Two departments within Harvard Campus Services are being recognized for their leadership on sustainability, reflecting the University’s goal to institutionalize best practices in sustainable operations.

Harvard’s Fleet Management team has received an Environmental Merit Award from the U.S. Environmental Protection Agency for its use of biodiesel fuel in 75 vehicles, including shuttles. In the past year alone, Harvard’s biodiesel usage reduced carbon dioxide 15%, carbon monoxide 12%, and both hydrocarbon and sulfur dioxide 20%, and particulate matter 12%. Harvard uses about 2,000 gallons of a 20-80 biodiesel and petroleum blend each week. Fleet Management also uses bio-based hydraulic oil, parts cleaner, and lubricants and has a vehicle wash facility that uses recovered rainwater, saving 750 to 1,000 gallons per month.

Harvard Dining Services was recognized by the National Association of College & University Food Services with a Gold level Sustainability Award for procurement practices for its model sustainable seafood program. The program was developed with chef and Harvard Center for Health and the Global Environment Program Director Barton Seaver to balance cost, sustainability, and health. They identified five criteria for sustainability including certification, locally sourced, abundant species, and, where appropriate, off-cuts used to ensure no waste. Key factors for sourcing include price that is good for Harvard and the fishermen, volume that meets scale of ordering, and customer choice.

HUDS has partnered with local seafood processor Red’s Best to source seafood directly from fishermen using a Catch of the Week program and use of underutilized species.