Princeton University Office of Sustainability

Updated: July 2008

•  Paper goods at the Frist Campus Center and for outdoor catered events have been replaced with sustainable products, including PLA corn based plastic cups and 100% post consumer recycled paper plates.

• The Dining Services sustainability intern is updating the Food Project data, tracking what percentage of foods purchased are from sustainable sources. We are on pace to exceed our goal of 20% purchased sustainable food products.

• Our soaps and chemicals are now 100% Green Seal certified.

• Contributing to the educational goals of the Campus Sustainability Plan we are launching our Green Cafe in Cafe Vivian in the Frist Campus Center in the fall of 2008.  All menu items will be sustainable.

• Witherspoons Cafe in the Frist Campus Center opened on Earth Day 2008.  The coffee is  locally roasted,  the ice cream is locally produced from local ingredients, and our baked goods are produced from our campus bake shop.

• All summer kitchen operations have switched to grass fed burgers every day campus wide.

Evans, Jonathan.  "Excess Food Totals 600 Tons Yearly."  The Daily Princetonian.  16 April 2009.

"By the Numbers - "Local, Organic and Sustainably Produced Food a Priority With DFS."  Princeton Weekly Bulletin.  13 April 2009.

Narain, Chetan and Wenjun Zhang, Stacey.  "Forbesians Forgo Trays in Experimental Dinner."  The Daily Princetonian.  25 March 2009.

Pino, Carl.  "Sustainability on the Menu: College Cafeterias are Buying Local and Going Organic."  emagazine.com. 

"Ivy League Princeton Getting Greener Campus."  SierraActivist.org.  21 April 2008

Hosios, Aaron.  "Local Farmer Recycles Dining Hall Leftovers."  The Daily Princetonian.  4 March 2008.