Sustainable Dining Services

Gordon College Dining Services has partnered with Bon Appétit Management Company since 2017. Bon Appétit’s food is cooked from scratch with a “Farm to Fork” program ensuring that ingredients are sourced directly from local, owner-operated farms, and only serving seafood that meets the Seafood Watch sustainability guidelines, and humanely raised ground beef. Learn more about Bon Appétit’s industry-leading approach to sustainable dining services ➔ 

Vegan Dining

Gordon offers a la carte food offerings at every meal which provides a variety of food items, including vegan, vegetarian and gluten-free options to satisfy individual needs.

Sustainability Efforts

Our Dining Services has also made exceptional efforts at sustainability over the years, including:

• In 1990, Dining Services makes an effort to decrease waste and increase recycling.
• In 1992, Dining Services agrees to purchase more recycled products if economically reasonable.
• In 1994, Dining Services eliminates all plastic except silverware.
• In 1996, Dining Services begins to use recycled napkins.
• In 2010, Dining Services begins composting. The kitchen starts pre-consumer composting. The composted products go to Brick End Farm in Hamilton.
• In 2014, Gordon began composting on our own property and measured 18 tons that first year.
• In 2019, With the help from Bon Appétit Gordon has now started pre and post-consumer composting.

Dining Services constantly encourages the community to practice sustainability by encouraging recycling all bottles and cans, using only the number of napkins necessary for a meal, using silverware instead of plasticware, encouraging students not to bring plates or silverware back to their rooms, using only one paper cup when getting a drink (if using paper), and bringing reusable water bottles or mugs to Lane rather than contributing to waste by using paper cups.