Winter 2023 Campus Dining Today - 30

Nicole Diaz, '24, Stony Brook University
business management major, uses
the SBU Eats Goes Green reusable
container. Photo courtesy of Stony
Brook University
to the Stony Brook University Food
Pantry. This program has helped students
explore the connection between food and
biodiversity.
COMPOSTING
The SBU Eats Waste Not program is a
tool that tracks, measures, and reduces
food waste in SBU kitchens by focusing
on production waste, overproduction,
and unused/out-of-date inventory. SBU
chefs and cooks are trained to prepare
root-to-stem cooking, using as much
of the vegetable as possible. The food
degradation process in landfills forms
methane, a greenhouse gas around 30
times more potent than carbon dioxide.
This program was implemented to
reduce waste by analyzing the products
SBU purchases and how much waste is
produced per meal period.
The culinary team separates the
biodegradable waste (such as fruit and
vegetable peels) from other kitchen
waste, and it is then transported from
the campus kitchens to the composter.
Volunteers then mix the food waste with
coffee grinds and the bulking agent and
send it through the aerobic composting
vessel. When the compost is ready, it is
used in the landscaping and flower beds
throughout campus.
SBU FOOD RECOVERY
NETWORK
SBU Eats has partnered with the Food
Recovery Network, a national nonprofit
that helps fight food waste and hunger
by recovering perishable food that
would otherwise go to waste and
donates it to those in need in the local
community. Over the years, the program
has expanded to include grab-and-go
products from SBU's convenience stores
prior to expiring.
30
LOCAL SEAFOOD
SBU Eats understands the importance
of serving sustainable seafood. On
west campus and at Stony Brook
University Hospital, SBU Eats has made
a commitment to purchase sustainable
seafood to help ensure the future of the
world's seafood supply, the health of
oceans, and the health and well-being of
the SBU community. The dining program
sources local seafood whenever possible
and follows the Monterey Bay Aquarium's
Seafood Watch program.
LOCAL SOURCING
Buying locally helps reduce
transportation costs and exhaust
emissions. SBU Eats sources produce
from local farms to bring the freshest
produce to campus whenever available
and in season. The dining program offers
cage-free eggs, eco/fair trade coffee,
antibiotic free chicken and turkey, and
rBGH free yogurt and milk. Some of
the core items sourced locally include
produce, dairy, fresh bakery items,
juices, water, coffee, pizza dough, beef
and poultry, seafood, dressings, pastas
and snacks. These local (within 250
miles) and regional (within 400 miles)
ingredients are always sourced as a first
choice, in order to support small and midsized
American family farms. §
" Our mission is to
help Stony Brook
University lead
the change
to reduce our
environmental
footprint
every day. "
- Diana Walker Kubik,
executive director,
SBU Faculty Student
Association
CAMPUS DINING TODAY | NOURISHING A GREENER FUTURE
Winter 2023 Campus Dining Today

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