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Fair Trade Coffee
In 2002, in partnership with the Harvard Fair Trade Initiative, HUDS began serving Fair Trade coffee once a week. Now, based on popular demand and on our commitment to doing the best thing for business, the environment, and the foodservice industry, we are very pleased to be brewing and serving Fair Trade coffee—both regular and decaf—every day.

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 Environmentalism
HUDS takes recycling, waste reduction, conservation, and overall environmentalism very seriously. We consider it our Shared Responsibility, and developed a complete program around that idea. Some of our achievements are:

  • Use the ability to purchase locally as our guiding factor, and offer seasonal menus to maximize the potential for local purchasing.
  • Commissioned a study of the viability of used vegetable-oil powered vehicles, and are in the process of converting some of HUDS fleet of vehicles to SVO (straight vegetable oil).
  • Replaced water-cooled refrigeration with air-cooled refrigeration at Dunster and Mather Houses, saving approximately 4 million gallons of water a year.
  • All new dishwashers installed are designed to reduce water usage by 75%.
  • Implemented energy saving measures in all new construction including installation of low-flow faucets and lighting that is 30% more efficient than code.
  • Achieved better than 95% recycling of construction debris/materials during the Quincy, Dunster and Mather House renovations.
  • Installed water treatment equipment in all facilities that reduces the need for chemicals in cleaning procedures and extends the life of equipment.
  • Commissioned a study on the current state and future of organics and genetically modified foods in the US, and offer a selection of organic products in our facilities. Most of our organic products are from Newman's Own Organics, and we partner with them in allowing students to select the beneficiary for NOO's contribution of proceeds to charity.
  • Installed equipment in all dishwashing facilities to turn inedible food waste to compost for local farmers.
  • Purchase 100% recycled napkins.
  • Discount coffee when using a durable mug in our Campus Restaurants.
  • Mandate recycled paper for menus, flyers and other collateral material, and print with soy-based inks.
  • Realized a 57% reduction in trash volume through aggressive recycling.
  • Reduced napkin consumption by 70%.
  • Conduct annual food waste audits in Residential Dining facilities to build awareness and reduce waste.
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