THE TASTE OF SUCCESS

SM¾­µäºÏ¼¯ Dining By the Numbers

15

Dining locations at SM¾­µäºÏ¼¯.

250

Number of full-time employees.

Illustration of a chicken

Ìý

100

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

21,000

Number of meals served each weekday.

Illustration of a fruits

Ìý

62,000

Pieces of whole fruit sold each month.

800

Pounds of waste composted every day.

23

Percentage of food purchased by SM¾­µäºÏ¼¯ Dining that’s grown or produced in New England.

Illustration of a cup of coffee

Ìý

17,500

Cups of fairly traded coffee served every week.

Illustration of a dishwashing

Ìý

11,000

Number of dishes washed each day.

80

Number of custom cakes ordered from the SM¾­µäºÏ¼¯ Bakery each month.

$19

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

Illustration of a laundry basket

Ìý

400

Pounds of laundry done each day.

Illustration of a pizza

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 SM¾­µäºÏ¼¯â€™s GET mobile ordering system.

45

Years that the longest-serving employee has worked for SM¾­µäºÏ¼¯ Dining.

Illustration of a fish

Ìý

70,675

Pounds of seafood purchased annually by SM¾­µäºÏ¼¯ Dining (84% is certified or verified sustainable).


More Stories