Procurement

Procurement

It matters where our food comes from. Duke Dining has identified clear standards for the food it prefers to purchase.

Priority 1:
Antibiotic, hormone, and growth promoter free

Priority 2:
Certified Humanely Raised

Priority 3:
Local (250 miles or state of North Carolina)

Priority 1:
Antibiotic, hormone, and growth promoter free

Priority 2:
Certified Humanely Raised

Priority 3:
Local (250 miles or state of North Carolina)

Priority 1:
Antibiotic, hormone, and growth promoter free

Priority 2:
Certified Humanely Raised

Priority 3:
Local (250 miles or state of North Carolina)

Priority 4:
Certified Organic

Priority 1:
Antibiotic, hormone, and growth promoter free

Priority 2:
Certified Humanely Raised

Priority 3:
Local (250 miles or state of North Carolina)

Priority 4:
Certified Organic

Priority 1:
Marine Stewardship Council Certified

Priority 2:
Listed on Seafood Watch's "Best Choices" or "Good Alternatives" Lists

Priority 3:
Local (250 miles or state of North Carolina)

Priority 4:
Organic and Low Mercury

Priority 1:
Certified Humanely Raised

Priority 2:
Local (250 miles or state of North Carolina)

Priority 1:
From cows not treated with synthetic growth hormones like rBGH

Priority 2:
Humanely Raised

Priority 3:
Local (250 miles or state of North Carolina)

Priority 4:
Certified Organic

Priority 1:
Local (250 miles or state of North Carolina)

Priority 2:
Organic Practice, Certified Organic, or meets stringent criteria of market leader

Priority 1:
Local (250 miles or state of North Carolina)

Priority 2:
Fair Trade/Direct Relationship

Priority 3:
Certified Organic