Sustainability in Action

According to the United Nations Environment Programme, 30% of all food in the United States is thrown away. From composting to Zero Waste challenges, we strive to keep scraps out of the waste stream. And we’ve succeeded. In fact, as a university, we produce about 50% less waste per meal than our Massachusetts neighbors. (Source)

Tufts is committed to going carbon-neutral by 2050. We want to get there even faster. So we’re switching from gas to electric equipment. We’re emphasizing foods with smaller carbon footprints. We're replacing plastic utensils. All our food containers are either fully recyclable or made from recycled or plant-based materials. The list goes on.

Buying locally can help lower carbon emissions, reduce use of preservatives and pesticides, maintain genetic diversity, and preserve local farmland. Nearly a quarter of all our foods are grown or processed within 250 miles of campus. That includes fruits, veggies, milk, yogurt, granola, bread, seafood, even tofu.

Not-so-fun fact: The global livestock industry releases more greenhouse gas than all the cars, planes, trains, and ships in the world combined.¹ That’s why we’re moving plant-forward. Our menus keep evolving to feature more vegan and vegetarian choices. Our chefs keep creating new ways to add flavor without adding meat. Come to the next Meatless Monday or Veg-Out and get involved. Spicy black bean burger, anyone?

Small-scale farmers produce over 70% of the world’s food supply,² yet many struggle to meet their own basic needs. We buy Fair Trade Certified coffees, produce, and more to help overcome this inequity — and because Fair Trade standards help reduce waste, energy consumption, and greenhouse gas emissions; prohibit GMOs and harmful chemicals; and improve soil and water quality, pest management practices, and biodiversity.

Whenever possible, we serve USDA Organic Certified foods. No GMOs. No non-organic pesticides or fertilizers. No antibiotics or hormones. Organic is good for the environment — and your tastebuds. Why? The extra care that goes into organic farming tends to produce uniquely flavorful foods that don’t taste mass-produced. End result: yummier peanut butter, tofu, meats, quinoa, pasta, granola, and more when you dine at Tufts.