| Overall Rating | Gold |
|---|---|
| Overall Score | 72.36 |
| Liaison | Andrew D'Amico |
| Submission Date | Nov. 13, 2024 |
Princeton University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Sarah
Bavuso Sustainability Manager Campus Dining |
Part 1. Sustainable dining initiatives
Local community engagement
A brief description of the farmers market, CSA or urban agriculture project:
Since 2007, the Princeton University Farmers' Market has served as a community gathering place and showcase for sustainability. Members of the University and local communities can purchase farm-fresh, local, and organic produce and goods from area farmers and businesses. In recent years, the Farmers' Market has grown in size in terms of regular attendance and number of vendors. Since 2023 the vendor pool has become more diverse due to intentional outreach to local women-owned and BIPOC-owned businesses. Vendors provide a range of items, including fruits and vegetables, cold-pressed juices, empanadas, honey, bread, nut butter, organic sandwiches and salads, and gluten-free baked goods. The market is led by, the Office of Sustainability, Campus Dining, Community and Regional Affairs, and various student organizations.
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Inclusive and local sourcing
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Princeton recognizes the importance of supporting a diverse and inclusive campus community, not only in our teaching and research mission but also in the way we do business. The Supplier Diversity program gives buyers the tools to easily find and purchase from companies owned by minorities, women, LGBT individuals, and veterans.
Campus Dining was an early adopter of the University’s commitment to supplier diversity and substantially purchases from diverse vendors who are minority-owned, woman-owned, minority woman-owned, veteran-owned, disadvantaged businesses, and small business enterprises (SBEs) for both food and non-food, including uniforms, paper goods, and event décor from diverse suppliers.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
Campus Dining selects several nights during the year to explore a seasonal, locally sourced plant-focused menu. The dinners feature special chef stations and decorated displays.
In April 2023, Veg Out! was a food experiment at all campus dining halls designed to reduce red meat on menus while introducing new plant-based recipes. The menu offerings emphasized vibrant colors, aromas, and flavors based on authentic global cuisines. The goal of the initiative was to provide delicious and enticing plant-based options to the student body in a fun and creative way. The marketing materials were designed by a student who also compiled educational materials about the sustainability and health benefits of eating a plant-based diet.
Vegan dining program
A brief description of the vegan dining program:
Vegan options are standard at every meal in all dining halls and retail facilities. Some dining halls offer all-vegan stations or vegan bars. Vegan menus and entrees are available for catered events, including Reunions Catering. In addition to entrees, dining facilities offer non-dairy milk alternatives and vegan desserts.
Labelling and signage
A brief description of the sustainability labelling and signage in dining halls:
All vegan, vegetarian, kosher, and halal menu items in Campus Dining venues are labelled.
Posters supporting the Origins programs are prominently displayed in dining facilities. The posters highlight a product or culinary philosophy—such as EAT LOCAL or CAGE-FREE EGGS—and tell the story of where your food comes from. These materials emphasize food producers, the importance of sustainability, and actionable insights on how to make your eating decisions better for the planet.
Napkin inserts were originally designed to celebrate Earth Month in April and Campus Sustainability Month in October, but have messaging relevant any time of year. The inserts are designed to inspire the campus community to make a positive impact on the planet every day. They highlight the powerful impact that small changes in our eating habits can have on building a more sustainable future. By showcasing the substantial environmental benefits of choosing legumes and whole grains over animal products for instance, they encourage us to make thoughtful choices that benefit the Earth.
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
Campus Dining ran a pilot program for trayless dining in residential dining halls in 2009 and established the program campus-wide in 2011.
Food donation
A brief description of the food donation program:
Food materials diversion
A brief description of the food materials diversion program:
Campus Dining’s food diversion program started in 1993. Since that time, the University has transitioned from diverting pre- and post-consumer food solely to pig farms to piloting a program with a local vendor for compost and now have a program with a hauler that diverts some food from residential dining to animal feed and some to a local food waste recycler to create renewable energy, and premium compost. All programs were established with local vendors in family-owned businesses. In addition, Campus Dining has partnered with the Office of Sustainability and the Campus As Lab project known as the S.C.R.A.P. Lab to divert retail outlet pre and post-consumer food and accepted compostable disposables to the project.
Composting
A brief description of the pre-consumer composting program:
Since the inception of the food diversion program in 1993, kitchen scraps have been collected at each dining hall. In the past three years, Campus Dining has expanded to collect pre-consumer food scraps at large campus events hosted outside dining halls.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Since its inception in 1993, the Campus Dining food diversion program has evolved significantly. Initially, the program sent pre-and post-consumer food to pig farms. Now, the University collaborates with various local businesses to divert food waste to animal feed, renewable energy, and premium compost. Additionally, in partnership with the Office of Sustainability and the S.C.R.A.P. Lab project, Campus Dining now diverts food waste and compostable disposables from retail outlets.
Campus Dining and the Office of Sustainability were awarded a New Jersey Department of Environmental Protection grant to study and test new methods for using, collecting, and recycling compostable plastic products. The initial phase of the grant revolved around an audit of post-consumer waste collection at the First Campus Center dining outlet. The audit led to streamlining the number of single-use service ware items and identifying better product alternatives and ultimately to the collection of post-consumer food waste as well as compostable disposables
Dine-in service ware
A brief description of the reusable service ware program:
Campus Dining provides reusable service ware for all residential dining halls. Before COVID-19, “dine in” was the only option in residential dining. Frist Campus Center reintroduced reusable service ware in its retail outlet as the default option. Customers must request disposables at this location. A comprehensive review of purchases of paper and disposables led to the replacement of some plastic containers with compostable containers and streamlining of the number of products purchased.
Campus Dining Catering has created innovative options that make reusables more attractive. Princeton Catering offers breakfast served in reusable Mason jars.
The University has installed dishwashers and the purchase of reusable china at crucial high-volume Campus Catering locations to decrease the use of disposables.
Take-away materials
A brief description of the compostable containers and service ware:
Campus Dining provides compostable plates, bowls, and napkins for many menu items served “to-go” in retail operations. These items are composted on our campus at the S.C.R.A.P. Lab in-vessel composter.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Love a Mug reusable cup discount. Campus Dining provides a 25-cent discount for self-serve beverages when customers use a reusable container.
Optional Fields
ORIGINS
Origins is an interactive dining experience held during undergraduate students’ first-year orientation. It highlights the origins of food and its significance. As the year's first meal, Origins fosters a consciousness and ethos of sustainability, serving local and global communities. It inspires gratitude for community efforts supporting local farms, food purveyors, and those who prepare the food. The event nourishes students to be their healthiest while strengthening community engagement. It provides high-quality, great-tasting food prepared with healthy, sustainable ingredients by a passionate team. Through Origins and other sustainability programs, Campus Dining emphasizes daily efforts to address environmental challenges and encourages thoughtful solutions.
BEAT PLASTIC POLLUTION
In the summer of 2018, Campus Dining joined a campaign with the United Nations Environment Programme to significantly reduce plastic usage. Year-end employee celebrations in June are completely free of single-use disposable plastic. Key initiatives include:
- Replacing plastic water bottles with aluminum cans from a Climate Neutral Certified and Women-Owned company.
- Replacing plastic bags with paper bags, available only upon request.
- Eliminating plastic straws, with paper straws available only upon request.
- Replacing plastic utensils with compostable utensils.
These steps mark the beginning of a long-term commitment to #BeatPlasticPollution.
GARDEN STATE ON YOUR PLATE
Since 2013, Campus Dining has visited local schools to support wellness and culinary education programs for pre-K to grade 5 students. The Garden State on Your Plate program brings fresh produce and products from local farms into school cafeterias.
UNIVERSITY TEACHING KITCHENS
Campus Dining offers educational cooking classes for students, faculty, and staff in residential colleges, retail locations, and on social media. Recent classes have included chocolate bark making at the Bake Shop, which was donated to the local food pantry, Wintersession classes on Italian dishes, and classes in Cafe Vivian for staff and faculty groups.
COMMUNITY CONNECTIONS
Twice a year, Campus Dining team members travel to the Trenton Area Soup Kitchen to prepare and serve a full hot lunch for up to 300 guests and assemble and deliver a meal-to-go for dinner.
CAMPUS WELLNESS PARTNERSHIP PROGRAMS
Campus Dining extends wellness beyond dining halls through presentations, outreach, and education. Programs include healthy-eating grocery store tours and nutrition education workshops, informing students, staff, and faculty about diet changes that benefit personal health and the planet.
CRAFTED BURGER
Introduced in 2017, the Crafted Burger is an exclusive 60/40 blend of certified grass-fed beef and local mushrooms, replacing the 100% beef burger. It supports wellness and sustainability without sacrificing taste. The Halal-certified burger offers increased diversity and supports inclusive dining. It was developed by Campus Dining chefs and a local purveyor who custom blends the proprietary recipe.
CAMPUS AS LAB
Campus Dining supports academic and Campus as Lab projects that explore food and agriculture as subjects of critical inquiry and applied knowledge. These projects address social and environmental challenges, providing support as an applied science partner committed to identifying solutions and best practices for future generations through academics, research, global collaborations, physical spaces, and experiential learning.
GREENING DINING
Since 2002, Campus Dining has regularly met with students and the Office of Sustainability to discuss food system and waste management issues. The student group hosts various food and waste-related events and is a key partner in peer education.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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