Williams Dining is committed to sustainability — from where we get our food to how we handle our waste.

  • 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

  • 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.