Brandeis Dining Sustainability Dashboard

 

Facts about New England Agriculture

16 million: Acres of farmland needed to feed New England's population

2 million: Actual acres of farmland in New England

12%: Amount of food consumed in New England actually produced in New England

 

How much does it cost to reduce carbon?

Lighting project: $200,000. The cost of the LED lighting project in the SCC in 2018

Menu change: $0. Reducing beef in our menus (4% less beef = 2% lower footprint)

Both of these initiatives reduce 50 metric tons of carbon per year

 

Foods grown or raised in New England

Goal: 2% annual increase in percent of total food spend in dollars

2021 goal: 4.3%         2022 goal: 6.3%

Baseline (2019)    2.3% ($92k)

Fall 2020              2.4% ($21.0k)

2021 to date        3.9% ($32.4k)

Fish, cranberries, blueberries, various vegetables, and dairy are the most common types of New England-grown or raised foods we've purchased this year.

Our New England-sourced food goals are guided by Prof. Brian Donahue's A New England Food Vision

 

Foods with sustainable attributes

Goal: 2% annual increase in percent of total food spend

2021 goal: 6.5% 2022 goal: 2% above 2021 level

 

Baseline (2019)    4.5% ($183.8k)

Fall 2020              5.6% ($49.0)

2021 to date        7.3% ($60.8k)

 

Sustainable attributes include:

Certified Humane, Cage Free, Certified Fair Trade, Certified Organic, MSC Certified, non-GMO, Seafood Watch Best Choice or Good Alternative, fish sourced from Red's Best, and foods that are part of the Future 50 foods program

 

Food Carbon Footprint

Includes required categories of Cool Food Calculator

Goal: 2% reduction annually

Units: kilograms of carbon dioxide-equivalent per kilogram of food purchased

Fall 2020              8.33 kg CO2e/kg food

Spring 2021          6.62 kg CO2e/kg food (-21%)

How did we reduce our food footprint?

Plant vs. Animal-based protein sources

Goal: Annual increase

Baseline: 10.7% plant-based             Currently: 23.9%

                            Spring 2021          Fall 2020              Baseline (2019)

Animal-based       76.1%                   84.7%                   89.3%

Plant-based          23.9                     15.3%                   10.7%