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Reduce, Reuse

  • Carbon Reduction

    • We do not purchase air freighted seafood or non-tropical fruits/vegetables

    • We actively reduce the use of dairy and beef in our recipes

      • Our dairy and protein purchases are monitored on a monthly basis through our online Food Standards Dashboard

  • Energy Reduction

    • Our Upper Commons dish machine notably reduces energy use and water use

  • Reusables

    • We promote the use of reusable mugs, cold cups, and plates in our cafe's

    • Discounts for beverage refills with a reusable cup is offered at all retail locations

    • The Law School Bistro offers reusable plates and silverware to guests

    • Reusable bags are sold in the Lower Commons and offer a discount when guests checkout with a reusable bag

    • The Lower Commons offers reusable plates for guests dining in our cafe

Responsible Disposables

Applying innovation to reduce, reuse, and recycle

Just like our food choices, our selection of to-go containers and disposable serviceware has environmental impacts. At Bon Appétit Management Company, our first choice is always to encourage the use of china and silverware. When to-go containers are necessary, we try hard to choose those whose production and disposal are the least damaging. Since 2001 we’ve been using plates, clamshells, cups, bowls, and flatware from renewable sources such as corn, sugarcane, and potato starch in select locations. We are conscious that questions remain about the energy inputs required to manufacture and transport these products and the resulting impacts on climate change from both manufacturing and disposal. We continue to research options and await more public, peer-reviewed studies. We are also actively introducing alternatives to disposable containers. At several universities and corporate locations, we have successfully introduced a reusable plastic clamshell for to-go orders.

What happens to the products post-use is crucial as well. We recycle as much as possible and compost at many of our locations, whether through municipal pickups, campus farm onsite piles, or arrangements with local farmers.

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