Yale Hospitality purchases from local producers when possible, and regularly changes menus to reflect seasonal and local availability to support this effort. We make sustainable manufacturing practice one of our primary procurement criteria and expect our food suppliers to demonstrate that they share Hospitality’s sourcing values.
We are proud to utilize the four major sustainable categories: Environmentally Sensitive, Humane, Fair, and Regional/Local. 40% of current food purchases meet at least one category, and at least 18% of total purchasing meets multiple categories. Over 60% of animal proteins are sustainably sourced. We also purchase 100% phosphate free cleaners.
- Environmentally sensitive food purchases include seafood that is MSC Certified or rated “Best Choice” or “Good Alternative” by the Monterey Bay Aquarium Seafood Watch. Tea, chocolate, and coffee that is Rainforest Alliance Certified is preferred. Produce that is grown responsibly by deploying Good Agricultural Practices and Integrated Pest Management are specified.
- Humane food purchasing criteria are humanely raised, cage free, free range, American Humane Certified, or Certified Humane.
- Food purchases in the “Fair” category include Fair Trade, grown or raised on family farms, and produced or manufactured with the safety, fair wages, and respect of all workers as guiding principles.
- Regional/Local purchases are counted in several different ways. Regional purchases are those made from New England States or a 350-mile radius around Yale University. Connecticut and New Haven manufacturers and growers are considered as local, preference is given to New Haven businesses when possible. Yale Hospitality strives to support the businesses in the surrounding community and we spend over $2.3 million on food from regional producers every year. More than $350,000 of that figure is from food producers and manufacturers in New Haven, CT.
In addition to the four major sustainable criteria, we are committed to serving hormone- and antibiotic-free and vegetarian-fed beef and pork, antibiotic-free chicken, and hormone - and antibiotic-free dairy products.
Yale Hospitality has consistently sought to reduce the number of deliveries made to the campus and the environmental impact associated with them. In 2010, YH regularly sourced products from 57 regional suppliers, with about 124 truck deliveries to each dining location weekly. Today there are around 20 main suppliers and about 35 weekly truck deliveries to each location.
Today’s students are invested in supporting sustainable food systems, as well as understanding where and under what conditions their food is produced. The partial list below offers links to some of Yale Hospitality’s primary food suppliers as well as some of the key food commodity certification programs that are part of purchasing standards.
