Yale Sustainable Dining
Yale Dining is passionately committed to sustainability. We have integrated these
values in every aspect of our operation and decision making processes. We believe through this we will provide healthier food, that tastes great and is good for the environment and the people in our community.
2009-2010 Strategic Initiatives
- Continue to develop sustainable supply chain management
- Reduce non-renewable resources used and waste produced
- Use Recycling to minimize operational and environmental impact from waste
- Provide ongoing education through information, training and developmental models for students, guests and employees
- Develop ongoing partnerships with other Yale entities, peer institutions, industry, supply chains, and local, regional, and national resources to develop sustainability intitiatives and promote shared learning and resources
What's On The Menu
- 100% all natural beef burgers in all Dining Halls
- All natural boneless chicken breasts in residential units
- Organic Valley milk and self-serve yogurt in residential units
- Cage free eggs
- Fair trade and organic coffee and tea
- Vegan entrée and vegetarian entrée available at every meal
- Locally sourced bagels and breads
- Locally sourced and produced salsa and jams
- Local honey
- Locally sourced pasta with minimal ingredients and processing
- Organic and natural retail options
- Up to 50% locally sourced produce during seasonal availability
- Central Catering offers sustainable menu options for events
Local 2 Yale
In cooperation with local and regional farmers, our Local 2 Yale program provides an array of organic produce and meats at nearly every meal. We will continue to provide fresh healthy food and work closely with producers to ensure quality.
Yale Dining is passionate about the environment. We continue to minimize our environmental impacts in all areas of business—from purchasing our food to managing our waste. We support local farmers that practice sustainability and stewardship of the land.
Erase the Waste
Reducing food waste is important to Yale Dining and to the Yale community. We are constantly engaging in improved methods of food production and purchasing. Did you know that almost a third of all the food purchased in American homes ends up being thrown away, and most of it could have been eaten?
Some of the waste is made up of peelings, cores and bones, but the majority is, or once was, perfectly good food. Current research suggests that about 40% (by weight) of the food thrown away is fresh fruit & vegetables, most of which that could have been eaten or saved.
Most of us already believe that throwing away good food is a tremendous waste and there are serious environmental implications too. The amount of food that is thrown away is not only a waste of food but energy, and water as well. Yale Dining asks you to please be aware of the food you choose during your meals and to help reduce the amount of food that is thrown away in the dining halls. Together we can benefit as consumers and ensure a healthier environment.
We ask that you take what you care to eat, and eat what you have taken.
What Will Happen by 2013
- 45% sustainable procurement
- 50% of animal protein sustainable
- 50% vegetarian-fed, grass-raised beef
- 95% of chemicals will be Green Seal certified
- 50% increase in locally-preserved products
