2007 Winner
Stanford Dining

Category: Acterra Award for Sustainability

Acterra is proud to introduce a new category this year. This special award recognizes one exemplary organization that implements aspects of all other Business Environmental Award categories and integrates environmental, economic and social equity practices into its sustainable business operations.

Acterra is pleased to present the first Acterra Award for Sustainability to Stanford Dining for its continuous and comprehensive approach toward sustainable business practices. A division of Residential & Dining Enterprises at Stanford University, Stanford Dining serves 18,000 meals a day in an environmentally friendly and socially responsible manner. Committed to being the best in the industry,Stanford Dining serves healthy, seasonal, organic produce from local farms, including student-maintained community gardens. To reduce pollution, they utilize non-toxic cleaners and electric-powered vehicles. Resource use and waste production are minimized by purchasing as much food as possible from within a 250-mile radius,and serving meals on reusable tableware which is cleaned with energy and water efficientwashers. Food waste, paper napkins, and serviceware are composted. Stanford Dining considers the environmental impact of all capital improvements and utilizes sustainable building materials. Executive Director for Stanford Dining, Rafi Taherian and Associate Vice Provost of Residential & Dining Enterprises, Shirley Everett have infused the organization with their passion for sustainability. Staff members are trained in sustainable practices and have become active participants and proponents of Stanford Dining's commitment to the environment. All regular employees receive full health benefits and are paid a living wage.

Taherian regularly speaks on sustainability in foodservice and hosts frequent tours of Stanford Dining's facilities. Stanford Dining has demonstrated that by collaborating with employees, students, customers, farmers, vendors,waste management firms, and utilities companies, it can encourage sustainable practices from all of its stakeholders.

rafi@stanford.edu

dining.stanford.edu