educational programs as well as by providing a large-scale, steady Local andreleases Community methane, which has an effect twenty-one times the size of purchaser for local farms. Since the program’s inception, results carbon on global warming. include a weekly farmers’ market; an annual local food forum; and special SuFI event meals, for which menus are created around local and in-season sources. The Sustainable Food Initiative (SuFI) is a student group working with

“ Vivamus et metus.” do this through managing an on-campus, student-run garden and

Farmer Partnerships Brown and the community to provide local, organic food options. They BDS developed and has maintained committed relationships organizing food-related workshops. The Sustainable Food Initiative with the farmers who were part of the original initiative to bring (SuFI) is dedicated to all aspects of sustainable food. The SuFIfresh, local produce to dining halls. As BDS aims to expand the managed student garden, located just blocks from the main dining Mission program each year, it has established relationships with many hall, is a small, urban green space where students grow and harvest additional farms so that today, BDS works with over 30 local farms. Brown Dining Services is committed tosupport improving out local their own crops each year. BDS helps to the garden by Dining Services also works with many producers, processors and from their SuFI is now parented bywhich a larger food purchasing system through ourharvest. sustainability initiatives, work distributors of local food and dairy products, including continued studentlocal group,farmers, Empower.reduce Within SuFI several student-interest to support our are waste output, and of 8 support of the Rhode Island Dairy Farms Cooperative, a group areas which generate education programs and opportunities to purchase fairlylocated traded and environmentally friendly foods. dairy farms throughout the state. support mutual causes, an important aspect to Brown Dining Services. Fresh Farm Rhode Island: BDS is a founding partner of Farm Fresh Rhode Island (FFRI), an organization that started in 2004 as a

Market Mobile

Local Farmer Profiles

FFRI initiative developed in the winter of 2008-09, SCRAP provides a centralized distribution system for Rhode Island Brown's Student Composting is working farmers. Each week farmersInitiative, post prices for their towards available making composting easily accessible the Brown products through a more central online price list.toLocal restaurants community. Their mission is to increase composting and institutions view the list and place orders. The Market education, awareness, andweekly practicedeliveries through an improved Mobile picks up farmers’ from one central campus-wide system in order complete route. a zerolocation andcomposting delivers them according to atoscheduled waste food cycle at Brown. Compost is vital because it not Newpor t Biodiesel only diverts food waste from the landfill, reducing methane and other gasNewport emissions, but it can also company be used BDS has greenhouse partnered with Biodiesel, a local asthat a natural fertilizer, avoiding theitneed to use petroleumtakes used fry-oil and turns into usable fuel for diesel based fertilizers. A 100% natural process, composting is an engines and home heating. Brown’s donated oil, combined integral how we acquire our food and how we through dispose a with oilpart fromofother local food establishments, goes ofrefining it sustainably process before it is ready to be used as a recycled, renewable, sustainable fuel. Four dining locations participate

Commitment

in the program: Verney-Woolley, Sharpe Refectory, Josiah’s,

Brown committed an annual and the University Faculty Club.has Between the four to locations they have donated 16,963of gallons oil and grease since procurement “real offood” evaluated by 2010 the Real

Food Calculator, establish a transparent reporting Real Food Challenge system, form a food systems work group, develop a multi-year action plan, and increase awareness through co-curricular activities, and cafeteria-based education.


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