How Stanford is Preparing for This Year’s El Niño
Past infrastructure enhancements for capturing and redirecting rainfall have strengthened campus readiness for winter storms.
Stanford’s Residential & Dining Enterprises (R&DE’s) plans, implements, and manages systems with a commitment to sustainability. Their impact is reflected in the following recognition:
- Drawdown Labs, membership to R&DE Stanford Dining (2021)
- Food Systems Game Changers Lab, award to MCURC Collective Impact Initiative, joining a global program led by EAT, IDEO, Thought for Food, The Rockefeller Foundation, and Forum For the Future, building a better food future in support of the UN Food Systems Summit (2021)
- First Place, Campus Race to Zero Waste competition, the nation’s premier waste reduction and recycling competition among colleges and universities, in the category of per capita waste at a large campus (2020 and 2021)
- APPA, Sustainability Innovation Award, to R&DE for utility data management, and green cleaning and internship programs (2019)
- Good Egg Award, for R&DE Stanford Dining’s cage-free purchasing program (2019)
- Peta2 Dean’s List, for R&DE Stanford Dining’s vegan options (2019)
- US Department of Energy Smart Energy Analytics Campaign, for R&DE’s utility management (2018)
- California Higher Education Sustainability Conference Best Practice Award, for R&DE’s Green Cleaning Program (2018)
- Silicon Valley Water Conservation Water Award, to R&DE for Greenscape Management (2017)
- Smart Catch designation, by the James Beard Foundation, to R&DE Stanford Dining for the commitment to sustainable seafood purchasing program as of 2017
- World Resource Institute’s Better Buying Lab, membership to R&DE Stanford Dining (2016)
- Menus of Change University Research Collaborative Co Founder, R&DE, with the Culinary Institute of America (2015)
- Peta(2)’s favorite vegan-friendly college, R&DE (2015)
- REAL Certification, to R&DE Stanford Dining for its use of nutrition and sustainability best practices (2015)
- United States Healthful Food Council Certification as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant, to R&DE Stanford Dining for its use of nutrition and sustainability best practices (2015)
- Hobart Center for Food Sustainability Grant, to R&DE Stanford Dining for being the most innovative and best-executed foodservice sustainability organization of the year (2015)
- Green Restaurant Association Four-Star Certification, to R&DE Stanford Dining’s Florence Moore Dining Hall (2015)
- NACUFS Sustainability Silver Award, to R&DE Stanford Dining for the Sustainable Food Program (2012)
- Sustainable Endowments Institute College Sustainability Report Card – A Grade, to R&DE for Food and Recycling, (2007 and 2008)
- Acterra Business Environmental Award for Sustainability, R&DE Stanford Dining (2007)
- U.S. Congress Special Recognition in Sustainability, R&DE Stanford Dining (2007)
- PG&E Award for Leadership in Applying Green Building Design, R&DE Stanford Dining (2006)
- Certified Green Business, Santa Clara County, R&DE Stanford Dining (2004)
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