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thinking. It has been beautiful in that sense.” food that can be diverted from going into compost to a shelter,
Part of the engagement is having guest speakers address which is a food-recovery program, we ought to be able to put
resources behind it. Our food waste management has two key
students. Barton Seaver, chef and sustainable seafood advo- aspects. One is sending all organic waste to a local farm that
cate, was one of them. “He spoke about seafood and what grows organic produce. The second part is transporting every
it means to think sustainably about it, and with the product ounce of food that is still edible to someone in need. Food waste
that we have, how might we think about conversions?” she and food recovery are key drivers to food-waste management.”
said. “Together with my procurement department, we have
begun converting what is conventional to more sustainable —Continued on page 22, Princeton
U.S. domestic seafood.”

Haneef continued, “A group of students from an Ecology
and Evolutionary Biology class went to the loading docks
of Maine; they explored what local seafood was and they
came back to the dining hall. It was that ‘Aha!’ moment for
them: ‘What I see outside is truly something that the team
that nourishes me every day believes in as well. By doing so,
I have this beautiful fish or shrimp that is a product of U.S.
domestic waters.’ For the student in this case: ‘It was a more
powerful way to connect my education to a real-time, tangible
experience, and it has been one of the highlights of my time
at Princeton.’ For us, how might we convert these experiential
learning moments for our Princeton students in areas that they
are passionate about: food, environment, water and such?”

Environmental impact is also a main facet of the vision
plan, and Princeton has already been recognized in this area,
having won the Grand Prize in the 2016 National Association
of College and University Food Services (NACUFS) Sustain-
ability Awards. “As part of the Campus Vision for the Future
of Dining, one of the first things we did was realize that every
ounce of food matters,” she said. “Every ounce of consumable

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