THE TASTE OF SUCCESS

¾«¶«Ó°Òµ Dining By the Numbers

15

Dining locations at ¾«¶«Ó°Òµ.

250

Number of full-time employees.

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100

Percentage of eggs served (shelled and liquid) that are cage-free.

21,000

Number of meals served each weekday.

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62,000

Pieces of whole fruit sold each month.

800

Pounds of waste composted every day.

23

Percentage of food purchased by ¾«¶«Ó°Òµ Dining that’s grown or produced in New England.

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17,500

Cups of fairly traded coffee served every week.

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11,000

Number of dishes washed each day.

80

Number of custom cakes ordered from the ¾«¶«Ó°Òµ Bakery each month.

$19

Average amount spent by students who shop at the weekly on-campus farmers’ market.

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400

Pounds of laundry done each day.

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16

Number of topping options—including shaved steak and basil—on the pizza served at The Market at Corcoran Commons.

260

Number of orders placed each day through ¾«¶«Ó°Òµâ€™s GET mobile ordering system.

45

Years that the longest-serving employee has worked for ¾«¶«Ó°Òµ Dining.

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70,675

Pounds of seafood purchased annually by ¾«¶«Ó°Òµ Dining (84% is certified or verified sustainable).


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