Here at Northeastern University, Dining Services strives to continually become greener and more sustainable by implementing programs to create a greener campus. We believe that the health of our eco-system is directly connected to the health of our communities and the people who live in them. Acting responsibly is part of our DNA and we are committed to offering foods that are earth, body and community friendly. We are very proud of our efforts and accomplishments to date and will continue to seek out ways to contribute to a greener campus.

“Green” Serviceware

We are committed to using “green” compostable serviceware products wherever possible on campus

Compostable Products We Use

  • Chinet Paper Plates
  • Ecotainer Paper Hot Cups
  • Ecotainer Paper Soup Cups
  • Ecotainer Paper Hot Sleeve
  • Fabri-Kal Greenware (Corn) Cold Cups
  • Fabri-Kal Greenware Portion Cups
  • EarthWise Cocktail Napkins
  • Wooden Coffee Stirrers
  • EnviroWare (Corn) Forks, Knifes, Spoons
  • Xpressnap International Papers Napkins
  • BioPak To-Go Containers
  • Sabert Clear Salad Containers
  • Food Waste Bin Liners
  • 100% Recyclable, Biodegradable To-Go Bags
  • Straws
  • Sleeves
  • Coffee Lids

Eat Local

Local Produce

We are committed to buying locally grown produce when available and in-season. Food that is grown locally is fresher, reduces the carbon footprint, and supports local farmers and farms who use more sustainable growing practices.

2017-2018 is the eleventh year of our commitment to purchase items from regional and local small and mid-sized farms.

Sid Wainer & Son

Local farms include:

  • Jansal Valley Farms – Dartmouth, MA
  • Oakdale Farm – Rehoboth, MA
  • Sampson Farms – Westport, MA
  • Szawlowski Farms – Hatfield, MA

Responsible Sourcing

Imperfectly Delicious Produce

Imperfectly Delicious Produce (IDP) is a program that utilizes non 'retail' Grade A fruits and vegetables that have slight cosmetic or quality imperfections. This produce is typically left un-harvested in the field or discarded from retail sale but is perfectly suitable for cooking. Cosmetically perfect produce is not essential for food service operations as our chefs slice and dice the produce so flavor and quality are most important

“Root to Tip” Cooking

Our cooks and chefs use as much of the vegetable as possible – including the peel and the tops. We leave the peel on many of the vegetables for added flavor and nutrition. The use of the entire vegetable allows us to create some unconventional menu items.

Creekstone Farms

The Creekstone Farms Premium Black Angus Beef program is one of the few branded programs certified by the USDA. This certification ensures superior products through more stringent guidelines and on going inspections. At Creekstone Farms we process only the finest Premium Black Angus Beef, all born and bred in the USA.

Northeastern Dining has served hamburgers made from naturally and humanely raised cattle since October 2012.

Dining Green

Certified Green Restaurants®

The Green Restaurant Association, an international nonprofit organization, has pioneered the Green Restaurant® movement as the leading voice within the industry, encouraging restaurants to green their operations using transparent, science-based certification standards. With its turnkey certification system, the GRA has made it accessible for thousands of restaurants to become more environmentally sustainable in Energy, Water, Waste, Food, Chemicals, Disposables, & Building. 

Northeastern is the first college/university in the United States to have a dining facility earn both a 3 Star Certified Green Restaurant® distinction and LEED Gold status. International Village Dining is also the first restaurant in New England to earn the same GRA/LEED distinctions.

3 Star Certified

  1. International Village
  2. Levine Marketplace, Stetson West Eatery and Outtakes
  3. The West End

2 Star Certified

  1. Argo Tea
  2. Café Crossing
  3. café716
  4. Faculty Club
  5. On The Go
  6. Kigo Kitchen
  7. Starbucks
  8. UBurger
  9. Sweet Tomatoes Pizza

Level 1 Certified

  1. Matthews Concessions
  2. Popeyes Louisiana Kitchen
  3. Subway

Recycling and Reusing

Lifecycle Renewables

Local company Lifecycle Renewables converts used vegetable oil into a biomass fuel. Biofuel reduces emissions by over 80% relative to traditional diesel.

Our contributions since September 2010 have displaced more than 25,000 gallons of local diesel fuel usage.

Organic Composting

Northeastern Dining has been partnered with Herb’s Organic Food Disposal, a local organic waste recycling company, for eight years. Kitchen and plate food waste is collected at all campus dining facilities in specially labeled compost bins. Herb’s Disposal transports the organic food waste to an approved Massachusetts Department of Environmental Protection active composting site.