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student group preparing to plant an herb garden near Sharples Dining Hall

Students Plant an Herb Garden Near Sharples Dining Hall

Dining Services strives to uphold the College's commitment to sustainability by sourcing locally produced foods, reducing waste and conserving resources.

Local Food

A visit to our campus dining facilities will put you in contact with a variety of locally produced delicacies. Whether it is a cage-free egg from Sandy Ridge Farm, bread from Le Bus Bakery, a fresh apple from Beechwood Orchards or a cold glass of milk from Wawa Dairy, you will taste the difference.

In addition to buying directly from local 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. For example our main grocery supplier, Feesers Food Distributors, is based in Harrisburg, PA and in turn provides us with many local brands.


Our Locally Based Food Distributors:

Common Market Local Foods
Petro’s Bread Distributors
Philadelphia Bakery Merchants
Feeser’s Food Distributors
BK Specialty Foods Distributor
Neshaminy Valley Natural Foods
Esposito Inc. Meats
American Beauty Produce

Food Producers We Purchase from Directly:

Bassett’s Ice Cream, Philadelphia, PA
Sandy Ridge Farm, Elizabethtown, PA
Beechwood Orchards, Biglerville, PA
Fresh Tofu Inc., Allentown, PA
Kyj’s Bakery, Chester, PA
Wawa Dairy, Wawa, PA
Firehouse Donuts, West Chester, PA 
Original Bagel, Broomall, PA


Our Bread Distributors Provide Items From:

Kontos Foods Inc., Paterson, NJ
Soumaya & Sons Bakery, Whitehall, PA
Le Bus Bakery, Philadelphia, PA
Liscio Bakery, Philadelphia, PA
Baker Street, Philadelphia, PA
Aversa Bakery, Philadelphia, PA
Conshohocken Bakery, Conshohocken, PA


We Purchase through Bassett’s:

Turkey Hill, Lancaster, PA
Georgeo’s Water Ice, Marcus Hook, PA


Feesers Food Distributors Provides Us with Items From:

Atlantic Blueberry Co., Hammonton, NJ 
Upstate Niagara Cooperative, Buffalo, NY
Montena Taranto Foods, Ridgefield, NJ
Abuelita Mexican Foods, Manassas, VA
Herr’s Foods, Nottingham, PA    
Bachman Company, Reading, PA
Utz Quality Foods, Hanover, PA
Kunzler Meats, Lancaster, PA
Berks Company Inc., Reading, PA
Devault Meats, Devault, PA
Furmano’s, Northumberland, PA
Mrs. T’s Pierogies, Shenandoah, PA                 
ASK Foods Inc., Palmyra, PA 
Joyva Tahini, New York, NY
Joy Cone Co., Hermitage, PA                              
Hope’s Cookies, Rosemont, PA
Hanover Foods, Hanover, PA
Chianti Cheeses, Pemberton, NJ
Giorgio Mushrooms, Temple, PA
Kargher Corporation, Hatfield, PA
Knouse Foods Co-Op Inc., Peach Glen, PA
B&G Foods, Parsippany, NJ
H.J. Heinz Company, Pittsburgh, PA
Great Lakes Cheese, Hiram, OH
LaMonica Fine Foods, Millville, NJ
Keystone Food Products, Easton, PA
O-AT-KA Milk Products Cooperative, Batavia, NY
Good Food Inc., Honey Brook, PA
McCormick & Co. Inc., Hunt Valley, MD
H.B. Hunter Co., Norfolk, VA
Deb-El Foods, Elizabeth, NJ
RC Fine Foods, Belle Meade, NJ
Hadley Farms Bakery, Smithburg, MD
Caesar’s Pasta Products, Blackwood, NJ
Dr. Praeger’s Sensible Foods, Elmwood, NJ
Rosina Foods, Buffalo, NY

Compost and Reducing Waste

As part of a campus-wide initiative, Dining Services participates in composting waste, both from our kitchens and post-consumer. Additionally, our dining locations all offer compostable to-go packaging. We work with Kitchen Harvest a local, family-owned business run by a passionate husband and wife team who "enjoy making good dirt". The compost is processed and used at a family farm located in Middletown, PA. Through this program, we divert 75 pounds of compostable material a day on average. Some further steps that we've taken to reduce waste:

  • We no longer offer plastic water bottles with our Grab-n-Go program, encouraging students to bring their own drinking vessels and fill them from a dispenser. This practice, along with the dispensers of fruit infused water available for most catered events, has helped us to divert an average of 960 plastic bottles a week from landfills.
  • We recycle our used vegetable oil with Restaurant Technologies Incorporated, a system that dramatically reduces the oil and related packaging sent to landfills by recycling used oil into biodiesel or animal feed in an efficient and scalable manner.
  • We provide compostable to-go containers at Sharples Dining Hall and compostable to-go coffee cups and utensils at all of our campus venues.

Water and Energy Conservation

Dining Services employs water saving faucets and toilets, as well as a streamlined dishwashing system which significantly reduces water usage. Additionally, our buildings participate in the campus energy management operations system. This allows lighting and climate control to be automatically adjusted when spaces are unoccupied.