Garden

Sustainable Food Program

R&DE Stanford Dining is proud to be a leader in sustainability and pioneering efforts to promote more sustainable diets and food systems. We have developed Sustainable Food Standards & Preferences to establish a practical framework and an ongoing process to guide decision making with food sustainability. These guidelines take into account the best interest of our environment, the social and economic systems on which our food depends, and the health of those to whom we serve food. Our guidelines are informed by the most current science and research available and draw upon the input and involvement of many stakeholders within our campus community with the goal of improving the overall health, safety, security and sustainability of our food supply. We recognize that food accounts for about 25% of all greenhouse gas emissions globally, and work to reduce our food related environmental impact through innovative procurement strategies, food waste reduction, and promotion of more plant-forward food choices.

 

Purchasing Standards

Purchasing Standards

Whenever possible we prefer to purchase food that is:

  • Local: We prefer food that is grown, raised or processed locally in order to sustain our local economies (especially supporting small and mid-sized farms and companies) and minimize transport, especially of fresh fruit and vegetables. We define three tiers of location: local is within 150 miles, regional is within 250 miles, and statewide refers to California grown produce.
  • Direct: We prefer to purchase food directly from independently-owned growers, producers and manufacturers. We value knowing who grows our food and having direct relationships with them so that we can improve and learn together. We also prioritize purchasing food from women and/or minority owned businesses.
  • Organic: We prefer organically, as certified by the USDA National Organic Program, grown food to minimize exposure to harmful pesticides, herbicides, fungicides, and chemical fertilizers for both our customers, farmworkers, pollinators and wildlife, and the environment.
  • Agroecological: We prefer to source from farms that plant a diverse number of crops, as opposed to a monoculture, and employ agroecological methods of farming that protect and enhance soil health, biodiversity, and protect and preserve ecosystems.
  • Humane: We prefer meat and dairy products from animals that are treated humanely and allowed to express their natural behaviors. We prefer products that have a third-party humane certification, such as Food Alliance, Global Animal Partnership, and Certified Humane.
  • Raised without Antibiotics & Hormones: We prefer meat, dairy items, and seafood from animals that were never given hormones or subtherapeutic antibiotics (unless sick and under the advice of a veterinarian). All of our chicken, beef, pork butt, and milk must be raised without antibiotics.
  • Fair: We prefer food that is grown in environments that treat their workers fairly and respectfully, comply with all labor laws, provide safe work environments, and do not employ slave labor. We prefer Fair Trade certified products over those that are not certified.
  • Sustainable Fisheries: Seafood must be sustainably raised in a way that allows the fishery to sustain itself for future generations without damaging the environment, overfishing, catching bycatch, or using slave labor. We prefer family fisheries that provide economic growth in their communities.

Sustainable Operations

R&DE Stanford Dining is committed to sustainable operations that reduce our consumption of resources, generate as little waste as possible, and responsibly reuse any resource waste that we do generate. Programs to promote sustainable operations include:

  • Trayless Dining: R&DE Stanford Dining offers all-you-care-to-eat meals in our dining halls, and we invite students and guests to serve themselves without the use of a tray. This initiative reduces food waste, as well as water and energy consumption (less dishwater and heat used) and emissions (transporting waste to landfills).
  • Composting & Animal Feed: All dining halls collect pre- and post-production food waste and send it to an off-site facility that converts the food waste to pig feed. All non-food compostables in R&DE are also composted off-site. This diverts waste from the landfill and results in fewer greenhouse gas emissions.
  • Recycling: R&DE Stanford Dining recycles paper, corrugated cardboard, plastic bags, aluminum cans, glass bottles and jars, tins cans, and aseptic containers from all of our dining facilities.
  • Food Donations: R&DE Stanford Dining donates leftover edible food to partner agencies in the Bay Area.
  • Waste Oil to Biodiesel: Waste oil from the dining halls — roughly 7,000 gallons a year — is converted to biodiesel by SF Greasecycle.
  • Energy Conservation: To conserve energy, our Dining in the Daylight program promotes using available sunlight during daytime hours. The program resulted from a collaborative project with the student-run Green Living Council and saves 20,735 kWh every year. When daylight is not available, we rely upon energy efficient LED bulbs, have been installed in all dining halls.
  • Water Conservation: R&DE Stanford Dining works closely with LBRE to identify opportunities and technologies to reduce our water consumption. Our efforts have led to an annual reduction of about 21% as compared to a baseline year of 2013. As of August 2017, we have saved over 3.7 million gallons of water since 2013. 

 

BeWell Garden

BeWell Community Gardens

The BeWell Community Gardens are open to the Stanford community and are managed by Residential & Dining Enterprises. The gardens are part of Stanford’s BeWell program. We have two gardens, one near the Medical School and one near the Munger Complex for a total of more than 150 individual garden plots spanning one acre of land. For more information, visit the BeWell Community Gardens webpage.

 

 

 

 

MCURC

Menus of Change University Research Collaborative

R&DE Stanford Dining is a proud member of the Menus of Change University Research Collaborative (MCURC), co-founded and jointly led by Stanford University and The Culinary Institute of America. MCURC is a collaboration of forward-thinking scholars, food service leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. Together, we are working to find best practices and operational innovations that support MCURC’s vision of cultivating the long-term well-being of people and the planet—one student, one meal at a time. Learn more about MCURC.

 

 

Stanford Dining Sustainability Contact

Jackie Bertoldo

Jackie Bertoldo, MPH, RDN

Assistant Director of Nutrition
R&DE Stanford Dining
jackiebertoldo@stanford.edu