Dining Services

Dining Services Home | Reusable Mug Program | Partnerships

The College's Dining Services is committed to sustainable practice, from purchasing local food to conserving water.

At the main Dining Hall, Servo, sustainable, locally grown and processed foods are chosen as often as possible. Some examples of local businesses are: Utz, Hershey, Roaring Spring, and Musselman's, though dozens more are utilized. Additionally Servo, obtains vegetables and herbs from campus' student-run organic garden.

Servo also uses paper products constructed from recycled material, directs all pre-consumer compostable material to the Painted Turtle Farm. Painted Turtle Farm composts approximately 0.5 tons of pre-consumer compost annually. We have a pulper in the dish room that reduces waste volume by 80%, water consumption by 66% and reused 95% of the water continually during operation.

The dining hall is also dedicated to preventing waste across the boards, recycling a large variety of products, reducing waste, water, and donating used fryer oil for biodiesel fuel to a local grape farmer. In fact, one of Servo's primary vans runs primarily on said biodiesel! Students from Campus Kitchens distribute pre-consumer leftover food from the dining hall to local individuals and agencies in need.

At the Bullet Hole and the Dive, students can recycle napkins, plastic cutlery, lids, straws, cups, and mostly clean condiment containers. The plates are constructed from potato starch while the to-go containers are biodegradable.