Stanford Dining strives to make every meal we offer at Stanford delicious and healthy for the eater and beneficial to the people, animals and environment that created it. Our efforts contribute to a sustainable food system at Stanford as a whole, recognizing that this can only be accomplished through partnerships within the University, the local community, and the broader sustainable food movement.

Stanford Dining has had a full-time Sustainable Foods Coordinator since Fall 2006 and our employees serve on and lead several Sustainability Working Teams at Stanford. Stanford Dining Executive Director, Eric Montell, served as a judge for Acterra’s Business Environmental Award in 2008.

Sustainable Purchasing: Prioritize food that is community-based, fair, ecologically sound and humane, as determined by the Real Food Calculator.

Stanford Produce Stand: Offer fresh, organic produce direct from local farmers every Friday at Tresidder through a student-run Produce Stand. Enhance awareness about on-campus production and local sustainable farms.

On-campus Production: Stanford Gardens and Farm: Fully utilize available land on campus for the purpose of awareness, production, and education.

Education & Awareness: Provide the Stanford community with enlightening and exciting experiences about sustainable food systems. Promote an understanding of food origins and impacts. Collaborate with student groups and academic departments to support research and teaching of sustainable food topics.

Conservation Efforts: Reduce our impact on local and global natural resources.