• Elimination of Styrofoam cups in student dining hall
  • Vegan station in student cafeteria
  • Trayless service
  • 100 percent of student dining cutlery is compostable
  • A portion of food is purchased from four local farms
  • Currently, 80 percent of cleaning products are purchased from a “Green Seal” supplier, employing 100 percent green cleaning chemicals
  • Goal: 100 percent of waste stream from main dining facilities (Marquis and Farinon) to be composted and reused by the College and community

For more information, please visit Dining Services.