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Riding your bike on campus is a great way to commute sustainably and stay fit. A new interactive bike map is just one piece of information on biking at Penn.

News

Bon Appétit 'Challenges' Penn Diners to Eat Local

October 8, 2009

September's Eat Local Challenge was just one of the many sustainability initiatives that have been adopted by Penn Dining since partnering with Bon Appétit Management Company, the University's new food service provider, in July.

Penn's decision to partner with Bon Appétit came, in part, because the company’s industry leading practices tie in closely with the University’s sustainability commitments. Bon Appétit’s ground-breaking initiatives, such as the Low Carbon Diet program, align perfectly with the University’s Climate Action Plan and will help enhance Penn’s overall goal to reduce its carbon footprint. Here are several highlights of the sustainability commitments of Bon Appétit at Penn Dining:

Eat Local Challenge: On Tuesday, September 29, Bon Appétit at Penn Dining hosted the 2009 Eat Local Challenge.  Within each café, there was at least one designated station highlighting a lunch option made with ingredients from within 150 miles of Penn (The only exception is salt). At Kings Court café, 100 percent of the food served was made from local ingredients, including Penn Vet Ice Cream, provided by the Marshak Dairy at Penn Veterinary Medicine’s New Bolton Center campus in Kennett Square.

Farm to Fork: At least 20 percent of the food served by Bon Appétit at Penn Dining is from within a 150-mile radius and grown or prepared by small farmers and artisans supporting nearby farms, including Hendricks Farm, Telford, Pa.; Lehman's Eggs, Greencastle, Pa.; and Heritage Tree Fruit, Richwood, N.J.

Sustainable Seafood: Bon Appétit’s seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.

Low Carbon Diet: Through this revolutionary program Bon Appétit is implementing operational changes to minimize our impact on climate change.

rBGH Free Milk: Bon Appétit purchases milk from Wawa all of which is free of artificial bovine growth hormones.

Antibiotic Reduction: Turkey and chicken are raised without antibiotics as a routine feed additive, and our hamburgers are made from natural beef.

Cage-Free Eggs: Our eggs are Certified Humane and cage-free.
The food served at Bon Appétit at Penn Dining locations is not only grown and raised responsibly; it is fresh, flavorful and cooked from scratch. Healthful and nutrient-rich foods are mainstream offerings at all locations and kitchens are trans-fat free. Just as important, Bon Appétit at Penn Dining recognizes the great power and importance of food. Dining rooms are gathering places, and breaking bread together helps create a sense of community and comfort. The goal is to safeguard the well-being of our guests, the community and the environment. For more information about Bon Appétit at Penn Dining, visit www.upenn.edu/dining.

Fact

The Penn Environmental Group hosts GreenFest each semester, a campus-wide environmental festival.

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