Sustainability

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

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

All dining halls and cafes feature directly traded coffees, meaning the coffee growers receive a fair price for their coffee and negotiate directly with our suppliers. We proudly serve Chesapeake Bay Roasting Company coffee in UnCommon Grounds Cafe and The Lusty Cup. 
We proudly serve Sun Coffee in Erdman and New Dorm Dining Halls.

Erdman, New Dorm Dining Hall, UnCommon Grounds, and Wyndham Alumni House now compost all appropriate food waste.                                                                                                                                                                    

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

Bryn Mawr College Dining Services offers seasonal local fruits, and we are constantly working to increase the proportion of local foods available in the Dining Halls.

Our plant-forward station located in New Dorm Dining Hall utilizes the following principles:

• Plates centered around minimally processed foods…plant protein takes the lead!
• Fresh. Seasonal. Local.  No added sweeteners and reduced sodium.
• Transparent ingredient sourcing that is supportive of sustainable farming and fisheries.
• Emphasis on healthy dietary patterns, including whole food, avoiding excess servings, and focusing on calorie quality.
• Encourage innovation and sustainability through food purchasing patterns and practices to advance community health, social well-being, and our food system.
• Reduce the role of animal-based foods; by sourcing the healthiest affordable ingredients from antibiotic-free raised animals. If animal-based foods are served; prioritize fish, then dairy, then eggs.
• Unapologetic elevation of flavor and quality

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

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

Reduce waste and reuse containers! Erdman and New Dorm Dining Halls now offer reusable take-out options. Grab a container, rinse it, and return it.
 

ur, plant-forward station in the New Dorm Dining Hall utilizes sustainable principles adopted from elements of the “Menus of Change.”                                                

Dining Services partners with and works with Bryn Mawr College Greens and The Sustainable Foods Committee to continue developing sustainable practices in our operations. Examples of projects include moving to biodegradable takeout containers, a food waste reduction campaign, a napkin use reduction project, and recycling.

Sustainability Leadership Group is working closely with campus community members to explore new ways to reduce our environmental impact and strengthen our ties with the Bryn Mawr community.
 

We take responsibility for sourcing sustainable seafood. We use seafoodwatch.org to identify the most environmentally friendly options and offer them based on availability. 
                                      
Local Foods We prioritize local food sourcing, incorporating fresh, regional ingredients into our daily menus whenever possible. To celebrate our commitment to the community, we host 100-mile dinners featuring local produce each semester.

Bryn Mawr College Dining Services is providing reusable OZZI containers every day! Organic Diversions provides composting services for all Dining Locations.

Trayless dining at New Dorm Dining Hall and Erdman Dining Hall helps reduce food waste, conserve water, and reduce energy consumption.                                                                                                                                                                    

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