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Social Responsibility

At William & Mary Dining, we understand that we have a responsibility to identify and address the social and environmental concerns that matter most to our clients, customers, employees, and communities. We focus our resources where we can make an impact on our society and our business such as Health and Wellness, Environmental Stewardship, Community/Campus Involvement, and Employee Advocacy.
Waste Reduction:
  • Trayless dining at the Sadler Center RFoC starting Fall 2009 and the Commons Fresh Food Company starting Fall 2008
    • Aims to reduce food waste and water usage
  • Reusable mugs distributed by Student Environmental Action Coalition
    • Aims to reduce disposable cup waste
  • Reusable to-go container pilot program
    • Aims to reduce take-out container waste
  • Installed centralized condiment dispensers instead of individual condiment containers at each table in Fall 2009
    • Aims to reduce food and plastic waste
Reusing and Recycling:
  • Composting in partnership with the Campus Garden
  • Recycle 100% of used cooking oil to be made into biofuel
Responsible Procurement
  • Fair Trade and 100% Organic Coffee offered across campus
  • 100% recycled napkins can be found in all dining halls
  • Biodegradable to-go containers, cups, and plates are offered for take-out at the Sadler Center and the Commons
  • Eco-lab cleaning supplies
  • Organic food options offered in the Student Exchange
Outreach
  • The Commons Fresh Food Company serves as the host kitchen of Campus Kitchens
  • Hired three sustainability interns to manage sustainable initiatives for Dining Services
  • Participated in Recyclemania 2008
    • Highlighted local and sustainable food in the Commons and Marketplace
Studies
  • Napkin audit in the Commons Dining Hall to determine whether moving napkins from individual tables to five centralized locations around the dining hall could decrease napkin usage. We found that moving the napkins off of the individual tables decreased napkin usage by 25%
Future Plans and Goals
  • Compost all waste produced at the Commons Fresh Food Company
  • Recycle all #10 aluminum cans and cardboard at dining halls
  • Recycle coffee grounds
  • Increase local purchasing to 10%
  • Replace napkin bins on each table with one-at-a-time napkin dispensers

Questions about sustainability in William & Mary’s dining halls? Contact Sarah Will,

sewill@wm.edu, Christy Ottinger, cvotti@wm.edu, or Ian Fuller, ibfuller@wm.edu.



Each day we work hard to continuously improve on our actions.

ARAMARK Corporate Initiatives 

Click here to view our Green Thread initiative 

Click the SEAFOOD WATCH icon for information on ARAMARK's Seafood Initiative

Health and Wellness
At W&M Dining, we strive to help the campus community make healthy dining decisions both on and off campus via online menu and nutrition information, healthy eating tips, campus programs and more.

Environmental Stewardship
W&M Dining demonstrates environmental stewardship with a dining program that promotes the preservation of the earth’s resources. We are committed to reducing the environmental footprint and a plan for bringing sustainability to life to preserve resources.

Click here for Go Green products sold at the Students' X-change

Community/Campus Involvement
We support the William & Mary campus community and surrounding areas through our time and resources to help enrich the lives of those around us.

Employee Advocacy
The W&M Dining staff is made up of people from diverse backgrounds, skills, and cultures. We are united by one goal: finding better ways to meet the needs of the people we serve. W&M Dining is committed to encouraging, developing, and rewarding our staff.