Sustainability

Goals

Bryn Mawr College Dining Services is committed to providing the most environmentally friendly dining program possible and one that supports the BMC Community.

  • Food Composting

    Erdman & Haffner Dining Hall and Wyndham Alumni House now compost all appropriate food waste.

  • Local Produce

    Currently BMCDS offers local fruits seasonally, we are working to increase the proportion of local foods available in the Dining Halls.

  • Take Out Policy

    BMCDS has instituted a 5 Take Out meals per week policy to limit the amount of unrecyclable food containers and utensils that are sent to the incinerator. Less take out meals is also statistically proven to reduce food waste in college food service operations.

  • Meatless Monday

    With featured meatless options in our facilities, dining patrons may choose to participate in this global campaign to go meatless one day a week for their health and the health of the planet.

  • Recycling

    We recycle in all of our dining halls and cafes, and provide recycling at all of our outdoor special events. Our napkins and paper used in our offices are made from recycled paper, to reduce paper waste.  All print cartridges used in our operations and offices are recycled.

  • Ceramic Service

    All BMCDS operations offer ceramic plates and cups, glasses and metal utensils for in house service to minimize disposable waste.

  • Cleaning Chemicals

    All BMCDS operations use Ecolab cleaning chemicals in concentrates, used with auto-diluting systems and reuseable spray bottles, reducing shipping and disposal needs.

  • Fair Trade Coffees and Teas

    All dining halls & Cafe's feature fairly traded coffees, which means that the coffee growers received a fair price for their coffee. We proudly serve Peets Coffee and Tea in UnCommon Grounds Cafe and The Lusty Cup. We are equally proud to serve Sun Coffee in Erdman an Haffner Dining Halls.

  • Living Wage

    Full time staff at Dining Services are paid above the living wage for the Philadelphia area.

  • Student Organizations

    Dining Services partners and works with BMC Greens and The Sustainable Foods Committee to continue to develop sustainable practices in our operations. Examples of projects include moving to bio-degradable take out containers, food waste reduction campaign, napkin use reduction project, and recycling.

  • Sustainability Leadership Group

    Partners with this campus community group to indentify futher opportunites for sustainable practices within our interaction with the Bryn Mawr Community and local area.

  • Philabundance

    BMCDS works with Philabundance, the regions largest food bank, to provide food that might otherwise go to waste to those who need it most.

  • Waste Oil Pickup

    The waste oil from our dining halls is picked up to find its second life as bio-diesel.

  • Trayless Dining@ Haffner Dining Hall & Erdman Dining Hall. Trayless dining helps cut food waste, conserve water and reduces energy consumption.

     

In The Works

  • Additional local foods all year round