Residential and Dining Enterprises Award-Winning Commitment to Sustainability
Stanford’s dining and residences have been celebrated for innovation in sustainability.
Culinary Commitments for a Sustainable Food System
From strategic placement of plant-forward options to solving the perfect proportions of meat, poultry, serving utensils, plates, and bowls, Stanford’s dining halls are living laboratories for designing a food experience that makes healthy, sustainable choices easier, desirable, and more attainable.
One Plate, One Planet
Each plate served and each meal consumed is an opportunity to create a better future for the planet. Residential & Dining Enterprises’ Stanford Dining demonstrates sustainable, ethical, and healthy food systems can be deployed at scale, while simultaneously inspiring the next generation to improve how Earth’s precious resources are managed.
Farms (and Fisheries) to Table
Stanford Dining’s purchasing standards provide sustainable diets and economies. Whenever possible, food from sustainable fisheries and from farms that is agroecological, direct, fair, humane, local, organic, and raised without antibiotics and hormones is purchased.
Taste Tests Beyond the Kitchen
Stanford strategically designs the dining experience to promote nutritious and sustainable food choices. As a co-founder of the Menus of Change University Research Collaborative (MCURC), Stanford’s ideas shift people toward healthier, more sustainable, and delicious foods using evidence-based research.
The Stanford Flavor Lab researches and develops eating experiences that integrate food biodiversity, works to broaden the techniques of building taste and flavor, and concocts delectable menu items.
Food Too Good to Waste
Project Drawdown ranks reducing food waste the #1 solution for reversing global warming. Stanford’s food recovery program encourages all campus food generators to avoid food waste from the start and distribute any excess to the campus or local community. Students, event planners, and food vendors can address campus food insecurity and reduce waste.
Food Resources
Stanford Hosts 10th Annual Menus of Change
Stanford brought together over 160 leading experts to discuss climate-focused innovation and environmental justice in the food sector.
Greener Gatherings: Cutting Waste, Increasing Impact
Ideas to responsibly reduce waste at your next event.