THE TASTE OF SUCCESS

BC Dining By the Numbers

15

Dining locations at BC.

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 BC 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 BC 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 BC’s GET mobile ordering system.

45

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

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70,675

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


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