At Princeton Campus Dining we have made it a priority to purchase local, organic and sustainably-produced food.
- Over 60% of all food purchases are local, organic, fair trade, socially responsible, humanely treated or sustainable.
- 46% of all food purchases are produced locally within 250 miles of the University, including produce, baked goods, cheese, milk, beef, pork, poultry and eggs.
- Nearly all baked goods and eggs in addition to over 90% of coffee and tea are purchased or produced locally.
- Grass fed beef is used for foods such as chili and hamburgers.
- Antibiotic-free, humanely treated and locally produced chicken is served in residential and retail operations.
- Fresh and smoked pork products are American Humane Association Free Farmed certified because of the humane and special care given their animals.
- We are a business partner in the Monterey Bay Aquarium Seafood Watch program; nearly 80% of our total seafood purchases are categorized as sustainable in accordance with Seafood Watch's principles.
- All coffee served in the residential college dining halls and in the Food Gallery at Frist has received Rain Forest Alliance certification. small world locally roasted coffee is sold in Witherspoon's, Woodrow Wilson Café, Chancellor Green Café, Chemistry Ca Fe, and Studio '34.
- Organic spring mix and local, organic non-GMO tofu is available everyday across campus. Organic cereal is available in all residential dining halls.
- Café Vivian, the sustainable café, offers menu options containing locally produced or organic ingredients. In addition, organic beverages and snacks are available.
- Since 2007 sustainable food purchases increased 67% and local food purchases have increased 63%.
- Conventional (non-local) food purchases decreased from 64% of total food purchases in 2007 to 33% in 2013.