Sustainable Food

Sustainable Food Sustainable Food

 

Saint Mary's College and its food service provider, Good Eating Company ("Good Eats"), are committed to a more sustainable, healthier and equitable agrifood system. Below are some ways we are moving the needle.

Choose to Reuse  

EAT.  WASH.  REPEAT.  The Good Eats and Saint Mary's Sustainability offer dining hall patrons food to-go from Oliver Hall in a microwavable and dishwasher-safe containers, pictured below. After using the container, diners can simply wipe out any large food residue and return it to the Oliver Hall cashier in exchange for a clean one.  For more information on how the program works click here. In the Fall of 2018, our former food service provider estimated that over 2,000 paper plates were being used and disposed of daily in the dining hall.  The Choose to Reuse program phased out paper plates altogether, saving trees, resources and reducing our carbon footpring.  Ask your cashier in Oliver Hall for more information about these reusable clamshell containers.

Food Recovery Program

Saint Mary's food recovery program aims at tackling the dual issues of food waste and food access.  The program recovers perishable food that would otherwise go to waste. Our dining hall works with White Pony Express to collect and deliver edible food and redistribute it to food resource centers. 

Fair Trade

As a Fair Trade College, Saint Mary's College is committed towards sourcing coffee, tea, chocolate and other products from growers that ensure fair wages, safe working conditions that use sustainable practices.  Fair Trade directly connects with our college's Catholic principles and LaSallian identity. 

Throughout the year, the Mission & Ministry Center offer monthly Fair Trade Fridays as well as semi-annual Fair Trade Festivals, helping educate our community on Fair Trade principles. 

Green Mondays

Oliver Hall is a participant of Green Mondays.  The Green Monday program aims to tackle climate change by making low-carbon and sustainable living simple, viral and actionable.  Because the production of meat contributes around 18% of CO2 equivalent greenhouse gas globally, eating a plant-based diet just one day per week can make a big impact.  Every Monday, Good Eats offers delicious and creative vegetarian and vegan menu options so you can opt to reduce your carbon footprint without sacrificing the taste. 

Resources for Daily Food Choices

From social justice to public health to sustainability, our current agricultural production system is one of the most serious issues facing the planet.

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