At Vanderbilt Campus Dining, we take responsibility for doing our part to support the well being of our guests and for supporting the health of our environment. Our Eat the World, Save the Earth program is designed to give you information about our kitchen principles and how they affect your environment, community and well being.
Components of the program include:
- Dining Advisory Committee – comprised of students, university staff and dining staff to address all aspects of our dining program
- Easy reference guide to icons defining food choices such as organic, vegetarian, vegan, etc.
- Corresponding icons at the food stations
- Nutrition Calculator on our web site
- Staff Registered Dietitian – available for consultation and guidance
- Training for our entire staff – environmental and kitchen principle training is on-going
- Sustainability Coordinator – on staff
- Hydration Stations – to reduce the use of bottled water; stations at Rand Dining Center, The Commons and Branscomb Quad
- Biodiesel – student-run initiative that recycles fry oil to produce Eco Suds, a soap alternative
- Green chemical, bleach-free napkins & tenant scrubber (uses 70% less water that conventional scrubbers)
Vanderbilt Campus Dining recognizes the great power and importance of FOOD. Food brings people together, CREATES a sense of place and a feeling of KINSHIP. Food sustains not only our bodies but also our communities and environment.
Our Kitchen Principles
The following standards have been created for well-being of our guests:
- Menus change seasonally and are regionally based
- We buy local and organic produce whenever possible (seasonal)
- We offer milk from a local dairy farm
- Vegetarian entree is available at each meal at all locations
- Healthy nutritional choices offered at each meal at all locations
- Vanderbilt Campus Dining serves all-natural deli meat
- We use 100% canola oil in all fryers & oil is recycled
- Our coffee is 100% organic, local, and 100% fair trade in all of our restaurants
- We utilize World Centric biocompostable disposables
- Plastic cups are recyclable
- Campus Dining crushes and recycles all cans used in our kitchens.
This amounts to saving over 57.57 cubic feet in the landfill on a WEEKLY basis!
- We buy locally bottled water
- We utilize “Pick Tennessee” products
- Majority of our fruits and vegetable are “Pick Tennessee” products (seasonally based)
- Management staff is ServSafe certified
- Our Varsity Markets sell organic, gluten-free, natural and local products
- Cookies and muffins are baked fresh daily
- MSG is never allowed
- We offer soy milk and yogurt at most locations
- Nashville’s only certified vegetarian Kosher kitchen is a part of our meal plan
- Left over foods are donated to local charities
- We specify energy star rated equipment
- Source products from local vendors whenever possible
- Check our daily menus for featured local and organic produce!
Eat the World, Save the Earth Icons
ORGANIC: Contains at least 95% organically produced ingredients (be weight) from a USDA certified source
VEGETARIAN: Contains no meat, fish, poultry, shellfish, or products derived from these sources but may contain dairy or eggs
VEGAN: Contains absolutely no ingredients from animal or dairy products
LOCAL: Contains ingredients purchased from a local company or farm
FAIR TRADE: Contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers
RECYCLE: Made from materials that are 100% recyclable