Babson College will be altering regular operations due to the ongoing impact of the Coronavirus (COVID-19).


Sustainable food is something everyone experiences. Babson Dining provides food across campus, and Babson partners with Flik to provide catering services at the Babson Executive Conference Center.

Babson Dining Values

Babson Dining is committed to serving more sustainable and more ethical options across Babson’s campus. 

Sustainable Seafood: Only sustainable seafood is offered on our menus. Endangered or even threatened species are not served.
Cage Free Shell Eggs: Babson Dining is committed to taking a stand on animal welfare by offering HFAC certified cage free shell eggs.
Local Food Sourcing: By focusing on local purchasing, we are able to reduce the miles required for delivery vehicles to deliver our products
Restricted Antibiotics: Babson Dining only serves chicken and turkey that has been produced with restricted use of antibiotics, especially as a growth additive in feed.
rBGH Free Milk: We serve fluid milk from cows that have been certified to be free of artificial growth hormones rBGH and rBST whenever possible. 

Babson Sustainability Policies for Dining

For all venues on Babson's main campus, including Trim Dining Hall, Reynolds Cafe, Dunkin Donuts, Olin Cafe, Horn Cafe, and Catering, Babson requires:
  • Food waste diversion, either to compost or donation, as health code allows
  • Diversion of all recyclables
  • No single-use plastic bags
  • No expanded polystyrene
  • Sustainably sourced food, such as fair trade, organic, and humane food

Babson Dining Programs

Project Clean Plate

Project Clean Plate, is a program that enhances awareness among students about unnecessary food waste at each meal, to encourage students to significantly reduce the amount of food wasted at each meal. Incentives are given to students who return a clean plate to the tray return during the program's implementation period. Once specific waste reduction benchmarks are achieved, Babson Dining will make a donation to a local food bank in the name of Babson College.

Be A Flexitarian

The "Be A Flexitarian" initiative encourages our guests to eat no meat at least once a week. This initiative helps diminish the environmental impact of animal production, especially as it relates to beef and greenhouse gas emissions.

Love Food, Not Waste

Love Food Not Waste campaign is designed to increase the awareness of our guests and address concerns about the waste that is created and its cost impact. The campaign focuses on four key areas of waste: food, water, energy and packaging. Our Love Food Not Waste campaign addresses ways that our staff and guests can reduce the amount of waste they produce by encouraging them to change their dining behaviors.

Trim Trax

Trim Trax is a food waste reduction program that is used by Babson Dining Services to track, measure and reduce the amount of kitchen food waste in our facilities. It is designed to increase operational efficiencies and create awareness about reducing food waste and its environmental impact. This program has been extremely successful to date in reducing waste year over year.

Carbon FoodPrint

Babson Dining's Carbon FoodPrint™ toolkit is a Web-based program designed to engage our managers and clients to work as partners and build an extensive strategy to minimize the carbon footprint of their foodservice operations. The toolkit focuses on four key areas: menu engineering, kitchen services, site equipment, and facilities management. Babson Dining Services has used this toolkit to review current efforts and to find opportunities for future improvements.


Babson Dining Services are working hard to reduce food, energy, and water waste, and to use renewable and recycled materials where possible.

  • Timers installed on hall exhaust hoods and fans in kitchen and on some lights in Dining Services areas
  • Reusable mug campaign—retail outlets offer a discount on refills with the mug
  • Diversion of food waste for composting

Executive Conference Center Catering

Babson Executive Conference Center has integrated several sustainability practices into its catering program.

  • Use of organic products and proteins.
  • rBGH free dairy products
  • Fairly traded coffee offered throughout BECC (Distant lands)
  • Mighty Leaf organic teas offered throughout BECC
  • Use of sustainable seafood
  • Vegan, vegetarian, and healthy dining options available daily
  • Support of local farmers and farmers markets for produce
  • Trim Trax program used to minimize product waste