A Year of Sustainability in Practice An Overview of Dining Services Initiatives for a Greener Campus Updated February 2012 We got an A, made the Honor Roll THREE consecutive years, and received three stars again! Check inside for details! Chartwells is a division of Compass Group North America Division
Three Years in a Row! Northeastern University is on Princeton Review s 2012 Green Honor Roll for the third year in a row! Northeastern is one of only 16 colleges named to the 2012 Green College Honor Roll -- a list that salutes the institutions that received the highest possible score.
Dine Green There are only 344 Certified Green Restaurants in the United States. Only seventy-four restaurants in the country have achieved 3 Star status. There are only five 3 Star Certified Green Restaurants in Massachusetts. And two of them are here on campus! International Village Dining and Peet s Coffee & Jamba Juice
International Village Dining The FIRST college/university dining room in the United States to earn both the 3 Star Certified Green Restaurant distinction and LEED Gold Status. The only university in the country with an LEED Gold and 3 Star Certified Green Restaurant. The only LEED Gold 3 Star Certified Green Restaurant in New England.
The College Sustainability Report Card 2011 The College Sustainability Report Card The only independent evaluation of campus and endowment sustainability activities at colleges and universities in the United States and Canada. Report Card examines colleges and universities as institutions through the lens of sustainability. Northeastern University earned an A for Food and Recycling. Listed as a Campus Sustainability Leader. Dining Services serves fair trade coffee, cage-free eggs, local produce, sustainably harvested fish, and antibiotic-free pork. All pre- and post-consumer food waste is composted. The diversion rate of all campus recycling efforts, including solid waste and construction, totals 63.5 percent. For full report card, visit: http://www.greenreportcard.org/report-card-2011/schools/northeastern-university
Our Commitment to Local Produce Chartwells is committed to buying locally grown produce when available. Food that is grown locally is fresher, reduces the carbon footprint, and supports the local farmers who use more sustainable growing practices. We served over 150,000 pounds of locally grown produce
Growing Green - International Village Fresh bread baked daily Herbs and vegetables grown inside International Village dining hall Summer 2011 Plans to continue initiative next summer Fern Leaf Dill Curly Parsley Cilantro Sweet Basil Tabasco Chili Peppers Chives Cubanelle Sweet Peppers German Thyme Yellow Bell Peppers Rosemary Tomatoes
Our Commitment to Local Farms Supporting the preservation of the American family farm, reducing the carbon foot print of our supply chain, and giving back to the local communities are central to our core values. Compass Group and The Institute for Agricultural Trade Policy are encouraging units to develop relationships with local farms whenever possible. Compass Group s goal is to develop partnerships with 2013 American family farms by 2013. Chartwells at Northeastern University purchases from Sid Wainer & Sons in New Bedford, Massachusetts which uses independent local farms. Pioneer Valley Growers Associate South Deerfield, MA Oakdale Farms Rehoboth, MA Jansal Valley Dartmouth, MA Noquochoke Farm Westport, MA Taste Buds Dartmouth, MA Carlson Farm Harvard, MA Jonathon Sprouts Rochester, MA Taste Buds Dartmouth, MA Farming Turtles Exeter, RI
Exclusively Serve HFAC Cage-Free Shell Eggs In the United States, more than 95% of the nearly 300 million laying hens are confined to barren battery cages. Commitment to Humane Farm Animal Care (HFAC) certified cage-free shell eggs. Compass Group purchased 91.8 million cage-free eggs, which supports 353,000 chickens living in cage free settings. The HFAC certification label indicates the hens are Humanely raised and handled. These eggs are produced with the welfare of the farm animal in mind. Food products that carry this label are certified to have come from facilities that meet precise, objective standards for farm animal treatment. 23,110 dozens of cage-free eggs 18,788 gallons of liquid cage-free eggs
Our Commitment to Sustainable Seafood Protecting Our Threatened Fish Supply Sustainable Seafood: Phase 1 2006-2009 Compass Group exceeded the targets of its three-year sustainable seafood project. Guidelines from the Monterey Bay Aquarium s Seafood Watch program. Compass Group received a recognition award from the Monterey Bay Aquarium at their Cooking for Solutions conference in May 2009. Program highlights: Eliminated 12 species from order guides based on Seafood Watch s Avoid list. Dropped 1.046 million pounds lbs. of unsustainable seafood from purchasing invoices. Decreased unsustainable purchases of shrimp by 835,000 lbs and salmon by 192,000 lbs. Increased sustainable seafood purchases by 5.5 million pounds. Increased purchasing of sustainable (wild) salmon by 49%. We have served over 45,000 lbs of sustainable and local seafood
Reduced Human-Antibiotic Poultry The non-therapeutic use of antibiotics in animal production decreases the effectiveness of antibiotics to treat diseases in humans. Therefore, we only serve chicken and turkey that has been raised without the routine use of human antibiotics. Our contracted suppliers are required to provide products which adhere to specific criteria developed in partnership with the Environmental Defense Fund. We served over 120,000 pounds of reduced antibiotic poultry
Our Commitment to Fair Trade What is Fair Trade certification? A market-based model of international trade that benefits over one million farmers and farm workers in 58 developing countries across Africa, Asia, and Latin America. Enables consumers to vote for a better world with their dollars, simply by looking for the Fair Trade Certified label on the products they buy. Empowers farmers and farm workers to lift themselves out of poverty by developing the business skills necessary to compete in the global marketplace. By guaranteeing minimum floor prices and social premiums, Fair Trade enables producers to invest in their farms and communities and protect the environment.
Fair Trade Coffee Compass Group currently purchases over 1 million pounds of Fair Trade Certified coffees. We increased our usage of fair trade coffee again this year. 90% of all Green Mountain Coffee served on campus is fair trade. Starbucks Coffee And Farmer Equity (C.A.F.E.) Practices Socially responsible coffee buying guidelines established by Starbucks in 2001. The guidelines contain 28 specific indicators that signify fair trade practices. Peet s Coffee & Tea Long-term, direct relationships with their coffee partners. Partners quality earns them premium prices that are substantially higher than market prices and always above the Fair Trade Certified brand price. Roasts 100% of their coffees in the first LEED Gold certified roasting facility in the nation.
Fair Trade Bananas Fair trade bananas served when available in our board plans Over 50,000 pounds of fair trade bananas have been served to date Tea Fair trade tea served at International Village
rbst-free Milk Dining Services at Northeastern University serves only rbst-free milk on campus. What is BST & rbst? Cows naturally produce bovine somatotropin (BST), a hormone associated with milk production. In the 1970 s, an artificial version of this hormone, recombinant bovine somatotropin (rbst), was developed. Why do dairy farmers use rbst? Cows injected with rbst produce, on average,15% - 20% more milk than untreated cows. Hood s Farmers Pledge ensures Hood is getting milk provided by farmers who do not use artificial growth hormones.
All-Natural Ground Beef Partnership with Northeast Family Farms beginning in September 2010. All-natural ground beef burgers provided to all dining locations on campus. Cattle are locally pasture-raised on family-owned farms. Sustainable, humane practices promote the long-term health of the land and rural communities. Over 45,000 lbs of local beef purchased since 2010.
Recycling in the Kitchen Program started in Fall 2010 #10 cans for food (~100 oz.) are washed, crushed, and picked up for recycling after use. International Village Approximately 200 cans each weekday 39,000 cans each academic year. Stetson East & West Approximately 300 cans each weekday over 58,000 cans each academic year. Potential expansion of program to Curry Student Center in 2011.
Recyclable Bottles and Cans Recycle bins are located at all retail dining locations. Bottles and Cans Northeastern University recycles approximately 71 tons of bottles and cans. Cardboard All cardboard cartons received at all locations across campus are recycled after use. Dining Services has its own corrugated cardboard compactors at locations and approaches 100% for cardboard recycling.
Clean Green Dishwashers Energy Star rated. Curtains reduce water and energy up to 3%. Machine detergents 99.7% phosphate and phosphorus free. Rinse additives Additives comply with FDA Food Code criteria. Manual detergents and presoaks 100% phosphate and phosphorous free.
Lifecycle Renewables Partnership initiated in September 2009. Company collects waste fryolator oil from all dining locations on campus. Used vegetable oil is then converted into a biomass fuel. Biofuel reduces emissions by over 86% relative to traditional diesel. Northeastern s contributions since September 2010 (see table below) have enabled Lifecycle Renewables to displace more than 3,100 gallons of local diesel fuel usage. Location Volume (gallons WVO) Electricity production (kwhs) Diesel Fuel displaced (gallons) lbs converted Curry 1,200 16,800 960 9,000 Forsyth 110 1,540 88 825 Speare 295 4,130 236 2,212.5 Stetson 855 11,970 684 6,412.5 International Village 1,450 20,300 1,160 10,875 Total 3,910 54,740 3,128 29,325
Logo Branding our Be Green efforts on campus Dining Services worked with the University Marketing and Communication Department to design a Be Green logo. Students and the university community can now easily recognize our green items with increased brand awareness. i.e. Digital screens, signage, napkin dispensers, magnets, window clings, etc. Be Green to-go bags All locations across campus use the Be Green bag. 100% recyclable, biodegradable, and produced regionally with water based inks. Be Green logo reusable bags and refillable coffee mug program Sold across campus at all retail locations. Refillable mug refills available at On the Go and Café 716.
Bags Started in January 2008 by Dining Services. Over 850,000 have been used to date. Made with low density polyethylene which is 100% recyclable and biodegradable More information about this material can be obtained at http://www.ecmbiofilms.com/ourproduct.html Water based inks used to print do not emit volatile organic chemicals that come from solvent based inks. Bags produced regionally in Albany, NY. Regionality limits freight costs and energy consumed in transport. Find compromise between using lightest gauge possible to reduce costs and reduce the raw materials while still providing the strongest bag possible. We also sell reusable bags across campus at retail locations and have used approximately 7,000 within the last three years.
Green Team Started in 2010 as a way to spread the word of our green accomplishments across campus. Developed into an educational tool to inform the Northeastern community. Environmental impact of going green. Ongoing green initiatives on campus. Three member team Each a representative of a different part of campus. Green education tabling events Multiple times each semester at each dining location during different meals. Set-up table near compost bins to engage students on their way to the tray line.
Compost Here Food waste throughout the food system is responsible for an enormous amount of greenhouse gas emissions. Be Green composting program In the Fall of 2007 Dining Services partnered with the university and Herb s Disposal Organic Waste Recycling. Continues to be successful after five years. Program helps educate students and associates on campus about the benefits of composting. Kitchen food and plate waste is collected at all campus dining facilities. Herb s Disposal brings this to an approved Massachusetts Department of Environmental Protection active composing site. For a complete list of these sites please visit: http://www.mass.gov/dep/recycle/actcomp.pdf Over 700 tons of food waste is collected annually for organic composting.
Getting the Word Out About Composting Partnership with the Food Advisory Committee Peer Volunteer Composting Team Peer Composters volunteer to work at the tray return in the dining rooms. Encourage their peers to compost and scrape their food waste into the composting barrels. Answer questions about what items can be composted and offer assistance if needed.
Compostable Products Dining Services is committed to using green compostable serviceware products at locations on campus. Our steps to a smaller footprint on campus includes using the following compostable products: Chinet Paper Plates Ecotainer Paper Hot Cups Ecotainer Paper Soup Cups Ecotainer Paper Hot Sleeve Fabri-Kal Greenware (Corn) Cold Cups Fabri-Kal Greenware Portion Cups EarthWise Cocktail Napkins Wooden Coffee Stirrers EnviroWare (Corn) Forks, Knifes, Spoons Xpressnap International Papers Napkins BioPak To-Go Containers Sabert Clear Salad Containers Food Waste Bin Liners 100% Recyclable, Biodegradable To-Go Bags Straws Sleeves Coffee Lids
Napkins & Paper Towels Tork Xpressnap 100% recycled napkins used across campus. Specially made dispenser discourages taking excessive napkins. EnMotion towel dispensers Automated touchless dispensers are used at all dining locations. Used in both the front and back of the house. These steps reduce usage and waste which helps to minimize our environmental impact.
2012 Initiative - Farm to Plate Purchasing in-season produce directly from several Massachusetts farms. Relationship with Southeastern Massachusetts Agricultural Partnership (SEMAP) Sampson Farm Westport, MA Noquochoke Orchards Westport, MA By buying direct, we will be able to get the freshest produce right from local farms and orchards and into the dining halls. Products include: Potatoes Squash Broccoli Apples
Dining Services has an ongoing commitment to greening the Northeastern campus and we are proud to be a part of the university s comprehensive green plan.