fork and spoon and a dinner plate with a green leaf

Eat for the Planet

One Bite at a Time

Where does food come from? How was it grown? Where was it produced? Many people don’t realize that food production places enormous demand upon our natural resources, and the modern food industry often has deleterious environmental and social impacts. Our food choices at Amherst have a significant impact on our health, culture, environment, and local and global economies. We are committed to limiting these impacts by using fresh, locally and sustainably produced foods in the dining hall when possible. Amherst’s dining services are dedicated to being sustainable in their operations and work proactively to limit food waste.

What’s Next

  • Working to reduce the amount of organic waste generated. 
  • Reducing our food’s carbon footprint through more local and sustainable sourcing and more plant based offerings.
  • Moving to all compostable items and eliminating plastic waste within the dining hall.
  • Drafting a campus food policy that lays out a vision for a socially and ecologically sustainable food system, with appropriate, measurable goals for us to pursue.

Book and Plow Farm workers harvesting in a greenhouse

Book & Plow Farm

Amherst College’s own on-campus farm supplies fresh produce to the College’s dining services, and offers educational and research programs for students, faculty, and staff.

fresh green salad with avocados and whole grain bread

Dining Services

Amherst’s Dining Services team is dedicated to serving delicious, healthy, and sustainable meals to our students and to the whole campus community.