Boston University dining services has reached its goal of sourcing 20 percent of its food from sustainable sources, three years ahead of schedule, reports BU Today.
The 20 percent goal had been set just last year.
According to Sustainability Coordinator Sabrina Pashtan, BU reports to the Association for the Advancement of Sustainability in Higher Education every year. Over the past year, 22 percent of the University’s food and beverage purchases met AASHE’s Sustainability, Tracking, Assessment & Rating System (STARS) criteria.
Some practices were already in place, like using cage-free eggs and 100 percent grass-fed beef.
“We were able to convert several more proteins in our residential dining program to more sustainable options, and that had a huge impact,” Pashtan told BU Today.
Check out the full story via BU Today.