We aim to cultivate a delicious dining experience that nurtures our students and our planet. Our dining locations prioritize supporting sustainable food systems, local sourcing, community partnership, food waste reduction, and resource-efficient practices. From what we purchase to how we prepare our food, Hopkins Dining dedicates itself to fostering a more sustainable and ethical approach to nourishing the minds and bodies of our students.
Composting involves breaking down organic materials to create compost, which enriches soil and boosts crop yields. Compostable materials require specific conditions, while biodegradable items naturally decompose. All biodegradable items can be composted, but not all compostable items are biodegradable.
Composting food scraps and inedible organics is preferable to landfilling, which emits methane, a potent greenhouse gas.
18% of global methane emissions come from landfilled organic waste, predominantly impacting underserved neighborhoods' air, water, and soil quality.
Composting enriches soil, improves agriculture, and conserves water.
Our composting program fosters a sustainable, communityfocused university and dining program.
Johns Hopkins University started its partnership with Waste Neutral back in 2010. They collect campus compost weekly to be converted into soil for local farmers! We earn "compost credits" for each ton of food waste diverted, which our grounds team uses to keep the campus beautiful. By composting, you are doing your part to keep this circular practice alive!
We compost various organic materials like kitchen scraps, fruit and vegetable peelings, coffee grounds, and all of our certified compostable items including cups, lids, utensils, and napkins. These items can be put into the yellow composting bins with green bags on campus.
While we are proud to compost all of our food waste, the best waste management protocol is to not create the waste in the first place! Reducing food waste is a crucial step in promoting sustainable food systems. Food waste not only squanders valuable resources but also has detrimental environmental effects. In the United States, nearly 40% of food goes uneaten and is simply wasted. This contributes significantly to valuable resource depletion and greenhouse gas emissions - both those that have gone into producing the food and the physical emissions caused by the breakdown of these foods in a landfill.
Smart ordering involves careful menu planning and monitoring of consumer preferences, which can help our dining locations reduce excess food inventory. This strategy not only cuts our costs, but also decreases the environmental impact associated with unnecessary production, transportation, and disposal of food.
Reusing ingredients in creative ways can minimize waste. For example, using cucumber peels to create delicious, infused water! In addition, if there is an ingredient left over after service that has not come into contact with customers, we can use it for a recipe at the next meal period. By using the entirety of what we purchase, our dining locations reduce the amount of organic material we send to compost.
Efficient preparation practices like correct portioning, efficient knife skills, and cooking to order help reduce food waste. By only preparing what's necessary and making use of every edible part of ingredients, our dining locations limit the amount of food that ends up in the compost and maximize the amount that ends up on plates.
Donating excess food to local charities and shelters not only helps the community, but also significantly reduces food waste. This practice ensures that surplus food that is safe for donation is used to feed those in need. While we aim to have no leftovers, Hopkins Dining partners with Good Harvest at the end of each semester to ensure that any surplus does not go to waste. We are also investigating how we can use our purchasing power to work with other food donation entities.
Hopkins Dining actively supports loca farms, producers, and businesses to enhance sustainable food systems an local economy. Our local vendors exe ethical farming and sustainable pract while building community connection are important to a healthy society. W proud to offer so many local product our students, staff, and faculty. We w continue growing these strong partnerships in and around the Baltim area!
Kreider Farms, our local milk and cream supplier with a history rooted in ethical values, embodies sustainable farming practices. Their commitment to quality and ethical farming aligns with our dedication to supporting and promoting sustainable agricultural methods. All their products are also American Humane Certified.
We buy a majority of our naturally flavoured yogurts from Pequea Valley Farms – a local, family-run dairy farm that prides itself on making yogurt from 100% grass-fed cows.
Koch's Turkey Farm, our partner for fresh turkey and turkey burgers, stands as a pioneer in sustainable poultry farming, raising antibiotic-free turkeys with an all-vegetarian diet. Their humane practices and membership in the Global Animal Partnership align closely with our commitment to sustainability and ethical agricultural practices.
All of Roseda’s hamburger patties and a majority of their fresh beef come from Baltimore-based, family-owned Roseda Farms. With a focus on all-natural farming, Roseda is a pioneer in sustainable livestock practices – all of their cows are grass-fed and raised without the use of antibiotics or hormones.
Established in 1945, JJ McDonnell Seafood commits to sustainable seafood practices to preserve populations for future generations. Their emphasis on knowledge, education, and fostering strong relationships with customers makes them a perfect match as Hopkins Dining’s preferred seafood partner.
Eagle Road Farm, situated in Lancaster County, PA, also focuses on natural integrated pest management to minimize pesticide use. They showcase a commitment to environmentally conscious farming methods and preserving crop and human health.
Weavers Orchard, a family-owned local farm, is deeply committed to providing top-quality fruits and vegetables while ensuring the health and safety of both the land and the local community. They use natural integrated pest management tactics to minimize pesticide use. Their dedication to sustainable farming practices aligns with our commitment to offering fresh, healthy produce at our dining locations.
Whisked Cookies, born from a passion for highquality ingredients, embodies a commitment to high-quality products. From a single farmer’s market in Washington DC to serving various shops and restaurants, the woman-owned business’ roots remain in using simple ingredients and offering a variety of tasty treats for all –check out their vegan cookies, a JHU favorite.
Bergers Cookies are a Baltimore staple!
Founded in East Baltimore all the way back in 1845, the family-owned company still uses the original, homemade recipe – and still makes their products here in Charm City!
Ninos Foods, a local, family-owned company, emphasizes clean ingredients and freshness when creating and delivering our pizza dough. We receive deliveries nearly every day, so you can be sure your pizza is made with great ingredients and is always fresh.
Revol Snacks’ dedication to crafting delicious plantbased snacks using clean, high-quality ingredients showcases their commitment to healthy, sustainable, and environmentally friendly products. The womanfounded and owned company offers a variety of truffle bites that feel indulgent, but keep you fuelled!
Berg Bites provides nutrient-dense snacks packed with essential nutrients, catering to a healthy and sustainable snacking choice. Their focus on glutenfree, soy-free, dairy-free, and non-GMO snacks reflects a commitment to sustainable and healthconscious products.
Alternative Oats’ mission revolves around offering a delicious, organic, all-natural, and filling breakfast. The woman-owned business prioritizes nutritionally complete and organic ingredients to keep students full and focused.
Omega-3’s core mission focuses on empowering individuals to take control of their mental health through nutrition. Their dedication to infusing key plant-based ingredients in an affordable, accessible, and delicious way highlights their commitment to providing sustainable, equitable, health-conscious options.
Taharka Bros is an inspiring story of triumph over adversities and the resilience of young entrepreneurs. Their mission extends beyond profitability to challenging stereotypes and nurturing prosperity within challenging circumstances. Founded in Baltimore with the spirit of hard work and dedication, their expansion is the epidemy of self-made success and we are proud to be a part of this journey. Find Taharka ice cream at locations across campus, including our new ice cream shop in Charles Street Market!
Established in 2012, Baltimore’s own Thread
Coffee Roasters started their direct trade model that supports global smallholder farmers and goes beyond the standards of Fair Trade. In their words, “It’s dignity and people above profits.”
Thread prioritizes fair compensation, sustainable cultivation, and worker empowerment. Recognized by industry leaders and receiving both B-Corp and Women’s Business Enterprise certifications, they truly champion fair and sustainable coffee practices.
Chesapeake Coffee Roasters boasts a commendable history spanning over two decades and is grounded in giving back to the community. They offer a variety of organic and bird-friendly coffees, which goes above and beyond the gold standard for biodiversity preservation. This, their commitment to the Chesapeake Bay, and their dedication to local roasting, reflects a deep connection to environmental and community well-being.
Baltimore’s own Mobtown Fermentation is dedicated to making approachable and affordable kombucha and tea while emphasizing the importance of a healthy community and environment. Their support of the Chesapeake Bay Foundation’s efforts to protect local watersheds and wildlife echoes their commitment to sustainability through their all-natural, community-centric products.
The Common Market is a nonprofit regional food distributor on a mission to support vibrant regional food systems and connect communities to sustainably grown food. The co-founders Tatiana Garcia Granados and Haile Johnston are committed to improving food security, farm viability, and community well-being. We work with them to provide students with local, seasonal ingredients year round.
Cureate, a women-owned, mission-driven small business, works passionately to build empowered communities within the food & and beverage industry. Their dedication to evolving traditional business practices aligns with our ethos of fostering vibrant and economically sound local networks.
Foodservice in higher education contributes to a better educational environment for our current students and a better world for the generations of scholars that will come through Hopkins Dining’s doors.
We understand the role our menus and ingredient choices play concerning the health of our students and the health of our planet. We know that the actions in our kitchens, dining rooms, and retail spaces make a huge impact on the overall sustainability of Johns Hopkins.
In addition to our internal commitments, the university is releasing its Climate Action and Sustainability Plan, which outlines the commitment of the institution to “advance healthy, just, and sustainable environments in our communities and around the world.”
Our role as Hopkins Dining is to fulfill these commitments from every angle and implement policies and practices that reinforce that promise.
Hopkins Dining prefers to purchase food that is grown, raised, and/or processed within 250 miles of campus, focusing on the Mid-Atlantic region and Baltimore area specifically whenever possible.
Hopkins Dining prefers to purchase seafood that is responsibly caught by fisheries that do not practice overfishing, bycatch, or poor working conditions. We always prefer to purchase seafood that is certified by the Marine Stewardship Council and/or meets the Monterrey Bay Aquarium Seafood Watch standards.
Hopkins Dining prefers to purchase meat and dairy products from animals that are allowed to express their natural behaviors and are treated humanely both during and at the end of their lives.
Hopkins Dining prefers to purchase meat and dairy products from animals that were never given hormones or sub-therapeutic antibiotics unless sick and under the care of a veterinarian.
Hopkins Dining prefers to purchase organically grown food to minimize exposure to pesticides, herbicides, fungicides, and chemical fertilizers for all players within our food supply chain.
Hopkins Dining prefers to purchase food that is grown by businesses that treat their workers fairly, comply with all labor laws, and provide a physically and mentally safe work environment.
Compostable To-Go Packaging: Whenever possible, Hopkins Dining provides compostable to-go packaging. Currently, 98% of the food served or packed by Hopkins Dining for takeaway is in compostable materials that are composted locally. We also have policies that reduce the amount of to-go packaging used in our locations. As materials and technologies improve, we commit to expanding our compostable to-go packaging portfolio to the fullest extent – as well as assisting other food service partners on campus to do the same.
Carbon-Conscious Menus: Vegetarian and vegan options are available at every meal service on every day for those wishing to eat in a more environmentally friendly manner. We also follow strict menu standards that require that less carbon-intensive animal proteins are offered several times a week for customers who choose to eat animal proteins, but would still like to reduce their environmental footprints.
Local Sourcing: Hopkins Dining commits to the JHU Sustainability Plan’s objective that 40% of all Hopkins Dining food will be locally sourced and 15% will be sourced from Baltimore businesses by 2030. While the general definition of local is within 250 miles, we aim to purchase as much as we can from as close as possible, whenever possible.
Sustainably Grown/Sourced: Hopkins Dining prioritizes purchases from farms and suppliers that use sustainable methods in their production and employ environmentally and humane-centric practices. All of this aims to serve the Sustainability Plan’s objective of 35% of Hopkins Dining’s food meeting sustainability standards by 2030 and the objective of adopting sustainable procurement practices and education.
Social Equity: Hopkins Dining always considers social equity when making purchasing decisions. All else equal, we prioritize purchasing from underrepresented groups, including women, BIPOC, LGBTQ+, immigrant, family, and veteran-owned businesses.
Hopkins Dining organizes sustainability tablings to engage and educate our students and staff about our commitments to environmental responsibility. During these events, we share information about our sustainable practices, initiatives, and local partnerships. Keep an eye out for our banner!
The Weigh Your Waste initiative promotes food waste reduction and sustainability on campus by encouraging students to be mindful of their plate waste. Using peer-to-peer education, we hope to change students’ behaviors in our dining halls in a respectful, guilt-free way.
To celebrate Earth Month, Hopkins Dining collaborates with campus partners like the Office of Sustainability and Sustainable Hopkins Innovative Projects with sustainability-minded food, trivia, and crafting opportunities. In the past, there were opportunities to decorate reusable tote bags, create decorations using recycled glass bottles, and learn more about sustainable initiatives in Baltimore. Keep an eye out for our signature Earth Month events during April!
Local Flavors is our monthly initiative to highlight local businesses and promote sustainability on campus. Students can sample different products and connect with local business owners. Plus, all of these products are sold on campus for students to enjoy year-round!
Hopkins Dining organizes visits to our local farms and suppliers to foster a deeper connection between our campus community and the sources of our food. These visits allow us to understand the practices and values of our local partners, ensuring transparency, accountability, and quality in our sourcing.
The Sustainability Leadership Council (SLC) is comprised of committees and working groups bringing together representatives from across the university to strategize, identify, and develop solutions that support JHU’s sustainability goals. Hopkins Dining is involved in several of these committees and participates in the annual Sustainability Symposium. All students, faculty, and staff are welcome!