Sustainable Campus Operations: Dining Center
Haverford College Dining Services is committed to providing the most environmentally friendly dining program possible and one that supports the HC Community.
Did You Know? Locally produced and processed foods account for nearly one-third of the college's food budget. Dining services is composting pre-consumer food waste.
Green Plan For Managing & Reducing Waste On Campus
With assistance from an outside consultant, CER devised a plan that would eventually shift the campus-wide waste management and recycling practices toward more sustainable methods.
- Provide for on-site composting of Dining Hall food waste. Currently the college is composting pre-consumer food waste on campus and is looking into container composting. Learn More >
- Develop a plan to double Haverford College’s recycling rate and implement programs that would allow Haverford to materially benefit from the increase in recoverables.
- Revise waste collection practices to reduce amount and frequency of trash removal from campus.
Preliminary approval has been given to purchase a Vegawatt Power System which turns waste vegetable oil from food service operations into electricity with a 5kW generator.
Dining Services Sustainability Initiatives
- Installed new dish machine
- Using biodegradable products
- Plates, cups, napkins, take-out containers
- Using resuable tableware
- Plates, cups, bowl, silverware
- Purchase of Local Food
- Milk, bread, tofu, produce, honey, apple butter
Student Farm / Garden Proposal
Students got approval to expand the current student garden at HCA. Historically, farming has been a part of Haverford College and CER students would like to resurrect this tradition.
Locally produced and processed foods account for nearly one-third of the college's food budget.
- Grown on a farm that operates as a cooperative, has a profit sharing policy for all employees, or has a social responsibility policy covering all workers
- Grown and processed within 250 miles of the college.
- Third-party certified (USDA Certified Organic, Marine Stewardship Council Blue Ecolabel, Food Alliance, Fair Trade).
In spring of 2010 dining services created a pilot program, "Trayless Tuesdays" to gauge reaction to eliminating trays completely. In Fall of 2010 dining services went completely trayless. If needed, a student can ask for a tray, but they will not be out for regular usage.
At least six vegan options are available at every meal.
Reusable Mug Discounts
Lug a mug to the Coop: Bring your reusable mug and get a discount! The Coop will only charge for a small coffee when the customer brings any size reusable mug (up to 20oz).