Sustainability

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

Dining Halls Partner with Local Food Producers

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:

• Peace Valley Farm fresh produce in season
• Highlawn Farm milk and dairy products
• Ioka Valley Farm maple syrup
• Sweetbrook Farm maple syrup
• Sidehill Farm yogurt
• Hosta Hill
• Paradise Farms
• Chef Myron’s Fine Cooking Sauces
• Northeast Family Farms burgers
• ElMartin Farm
• Misty Knoll
• Pineland Burgers
• Maplebrook Farm mozzarella and feta cheeses
• Gammelgården Creamery yogurt
• Marty’s Local
• Wyman Blueberries
• Vermont Bean Crafters
• Little Leaf Farms
• Cabot Cheese
• Sand Springs Spring Water
• Drews
• Green Mountain Creamery
• Delftree Mushrooms
• Dave’s Melons
• Cricket Creek Farm
• North Country Bacon
• Deep Root Organics
• Mitchell’s Fresh
• Maple Meadow, Vermont
• River Garden Kitchens
• Vermont Soy

Lean Path

Lean Path, the industry’s first and only automated food waste tracking system, is 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 program that weighs daily food waste.

Real Food Challenge

The Real Food Challenge …

Zilkha Center

The Zilkha Center’s Sustainable Food & Agriculture Program explores evolving campus food ways.

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