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Sustainable Eating in R&DE
Through the Sustainable Food Program, R&DE is committed to meaningfully participating in the education of the world’s future leaders by sharing knowledge and creating awareness of food culture, food systems, and food production. R&DE favors sourcing products that are local, organic, humanely raised, fairly traded, and from family-owned farms and sustainable fisheries. R&DE is also focused on minimizing water and energy use through efficient equipment, green building standards, and staff best practices.
R&DE Stanford Dining
is committed to providing healthy and delicious meals that nourish students while supporting a sustainable future and positively influencing lifelong eating behaviors. In collaboration with students, staff, and faculty, R&DE Stanford Dining works to reduce our food related environmental impact through innovative procurement strategies, food waste reduction, and promotion of more plant-forward food choices.
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R&DE Stanford Hospitality & Auxiliaries
seeks to purchases delicious, sustainable, and seasonal ingredients in menus that will delight our customers. From special events to the plant-forward café Forbes Family Café, Stanford Hospitality & Auxiliaries seeks to minimize our environmental footprint.
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BeWell Community Gardens
are community gardens open to the Stanford Community and managed by R&DE. The two gardens, at Oak Road and Lane B, have over 160 plots and are tended by faculty, staff, and students. Learn more about the gardens and sign up for a plot here.