Williams Dining is committed to sustainability — from where we get our food to how we handle our waste.
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We’re always looking for ways to provide fresh, nutritious food while making less of an impact on the environment. By purchasing local produce, dairy products, maple syrup, and other locally-produced foodstuffs, we reduce the emissions from trucking long-distance and provide shorter "farm to table" times. In addition, special meals – such as Meatless Mondays, vegan stations and grills, and ethnic-themed meals – focus on eating healthier.
These are some of our local suppliers:
- Highlawn Dairy, Lee MA: Brown XL Eggs, Milk, and Cream
- Ioka Valley Farm: Maple Syrup
- Paradise Farms: Apples, Squash, and Honey
- Maplebrook Farm: Mozzarella and Feta Cheese
- Marty’s Local: Little Leaf Lettuce, Potatoes, Baby Spinach, and Miscellaneous Produce
- Wyman Blueberries:
- Bulich Farm Mushrooms, NY State: Portobello Mushrooms, White Mushrooms, and Shiitake Mushrooms
- Gammelgarden: Yogurt available at Eco-Café
- Cabot Cheese: Sweet Cream and Salted Butter , Cheddar Cheese, and Sour Cream
- Sand Springs Spring Water: 5 Gallon jugs for Events
- Green Mountain Creamery: Individual and Bulk Yogurts
- Cabot Cheese: Cottage Cheese, Sour Cream, and Cheddar Cheese
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Lean Path: The industry’s first and only automated food waste tracking system; found in hospitals, colleges and universities, restaurants, and other food service operations across the U.S. and beyond. It’s helped customers cut food waste by as much as 80%; and run greener, more sustainable operations. Williams has both pre and post-consumer waste tracking programs that weigh daily food waste.
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The Zilkha Center’s Sustainable Food & Agriculture Program: Explores evolving campus food ways.