Dining Services strives to uphold the College's commitment to the environment by offering local and organic food, reducing waste by recycling and composting, and by taking measures to conserve energy and water usage.
In addition to buying directly from a number of local farmers and food producers, Dining Services is proud to work with a number of local, privately owned and operated food distributors. Each of these companies feature locally produced items, provide employment to area residents, and support their communities. Additionally, Dining Services also participates in the Farm to Institution Program, which provides resources that allow us to buy more from local farmers. Even our main food supplier (Feesers Food Distributors) is based in Harrisburg, PA and provides us with many local Pennsylvania brands.
We buy directly from:
Sandy Ridge Farm
Wawa Dairy Farms
The Original Bagel, Inc.
Fresh Tofu, Inc.
Buono Bros Bakery, Inc.
Feesers Food Distributors provides us with food from:
Common Market of Philadelphia provides us with food from:
Frecon Fruit Farm
Buzby Fruit Farm
Burkholder Fruit Farm
Koch's Turkey Farm
Landisville Produce Co-Op
We buy from local food distributors:
Petros Bread Distributors provides us with bread from:
Compost and Reducing Waste
We have worked closely with the Good Food Project (a student group that runs an on-campus vegetable garden and the college's composting program) to compost pre-consumer waste generated by food preparation. By doing this, we divert nearly 75 lbs of food waste a day that normally would end up in a landfill. In Sharples, we have recently set out a compost bucket during dining hours to allow students to compost post-consumer waste. Additionally, Essie Mae's Snack Bar, Kohlberg Coffee Bar, and the Science Center Coffee Bar all offer compostable to-go coffee cups. Recently, Essie Mae's Snack Bar has made the transition to using only compostable plates, cups, lids, coffee cup sleeves, napkins, straws, soup bowls, salad containers, and take-out containers, which has significantly reduced the amount of waste generated at the snack bar.
Here are some further steps that we've taken to reduce waste:
- We donate excess food to City Team Ministries
- We suspended the practice of offering plastic water bottles with to-go lunches and at faculty lunches, which saves over 16,000 bottles a year
- By relocating the paper cups in Sharples Dining Hall, we've cut down on paper cups usage by 40%
- We recycle our vegetable packaging by returning some of it to local farmers
- We recycle used vegetable oil via Waste Oil Recyclers; total CO2 savings per year (from recycling the oil) is equivalent to planting 2,024 trees
Water and Energy Conservation
In order to conserve water, Dining Services has recently installed water saving faucets and toilets, as well as a new dishwashing machine which significantly reduces water usage by streamlining the dishwashing process. Additionally, our building is on an energy management operations system, which means the lights, air-conditioning, and heat are turned off whenever possible. It also means that lowered hot water temperatures are used whenever possible in food service operation. Furthermore, we've installed new gaskets on all refrigerators to minimize energy use.