Sustainability Initiatives

At Tufts Dining, we make the most of a short growing season. Nearly a quarter of the food we serve is grown or processed within 250 miles of the university’s campus, including fruits, vegetables, milk, yogurt, granola, bread, seafood, beans, even tofu. We aim to increase local sourcing to 30% by 2030.  Our partnership with the New Entry Sustainable Farming Project – an initiative of Tufts Friedman School – supports our local food goals while providing fresh, high-quality produce to our units.

Tufts Dining is committed to sourcing sustainable seafood that aligns with best industry practices. We partner with Foley Fish, a Boston-based supplier that collaborates with the Gulf of Maine Research Institute (GMRI) to provide responsibly harvested seafood. This means that species like hake, pollock, and Acadian redfish—classified as "under-loved" but highly sustainable—are sourced from George’s Bank, the Gulf of Maine, and the Bay of Fundy, ensuring ecological responsibility.  

Tufts is well above the GMRI Tastemakers goal of sourcing at least 35% of seafood locally by 2025. We are currently sourcing 62% of seafood locally. By choosing sustainable and traceable seafood options, we promote ocean health, support local fisheries, and ensure fair labor practices in the supply chain.  

Tufts Dining is committed to minimizing waste and promoting sustainability across campus. Through comprehensive waste management initiatives, we ensure that food and materials are handled responsibly:  

1. 100% Food Waste Composting – All food waste from Tufts Dining is composted, reducing landfill waste and contributing to a more sustainable food system. 
2. Recycling & Trash Management – We provide accessible recycling and waste disposal options to ensure proper sorting and reduce environmental impact. 
3. Tufts Jumbos Community Fridge – This student-centered initiative provides free, fresh food to the Tufts community through donations, ensuring that food is shared rather than wasted. Tufts Dining also partners with campus groups to reduce food waste as well as food insecurity. Read more about Food Resources at Tufts.
4. Reusable Takeout Program – Tufts Dining offers meal plan holders a reusable container for dining center takeout. This green container program helps reduce waste on campus while meeting our guests’ need for dining flexibility. 

By prioritizing composting, recycling, and food recovery, Tufts Dining continues to uphold its commitment to environmental responsibility and community support. 

Tufts Dining is proud to be a member of the Menus of Change University Research Collaborative (MCURC), working alongside leading institutions to promote healthy, sustainable, and delicious dining options. Through this partnership, we are committed to advancing innovative food solutions that support both personal well-being and environmental stewardship.  

Tufts Dining & Menus of Change University Research Collaborative (MCURC)  

Collaboration on Sustainability Initiatives  

• Tufts Dining integrates MCURC principles into our dining operations. 
• Focus areas include plant-forward menus, responsible sourcing, and reducing food waste. 
• We participate in MCURC research projects to help shape the future of campus dining.  

MCURC Student Fellows Program

• Provides undergraduate and graduate students with hands-on research experience. 
• Focuses on advancing sustainable, healthy, and delicious food choices on campus. 
• Students contribute to cutting-edge research in food systems, nutrition, and sustainability. 
• Fellows connect with peers and professionals from universities across the country and the world. 
• Mentorship from faculty and dining service advisors bridges research and real-world dining solutions.