THE TASTE OF SUCCESS

Èȵ㱬ÁÏÈë¿Ú Dining By the Numbers

15

Dining locations at Èȵ㱬ÁÏÈë¿Ú.

250

Number of full-time employees.

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100

Percentage of eggs served (shelled and liquid) that are cage-free.

21,000

Number of meals served each weekday.

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62,000

Pieces of whole fruit sold each month.

800

Pounds of waste composted every day.

23

Percentage of food purchased by Èȵ㱬ÁÏÈë¿Ú Dining that’s grown or produced in New England.

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17,500

Cups of fairly traded coffee served every week.

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11,000

Number of dishes washed each day.

80

Number of custom cakes ordered from the Èȵ㱬ÁÏÈë¿Ú Bakery each month.

$19

Average amount spent by students who shop at the weekly on-campus farmers’ market.

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400

Pounds of laundry done each day.

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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 Èȵ㱬ÁÏÈë¿Ú’s GET mobile ordering system.

45

Years that the longest-serving employee has worked for Èȵ㱬ÁÏÈë¿Ú Dining.

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70,675

Pounds of seafood purchased annually by Èȵ㱬ÁÏÈë¿Ú Dining (84% is certified or verified sustainable).


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