- Locations & Menus
- Residential Dining
- Curry Dining
- Curry Catering
- Cafés & Restaurants
- Rebecca's Café
- Rebecca's Catering
- Avoiding Gluten
- Halal Options
- Kosher Options
- Search Foods
- Meal Plans
- News & Events
- Xhibition Kitchen
- About Us
Here at Northeastern University, Dining Services strives to continually become greener and more sustainable by implementing programs to create a greener campus. We believe that the health of our eco-system is directly connected to the health of our communities and the people who live in them. Acting responsibly is part of our DNA and we are committed to offering foods that are earth, body and community friendly. We are very proud of our efforts and accomplishments to date and will continue to seek out ways to contribute to a greener campus.
We are committed to buying locally grown produce when available and in-season. Food that is grown locally is fresher, reduces the carbon footprint, and supports local farmers and farms who use more sustainable growing practices.
2015-2016 is the ninth year of our commitment to purchase items from regional and local small and mid-sized farms.
Local farms include:
- Jansal Valley Farms – Dartmouth, MA
- Oakdale Farm – Rehoboth, MA
- Sampson Farms – Westport, MA
- Szawlowski Farms – Hatfield, MA
Local farms include:
- Plainville Farm – Hadley, MA
- Davidian Farms – Northborough, MA
- Twin Oaks Farm – Hadley, MA
- Wysocki Farms – Amherst, MA
- Ciesluk Farm – Deerfield, MA
- Lyman Orchards – Middlefield, CT
Imperfectly Delicious Produce (IDP) is a program that utilizes non 'retail' Grade A fruits and vegetables that have slight cosmetic or quality imperfections. This produce is typically left un-harvested in the field or discarded from retail sale but is perfectly suitable for cooking. Cosmetically perfect produce is not essential for food service operations as our chefs slice and dice the produce so flavor and quality are most important
“Root to Tip” Cooking
Our cooks and chefs use as much of the vegetable as possible – including the peel and the tops. We leave the peel on many of the vegetables for added flavor and nutrition. The use of the entire vegetable allows us to create some unconventional menu items.
The Creekstone Farms Premium Black Angus Beef program is one of the few branded programs certified by the USDA. This certification ensures superior products through more stringent guidelines and on going inspections. At Creekstone Farms we process only the finest Premium Black Angus Beef, all born and bred in the USA.
Northeastern Dining has served hamburgers made from naturally and humanely raised cattle since October 2012.
Hampton Creek Partnership
The mission of Hampton Creek is to bring healthier and more affordable food to everyone, everywhere. In 2014 the company‑was named to Entrepreneur Magazine’s list of 100 Brilliant Companies, CNBC’s Disruptor 50 List, and CEO Josh Tetrick was named one of Inc. Magazine’s top 35 Under 35 entrepreneurs, as well as one of Fortune Magazine’s 40 Under 40. Hampton Creek won the Best of What’s New 2013 Grand Award by Popular Science and previously was named one of three companies shaping the future of food by Bill Gates. CEO Josh Tetrick founded Hampton Creek in December 2011.
We proudly serve Just Mayo, and Just Cookies, as well as the newly-launched Just Dressings. Our Impact.
Certified Green Restaurants®
The Green Restaurant Association, an international nonprofit organization, has pioneered the Green Restaurant® movement as the leading voice within the industry, encouraging restaurants to green their operations using transparent, science-based certiﬁcation standards. With its turnkey certiﬁcation system, the GRA has made it accessible for thousands of restaurants to become more environmentally sustainable in Energy, Water, Waste, Food, Chemicals, Disposables, & Building.
Northeastern is the first college/university in the United States to have a dining facility earn both a 3 Star Certified Green Restaurant® distinction and LEED Gold status. International Village Dining is also the first restaurant in New England to earn the same GRA/LEED distinctions.
3 Star Certified
2 Star Certified
- Argo Tea
- Matthews Concessions
- Levine Marketplace, Stetson West Eatery and Outtakes
- Kigo Kitchen
- On The Go
- Popeyes Louisiana Kitchen
- Sweet Tomatoes Pizza
- Taco Bell Express
- The West End
- Faculty Club
- Café Crossing
Local company Lifecycle Renewables converts used vegetable oil into a biomass fuel. Biofuel reduces emissions by over 80% relative to traditional diesel.
Our contributions since September 2010 have displaced more than 25,000 gallons of local diesel fuel usage.
Northeastern Dining has been partnered with Herb’s Organic Food Disposal, a local organic waste recycling company, for eight years. Kitchen and plate food waste is collected at all campus dining facilities in specially labeled compost bins. Herb’s Disposal transports the organic food waste to an approved Massachusetts Department of Environmental Protection active composting site.