In addition, our state-of-the-art dishwasher in Dewick-MacPhie Dining Center saves thousands of gallons of water a year – enough to fill seven large swimming pools compared to other dish machines. And our conversion to LED lighting in several areas of both dining centers in early 2016 saves between 75-90% on electricity. Now that’s progress!
Resources and Relationships
To support sustainable food choices and practices, Tufts Dining has established relationships with Red’s Best, a supplier of local sustainable seafood, and with Red Tomato, a local company that distributes seasonal farm-fresh produce. We also collaborate with a number of campus organizations, including the Tufts Office of Sustainability, New Entry Sustainable Farming Project of the Tufts Friedman School, Tufts Sustainability Collective (TSC) and the Tufts Veg Society on sustainability programming.
Menus of Change
Tufts Dining embraces the principles of Menus of Change and is a member of the Menus of Change University Research Collaborative. Menus of Change leverages the combined talent of leaders in the culinary arts, business, public health, and environmental sciences to develop business-friendly solutions to today’s most pressing social and environmental concerns. Top priorities include serving less red meat less often; buying fresh, seasonal, local food as much as possible; moving legumes and plants to the center of the plate; focusing on whole, minimally processed foods; reducing portions and emphasizing calorie quality over quantity; and reducing added sugar, particularly in beverages.