Sustainability at Reed

Reed College students eating in Commons

Sustainability and Food Service

Bon Appétit, Reed's independent food service contractor, is a leader in sustainable practices in the food service industry. In January 2014, the Bon Appétit at Reed team won a Gold Sustainability Award through the city of Portland's Sustainability at Work program.

Bon Appétit itself has won many awards for its efforts on behalf of social and environmental responsibility, including an inaugural Leadership Award from the James Beard Foundation.

Since 1999, when Bon Appétit formally launched its Farm to Fork program, the company has required that all its chefs try to source at least 20 percent of their ingredients from small, owner-operated farms, ranches, and artisan businesses within 150 miles of their kitchens. Reed College’s food is sourced from more than 10 local produce farmers as well as local lamb and salmon and other seafood suppliers.

Bon Appétit believes in cooking from scratch using fresh, quality ingredients. Vegetable and meat trimmings are used for stock. All eggs it purchases are certified cage-free, seafood meets Monterey Bay Aquarium Seafood Watch Guidelines, ground beef is raised without antibiotics or hormones (and comes from either a third-party-certified humane supplier or a local small ranch), and poultry is raised without routine antibiotics in feed or water. At Reed, Bon Appétit uses biodegradable paper products and non-bleached napkins. The rice bran it uses for cooking oil (which is more stable than common vegetable oils) is recycled. All food waste is composted.

Bon Appétit was also the first food service company to link food choices to climate change and has made many strides to decrease its carbon footprint as a company. Read more about Bon Appétit's sustainable practices.

We want to hear from you.

If you have ideas about what Reed could do to improve sustainability efforts on campus, send an email to the sustainability committee.