Educational & Community Outreach
Dining Services operates not only to provide food for the campus community but also to provide academic resources and opportunities to student, faculty and the greater Carlisle community. Here are some examples:
Dining Services Sustainability Intern:
In conjunction with the Center for Sustainability Education, we employ an intern on a semester-by-semester basis to help guide our environmental and sustainable plans. Recent projects completed by interns include videos about our composting program and research into local purchasing.
In-Kind Donations:
Dickinson Dining Services routinely donates goods and services or at-cost pricing to campus and community organizations. We partner with organizations to support campus-wide events including Winterfest; Dickinson Children's Center events such as their pancake breakfast and chicken BBQ; the local Rotary Roast Beef Fundraiser; Final Exam Treats; First-Year Orientation; points each semester for charity given to SLCE for selected student-organizations; Project Share; Safe Harbor; The Salvation Army; and CALC's annual Empty Bowls Project Fundraiser.
We have donated products or services to community groups including Central Pa. Hospice Tree of Light, the United Way, Trinity United Methodist Church Stop Hunger Now, and Big Spring High School's Post Graduation.
Student Staff Management:
Dining Services annually hires a staff of student supervisors to oversee aspects of our operations. These students learn skills in management, communication, and teamwork in a real-life setting. Students wishing to work in Dining Services may contact us at dining@dickinson.edu.
Food Advisory Council:
The Food Advisory Council (FAC) was created to facilitate ongoing discussions around Dickinson Dining’s offerings for the Dickinson community. FAC meets frequently during the semester. If you’re interested in joining, please contact Student Senate.
Center for Sustainability:
Dining Services collaborates with the Center for Sustainability on initiatives such as the removal of straws from retail locations, Pick Your Portion, the implementation of ecotainers, and many others. More information can be found on their website.
Dickinson College Farm:
Farm products are bought and featured throughout Dining Services in the salad bars, side servings of roasted vegetables, entrée items, and fresh juice at The Juice Bar. Farm produce is most abundant in the fall, but leafy greens are available throughout the year as they can be grown in the greenhouses. Dining Services also purchases beef from the farm for use in burgers, ground beef for chili, and chipped beef for cheese steaks. Farm deliveries take place daily during peak harvesting times and are delivered by both farm staff and students.
Following deliveries, composting refuse is collected by the farm to continue the cycle of production and reuse of food waste. More information on our compost program can be found here.