Energy Conservation

 Notre Dame Food Services purchase energy star products in our new purchases where available. This ensures we are minimizing our water, gas, and electrical use to make the least impact on our environment. Some of these savings include Energy Start rated fryers saving $600 per year and dishwashers saving over $1,000 in energy and water use. New facilities will be designed with a focus on “green” design principles.
Preventive maintenance is regularly performed to ensure equipment is performing at its peak efficiency. Air flow is restricted by air or plastic curtains to conserve warm and cold air. Staff members are committed to consolidating and turning off items to conserve resources.   

Look for the  to find vegetarian choices of entrees and soups.  These items do not contain meat or fish. 
Vegetarian diets are one opportunity to benefit in both good health and social responsibility.  Vegetables require much less natural resources to grow than animal products. 
If you are looking for Vegan choices, please visit the nutrition area of our web site at http://food.nd.edu/nutrition/vegan_items.html

Notre Dame Food Service features items produced in Indiana, our neighboring states, and Wisconsin.  We purchase over 2 million dollars in locally sourced products, which makes up over 25% of our annual purchases.
These products are fresher and save natural resources, especially gas that is more and more costly each day.
We have facilitated the development of the Indiana College and University Food Alliance that seeks to further sustainable, organic, and locally produced purchases in the state of Indiana. In conjunction with the Indiana State Department of Agriculture, this group strives to develop a farm-to-school program that will allow farmers to have a market for their goods and allow college and universities to have sources for locally grown products, many of which are sustainable and organic.

Notre Dame Food Services operates a central processing facility that provides a cornerstone to our conservation efforts. Bulk production provides economy of scale, conserving costs, utilities, storage, and waste. Vegetable trim goes to a local farm and is used for animal feed. Transportation resources including fuel are reduced by utilizing truckload purchases and a centralized delivery location offered by our support facility.

Our Partners

Notre Dame Food Services offers Fair Trade certified coffees in most of our retail areas. 
North and South Dining Hall also features fair trade coffee. 
We have developed cooperative relationships with the following coffee vendors who focus on human rights:  Green Mountain Coffee – http://www.greenmountaincoffee.com
and Paramount Coffee (a local Michigan based firm)- www.paramountcoffee.com
As more products become available they will be added to our offerings.

Other efforts to ensure social responsibility in coffee service come from Starbucks efforts in coffee procurement.  They have worked in conjunction with Conservation International to develop socially responsible coffee buying guidelines called C.A.F.E. Practices (Coffee and Farmer Equity Practices) in 2001. Starbucks is aggressively pursuing this program with a goal of all of their coffees meeting these guidelines.
The guidelines define what critical social, environmental, economic and quality aspects of growing, processing and selling coffee for Starbucks. To become a C.A.F.E. Practices supplier, coffee farmers, processors and exporters must meet minimum requirements and demonstrate best practices, which are subject to independent verification under the guidelines.
New initiatives are in place to tackle climate change in coffee growing regions.
For more information visit Starbucks at http://www.starbucks.com/aboutus/sourcingcoffee.asp

The next phase in Social Responsibility is more environmentally friendly disposable products.  These products are created from renewable resources.
Visit http://f-k.com/greenware/ for more information

Shedd Aquarium

In the fall of 2006 representatives of the Shedd Aquarium in Chicago visited Notre Dame and took part in an educational session for our managers. Our managers keep current on sustainable choices with the Shedd’s Right Bite list. We actively support their goals.
For more information visit:  www.sheddaquarium.org
Visit Right Bite to get current information on sustainable choices

Stanz Food Service

As our main supplier for fresh grown produce, Stanz Food Service has partnered with NDFS and local farmers to obtain produce from area farmers as frequently as possible based on seasonal limitations. 

As our main supplier of fine wines, we are proud to partner with E.&J. Gallo Winery and their commitment to sustainability, leading with the Code of Sustainable Wine Growing Practices that are environmentally sound, economically feasible, and socially equitable.
50/50 Give back plan is practiced, setting aside one acre of property to protect wildlife for every acre planted as winery.
The winery was recognized as the first winery in the United States to achieve International Standards Organization’s ISO 14001 certification.

We partner with Ecolab for our cleaning products. View their sustainability report:
Ecolab Global Sustainability Principles

Our Concessions Department partners with socially responsible vendors. All cup carries are 100% recycled. Visit Pratt Industries to discover their positive steps to social responsibility. Our reyclable cups are in cooperation with Whirley Drink Works.

Notre Dame Food Services demonstrates its commitment to the community by supporting many causes with in-kind donations.
We annually support Rebuilding Together, Habitat for Humanity, the United Way, the American Cancer Society, O’Hara House, Powtowatami Tribe, and many University sponsored charities.
We donate the cost of food for meals not consumed by students for Wednesday Lunch Fast to the American Hunger Coalition.
Leftover products which meet food safety requirements are donated to the Center for the Homeless and Hope Rescue Mission.

Social Responsibility Committee

Notre Dame Food Services monitors social issues on a consistent basis to ensure we are doing all that we can to operate responsibly.
This effort is led by a committee of Food Service Administrators headed by our Senior Associate Director. For a more detailed look download our report to the Sustainable Endowments Institute.
Questions regarding this committee may be directed to ndfood.1@nd.edu or 631-7254.