The Taste of Success
An inside look at Boston College’s innovative, award-winning Dining Services.
THE TASTE OF SUCCESS
òòò½Ö±²¥ Dining By the Numbers
Winter 2022
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15
Dining locations at òòò½Ö±²¥.
250
Number of full-time employees.
Ìý
100
Percentage of eggs served (shelled and liquid) that are cage-free.
21,000
Number of meals served each weekday.
Ìý
62,000
Pieces of whole fruit sold each month.
800
Pounds of waste composted every day.
23
Percentage of food purchased by òòò½Ö±²¥ Dining that’s grown or produced in New England.
Ìý
17,500
Cups of fairly traded coffee served every week.
Ìý
11,000
Number of dishes washed each day.
80
Number of custom cakes ordered from the òòò½Ö±²¥ Bakery each month.
$19
Average amount spent by students who shop at the weekly on-campus farmers’ market.
Ìý
400
Pounds of laundry done each day.
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 òòò½Ö±²¥â€™s GET mobile ordering system.
45
Years that the longest-serving employee has worked for òòò½Ö±²¥ Dining.
Ìý
70,675
Pounds of seafood purchased annually by òòò½Ö±²¥ Dining (84% is certified or verified sustainable).
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