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!

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? See when the next trip is scheduled!

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Nutrition 

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

Composting

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

 Currently, 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 also receives compost from that facility as part of the endeavor.

Locations where individuals can deposit their food waste themselves can be found in Marketplace (Campus Center) and behind Sadler Center.

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.

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.

Employment

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.

Sustainability Catering Option

W&M Catering offers a sustainability option that includes the below. Some events might be more conducive to this option than others, for example, a buffet style meal could have a much lower footprint than a boxed lunch.

  • 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 

Learn more about how to green your event!

Dining Off Campus

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

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