The Rockefeller University prioritizes sustainable food service practices by using locally sourced and seasonal ingredients to reduce the carbon footprint. They have a composting program that converts food waste into nutrient-rich soil for their on-campus gardens. The University also encourages the use of reusable dinnerware and eco-friendly cleaning products without toxic VOCs. All disposable products are either recyclable or biodegradable. Through these initiatives, the University is reducing its environmental impact and promoting sustainable practices in its food service operations.
The goal of Food Services is to serve fresh, wholesome, and seasonal foods. By supporting our local growers, shipping distance, fuel use and related carbon dioxide emissions are greatly reduced.
The Bass Dining Commons offers reusable plateware and cutlery. Disposable products for take out are available upon request.
- All reusable products in Bass Dining Commons, e.g., trays, plates, cups, are positioned to be in easy reach of the guests.
- Papers bags are available upon request for take out.
- Napkin dispensers distribute one napkin at a time in order to reduce the quantity that people would otherwise take.
- Eco-friendly cleaning products without toxic volatile organic compounds (VOCs) are used.
- All of the disposable products offered at the Bass Dining Commons and CRC Café are either recyclable or biodegradable.