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FarmEcology
Farmers' Market @ Penn
RecycleMania @ Penn
Humanely Grown Foods @ Penn
Local Foods @ Penn
Sustainable Dining Products @ Penn
Waste Oil Recycling @ Penn
Kind Cuisine @ Penn
Tray-free Dining @ Penn
Penn's Green Report Card
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Farmers' Market
Purchase locally grown foods at the Farmers' Market. Sponsored by Farm to City, the Farmers' Market offers fresh produce, cider, homestyle baked goods, jams, preserves and pickled vegetables. The Farmers' Market can be found each Wednesday in front of the Penn Bookstore, which is located on the corner of 36th and Walnut Streets, from 9 a.m. to 5 p.m.
Dining Dollar$ and PennCash is accepted!
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RecycleMania @ Penn
RecycleMania is a friendly competition among college and university recycling programs in the United States and Canada. For 10 weeks, campuses compete in different contests to see which institution can collect the largest amount of recyclables per capita, the largest amount of total recyclables, the least amount of trash per capita, or have the highest recycling rate. In the end, RecycleMania helps all participating colleges and universities make achievements in recycling and waste reduction!
Reach more about RecycleMania @ Penn: www.upenn.edu/recyclemania
Penn's Green Report Card
Penn has received the highest score on the “Green Report Card,” or more formally known as The College Sustainability Report Card, produced by the Sustainable Endowment Institute. Penn is one of just 15 schools in the nation that received an overall grade of A- for the 2008-2009 academic year, sharing the pride with only four other Ivy League institutions – Dartmouth, Brown, Harvard, and Columbia. In the category of Food & Recycling, Penn received the highest possible mark, an A, for its sustainable dining programs.
Read more at: greenreportcard.org |
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Humanely Grown Foods @ Penn |
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Penn Dining is serving only Certified Humane, Cage Free Liquid Eggs, Shell Eggs, and Hard Boiled Eggs in the dining locations!
Click Here to Read the October 2008 Press Release!
Local Foods @ Penn
Penn Dining Purchases Produce from the Following Local Farmers:
| Farm |
Item |
Location |
| Eastern Fresh |
Squashes, cucumbers, peppers |
Cedarville, NJ |
| NJ Tomato Council |
Tomatoes |
Vineland, NJ |
| Sunny Valley |
Peaches |
Vineland, NJ |
| Sun Valley Orchards |
Peaches, eggplant |
Vineland, NJ |
| Arc Greenhouse |
Micro lettuces |
Shiloh, NJ |
| DeHarts Farm Fresh |
Eggplant, green cabbage, bell peppers |
Mantua, NJ |
| Millbridge Farms |
Watermelon, parlsey, butternut |
Vineland, NJ |
| Matro Family Farm |
Cucumber, yams |
Winslow, NJ |
| Heritage Tree Fruit |
Peaches, nectarines, pears, apples |
Logan Twp, NJ |
| Moser Mushroom Farm |
All mushrooms |
Kennett Square, PA |
| Jamie Graiff Farms |
Arugula |
Newfield, NJ |
Sustainable Dining Products @ Penn
Penn Dining is using sustainable cups and take out containers in the residential and retail dining locations.
Penn Dining take out containers are GreenWave Biodegradable products that are made of health conscious natural fiber, such as sugarcane, grass and reed plasma. The Biodegradable container packaging material consists of 3 major contents of ingredients, 96% natural fibers, 2.3% water and a biodegradable mixture. It can withstand hot and cold food, unlike traditional rigid packaging. Green Wave products are biodegradable in water, soil, and compostable material. The containers are Biodegradable, Microwavable, Waterproof, Oil Proof, Non-Toxic, 302° F / Water 212° F, Recyclable, and Natural.
The drinking cups are made of NatureWorks™ Poly Lactic Acid (PLA), is a resin derived entirely from natural corn materials. PLA is 100% renewable through annual corn harvests and fully compostable.
Penn Dining uses sustainable promotional products too! The reusable water bottles that are sold in the retail dining locations are molded with up to 100% recycled material & an enhanced biodegradability additive. These bottles are molded from HDPE (high-density polyethylene) - Recycled Code 2 HDPE is BPA-Free. The reusable bags that are sold are made of 90 gauge non-woven polypropylene. |  |
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Penn Dining has gone Tray Free in the residential dining halls! What are the Benefits of Going Tray Free?
Reduces food waste, and the associated environmental footprint
Conserves energy by eliminating the need to heat water for trays
Conserves water by eliminating the need to wash trays
Reduces chemical usage (detergents, rinse & drying agents) for washing trays
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Founded as an outgrowth of an Academically Based Community Service (ABCS) class, FarmEcology is a student-initiated endeavor that is raising awareness and educating Penn's campus about the benefits of local foods. The groups current co-leaders, Seonghoon Jeong and Shauna O’Donnell, are working with the dining administration to enlarge Penn’s commitment to sustainability. FarmEcology serves as the liaison between the school and its students’ demand for a dining system that truly improves human health while answering ecological concerns.
Currently, Brown, Columbia, Cornell, Dartmouth, Harvard, and Yale are all in various stages of planning or have already implemented local food programs in campus-run dining halls. In the interest of maintaining a reputable standard with other peer institutions, Penn has undertaken its own campaign. FarmEcology is one step in an overall University effort to continue a "green campaign" which was launched in 2002 with the purchase of wind energy.
Learn more at: farmecologyatpenn.com |
Kind Cakes are available in Houston Market and Savory on Spruce
What is Kind Cuisine?
Kind Cuisine is deliciously enlightened extremely healthy food.
Researched and developed by a health professional, Kind Cuisine is functional food designed to create health, taste great and positively impact the planet.
Kind Cuisine is lovingly & passionately crafted by hand from only fresh organic produce, fiber filled whole grains, essential fatty acids and clean, peaceful, plant proteins.
We create our unique, premium products from the freshest local, seasonal and fair trade ingredients because like us, our customers care about their food. |
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Penn Dining partners with Waste Oil Recyclers to recycle used oil from Penn Dining locations.
Click here to read Penn's Recent Report from Waste Oil Recyclers!
Waste Oil Recyclers picks up used oil from Penn Dining locations and brings it to companies that turn it into usable products like BioHeating Oil and BioDiesel.
Every gallon of oil we recycle will prevent 26% of the Carbon Monoxide and 39% of the Particulate Matter associated with a gallon of standard diesel fuel from entering the air around us. It will also offset the Carbon Dioxide by 100%.
Please read more at
www.wasteoilrecyclers.com |
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Information on Local Farms: |
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In the past century we have lost over 90% of our worldwide corn, lettuce and tomato varieties. Small farms encourage diversity in planting and promote diverse ecosystems. Diversity leads to more nutrients in the soil, a more abundant wildlife and healthier harvests.
Currently 90% of all fuel used in food production is spent transporting, packaging, and marketing our food. That's almost 10% of our total national energy consumption! And costs of transportation for our food increased 30% in the past ten years. Buying locally decreases the “food miles” and amount of fuel and pollution needed to deliver your food from farm to table.
According to the USDA, local farms are more productive than factory farms - yet right now in the US, four firms control over 80% of the beef industry, nearly 60% of the pork industry, over 50% of the poultry industry, and 80% of corn exports. Hardly 20 cents of each dollar we spend on food actually goes to the farmer who grew it.
Local farms are a necessary part of our national landscape that is quickly losing its presence. Since 1935 the U.S. has lost over 4.5 million farms. Supporting local farmers supports the local economy, invests in the future of your community, and preserves a way of life.
The vegetables and fruit that you buy at the supermarket have traveled an average of 1,500 miles and have spent up to two weeks in transport. To survive the journey, fruit and vegetables are often picked weeks before they hit maturity and do not have time to develop fully. They have lost most of their nutritious vitamins and minerals. | |
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