The Dining Services Department provides our residents with a variety of delicious and healthy options through innovative menus and fresh ingredients. Under the skillful guidance of our Executive Chef Susan Davila, Dining they are increasing efforts to reduce our environmental impact and to create a number of sustainability programs. The programs we are most proud of include improved recycling systems, creating compost outlets and building a small kitchen garden.
With the addition of a resident-run Sustainability Committee, we are able to learn more about the specific needs and desires of our community. In the next several months, we will start providing environmental themed book clubs, opportunities to meet our Sustainability Teams around campus and engage with the creation and implementation of our kitchen garden!
