Hobart and William Smith Dining has several program initiatives that support sustainability
We recycle and partner with the FingerLakes Institute on campus to reduce and reuse material. On Campus we recycle the following products: cardboard, glass, steel, aluminum, paper, plastic and e-waste.
Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers. We collect pre and post-consumer food waste to create compost to be used across campus. Look for ways to get involved in these initiatives.
Trayless dining is one significant initiative that helps to minimize waste as well as water and energy usage while creating a more sustainable food service operation. Thank you for working with us to reduce our carbon footprint! Every time you use plates without a tray, you are saving a quart of water, one ounce of food waste, plus the detergent and energy needed for washing the trays.
Xpress Nap Dispensers save energy and waste. Not only are the napkins are made of 100% recycled paper, the dispensers encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.
We were rated A by peta2 for the quality of service at our Basil Vegan station, offering daily menu variety throughout the academic year.
In a move lauded by the Humane Society of the United States, HWS Dining has transitioned all of our liquid and hard cooked/boiled eggs from cage-free hens.
Bring your own reusable mug to any retail location and pay only $1.35 for your refill! This excludes specialty coffee drinks due to safety regulations