At Tufts Dining, sustainability isn’t just an abstract goal. It's part of who we are. It’s part of what we do. Every day. From composting food waste to purchasing local, organic, and fair trade foods; to repurposing and donating leftover food and hosting zero-waste events—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 and locally caught wild fish.
  • We purchase 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 cafés.
  • Certified fair trade organic coffee is available in all dining center locations.
  • We donate leftovers to a local food emergency agency.
  • All takeout food containers are made from recycled material or plant-based material, or they are fully recyclable.

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.