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.

Local Farms 

  • In Massachusetts
    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
  • In Maine
    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
  • In Pennsylvania
    Lakeville Spec - Washingtonville, PA
    Giorgio Fresh - Reading, PA

Food Waste

Wheaton Dining Services works with a local pig farm and donates all food scraps to be used as feed for the animals.  This ensures waste minimization and helps are local farmers and four legged friends.


Dining Services partners with campus to recycle 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 2009? 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.


Take part in our reusable mug program to reduce waste and receive a discount on fountain beverages at each of our C3 convenience stores. 

Fryer Oil Recycling

One hundred percent of dining services used fryer oil is recycled by Boise Bio-Diesel and is redistributed for multiple uses.

Hydration Stations

Dining Services offers several hydration stations throughout campus. Use the filtered water stations to refresh and refuel while helping to impact your carbon footprint. 

Green Cleaning

All dining locations are committed to using Blue Cleaning daily cleaning products in our operations to reduce the need for chemical based cleaning products and provide a healthy and safe learning environment.

Energy & Water Conservation

We train our employees each semester on common energy and water conservation practices in order to conserve precious natural resources.