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.

Green to Go Video

Waste Reduction

Reusing & Recycling

Outreach

Studies

Future Plans & Goals

Questions?

Improvements


The Reusable To-Go Container Program is Back!
Available at Sadler, RFoC and the Commons
Find out more!


RecycleMania 2014 has begun!

Go to recyclemania.org for more information!


William & Mary Dining Green to Go Video!

MeadWestvaco, packaging solutions company, reached out to us here at William & Mary in order to feature the college in a video about our dining sustainability internship program and composting on campus. They filmed in the Commons Dining Hall and the link above is the finished product.


In addition, we are excited for the exposure of our W&M Dining Sustainability interns as they provided the commentary throughout the video. They truly are a pivotal part in keeping our sustainable movement going on campus. Also, featured in the video are Dining’s Director of Operations and Sustainability Coordinator and W&M’s sustainability fellow. 

This video in additional to several other collateral pieces will be used in MeadWestvaco's GreenToGo campaign that is promoting their compostable material packaging solutions.
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Waste Reduction:

* Composting of all organic waste since January 2010
  -Natural Organic Process Enterprises transports the waste from the dining halls to the McGill Composting Facility in Waverly, Virginia
  -Over 5000 lbs are diverted weekly from the landfill waste stream.

*
Trayless dining at the Sadler Center RFoC starting Fall 2009 and the Commons Fresh Food Company starting Fall 2008
 
-Reduces food waste and water usage
  -William & Mary Dining encourages you to Take What You Want, But Eat What You Take, to reduce food wast on campus, clean your plate!

* Reusable mugs distributed by Student Environmental Action Coalition
 
-Reduces disposable cup waste

* Reusable to-go container program
  -Reduces take-out container waste

*
Installed centralized condiment dispensers instead of individual condiment containers at each table in Fall 2009
  - Reduces food and plastic waste

*
Tork Napkin Dispensers on each table in all dining halls
  - Reduces napkin use

* Reusable bag program at campus C-stores beginning Fall 2011
 
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Reusing and Recycling:

* Small-scale 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 Students' X-Change

* Marva Maid provides locally-produced milk

* Eco Emporium launched Fall 2011
   - A one stop shop for Green products located in the Students' X-Change

* Campus Herb Gardens at the Commons and the School of Business
   - Herbs and spices are used from the gardens in the dining halls cutting back on purchasing
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Outreach:

* Weekly food donations to Grove Christian Outreach since January 2013.

* Hired sustainability interns to manage sustainable initiatives for Dining Services

* Participated in Recyclemania yearly beginning in 2008
   - Achieved 1st in the State in 2011, 2012, and 2013
   - Placed #19 in the Country in 2012 and #38 in the Country in 2013

* Participated in annual National Campus Sustainability Day 

* Highlighted local and sustainable food in the Commons and Marketplace
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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%. We then did another audit with new Tork Napkin Dispensers on each table. Napkin use decreased by 36% from the base standard of having napkins in bins on each table. Tork Napkin Dispensers are now being used in all dining halls on campus.
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Future Plans and Goals:

* Create a food procurement guide that outlines priorities of purchasing fair trade, local, seasonal, organic, and humanely-treated food products

* Recycle all #10 aluminum cans and cardboard at dining halls

* Recycle coffee grounds

* Increase local purchasing to 44%

* Implement a green house on campus

* Purchase a Blast Chiller 

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Questions about sustainability in William & Mary’s dining halls?

Contact Colleen Swingle,
caswingle@email.wm.edu or Michael Curcio, mtcurcio@email.wm.edu.
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Each day we work hard to continuously improve on our actions.

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.

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.
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