Santa Clara University

CfSbanner_700x130_LK_092313

Food and Dining

operations-food

Bon Appétit Management Compnay, SCU's Dining Services provider, places a priority on buying food from within a 150 mile radius to help support local farming and reduce transportation emissions. Learn more below or at the SCU Dining website.


Sustainable Food

  • Trans-fats are not used in any Dining Services by Bon Appétit kitchens.
  • Menus offer locally grown produce, cage-free eggs, hormone-free milk, and antibiotic-free chicken as well as supporting the Monterey Bay Aquarium Seafood Watch program.
  • Sustainable social justice: Fair Trade coffee and teas, as well as chocolate are available at Bon Appetit venues across campus.
  • All ground beef is free-range, local beef from Marin Sun Farms, and the flour used for pizza dough also comes from a local farm.

Vegetarian & Vegan Dining

Vegetarian meals are available every day. Diners can create vegan meals any time via the build-your-own program in "Farmers' Pantry" which provides a variety of seasonal and local prepared vegetables and grains for use in salads, pasta or sautéed dishes.


Serviceware

  • All venues use unbleached napkins made from recycled materials.
  • Customers who use their own reusable mug receive a $.10 discount at Mission Bakery, Sunstream, and Cadence Cafes.
  • Dining Services by Bon Appétit offers an Eco-Tray that can be purchased with a refundable $5 deposit. Students receive a key chain that they exchange for a clean and sanitized tray. They can drop off the dirty tray at any Bon Appétit venue and pick up the key chain to start the exchange over again.
  • Most catering and take-out containers are made from biodegradable materials.

Trayless Dining

Dining Services by Bon Appétit does not provide trays in student dining facilities. Some dining trays are provided at the faculty and staff dining room, and trays can be requested at the Marketplace (main student dining facility) if needed.


Composting

Pre-Consumer Food Waste
Employees in the Marketplace kitchen sort all pre-consumer food waste for composting.
Post-Consumer Food Waste
Compost bins are provided by all recycling and landfill waste containers in Santa Clara's main dining hall.

Food Recovery Network

As of May 2014, students have partnered with Bon Appétit (SCU’s dining company) to establish a chapter of Food Recovery Network at SCU. The Food Recovery Network (FRN) is the largest student-led food recovery movement in the nation with chapters at over 70 universities across the United States.

The staff at Bon Appétit is now packaging all leftover food from dining services and events for volunteers to pick up twice a week and deliver it to Martha’s Kitchen – a soup kitchen in San Jose. If you're interested in volunteering, please fill out this short form.


The Real Food Challenge

Students at SCU are working with SCU Dining Services by Bon Appétit on this national student campaign dedicated to creating a healthy, just, and sustainable food system. The goal of the Real Food Challenge is to shift institutional food spending to 'real food' and away from industrial farms and junk food.


Recent news

Read more...
Fresh from the Forge Garden
Fresh from the Forge Garden

No need to travel too far to explore something new or exciting! Walk to one or all of our Fall Quarter Workshops at the Forge Garden. New this quarter: mid-week workshops! All events are free, open to the public, and family friendly.

San Francisco to Yosemite: Walking Across California
San Francisco to Yosemite: Walking Across California

David Popalisky’s visionary class takes its second trek from San Francisco to Yosemite National Park, covering over 225 miles on foot.

Fresh from the Forge Garden
Fresh from the Forge Garden

Looking for local food-related adventures? Check out the Community Alliance for Family Farmers' "Buy Fresh Buy Local Guide!"

Contact Us

Center for Sustainability
Santa Clara University
500 El Camino Real
Santa Clara, CA 95053 sustainability@scu.edu