Those of you in Williamsburg this summer should make sure to stop by the Commons cafeteria at some point to see the wonderful new herb garden planted this past April. A collaborative effort by COS, Campus Kitchens, and Dining Services, the garden will provide a number of herbs to the on-campus dining locations and serve as an educational tool for students interested in sustainable food production and gardening. Read more at the Sustainability at W&M site.
Dining Services at W&M has been one of the most forward-thinking and proactive units on campus in terms of embracing and improving sustainability, partly because of the new environmentally-friendly mindset of our dining vendor, Aramark. In particular, Larry Smith and Matt Moss, the directors of Dining Services here at the College (and Aramark employees), have been extremely helpful in working alongside of COS and various student groups to improve sustainable practices in the dining halls.
Just this year, Larry secured Aramark funding for three student interns, one in each of the main dining halls, to improve recycling, composting, and sustainable food purchasing at the College. Beginning in August, three undergrads (Ian Fuller ’11, Christy Ottinger ’10, and Sarah Will ’10) have been working 10-15 hours per week, creating and implementing their own sustaianability projects. One in particular they’ve been putting together is for National Campus Sustainability Day, which is next week on Wednesday, October 21.
I’ve asked Sarah, the sustainability intern at the Commons Cafeteria, to summarize the events of that day, and to give an overview of what they’ve been doing for the past two months:
October 21st is National Campus Sustainability Day. Special menus will be featured at each dining hall that implement local and sustainable ingredients and meals. At the Marketplace, each HomeZone dish will be centered on a different local food item, and the Commons and the Sadler Center will both feature a “Green, Greener, Greenest” menu.