Eat Well

Brown Dining Services understands the needs of food allergic students. Dining Services staff is able to safely and reasonably guide and accommodate students.

Peanut and tree nut allergies are among the most common allergies reported among students. Brown Dining is NOT a peanut or tree nut free environment. While we do not use peanuts or tree nuts in the majority of our recipes, we do process nuts in our bakeshop, which creates the potential for cross-contact and contamination. We also serve peanut butter from bulk containers: peanut butter is offered in both dining halls in designated areas throughout the year and summer. In addition, there is always the potential for food manufacturers to change their ingredients. Many food manufacturers also label for: “may contain (particular) allergen”. We do not control for or carry over labeling of products by manufacturers.

Peanut and tree nut allergies are among the most common allergies reported among students. Brown Dining is NOT a peanut or tree nut free environment. While we do not use peanuts or tree nuts in the majority of our recipes, we do process nuts in our bakeshop, which creates the potential for cross-contact and contamination. We also serve peanut butter from bulk containers: peanut butter is offered in both dining halls in designated areas throughout the year and summer. In addition, there is always the potential for food manufacturers to change their ingredients. Many food manufacturers also label for: “may contain (particular) allergen”. We do not control for or carry over labeling of products by manufacturers.

Beyond the Bottle (BtB) is an initiative started by students in February 2008 with the goal of reducing the supply and demand of bottled water at Brown.   As a result of the campaign, bottled water purchases by Dining Services have been reduced by 99.96 percent since the inception of the initiative, exceeding the FY 2012 goal of 80 percent and meeting the aspirational goals for FY 2013 one year early.  This effort continues and the reduction of bottled water purchases by 99.96 percent is maintained today.

In October 2008, Brown Dining committed to trayless dining in its Verney-Woolley (VW) dining hall by eliminating trays at that location.  VW customer counts range from 250 to over 1,000 per meal.  Trayless dining conserves one-third to a half gallon of heated water per person by eliminating the need to wash those trays.  Trayless dining conserves half of a gallon of heated water per tray.  A savings of over 4,800 gallons of water per week and 155,000 gallons per school year has been achieved.  Trayless dining also reduces the energy that would otherwise be used to heat the water and detergents used to wash trays.  Studies suggest that the elimination of trays may also reduce food waste because people take fewer items without them.

In the spring of 2010, BDS implemented Eco To-Go, a reusable takeout container program. Besides offering the container, BDS also worked to educate students about landfill waste and the benefits of re-use.  A YouTube video was produced by a BDS intern and made available through the Dining Services web page.