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)

Spring 2021          3.9% ($32.4k)

Fall 2021              3.9% ($85.6K)

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: 8.5%


Baseline (2019)    4.5% ($183.8k)

Fall 2020              5.6% ($49.0)

Spring 2021          7.3% ($60.8k)

Fall 2021              4.3% ($93.9K)


Sustainable attributes include:

Certified Humane, Cage Free, Certified Fair Trade, Certified Organic, MSC Certified, non-GMO certified, 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

2022 Goal: 6.6 kgCO2e/kg

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

Fall 2020              8.33 kg CO2e/kg food

Spring 2021          6.6 kg CO2e/kg food

Fall 2021              6.8 kg CO2e/kg food

How did we reduce our food footprint?

Plant vs. Animal-based protein sources

Goal: Annual increase

Baseline: 10.7% plant-based             Fall 2021: 16.9%


                            Fall 2021              Spring 2021          Fall 2020              Baseline (2019)

Animal-based       83.1%                   76.1%                   84.7%                   89.3%

Plant-based          16.9%                   23.9%                   15.3%                   10.7%