We look to integrate sustainable principles in every aspect of our operation. Our goal is to meet the needs of our customers today without compromising the needs of future generations.
Dining
Sustainability
Ongoing Initiatives
Local and Sustainable Sourcing
- Farm-to-Table: We partner with local farms and suppliers to bring fresh, seasonal produce to our dining halls. This not only supports local economies but also reduces the carbon footprint associated with long-distance food transportation.
- Sustainable Seafood: Our seafood is sourced from suppliers that follow sustainable fishing practices, ensuring that marine ecosystems are preserved for future generations.
- Composting Programs: We have implemented composting stations in all dining areas to divert food waste from landfills and turn it into nutrient-rich compost.
- Reusable Containers: Our reusable container program encourages students to opt for reusable over disposable, significantly cutting down on single-use plastics.
Energy and Water Conservation
- Energy-Efficient Appliances: Our kitchens are equipped with energy-efficient appliances that reduce energy consumption and lower greenhouse gas emissions.
The goal of this program is to reduce waste and promote sustainability by replacing disposable to-go containers with reusable alternatives in the Sharpe Refectory and Verney Woolley dining hall.
The primary goal of this program is to minimize both the carbon dioxide emissions (CO2) and nitrogen pollution (N) associated with food consumption by encouraging students to choose more sustainable options in campus dining halls.
There are multiple ways for students to get involved with Brown Dining's sustainable initiatives.