Sustainability

Dickinson Culinary Services takes great pride in being a responsible member of the Dickinson College campus community and the community at large. Culinary Services works to be an industry trendsetter in environmental sustainability. Our continual process enhancements including local purchasing, fair trade purchasing, waste reduction, composting program, and lowered energy consumption align with Dickinson's overall sustainable message. Listed below are some of the advancements that have taken place since 2014.

• Eco-Containers are reusable alternatives for takeout containers in our dining locations.
• Since December 2018 straw usage has been eliminated from all dining operations and replaced with recyclable sip-through lids that have no more plastic than a traditional plastic lid for straws.
• We encourage all customers to bring their own clean reusable beverage containers to reduce paper and plastic waste plus anyone who places an online order for a specialty drink at our locations and has their own container receives an upgrade to their serving size.
• All packaging in retail locations is either recyclable or compostable. 
• Culinary Services uses local vendors and reviews vendors for sustainable practices. 
• Catering eliminated plastic plates and now offers lightweight melamine or compostable paper products as inexpensive alternatives to regular china service. 
• Reusable gloves have been implemented for cutting food during food preparation in the kitchen, and The Juice Bar has reduced disposable glove waste. 
• The Dining Hall has been tray-less since 2009, which reduces water and chemicals used for cleaning while encouraging guests to consider their food selections rather than “fill the tray.” 
• Dickinson Culinary Services has employed a Dickinson student as a Sustainability Intern on a semester-by-semester basis since 2014. Interns have documented food miles, and food sourcing, validated animal welfare programs, and helped to identify ways for Dickinson Culinary Services to improve its practices. 
• Culinary Services has purchased four Rational SCC White Efficiency ovens. These ovens cook with an incredible reduction in energy needs. The ovens also reduced water needs by replacing less efficient steamers and ovens. 
• All Culinary Services lighting in seating, serving, kitchen, and storage areas was converted to low-energy-use LEDs. 
• Culinary Services’ 2015 dishwasher replacement uses less detergent and saves over 12,000 gallons of water each year compared to the old machine. The dishwasher uses an Energy Recovery Unit to capture heat from the exhausted steam and uses that heat to maintain high temperatures for the wash water with no additional energy consumption. 
• All food waste and paper products are prepared for composting with a Hobart WastePro 1200 pulper, which grinds these items into composting-ready material by extracting water and reducing waste volume. The extracted water is then recycled within the pulper system, reducing water usage for the machine.

Dickinson Dining and Sustainability FAQs

Q: Could you describe how the College’s food waste is collected?

A: At Dickinson Dining Service’s (DDS), our approach to minimizing food waste begins with sustainable procurement, including sourcing from the College Farm and other local partners.

Our culinary team plays a key role in waste reduction. Pre-consumer food scraps are repurposed into stocks and stews whenever possible. Any remaining trim is collected in green buckets, which are picked up by the College Farm for composting or biodigestion.

During meal service, post-consumer waste is sorted by students into designated bins. In the dish room, this waste is processed through a pulper, and the resulting material is also sent to the farm for composting or biodigestion.

Occasionally, we have overproduced meals, which are creatively repurposed into “run outs” for students. However, due to careful planning, these are rare.

We also support food recovery initiatives. For example, at the end of every fall semester, we host a giveaway of whole goods from our storage. Bulk items not claimed by students are donated to a local food pantry, while consumer-sized items are shared through the Xchange in the HUB.

Q: What are the most sustainable practices that are implemented in Dining Services?

A:

• Using recycled pulper water in our dish room
• Remaining trayless to reduce water usage
• Staying strawless to minimize landfill waste
• Utilizing recyclable and compostable wares in retail locations
• Encouraging students to bring their own mugs for discounts
• Promoting the use of EcoTainers for to-go meals at Union Station and Dining Hall

Together, these efforts reflect our commitment to sustainability and responsible stewardship.

Q: Without the College Farm, where do you imagine all of the College’s food waste would go?

We can’t imagine Dickinson Dining without the College Farm.

It plays a vital role in our operations—not only by supplying us with fresh, local, organic produce, but also by supporting our sustainability efforts through composting and biodigestion.

The farm is an essential partner in our food waste reduction strategy. From collecting pre-consumer scraps in our kitchens to processing post-consumer waste from the dish room, the farm helps us close the loop in a way that’s both environmentally responsible and deeply connected to our campus values.

Without the College Farm, we would need to seek partnerships with other local farms or composting services to manage our food waste. While that could be a workable solution, it would likely come with increased costs, logistical challenges, and a loss of the unique educational and community connection that the College Farm provides.

Q: What are the sustainability goals of Dining Services?

At Dickinson Dining Services, sustainability is at the heart of our mission. Our goals are designed to reduce environmental impact, support local systems, and educate our community on responsible food practices.

Our key sustainability goals include:

• Minimize Food Waste
  • Reduce pre-consumer waste through efficient food prep and repurposing (e.g., stocks, stews).
  • Limit overproduction through careful forecasting and menu planning.
  • Compost all food scraps—both pre- and post-consumer—through partnerships with the College Farm and its biodigester.
• Support Local and Sustainable Sourcing
  • Prioritize purchasing from the Dickinson College Farm and other local, organic producers.
  • Reduce our carbon footprint by shortening the supply chain and supporting regional agriculture.
• Promote Food Recovery and Redistribution
  • Host food recovery events, such as end-of-semester giveaways of whole goods.
  • Donate surplus food to local food pantries and campus resources like the Xchange.
• Reduce Single-Use Waste
  • Use compostable and recyclable wares in retail locations.
  • Encourage reusable practices, such as discounts for bringing personal mugs and promoting EcoTainers for to-go meals.
• Conserve Water and Energy
  • Operate trayless dining to reduce water usage.
  • Reuse pulper water in the dish room to minimize waste.
  • Maintain strawless operations to reduce landfill contributions.
• Educate and Engage the Campus Community
  • Collaborate with students, faculty, and staff to promote sustainable dining habits.
  • Provide transparency around sourcing, waste management, and environmental impact.