In the past decade, Boston University has been increasingly interested in becoming a completely self-sustainable institution. This past September, the Trustees of Boston University, approved an expansive Climate Action Plan. The plan aims to reduce carbon emissions on campus to zero by 2040. BU Dining Services is one area where Boston University has already begun to find success in reaching their sustainability goals. BU Dining’s food service company, Aramarc, “considers BU to be its flagship client,” says BU Dining Services Sustainability Manager, David Frank. He went on to say that “10 years ago we were the first to compost within Aramark and then other institutions followed suit. I really enjoy how progressive BU is as an institution.”
BU Dining Services 2014 Sustainability Report first announced their commitment to obtaining 20% of their food from sustainable sources. To be considered a sustainable source, the food must meet one of 2 standards. First, it must either be local and community based, or third party certified: fair, ecologically sound, and/or humane. BU Dining actually achieved their goal three years early, surpassing that 20% mark by 2015. BU Dining Services 2017 Sustainability Report announced that this year they exceeded their expectations once again by obtaining 23.5% of their food and beverages from sustainable sources approved by AASHE STARS*. BU Engineering student Mike Matos ‘18 says, “it is always good to be sustainable. In a world where we are always looking to improve and change, it’s always good to take a step forward.”
All of BU’s beef came from 100% grass-fed cows in Maine to account for 19 tons of sustainable beef in
2017. BU also bought 21 tons of sustainable tuna, 49 tons of American Humane Certified Turkey, and 26 tons of Certified Humane Chicken, from family farms in Pennsylvania and New York. BU also served 9 tons of tofu, which came from Vermont Soy, where they only use certified organic soybeans that are grown in Vermont.
In the future, BU Dining Services will look to continue making advances in sustainability by purchasing 100% sustainable seafood by 2018, replacing their conventional pork with certified humane pork from Maine, and exploring the potential of growing produce and herbs on campus. Boston University Dining Services updated goal is to be purchasing 25% of its food from sustainable sources by 2020.