Sunday, November 23, 2008

SFBU and Dining Services

Slow Food met with Robert Flynn, manager of the Myles Dining Hall. Good news: The dining halls compost to Save That Stuff! In addition, produce is no longer purchased from Sid Wainer and local produce is soley purchased through Costa. Read more about BU Dining Services and sustainability.

SFBU also met with BU's new Coordinator of Sustainability for Aramark, Kelly Dunn, who previously worked as a recycling program manager for Cambridge. She hopes to make everything transparent at BU by increasing the accessibility to and awareness of what dining services is doing to be more sustainable. Kelly is also interested in expanding BU's green roof, bringing local vendors to the BU's farmers market, expanding green-cleaning products in all of the dining halls, and more. A new dining facility may also open up around east-campus in the future! If you have any questions, concerns, or comments about this place, e-mail us and we can pass the information along to her!

We anticipate working more with Kelly in order to increase the availability and consciousness of environmentally friendly, sustainable, and fair food options on campus. If you would like any more information regarding Slow Food BU and dining services or if you would like to become more involved, e-mail us!

In addition, see how other schools are integrating sustainability at their campuses!:

-Addie's Loft at BC is a vegetarian, sustainable café. BC also has a campus garden.
-Real Slow Food at UConn and UConn's Local Routes program, which brings sustainable foods to the Whitney Dining Unit. The UConn EcoGarden Club also has a student-run garden with their produce featured on Whitney's menu!
-Read about the pilot farmers market at University of California, Davis and their Student Farm.
-When the Fine Arts Café (run by Aramark) at the University of Virginia School of Architecture was renovated, it opened with a sustainable menu with the help of the student Serena Weaver.
-The experiment of incorporating sustainable foods at Yakeley Hall cafeteria in Michigan State University.
-The Harvard Farmers Markets on the Harvard Campus and at Allston.
-The Yale Sustainable Food Project

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