Sustainability

Learn More about our Sustainability Efforts

Rhode To Impact

Rhode To Impact is PC Dining’s commitment to making a positive economic impact in the state of Rhode Island through the purchase of local products, produce, services, and responsibly harvested seasonal seafood. Through Rhode To Impact, PC Dining is committed to fostering a strong economy in Rhode Island and creating inclusive market opportunities for local producers, aggregators, and fisheries.

Our Definition of Local

Agricultural products are local if they are:

• Exclusively grown or trapped in Rhode Island
• Derived from an animal that was raised for at least one-third of its life in Rhode Island (except milk) 
• For milk, a majority was produced from Rhode Island animals 
• Honey produced by Rhode Island colonies located exclusively in Rhode Island when all nectar was collected

Processed products are local if:

• 50% or more of all product ingredients by volume (excluding water) are raw agricultural products that are local to Rhode Island and
• Either processed or the food manufacturer is headquartered in Rhode Island

Unique food products are local if two or more of the following are true:

• 50% or more of all ingredients by volume (excluding water) are raw agricultural products that are local to Rhode Island 
• Substantial transformation of the ingredients in the product occurred in Rhode Island 
• The headquarters of the company that manufactures the product is in Rhode Island

Our Definition of Regional

Food grown, raised, or harvested within the six New England states (+50 mile radius)

Agricultural products are regional if:

• The vendor of the product is a regional food business and 100% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles.

Processed and unique foods are regional if:

• The vendor of the product is a regional food business and at least 50% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles (for example: broccoli soup, in which the broccoli and dairy were sourced regionally and equal 50% or more of the ingredients).

Choose to Reuse

Choose to Reuse is a reusable to-go container program. This innovative reusable container program is designed to reduce packaging waste. By participating in the Choose to Reuse program, you can dine at your convenience while also taking steps to protect the environment.

Green To Go containers can be purchased here. Bring your Green to Go Container with you to The Dining Commons and get your meal to go! Hand your Green Container to your server to have it filled with your selections; Next time you visit Ray Dining, exchange your dirty container for a green key chain (carabiner) or a clean container.

Responsible Sourcing

We are committed to responsible sourcing through:

• Fair Trade
• Harvest of the Month- Monthly drop shipment of featured local produce to campus.
• Cage Free
• Responsible Supply Chain

Northeast Organic Family Farm Partnership

PC Dining is proud to sign on as a Northeast Organic Family Farm partner to support organic dairy farms in the Northeast and to help secure the future of organic dairy. We’re committed to purchasing organic dairy products from brands that source their milk from our region. Learn about our commitment and the partnership by visiting  www.saveorganicfamilyfarms.org.

Composting

Food waste in landfills creates methane, a greenhouse gas that is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health, and reducing the need for water and fertilizers.

Recycling

• Recycling reduces waste sent to landfills and incinerators.
• Recycling prevents pollution.
• Recycling conserves natural resources.
• Recycling conserves energy.
• Recycling creates jobs, producing economic benefits.

WasteWatch by LeanPath

Our kitchens use WasteWatch powered by Leanpath systems. This allows our culinary teams to monitor and track our food waste while we prepare your meals. By using Leanpath, we can easily identify causes of food waste in real-time and make necessary adjustments to our procedures to help combat food waste.

Additional Campus Initiatives

• 100% recycled paper napkins in XprssNap Dispensers to encourage guests to take few napkins. 
• FiltaFry – Recycling thousands of pounds of waste oil into biodiesel every year.
• Reusable dishware
• Trayless Dining
• Green-certified cleaning supplies 
• Bulk condiments
• On/Off protocols for our equipment
• Energy Star appliances