Sustainable Food & Dining

food&dining

Sustainabilty is an integral aspect of food and dining at Amherst College. The college’s own Book & Plow Farm supplies Dining Services with a variety of fruits and vegetables, including carrots, onions, summer squash, kale, mustard greens, tomatoes, and bok choi as well as herbs and more. Dining Services also adheres to single-stream recycling and composting to reduce its carbon footprint.

Annoucement about Book & Plow Farm, December 2016

After 4 great years, some changes are occurring at Book & Plow Farm. Learn more about the changes from the farmers, Pete Mclean and Tobin Porter- Brown, as well as an announcement from the College on the next steps. 

Valentine Dining Hall Is Going Trayless in 2017

Eliminating or reducing the use of trays in dining facilities will reduce energy use, water use, and food waste, helping us meet our environmental and fiscal sustainability goals. In Fall 2016, the Green Amherst Project student group collected over 650 signatures from students requesting that Valentine become a trayless dining facility. Learn about our trayless initiative.