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Dining Sustainability

Dining habits have a significant impact on both your health and the environment. Check out what steps we have made towards dining sustainability on campus and ways that you too can think (leafy) green!

Sustainable Catering

America to Go features filters and icons denoting local restaurants that provide low waste, zero waste, local and sustainable foods, and/or are Green Restaurant Certified. 

W&M Catering offers a sustainability option that includes the below. Ask them about how your sustainability catering options!
  • Local and sustainable featured foods
  • Creative and tasty vegan/vegetarian options (carnivorous options too!)
  • Compostable plates, flatware, cups
  • Staffed compost bins
  • Low-waste or family style service (ex: bowl of chips with tongs instead of individual chip bags)
  • Drink stations instead of bottled beverages

Plan your event to include local and sustainable fare, and consider reducing or eliminating the amount of meat offerings. Food served without the use of individual packaging reduces waste. Explore your composting options in the next tab!

Learn more about how to green your event!


Did you know W&M was one of the first universities in Virginia to institute a campus composting program, established in 2010?

All W&M dining halls collect scraps from food preparation and food waste from trays, these are picked-up by Natural Organic Processes Enterprise, who transports them to Waverly, Virginia for composting. W&M receives compost from that facility, some of which is used to grow food served in the dining halls, completing the circle.

Your Composting Options

Because these items are industrially composted the bins can take any food items (including dairy, meats, bones,…) and all compostable foodware, napkins, or food spoiled paper, like pizza boxes! Please do not put recyclables or trash in the compost bins, or it will contaminate the compost.

Volunteer on KelRae Farm

W&M rents 4 rows at KelRae Farm, located about 10 miles from the campus. Students, faculty, and staff participate in the cultivation and harvest of produce that is then used in the dining halls. Would you or your group like to volunteer? 

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Check out these campus resources to help you make wise and healthy choices at your next meal.

Farm to Fork

Each fall, Sodexo hosts a Farm to Fork meal showcasing locally and sustainability sourced foods on the Sunken Garden served family style with composting and food recovery. Tickets are available for a low cost to all students, faculty, and staff. Keep an eye out on W&M Events for the next Farm to Fork dinner.


Are you passionate about dining sustainability? Each year Dining Services hires Sustainability Dining Interns, driven individuals that improve the sustainable dining scene at W&M. Learn more about the Sustainability Dining Interns.

Dining Off Campus

See which of Williamsburg's local restaurants are certified by the Green Dining Association.

Food Recovery

There are multiple ways that campus food is made available to the needy both on and off campus. 

Food Recovery Network (accepts prepared food, fall/spring semester)

Part of the national organization, this student organization will connect you with a local non-profit who is available to collect propertly refrigerated unserved food from your event. Contact your catering provider to confirm they can properly refrigerate unserved food for donation, then fill out the Food Recovery Request Form  at least 1 week in advance of your event. 

Campus Kitchen (accepts unprepared food, fall/spring semester)

Part of the national organization, the Campus Kitchens Project, this student organization accepts donations of unprepared food items, and turns them into tasty meals that they serve to the local needy. Students help collect donations, cook and delivery meals. No cooking experience needed. 

Campus Food Pantry (accepts unprepared food, hygiene, and household items, fall/spring semester)

This confidential program aims to alleviate hunger and need on campus by providing students and dependent family members with food insecurities access to non-perishable food items, personal hygiene items, and household items while school is in session. Students and student-dependent family members with W&M student ID will be welcome to access the pantry “shopping style,” with some quantity limitations. It is housed in the Wesley House and run by a team of Wesley students, residents and board members, and in partnership with some faculty at William & Mary.

Dining Hall Progress

Our dining hall staff are proud to foster environmental stewardship and healthy lifestyle choices. 

  • Composting of organic waste
  • Hydroponic wall in Commons Dining
  • On-campus sourcing of herbs from the Campus Garden
  • Trayless dining at the Sadler Center RFoC and the Commons Fresh Food Company
  • Vegan and vegetarian options at all meals
  • Meatless Mondays
  • Reusable to-go container program
  • Locally/sustainably sourced and labeled food daily
  • Centralized condiment dispensers
  • Tork Napkin Dispensers on each table in all dining halls using 100% recycled napkins
  • Recycle cooking oil to be made into biofuel
  • Fair Trade and 100% Organic Coffee offered across campus
  • All dining hall serviceware is reusable
  • Eco-lab cleaning supplies
  • Marva Maid locally-produced milk