Initiative promotes 'responsible dining'
For example, the University buys from local dairies and bakeries because "Number one: It's fresher, it tastes better; and two: Less fuel is used getting it to campus, so it's better for the environment," Furhman said.
An herb garden planted outside the Fresh Food Café this year was also part of the effort.
Energy saving devices have been placed on vending machines and water-saving devices on water outlets.
Steps are being taken to move towards using only biodegradable and recyclable to-go containers.
The concepts of the campaign were developed jointly by JHU Dining and Aramark, which has been responsible for its implementation.
Aramark, which could not be reached for comment, has brought some new initiatives to enhance the program, such as hormone and antibiotic-free milk.
"Because of their buying power, Aramark has been able to accomplish much with little or no cost differences," Furhman said.
"Any other costs or cost differentials have been considered an investment by JHU Dining and have not affected any dining prices. For instance, the electric savings devices for the vending machines required an initial investment, but since electricity will be saved, they will eventually pay for themselves."
Response from the Hopkins community has been generally positive, although many are unaware of or confused about the program's existence.
Director of Residential Dining Tony Roberts said the lack of response from students is not discouraging.
"Just because we haven't necessarily heard back from many students doesn't mean we should stop," he said.
"It's not about getting a pat on the back; it's about offering something that you believe in. I think if we didn't do it we'd hear a lot more."
Although not many are aware of the program's specifics, some students have nonetheless noticed the changes.
"I think there's been an overall improvement in the quality of the fruits and vegetables," freshman Danica Sheth said.
An herb garden planted outside the Fresh Food Café this year was also part of the effort.
Energy saving devices have been placed on vending machines and water-saving devices on water outlets.
Steps are being taken to move towards using only biodegradable and recyclable to-go containers.
The concepts of the campaign were developed jointly by JHU Dining and Aramark, which has been responsible for its implementation.
Aramark, which could not be reached for comment, has brought some new initiatives to enhance the program, such as hormone and antibiotic-free milk.
"Because of their buying power, Aramark has been able to accomplish much with little or no cost differences," Furhman said.
"Any other costs or cost differentials have been considered an investment by JHU Dining and have not affected any dining prices. For instance, the electric savings devices for the vending machines required an initial investment, but since electricity will be saved, they will eventually pay for themselves."
Response from the Hopkins community has been generally positive, although many are unaware of or confused about the program's existence.
Director of Residential Dining Tony Roberts said the lack of response from students is not discouraging.
"Just because we haven't necessarily heard back from many students doesn't mean we should stop," he said.
"It's not about getting a pat on the back; it's about offering something that you believe in. I think if we didn't do it we'd hear a lot more."
Although not many are aware of the program's specifics, some students have nonetheless noticed the changes.
"I think there's been an overall improvement in the quality of the fruits and vegetables," freshman Danica Sheth said.
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