Environmental Stewardship
Preserving our Communities for Future Generations

ARAMARK is committed to applying meaningful sustainability practices to how we develop and deliver our programs and services to the Andover community. Sustainability, as defined by the United Nations, World Commission on Economic Development, is “the ability to meet the needs of the present without compromising the ability of future generations to meet their own needs”.

Our dining program in partnership with Phillips Academy, currently incorporates four sustainability practices into our daily services and systems. They are:

Support Local Farmers & Businesses
In January of 2008 we partnered with High Lawn Farms located in Lee, Massachusetts. High Lawn Farms is dedicated to providing the best quality, freshest Jersey milk and dairy products available anywhere. High Lawn is continually working to heighten consumer awareness of the advantages of Jersey milk from the standpoint of nutritional value-higher protein and calcium, without the use of artificial hormones.We also feature locally grown corn, eggplant, pea pods, green cabbage, kale, McIntosh apples, pumpkins, and butternut squash that were harvested from nearby Massachusetts and New Hampshire farms.

We are now in the process of building upon our partnerships with local growers and purveyors so that in the future we may offer an expanded selection of locally grown produce and dairy products in Uncommons. Some recent additions include Cronin's Ice Cream, Shaheen Brothers and Dole & Bailey.

Waste Management & Recycling
Dining Services is constantly focused on implementing systems and services that will reduce waste.

We encourage community members to “Take What You Want, but Eat What You Take”. Periodically we “weigh waste” and/or audit the dish room return stations to monitor amounts that come back. Based on that information, we implement necessary measures to reduce waste. ARAMARK also utilizes a food production system called, “PRIMA” that assists us in maintaining accurate production records which allows us to build consumption history.

In Uncommons, we use unbleached paper napkins that are biodegradable and all of our cardboard boxes and plastics from the products we serve are compacted and recycled. It is estimated that we recycle over 1,000 lbs. of cardboard during each academic and summer session week.

In the Ryley Roller, we work in partnership with students to recycle the paper, plastics and cans.

We are also happy to report we are now in the process of implementing a campus-wide catering recycling program!! 

Energy Conservation
By asking the students to go "Trayless" we are diverting thousands of pounds of food and packaging waste each year. Also, we save precious energy and water by not having to wash as many trays.Throughout each day, all employees also practice energy savings by turning off food service equipment, lights, and computers whenever possible.

We have developed and implemented a long-term environmental stewardship program and policy within the areas of procuring and providing sustainable food; waste stream reduction management; energy and water conservation.We call these programs and policies “Green Thread” as they weave throughout our business operations every day!
Paul Robarge,Senior Food Service Director



Green Chemicals
Click here to view information about our Environmentally Responsible Cleaning Products!

ARAMARK local purveyors include:

• Progressive Gourmet in Wilmington, MA
• Shaheen Brothers in Amesbury, MA
• Sid Wainer & Sons in New Bedford, MA
• Hood Milk, in Boston, MA
• Fantini Bakery in Haverhill, MA
• High Lawn Farms in Lee, MA
• Smartfuel Community Biodiesel, Seabrook MA

Local Produce & Other Food Products come from:

• Souza Farms in Dartmouth, MA
• Richard Stepanick Farms in Feeding Hills, MA
• Jonathan Sprouts in Rochester, MA
• Crescent Farms in Ward Hill, MA
• Lapa Brother’s Farm in North Hatfield, MA