3.  Where: Princeton Dining Services Building 26 College Road West 26 College Road West (Princeton University) (Princeton University)  Supervisors: Stu Orefice, Director Stu Orefice, Director Sarah Bavuso, Special Events Manager Sarah Bavuso, Special Events Manager

4.  Update the Sustainable Dining Purchases Metric.  Update reference lists of contacts and distances for local vendors  Update Sustainable Dining Web page information  Submit purchase totals for Sustainable Report Card and The Food Project’s Real Foods Challenge Report  Research for iPhone Carbon Calculator Applications

5.  Collecting purchase data for food purchases in the categories of Local, Organic, Fair Trade, Humane, Socially Just, and [Monterey Bay] Sustainable Seafood from July 2009 to present.  We are most interested in reducing our Food Miles 1 and conventional purchases 2. 1. Distance food must travel to consumer (U.S average >1,300 miles for processed food and >1,500 miles for produce [source: USDA and DOE]) 2. Items that do not fit into any of the sustainable food categories

8.  Over 50% of our purchases are local (meaning they have traveled < 200 miles and as few as 0.6 miles). This includes over 90% of our eggs and almost all of our baked goods.  Almost all of our coffee and tea is purchased from businesses with Socially Just practices.  We decreased our conventional purchases by about 4%.

9.  Determining a Method (Tiers)  Calculation Factors  Initial Growth (including feed ratios)  Processing/Harvesting  Transportation (including refrigeration)  Storage/refrigeration  Cooking  Waste  Significance/Environmental Impact 1  GHG emissions 1 (potency)  CO 2 e= Carbon Dioxide equivalence (burning fossil fuels, coal, etc.)  CH 4 = Methane, 21 times potency. (transport/production coal, fossil fuels, etc. and ruminant fermentation)  NO 2 = Nitrous Oxide, 310 times potency. (fertilizer, combustion of fossil fuels and solid waste)  Initiatives: local grass fed beef (Natural Acres), local free range chicken and eggs (Bell & Evans), local organic vegetables 1. Environmental Protection Agency (epa.gov)

11.  Other App Features  Map w/ locater  Residential and Retail Info/Menus  Hours of Operations  Vending Info  GPS locations  Individual Dining Facilities  Residential and Retail  Vending Machines

12.  Overall, I found this internship to be both informative and rewarding.  In the first half, I learned about the University’s practice of large scale socially and environmentally responsible food purchasing.  In the second half, I learned about the true meaning and significance of a variety of sustainable dining practices—in particular carbon foot-printing.  I would highly recommend this experience to others.

13.  Special Thanks to  All the Princeton Dining Services Administrative Staff—especially Kathleen Franc, Linda Recine, Fred Pierson, Richard Herbst…  Additional Thanks to :  Professor Xenia Morin: for assistance with carbon emissions calculations