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                          Commitment to Sustainability
Food is a part of our daily lives. What we eat, how it gets to us, the ways in which it is grown, produced, and/or processed - all of these things have far-reaching effects on our society, our health and our environment.

According to the Intergovernmental Panel on Climate Change, agriculture is responsible for 13.5% of greenhouse gas emissions worldwide. With the decreasing global supply and rising cost of fossil fuels, the dining industry has both the responsibility and power to greatly contribute to the reversal of climate change.

Evergreen State College Campus Dining has made strides towards ensuring more sustainable dining operations. Throughout our dining locations, our environmental stewardship efforts continue to evolve and expand, particularly in the areas of sustainable food, waste reduction and recycling, responsible procurement, and energy and water conservation. 

We call our environmental stewardship efforts “Green Thread” because they weave through all our actions.

Organic Composting

As a result of the composting changes with Silver Springs, our SCA Intern, Joseph Crumbley, is working with Scott Morgan, Evergreen’s Director of Sustainability, to focus on campus-wide solutions that will align with Evergreen’s goal to be a zero waste institution by 2020. We will continue our focus on eliminating trash that is typically sent to the landfill and raising awareness through events.

We will work to create educational collateral to raise awareness of waste diversion programs including:

  • Earth Week
  • Campus Sustainability Day
  • RecycleMania
  • Weight the Waste Campaigns

Green Takeout

Campus Dining reduces the environmental impact from single use disposables by offering more sustainable
packaging solutions for take-out containers at all locations such as recycled content, compostable
or reusable containers.

To funnel your dining dollars back into our community and bring the freshest dining experience possible, we partner with local artisans and food and beverage providers to source
  • local, natural, and organic products.

    Last year, over 32% of our food was local or organic. (Local is defined as from within 250 miles, per AASHE STARS guidelines.)

    For a complete list of Campus Dining's local vendors, please visit our Sustainable Vendors page.

    Fair Trade Products

    To further support a local business and equity, we purchase fair trade, organic coffee from Batdorf & Bronson, a local roaster. We are one of their top 10 purchasers in terms of volume.


    Other Initiatives

    Campus Dining is dedicated to sustainability, we are actively seeking out new ways to become more environmentally friendly and are proud of our sustainable initiatives. We would be happy to share more information or answer any questions you may have on our sustainable practices.

    Food Donation Program
    We are committed to reducing food waste and identifying alternatives for food surplus. Our Food Management Fundamentals provides tools to reduce food surplus through source reduction and internal usage, but there is still a need for an environmentally and socially responsible alternative for disposing edible food waste. Our solution is a Food Donation Program that Dining Services instituted in fall 2012. We donate excess food from Campus Dining Catering, The MarketPlace and The Greenery to the Thurston County Food Bank on a weekly basis. We donate about 30 to 40 pounds of food per week.

    Chemical-Free Cleaning

    Students with allergies no longer complain of odors in their residence halls and bathrooms. Custodians no longer incur prolonged exposure to toxic chemicals, thereby reducing disability claims and service interruption. General purpose cleaning chemicals and their associated expenses are no longer needed. Packaging associated with cleaning products is dramatically reduced and improves an institution’s carbon footprint.

    Conserving Resources
    We reduced our water and electrical consumption buy allowing our products to thaw naturally, unplugging equipment when not in use, and turning off or dimming the lights during non-working hours.

    All office paper used in our operations contains 100% recycled (post-consumer) content.
    Our used fryer oil is donated to Encore. We average 150 gallons per week with equates to 104 gallons of biodiesel.

    We recycle metal (metal lids, aluminum and tin cans and aluminum foil), glass (food and beverage jars and bottles), paper (cardboard, food boxes, offi ce paper, egg cartons, paper bags, etc.), and plastic (bottles and tubs) at all dining locations.

    Greener Dining Sustainability Brochure

    Our Greener Dining Brochure outlines many of Campus Dining's sustainability initatives, environmentally friendly practices, and our local and organic vendors, distributors, and partners.