Campus Initiatives

The Brandeis Dining Team is committed to making your dining experience as sustainable as possible with a variety of front and back of the house initiatives. Our commitment was formalized with Sodexo's Better Tomorrow Plan, which includes 18 commitments for a brighter future by focusing on four key priorities: health, planet, community and our people.

Local Suppliers

Here at Brandeis we make it a priority to source as many of our ingredients from the local and regional area. Just a couple examples: we partner with Russo's Produce in Watertown, MA to purchase local, seasonal fruits and vegetables while Red's Best Seafood provides us with fresh fish caught daily from the Massachusetts bay to help support small, independent New England fishing boats.

Composting

Pre-consumer and post-consumer food waste from our kitchens and the dish room is all collected by an off-site waste management vendor to be composted. In addition, the paper plates and napkins required in Sherman Kosher dining are also included in the composting system.

Reusable Containers

Participate in our re-usable green container program for sustainable to-go eating in resident dining. Ask your cashier for a green to-go container, fill it with food to-go, return the dirty container to us to be washed, and receive a token for your next to-go meal. By washing and re-using these containers, we cut down on any waste that could be associated with a to-go dining program.

Recycling

Recycling bins are available in our retail dining locations for your disposal needs. Our kitchens also recycle essential materials such as cardboard, aluminum, and plastics.