At Tufts Dining, sustainability isn’t a goal—it’s who we are. It’s what we do. Every day.

From purchasing local, organic, and fair trade foods to donating leftover food, hosting zero-waste events, and composting food waste, we are committed to sustainable, socially responsible food that’s healthy and tastes great!

Learn more about where our food comes from and how we reduce waste.

Sustainable Practices in Action

Here are just a few of the ways Tufts Dining supports sustainability on campus:

  • We serve a variety of organic and sustainably sourced foods
  • We use local seasonal produce
  • We purchase food from dozens of local vendors
  • Our bananas are Rainforest Alliance certified
  • Our compostable napkins are made from unbleached and recycled fibers
  • We compost food waste in all dining centers and cafes
  • Certified fair trade coffee is available in all dining locations
  • We partner with Food for Free to donate leftover food
  • Our Trayless Initiative reduces food waste and saves water and energy
  • All carryout food containers are recyclable
  • Our state of the art dish washing machine in Dewick-MacPhie Dining Center saves thousands of gallons of water
  • Our conversion to LED lighting in the several areas of our Dining Centers in early 2016 now saves between 75-90% on electricity


To support sustainable food choices and practices, Tufts Dining partners with Red’s Best to supply local sustainable seafood, and Red Tomato, a local company that distributes local farm whole fruit in season. And, we partner with a number of campus organizations, including the Tufts Office of Sustainability, New Entry Sustainable Farming Project, the Tufts Friedman School, and Tufts Sustainability Collective (TSC).

Our sustainable initiatives are increasing all the time.

Tufts Farmers’ Market

September 7, 2016 to October 12, 2016
Wednesdays, 11:30 a.m. to 1:30 p.m.
Campus Center lower patio (on Talbot Ave.)