We take our social and environmental responsibility seriously. Here are some of the measures being taken by Gourmet Dining Services in the operation of our food service program on campus.
Eat Green. Run Green. Return Green.
We address social responsibility and sustainability through our Balanced U program with these four basic tenets: Eat Green. Run Green. Return Green.
From sustainable sourcing to supply chains that support animal welfare, the majority of Gourmet’s environmentally friendly programs focus on the food we bring to the table. Gourmet participates in the Global Animal Partnership, and purchases local farm produce; antibiotic and growth hormone free poultry, fresh yogurt and milk; certified humane cage free egg; sustainably sourced seafood and socially and ecologically sourced coffee.
Daily business practices for Gourmet dining operations focus on energy and resource conservation.
We are committed to reducing our carbon footprint at every opportunity and seek new ways to become even more efficient through the following programs: Waste Not initiative, Carbon Foodprint, Love Food Not Waste, Food Recovery Network and Green to Go reusable container program.
Gourmet has committed to be carbon neutral by 2030, and to generate net zero greenhouse gas emissions by 2050. In addition to investing in climate-positive projects to support decarbonization, reforestation, biodiversity, and freshwater, land and ocean preservation initiatives, we are acting on a number of initiatives such as increasing plant-forward menu options, reducing single-use plastic use and other earth friendly packaging alternatives.