In the 15 years since moving to our current home in Canton, Massachusetts, our electricity consumption has
dropped almost 40%, and the usage of natural gas has dropped almost 25%. We’ve achieved this with persistent
energy management and monitoring initiatives including: intelligent light controls, upgraded building automation,
efficient boilers and chillers and employee driven initiatives to reduce the environmental footprint of our campus.
We are constantly working to find new and innovative ways to decrease resource use on our campus.
Our on-campus catering has also made strides towards more sustainable options for our employees. To date, a
variety of changes are visible, from using local fish, cage-free eggs and local vegetables in the summer, to
constructing a food waste monitoring program where food is weighed and recorded to track and reduce excess.
Finally, our food services team donates used oil to be used as biodiesel to decrease carbon emissions.