The Taste of Success
An inside look at Boston College’s innovative, award-winning Dining Services.
THE TASTE OF SUCCESS
ÃÛÌÒ´«Ã½ Dining By the Numbers
Winter 2022
print
mail
15
Dining locations at ÃÛÌÒ´«Ã½.
250
Number of full-time employees.
Ìý
100
Percentage of eggs served (shelled and liquid) that are cage-free.
21,000
Number of meals served each weekday.
Ìý
62,000
Pieces of whole fruit sold each month.
800
Pounds of waste composted every day.
23
Percentage of food purchased by ÃÛÌÒ´«Ã½ Dining that’s grown or produced in New England.
Ìý
17,500
Cups of fairly traded coffee served every week.
Ìý
11,000
Number of dishes washed each day.
80
Number of custom cakes ordered from the ÃÛÌÒ´«Ã½ Bakery each month.
$19
Average amount spent by students who shop at the weekly on-campus farmers’ market.
Ìý
400
Pounds of laundry done each day.
Ìý
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 ÃÛÌÒ´«Ã½â€™s GET mobile ordering system.
45
Years that the longest-serving employee has worked for ÃÛÌÒ´«Ã½ Dining.
Ìý
70,675
Pounds of seafood purchased annually by ÃÛÌÒ´«Ã½ Dining (84% is certified or verified sustainable).
More Stories
