Food sustainability is a growing concern on the W&M campus. Students have established campus gardens, interned at the Williamsburg Winery Farm, created a local food co-op, and initiated composting in the dining halls. In 2010, Dining Services conducted a survey of students to determine the food purchasing priorities for the College. The procurement priorities are, in order:
- Local: food produced within a 250-mile radius of W&M.
- Organic: food grown and processed without synthetic chemicals.
- Humanely Treated: responsibly raised meat and seafood that considers animal welfare.
- Fair Trade: food whose purchase encourages fair wages and working conditions for workers, community development, and sustainable farming practices.
- Seasonal: produce acquired during its natural harvest season.
As the writer and farmer Wendell Berry famously said, "Eating is an agricultural act." Since everyone eats, everyone participates in the larger food system, and therefore has a chance to make a positive impact every day. Check out the left hand menu to learn more about opportunities to get involved with food sustainability on campus.
Catch up on Dining Services accomplishments by reading the 2010-2011 Sustainability Report (pdf). You can also watch the YouTube video below to see how students, faculty and staff at William & Mary are making a difference in food sustainability. The video was made by our Environmental Filmmaker-in-Residence Jes Therkelsen and his students.