Sustainability

We're doing our part to help the communities we serve.

Our Corporate Commitment 

AVI is committed to sustainability in all areas. Here is a sampling of the commitments we make daily:

Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.

Buying Local

Not only does buying locally allow peak-of-freshness harvesting, AVI oversight of suppliers and local-grower support, but it also eliminates the harm of long distance transport that uses fuel and creates unnecessary emission. 

Energy Efficiency

Our purchasing department takes into account energy ratings of equipment such as vending machines, banquet carts and holding cabinets. Refrigeration and cooling is the newest area of interest, incorporating the U.S. government’s EnergyStar ratings on efficiency whenever possible. 

Reduce. Reuse. Recycle.

AVI practices many facets of sustainability, and among the most important are the recycling of used products and the use of recycled ones.


  • Recycling of cardboard, paper, cans, bottles, and cooking oil for guests and in food service operations 
  • Collecting and composting of pre-consumer and a portion of postconsumer waste 
  • Using compostable packaging and containers for dining
  • Incorporating single-serve dispensers to reduce unused napkin waste (made from 100% post-consumer material) Addressing Food Waste AVI’s dining program includes the JAMIX Kitchen Management software, a system that provides recipes, anticipates food usage and ordering guidance. JAMIX supports our sustainability initiatives through:
  • A paperless kitchen - mobile recipe displays that allow sharing between users so no paper recipe binders are needed 
  • Factoring CO2 carbon emission - compare, choose and control the carbon footprint of our kitchens 
  • Managing food waste - this function allows our kitchen teams to register sales and food production information to ingredients and recipes, allowing us to more accurately prepare food quantities based on site population and the dining center's traffic patterns

We do more than talk the talk

Our commitment to sustainability and protection of our ecosystem reaches beyond the meals we serve every day. Preserving our soil, water and air protects our food supply and our future. It’s all about the love of the earth. 


In just one year... 30,000 pallets are reused by our AVI logistics network. 628,000 pounds of metal are recycled. 60 tons of plastics are recycled. 2,500 gallons of used motor oil are used to heat our Fleet Maintenance Center. 400,000 pounds of corrugated cardboard are recycled

Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.

Wellesley Fresh

Sustainability Initiatives

Ozzi O2GO Reusable Containers

Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.


Composting

Siena Fresh composts all food scraps, equating to 1,150lbs per semester


To Go containers and straws

All containers used in our dining locations that allow “To Go” are compostable. There are no plastic straws on campus

Donations

When possible, food is donated to a local church that feeds 225 families. Working with Siena to bring in a new refrigerator for anyone on campus with food insecurities. 

At AVI, we recognize the need and demand for sustainable practices. We are continuously adapting our sustainability initiatives and we work with our clients to create a program that aligns with their needs as well as continue to develop AVI’s vision and strategy for the future. We are dedicated to supporting your institutional goals, offering innovative solutions and enhancing your sustainability plan by:
‍
• Minimizing overall food production waste and energy usage
• Collaborating with local providers to source foods for reduced environmental impact
• Purchasing third-party certified food products and humanely raised animals, when possible
• Continuing the implementation of campus recycling, composting and reusable container initiatives

Sustainability and Stewardship Description
ENERGY CONSERVATION Installing Energy-Star rated equipment, including coolers, freezers, beverage coolers and cooking equipment
Managing energy usage by performing preventative maintenance, powering on cooking equipment only when needed and powering off equipment and lights when not in use
Encouraging “trayless” dining to reduce food waste and the overall consumption of washing chemicals and water consumption
CLEANING SUPPLIES AND PRODUCTS Partnering with Wellesley College to continue campus-wide recycling programs
Recycling of cardboard, paper, cans, bottles and cooking oil in food service operations
Collecting and composting of pre-consumer and a portion of post-consumer waste
WASTE REDUCTION AND DIVERSION Monitoring production to limit and measure usable waste through our Jamix production system
Providing regular training to the Dining Services staff on waste reduction, recycling and composting
Utilizing whole meats and organic waste for broths, stocks and sauces
Making charitable donations of excess food to local shelters through partnerships with Wellesley College
Continuing Wellesley College recycling and composting initiatives in dining operations
RECYCLING AND COMPOSTING Partnering with Wellesley College to continue campus-wide recycling programs
Recycling of cardboard, paper, cans, bottles and cooking oil in food service operations
Collecting and composting of pre-consumer and a portion of post-consumer waste
OUR MISSION ‍Our goal is to reduce the amount of waste going to the landfills by decreasing the amount of food waste, and the amount of single use compostable containers and dishware leaving the culinary centers. Wellesley Fresh works very closely with the office of sustainability by doing everything we can to fulfill this mission and remain environmentally friendly.
COMPOSTING Dining services partnered with the sustainability office in the fall of 2012. This program was very successful. In 2022, 140,112 lbs or 70 tons, were diverted from the waste stream. A full composting program campus wide isin place including pre and post-consumer waste.
RECYCLING Cardboard, plastic, paper and glass are recycled.
RECYCLED OFFICE SUPPLIES The paper and ink we purchase for use are recycled.
RECYCLED COOKING OIL All of the cooking oil we use on campus is recycled and converted to biodiesel fuel.
OZZI CONTAINER Introduced in the fall of 2022, the reusable container program is an environmentally conscious program that allows students the convenience of getting food to go using a reusable container.
REUSABLE UTENSILS Wellesley Fresh provides reusable to go utensils for purchase at the Emporium.
CONDIMENT DISPENSERS Dispensers are used to avoid individual condiment packet waste in culinary centers.
FOOD WASTE REDUCTION The culinary technique of "batch cooking", where frequent smaller quantities of food are prepared throughout the meal service, is in place to help reduce food waste. Wellesley Fresh worked with facilities to install One Card swipes to provide data to help reduce food waste.
TRAYLESS DINING All of our culinary centers are trayless, which helps to reduce the amount of chemicals and water that are needed to wash the trays.
AWARENESS CAMPAIGNS Annually, Dining Services sponsors events on campus highlighting local produce, seafood, products, and other sustainable items. In the spring on Earth Day a vendor fair is held. Farmers, fisherman, and local companies are featured on campus. They are able to show their products and answer students'questions.
LOCAL PURCHASING Dining Services (through Wellesley Fresh) has an ongoing initiative to purchase items locally. Some of the current farms and local businesses from whom we are purchasing are: Highlawn Farms, Sid Wainer, New England Coffee, William & Company, La Marca, Hampton Farms, among many others.
SUSTAINABLE MEAT We are working towards reducing the fossil fuel by decreasing the amount of red meat purchased and consumed on campus. More plant based options have been introduced at all culinary centers, such as the vegan deli options at Stone Davis. We continue to adjust our menus to offer more plant based items.
SUN COFFEE ROASTERS By partnering with Sun Coffee Roasters, we can provide a high level of commitment to the environment and the farmers. Sun Coffee Roasters provides high quality coffee by supporting micro farmers and preserving the rainforests.
RESPONSIBLE SEAFOOD PURCHASING All seafood purchased is either local or Marine Stewardship Council Certified.
GULF OF MAINE RESEARCH INSTITUTE CERTIFIED One of the original higher education culinary programs currently in New England that have taken the lead with GMRI to ensure that seafood is being responsibly and sustainably harvested
PURCHASING GUIDELINES - SUPPLIERS As we procure products and services, suppliers are asked to carefully look for ways we can minimize our environmental impact. Product reengineering to reduce packaging. Different distribution points. Reusable transportation containers. Utilizing sustainable ingredients and methods. Concentrated products to lessen manufacturing and transportation resources. Working with transportation providers to minimize travel of products. Providing options for purchase of organic and environmentally friendly products. Providing solutions with recyclable packaging or content. Providing our procurement managers with electronic files instead of hard-copy books for products.
SUPPORTING SUSTAINABLE DINING Our reusable dishware helps reduce waste and supports a more sustainable dining experience. Please remember to leave all plates, cups, and utensils in the dining hall so they can be cleaned, reused, and kept out of landfills.

Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.