1. Wendy Lang Summer Sustainability Intern Princeton University Dining Services Princeton Environmental Institute

2. Princeton University Dining Services Offices  Princeton University campus Sustainable Dining Projects:  Food Metric  Carbon Footprint  Vendor Visits  Web work  Reports

3. Compilation of food purchases in past fiscal year (May 31, 2010 to June 1, 2011) using FoodPro database Spreadsheet created to categorize purchases and expenditures Sustainability Categories: local, organic, socially just, humane, fair trade, sustainable seafood, conventional Information in Metric detailed in 2011 Dining Sustainability Report along with other sustainability initiatives

4. Statistics  58.9% local, 6.3% organic, 37.7% socially just, 16.3% humane, 3.9% sustainable, 33.7% conventional Notable Results  Nearly all Baked Goods and Eggs local  Over 90% of coffee and tea local and socially just  Nearly 80% of seafood purchases sustainable

5. In 2007, 25.6% of food purchased was local and 60.4% was conventional Greatest percent increases in local purchases for produce, poultry, meat, dairy products, i.e. supporting local farms Nearing sustainability goals of reducing conventional purchases to 30% of total purchases

6. Carbon emissions data acquired from Bon Appetit’s interactive Eat Low Carbon Diet Calculator List of Dining Hall menu recipes consolidated; items compared to Bon Appetit meal and food items Matching food items categorized by carbon emission levels  Low (Green): less than 750g CO2/serving  Medium (Yellow): between 750g and 2000g CO2/serving  High (Red): more than 2000g CO2/serving Grams CO2 eq. 2541 (hamburger) 2826 (+cheese) 1225 (Chicken Tenders) 764.5 (Cheese Pizza) 401 (Garden Salad) 83 (seasonal)84 (Apple) 755 (hot house) (Steamed Zucchini) Serving Size 1 burger10 oz5.5 oz slice1 standard serving4 oz1 apple

7. Incorporation of Carbon Emissions information in online menus Colored apple- planet icons correspond to levels of emissions as determined by Emissions Calculator and menu comparisons

8. Update information and data on Sustainable Dining Sustainability facts and tips for healthier and more environmentally-friendly dining on campus – to be added to website Work with Office of Sustainability to complete 2011 Dining Sustainability Report and explore new technology options to promote campus sustainability

9. New map with list and locations of local vendors and farms with product information Pictures and videos included from visits to local farms and vendor production facilities

10. Through Dining Services, the University practices sustainable and environmentally- responsible food purchasing Working together with the Office of Sustainability, Dining Services continue to develop new ways of promoting campus awareness of and participation in sustainable practices

11. Princeton University Dining Services Administrative Staff – especially Stu Orefice, Sarah Bavuso, Kathleen Franc, Mike Brown, Linda Recine, Dave Goetz Princeton Environmental Institute Office of Sustainability Thank you and bon appétit!