Read Smith’s UPDATED plans as of August 5, 2020,
for an entirely remote fall 2020 semester.
In addition to buying local and sustainable foods, Dining Services is committed to reducing food waste and has implemented several successful initiatives.
Reusable To-Go Containers: Grab & Go 2.0
In the fall of 2017 Smith Dining Services introduced Grab & Go 2.0, a reusable container program. Students on the meal plan receive a token that can be exchanged at any dining hall for a container. The containers are microwaveable, leak-resistant and durable. When finished with the container, students return it to one of three machines on campus for a new token. Eat. Return. Repeat.
Grab and Go 2.0 makes dining on the go convenient and sustainable. One reusable container can prevent almost 80 kilograms of CO2 emissions compared to single-use compostable containers, according to a report from the University of California. Smith College will no longer offer single-use paper products in the dining halls in the spirit of a greener campus.
Learn more about how the Grab & Go program works:
Food Recovery Network
The Food Recovery Network is a student-led organization designed to implement real-world solutions for eliminating food waste and providing food to those in need.
Phood is a software program that is designed to help foodservice professionals track and manage their food waste. By collecting valuable data, the Phood software provides actionable insights on how, where and when food waste can be reduced. Smith has begun a pilot program.
Dining Services works with Bridgemont Farm in Westhampton, Massachusetts, to process all of our organic waste into rich compost.
We contract with Republic to recycle our glass, metal, plastic, paper and cardboard.