What We're Doing

Dining at Barnard is committed to increasing the amount of environmentally friendly products and services offered on-campus. We understand the importance of continued environmental initiatives, especially for Barnard and our guests.

Below, please find a list of the initiatives and programs we have in place;

  • We partner with Eco Reps on-campus for a Harvest Dinner twice a semester in Hewitt Dining Hall. The dinner features local, seasonal and sustainable recipes.
  • We offer Green Wave biodegradable take out containers. This product is made of environmentally conscious natural fiber and is an excellent substitute for Styrofoam and plastic.
  • We offer Green Wave biodegradable take out containers. This product is made of environmentally conscious natural fiber and is an excellent substitute for Styrofoam and plastic.
  • We installed a BioX Composter; an organic waste decomposition system. This machine uses microorganisms, maintained at a favorable temperature, to digest approximately 200 lbs. of organic material every five hours, into waste water. Here's a fun fact, the microorganisms can eat any type of food product, except for bones and pineapple tops.
  • We use 100% cage-free eggs at all dining locations.
  • We are committed to reducing packaging by offering china, mugs and glasses whenever possible.
  • We use 100% recycled EcoLogo certified napkins.
  • We purchase local baked goods, sustainable produce from Sid Wainer, J. Kings and H & H bagels.
  • We recycle paper, cardboard, aluminum and plastic.
  • We recycle 100% of our waste cooking oil.
  • We use eco-friendly cleaning products, consisting of the “Green” line of environmentally friendly products.
  • We maintain a long-term partnership with City Harvest and donate leftover food products every Friday.
  • We offer a 15% discount for all coffee purchases to customers who bring their own mug to Liz's Place.
  • We use 100% recycled paper in our office copiers and printers.

We will continue to explore new ways to expand our role in improving the environment on-campus.