Boston University
OP-7: Low Impact Dining

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The University’s Dining Services offers vegan meals for breakfast, lunch and dinner across campus each day. In addition, most meals can be prepared vegetarian upon request. The "Wholesome Roots" program is a menu schedule rotation between our dining halls that focuses on healthy, nutritious and low carbon meals. It's also an opportunity for education through station signs, posters, website and Facebook postings, and table tents that discuss what makes each meal sustainable. No beef or pork is served on these days and the focus is on local produce, sustainable seafood as well as more vegetarian and vegan options. On a daily basis, BU Dining Services also offer vegan pizzas, desserts, and deli sandwich options. Extensive employee trainings are conducted with employees to educate them on veganism and vegetarianism. Additionally, BU Dining Services has all separate cooking vessels and utensils for vegan foods.

BU Dining Services’ policy is to procure the most environmentally responsible products wherever and whenever they are economically feasible. Dairy is purchased from local companies and co-ops that source from local dairy farms, which include Hood milk, Cabot Creamery sour cream, butter and cheese. BU Dining Service's also supports the humane treatment of animals and as such, have converted all of the eggs on campus to cage-free (with the exception of Egg Beaters and egg patties at Breadwinners, both of which are not available with cage-free eggs). Using the Monterey Bay Aquarium Seafood Watch and the Marine Stewardship Council certification as guides to choosing sustainable seafood, BU purchases local and regional seafood from sea to table traceable sources. All ground beef and hot dogs on campus is grass fed and local from Maine as well as all whole chickens and turkeys being cage free and local from New York.