The Sustainable Food Program

Students from the Green Living Council tend the organic garden at Manzanita Dining.

Overview

The Sustainable Food Program is dedicated to educating students and the community about how their food choices impact the environment. In collaboration with students, staff, and faculty, we raise awareness through lectures, special events, academic partnerships, and hands-on learning in our cooking classes and organic gardens. 

Sustainable Food Program Strategic Objectives

Our strategic objectives are:

• Support a sustainable future through sustainable purchasing practices
• Educate and empower the Stanford community to make sustainable food choices 
• Provide hands-on learning experiences growing and cooking food from our organic gardens
• Reduce our impact on the earth's resources through efficient and sustainable operations

new Initatives for 2014-2015

• Serving only humanely-raised, grass-fed beef
• Serving free-range, antibiotic-free chicken from local farm Petaluma Poultry
• Purchasing local and organic produce direct from Pie Ranch
• Farm to Fork Cooking Series

Current Sustainable Food Program Initiatives

• Committed to purchasing local and organic ingredients
• Serving cage-free eggs from Wilcox Family Farms
• Serving organic and local milk from Straus Family Creamery 
• Serving seafood rated "Good" or "Best" by The Monterey Bay Aquarium's Seafood Watch program
• Serving humanely-raised, antibiotic-free, and hormone-free pork from Niman Ranch
• Serving sustainably-caught, wild Alaskan salmon purchased directly from Taku River Reds family fishery
• Serving only organic apples (Conventional apples are #1 on the USDA’s Dirty Dozen list)
• Serving organic romaine lettuce and mixed salad greens from local Earthbound Farms
• Serving local and organic herbs from Jacobs Farm
• Serving organic tofu from Wildwood
• Serving Fair Trade Coffee 
• Serving Fair Trade, organic, and/or Rainforest Alliance tea 
• Converting used cooking oil to biodiesel
• Serving spa water infused with fruit and herb blends
• Wash Your Mug program to reduce usage of disposable cups
• Dining in the Daylight program to reduce energy usage
• Composting food waste in all dining halls
• Trayless Dining program
• Support of SPOON (Stanford Project on Hunger)

Recognition and Awards for our commitment to sustainability

R&DE Stanford Dining was one of the first university food service operations in the United States certified as a green business (by Santa Clara County).

R&DE Stanford Dining won the Acterra Business Environmental Award for Sustainability

Stanford received an “A” for Food and Recycling on the Sustainable Endowments Institute’s 2007, 2008, 2009, 2010, and 2011 College Sustainability Report Card.

PG&E Award for Leadership in Applying Green Building Design 2006.

Sierra Club

Cool Schools: Annual Ranking of America’s Greenest
Third in Nation
R&DE Stanford Dining

AASHE STARS
2012 Gold Rating
Dining Services
Stanford University

NACUFS Sustainability Award
2012 Silver Award
Outreach and Education
Sustainable Food Program- Living Laboratory

United States Congress
2007 Special Recognition Sustainability
R&DE Stanford Dining