Marywood's dining services provider, Chartwells, is committed to protecting the environment, reducing waste, and supporting our local community through its Chartwells 360° program.
Project Green Thumb encourages students to properly separate and dispose food leftovers and materials that can be recycled or composted. Marywood's dining services team leads by example by recycling cans, bottles, cardboard, and paper.
Marywood has removed trays from all of its dining locations to reduce food waste, promote healthier eating habits through portion control, and eliminate the water, chemicals, and energy used to wash trays.
You won't find any straws in our Nazareth Dining Hall, thanks to our recent No Straw Campaign. As a result, we send less waste to landfills.
Marywood's dining services team periodically collects and weighs food waste in our Nazareth Dining Hall. The results are then posted in the dining hall to show students just how much food is thrown out every day. If there's a significant drop in food waste as a result, Chartwells makes a donation to local food pantries.
Whenever possible, we purchase fresh food, like seasonal fruits and vegetables, from local producers. That way, we're not only supporting our local community, but also reducing our carbon footprint.
The dining services team at Marywood uses a waste reduction program called Trim Trax to track, measure, and reduce the amount of kitchen food waste in our dining facilities. Food and paper waste from kitchens is separated and measured, and the results are reviewed by the closing manager.
For more information about Marywood's sustainable initiatives, email email@example.com