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| Sustainability | ||
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Composting and Recycling Why is it important to compost and recycle? |
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| Zero-Waste Events | ||
| Stanford Catering and Tresidder Catering can work with you to create a Zero-Waste event. Here are a couple examples of large outdoor events Stanford Catering has catered that had a goal of Zero-Waste. Commencement Picnic, June 2008 Stanford Catering provided box lunches for 6,000 graduates and their families with serviceware that was entirely compostable. Stickers and posters educated eaters about the serviceware and how to dispose of it properly. New Student Orientation (NSO) Box Lunch, September 2007 Stanford Catering fed all incoming freshman and their peer advisors as they met together in the Quad for the first time during freshman orientation. By providing all compostable serviceware and clearly labeled compost bins, Stanford Catering introduced new students to the concept of Zero Waste and its importance at Stanford. |
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| Sustainable Purchasing | ||
| Stanford Catering and Schwab Executive Services provide local, seasonal menu options for our customers. We are working to prioritize local, organic foods produced by farmers, fishermen, and ranchers in the Northern California region. Over the past several years, we have been developing relationships with local purveyors that can help fill Stanford's plates with healthy, flavorful foods. In today's highly globalized food production and distribution system, food often travels thousands of miles and passes through many hands before it reaches our tables. By buying local products from producers we have relationships with, we: 1) improve the freshness and flavor of our foods 2) support a diverse community of local farmers by giving them a larger percentage of our food dollar 3) can work with farmers to improve their environmental stewardship practices 4) reduce pollution and greenhouse gas emissions from transportation. Some food items, like coffee and tea, can never be sourced from our local area. For these products, we look for Fair Trade certification, which ensure a fair price for farmers, environmental protection standards and safe working conditions. Some of our Local, Organic and Fair Producers ALBA, Salinas Valley, CA The Agriculture and Land-Based Training Association (ALBA) trains limited resource farmers and farmworkers to become organic farmers in the Salinas Valley. ALBA's mission is to "advance economic viability, social equity and ecological land management among limited-resource and aspiring farmers." ALBA Organics then distributes their products to institutions like Stanford. http://www.albafarmers.org Marin Sun Farms, Marin, CA "We are focused and committed to producing local, pasture based food for our Bay Area community with the aspiration of building a sustainable food model…We understand that an approach that mimics natural processes is the key to maintaining the stable functioning of our ecosystem. To that end, we raise 100% grass-fed beef, lamb, goat, pasture raised chickens and simply the best eggs you've ever had." http://www.marinsunfarms.com |
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From compostable serviceware to zero-waste events to local, organic and fair purchasing, Stanford Hospitality & Auxiliaries is committed to sustaining the human and environmental resources in our food system for the long-term.
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