Dining and Food
Dining Services provides an important role in promoting sustainability at Wesleyan. We have programs aimed at reducing dining hall food waste, pre- and post-consumer food waste composting in dining halls and student residences, and a commitment to purchasing locally and/or sustainably produced food. We are working on reducing dinnerware waste, reducing the amount of discarded food, and purchasing sustainable foods.
Bon Appetit Management Company, Wesleyan's dining service, has a number of policies and practices designed to promote sustainability of the food system. Additionally, many student groups and campus offices aid in these efforts.
Learn more about our initiatives
Michael Strumpf, Resident District Manager, Bon Appetit
Jordan Nyberg, SAGES Dining Subcommittee Chair