Wendy LangSummer Sustainability InternPrinceton University Dining ServicesPrinceton Environmental Institute

Princeton University Dining Services Offices Princeton University campus

Sustainable Dining Projects: Food Metric Carbon Footprint Vendor Visits Web work Reports

Compilation of food purchases in past fiscal year (May 31, 2010 to June 1, 2011) using FoodPro databaseSpreadsheet created to categorize purchases and expenditures

Sustainability Categories: local, organic, socially just, humane, fair trade, sustainable seafood, conventionalInformation in Metric detailed in 2011 Dining Sustainability Report along with other sustainability initiatives

Statistics 58.9% local, 6.3%

organic, 37.7% socially just, 16.3% humane, 3.9% sustainable, 33.7% conventional

Notable Results Nearly all Baked

Goods and Eggs local

Over 90% of coffee and tea local and socially just

Nearly 80% of seafood purchases sustainable

In 2007, 25.6% of food purchased was local and 60.4% was conventionalGreatest percent increases in local purchases for produce, poultry, meat, dairy products, i.e. supporting local farmsNearing sustainability goals of reducing conventional purchases to 30% of total purchases

Carbon emissions data acquired from Bon Appetit’s interactive Eat Low Carbon Diet CalculatorList of Dining Hall menu recipes consolidated; items compared to Bon Appetit meal and food itemsMatching food items categorized by carbon emission levels

Low (Green): less than 750g CO2/serving Medium (Yellow): between 750g and 2000g CO2/serving High (Red): more than 2000g CO2/serving

Grams CO2 eq.

2541 (hamburger)2826 (+cheese)

1225(Chicken Tenders)

764.5 (Cheese Pizza)

401 (Garden Salad)

83 (seasonal)

84(Apple)755 (hot

house)(Steamed Zucchini)

Serving Size

1 burger 10 oz 5.5 oz slice 1 standard serving

4 oz 1 apple

Incorporation of Carbon Emissions information in online menusColored apple-planet icons correspond to levels of emissions as determined by Emissions Calculator and menu comparisons

Update information and data on Sustainable DiningSustainability facts and tips for healthier and more environmentally-friendly dining on campus – to be added to websiteWork with Office of Sustainability to complete 2011 Dining Sustainability Report and explore new technology options to promote campus sustainability

New map with list and locations of local vendors and farms with product information Pictures and videos included from visits to local farms and vendor production facilities

Through Dining Services, the University practices sustainable and environmentally-responsible food purchasingWorking together with the Office of Sustainability, Dining Services continue to develop new ways of promoting campus awareness of and participation in sustainable practices

Princeton University Dining Services Administrative Staff – especially Stu Orefice, Sarah Bavuso, Kathleen Franc, Mike Brown, Linda Recine, Dave GoetzPrinceton Environmental InstituteOffice of Sustainability

Thank you and bon appétit!