Vanderbilt University
OP-7: Food and Beverage Purchasing

FY22-23 data reported. In FY22-23, Vanderbilt’s prime vendor was unable to provide data, so data on sustainable purchases are underreported for FY22-23. Vanderbilt maintains a list of product vendors, their sustainable attributes, and how much is spent on sustainable products.

Dining employs a Sustainability Supervisor who is responsible for researching, implementing, and managing all of Dining’s green initiatives and participates in the planning and implementation of many campus-wide sustainability initiatives throughout the year. Vanderbilt Dining has established a Dining Advisory Committee, comprised of students and staff to address all aspects of dining on campus, including the procurement of sustainable foods. Wherever possible, efforts are made to provide seasonal, local, natural and organic foods. Creation Gardens is a primary distributor for Vanderbilt Campus Dining. Creation Gardens provides an extensive range of local and regional produce, meats, seafood, pantry items, and products that can be found throughout our Dining Halls. Creation Gardens, prioritizes sourcing from local and regional farmers who share our commitment to delivering the freshest and most nutritious ingredients. Campus Dining believes in supporting the local economy and cultivating a sustainable food system. The dedication to local and regional sourcing sets Campus Dining apart. They prioritize these partnerships, always striving to send local or regional products first. This guarantees that diners enjoy the finest flavors and nutritional benefits while supporting local farmers and producers. Campus dining is currently focusing on increasing local purchasing to reduce their carbon footprint and support the local community.
Another local vendor for Campus Dining is HydroHouse Farms, founded in 2016 by Hassan Sharraff, a Vanderbilt University alumn. HydroHouse Farms aims to provide high-quality food production and agricultural education to local communities. Located on a 10-acre property in Hermitage, Tennessee, the farm specializes in year-round hydroponic production of leafy greens in a controlled environment.
The greenhouse, powered by natural gas and a backup generator, employs the nutrient film technique (NFT) to efficiently deliver nutrients to the crops’ root systems, conserving up to 90% of water compared to traditional farming. The greenhouse’s design with air-filled walls maximizes sunlight exposure, while temperature and ventilation are carefully regulated for optimal growth.
Vanderbilt was awarded membership in the Menus of Change University Research Collaborative (MCURC). Co-founded and jointly led by Stanford University and The Culinary Institute of America (CIA), the Menus of Change University Research Collaborative is a working group of leading scholars, foodservice business leaders, and executive chefs from invited colleges and universities who are accelerating efforts to move Americans toward healthier, more sustainable, plant-forward diets. MCURC encourages local sourcing and sustainable food choices.
Vanderbilt was also awarded membership into the TN Department of Environment and Conservation’s Get Food Smart Recognition program. Vanderbilt was recognized for its continued efforts towards food waste reduction, food recovery, and diversion. Vanderbilt uses LeanPath software to track and minimize food waste. This software provides Vanderbilt Dining with the analytics to help them understand what type and how much food waste is being generated so that more efficient and less wasteful strategies can be implemented to reduce waste.
In an effort to become more sustainable, Vanderbilt Dining has increased the number of plant- based dining choices. Some of these new options include the “Impossible Burger,” a 100 percent plant-based burger, and the “Blended Burger,” a 25 percent plant-based burger. With just the addition of these two options, meat consumption is expected to decrease by 700 pounds per month. Other plant-based food options include grilled BBQ spiced cauliflower steak, quinoa casserole, penne Bolognese which utilizes seitan (wheat meat) instead of red meat, meatless loaf and sweet potato jalapeno casserole.
Vanderbilt became a member of the Mayor’s Food Saver Challenge in 2018. Participating in the Mayor’s Food Saver Challenge will help reduce the amount of food sent to Middle Tennessee landfills, while helping to relieve hunger by donating wholesome, edible food to local nonprofits serving over 100,000 food-insecure residents in Davidson County.