We work together to continually develop and implement sustainable solutions. Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. Here are just a few ways we work to make our campus more environmentally conscious:
||Local Purchasing: Did you know Dining Services sources food from many local farmers, growers and distributors? The list changes throughout the year depending on seasonality and availability. However, here is a sampling of a few of our partners: Sid Wainer, Hood Dairy, La Ronga Bakery.
Jonathon Sprouts - Rochester, MA
Jansal Valley - Westport, MA
Jansal Valley - South Dartmouth, MA
Jansal Valley - New Bedford, MA
Oakdale Farm - Rehoboth, MA
Taste Buds - Dartmouth, MA
PVGA - South Deerfield, MA
JP Sullivan Farm - Ayer, MA
Araujo Farm - Dighton, MA
Simcock Farm - Swansea, MA
In Rhode Island
Confreda Farm - Hope, RI
Young Farm - Little Compton, RI
Steere Farm - Greenville, RI
Quansett View - Portsmouth, RI
Chase Farm - Warren, RI
In New Hampshire
Jansal Valley - Walpole, NH
Emerald Valley - Caribou, ME
In New Jersey
RJ Ferrari - Vineland, NJ
John Joseph Farm - Vineland, NJ
Cassidy Farm - Vineland, NJ
Ploch Farm - Vineland, NJ
Franceshini Farm - Vineland, NJ
Lakeville Spec - Washingtonville, PA
Giorgio Fresh - Reading, PA
||Recycling: Dining Services recycles from all dining locations across campus. We are committed to minimizing our environmental footprint. Look for signs in our locations for information on where to put your recyclables.
||Trayless Dining: Did you know Dining Services has been trayless since 2004? By dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
||Fryer Oil Recycling: One hundred percent of dining services used fryer oil is recycled.