News
Students discuss campus sustainability practices
Students gather for sustainability symposium
Dining Services introduces compostable tableware
Speakers discuss recycling, composting practices
Univ. to add more LED lights on campus
University begins using ‘recycled content’ paper
Facilities staff shares impact of Turn It Off day program
SCC brighter and more energy efficient after $200,000 lighting project
Brandeis Sustainability Ambassadors act as student resource
Graduate students create campaign for compost
14 ways Brandeis became more sustainable in 2017
New Solar Panels on Library Double Solar Power Generated at Brandeis University
Brandeis commutes green with RideAmigos
Students compete in sustainability contest to learn, improve habits and win prizes
Sustainability Committee Asks University to Continue Efforts
President Liebowitz joins leaders in supporting Paris climate accord
Brandeis University to Install 1.3 MW Solar Array to Save up to $2M in Energy Costs Over 20 Years
Brandeis launches new carpooling program for faculty, staff and students
Brandeis reaches campus sustainability milestone as initiatives continue
Barbecue for 700: just one bag of trash
Composting Rate Rises Nine Percent as Univ. Implements Campus-Wide Initiatives
Presentation Highlights Sustainability Efforts
Tapping into Local Food Sources, Turning off Power and Tuning into Sustainability
University Uses 30% more Energy than Peers
Food Tank Offers Food for Thought
Students, Faculty and Staff to Compete in Upcoming Sustainability Contest
Green Your Event
The goal of a Green Event is to make the most climate-friendly choices among your options. Using our Guide to Green Events, developed in partnership with Sustainable Brandeis, Conference and Events Services, Sodexo, the Staff Action Team on Climate Change, and Facilities Services, you can now streamline the process of greening your event.
Composting
Compostable table ware in catering
As of January 2019, Brandeis Catering Services will be providing all-compostable table ware with events, instead of the previously used disposable, non-recyclable, #6 plastic table ware. Events will also be supplied with compost bins. This will occur at no extra charge to the customer.
The goal is for every event to then need only one bin for waste - the compost bin.
Information sessions about this new program, and about new campus recycling updates, will be held in January and February 2019.
Green Menu
The Sodexo Green Menu is comprised of environmentally conscious selections and focus on reducing waste in our catering services and reducing the carbon footprint of our menu.
For each event ordered from the Green Menu, we will provide a “green bag" for your guests to dispose of all food waste. Sodexo's team of catering professionals will then pick up the green bags and return them to our composting facilities.
Food choices
Whether ordering from the Green Menu or not, the greatest climate impact of most events is via the food that is ordered. To reduce your impact, follow these steps:
- Follow the menu guidelines in the Green Events Guide
- Choose a vegetarian or vegan menu
- If serving meat, choose poultry over beef
- Opt for finger foods to reduce the need for disposable utensils & dishware
- Discuss portion sizes and number of servings with caterer to reduce the amount of leftover food
- Swap individually bottled beverages for beverages that come in larger quantities
- Post leftover food on the Brandeis Free Food Facebook Group. Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F.
