GreenSpace Archive

Sustainable Food
Spring 2014

Exhibit Description

Dining Services has made it a priority to purchase sustainably produced food, including local and organic selections. Fresh, locally sourced food is associated with higher nutrient content and can benefit communities by spurring local economic activity, according to the USDA. More than half of all food purchased by Dining is produced sustainably and within 250 miles of the University, ranging from local and organic produce to tofu and grass-fed beef, which is used for all ground beef served in campus dining halls. The exhibit highlights both Dining Services' sustainability initiatives and GreenLeader groups involved in sustainable food production, including the BEE TeamGarden Project and Greening Dining. Among the exhibited items are a regional map showing the origins of locally-sourced foods served in dining halls across campus, a protective beekeeper suit, hand painted garden signage, and more. There are also recipes from the University’s farmers’ market available to inspire your own fresh and locally sourced meals.

Related Resources

  • large display case

    The large display case houses items from the BEE Team, Garden Project and Dining Services.

  • bee jersey

    The Princeton BEE Team was founded in Fall 2009 by Michael Smith ’10. The Team’s mission is to teach people about beekeeping through hands on activities and events. The Team looks after two hives in their fenced bee yard located near West Windsor Field across Carnegie Lake. The creation of the BEE Team was made possible in part with funding from the High Meadows Foundation Sustainability Fund.

  • bee suit

    The suit and veil protects beekeepers and allows them to work closely with the bees.

    A few things that beekeepers do:

    1. Ensure that the hive has an active queen and attempt introduction of new queen if needed.

    2. Check the hives for pests and diseases, and treat them if necesssary.

    3. Protect the hive from animals, weather and overly curious humans.

    To learn more about beekeeping, visit the BEE Team's website.

  • bee smoker

    A smoker is used in beekeeping to calm honey bees. The smoke creates an opportunity for beekeepers to open the beehive and work while the colony's defensive response is interrupted.

  • bee honey

    Honey is extracted in the fall, typically in September or October. About 70 lbs of honey was extracted from the BEE Team's hives in 2013.

  • garden tools

    Displayed here are just a few of the items that the Garden Project students use to grow, maintain and beautify their campus gardens.

  • food items

    These are just a few of the locally sourced items that you'll find in campus dining halls. From left to right: Whole Wheat Pasta from Severino Pasta (Westmont, NJ), Blueberry Honey from Fruitwood Orchards (Monroeville, NJ), Pizza Sauce from Don Pepino (Vineland, NJ) and Strawberry Preserves from McCutcheon's (Frederick, MD).

  • small case

    The small case at the kiosk contains sustainable items from Cafe Vivian and reusable items like water bottles, mugs and bags.

  • food utensils

    Cafe Vivian is the University's environmentally conscious cafe which opened in 2008. Items on this shelf are available and sold at the cafe, including the GoViv Reusable container and reusable sporks. Also featured is the unbleached recycled-content container and unbleached natural Kraft paper used in Cafe Vivian.

  • bottle and mug

    Tap the Tap at Princeton! There are more than 180 Drink Local stations on campus where you can fill up on filtered water. Using a reusable bottle can save money, reduce greenhouse gas emissions, and protect natural resources. It also pays to be green - customers who use their reusable mugs receive a 25 cent discount on fountain and hot beverage sin Cafe Vivian, the Food Gallery at Frist, Chancellor Green and Woodrow Wilson Cafes, and Studio 34. Both the Reusable BPA-FreE Nalgene Bottle and Reusable mug are available at the Princeton U-Store.