A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourishes the community; and replenishes shared natural resources for future generations. Amherst dining continually strives to make our campus food system more sustainable.
Book and Plow produce delivered to Valentine Dining Hall annually
food waste (pre and post consumer) composted at the Dining Hall
local farms that provide food to the Dining Hall
Be sure to check out the college's organic practice farm - The Book and Plow Farm!
Learn more about Valentine Dining Hall's sustainability efforts.
Amherst College’s food system is a complex network of producers, workers, and consumers, which extends far beyond the physical boundaries of the college. The college’s dining facilities feed thousands of students, staff, and faculty members every day. The college has a Food Systems Committee that regularly brings together a group of key campus stakeholders with the goal of moving towards a more sustainable and resilient campus food system. For more information about the committee and its efforts contact Willoughby Carlo at wcarlo@amherst.edu.