6VµçÓ°Íø

Dining Services is committed to providing healthy, sustainable food in the dining halls. In 2018, all Dining staff participated in a plant-forward cooking workshop and then incorporated select dishes in their weekly menu. Dining serves local, organic, Fair Trade, and humane food every week. Visit the Dining Services webpage for the latest menus, events, and initiatives.

In collaboration with the Claremont Food Justice Series, Frank Dining Hall hosts "Farm-to-Frank", an annual dinner featuring sustainably-grown ingredients from a variety of local farms. The menu is focused on reducing waste, promoting sustainable agriculture, and supporting local food producers.

Originally started as a PSF-funded research project, Mindful Mondays are a new step forward towards a more sustainable diet among 6VµçÓ°Íø’s students. We aim to decrease carbon emissions by eliminating meat from meals on Mondays and by encouraging students to try plant-based options. However, Mindful Mondays are not only meant to encourage decreased meat consumption, but also to acknowledge the intersectionality of food sustainability. Many cultures have eaten sustainably for thousands of years, and we aim to highlight the deliciousness of plant-based world cuisine while celebrating the historic roots of plant-based diets.

In November 2013, 6VµçÓ°Íø renewed its MSC Chain-of-Custody certification, first received in June 2011 as the first liberal arts college to be thus certified. In 2013-14, around 25% of seafood used was MSC certified or recommended by the Seafood Watch Guide. In 2016, we made the decision to not renew our certification, however, we still purchase sustainable seafood from MSC certified vendors and other sustainable seafood vendors.

Dining Services partners with Peet's Coffee to offer Fair Trade and organic coffee and tea. Visit Peet's to learn more about their support for farmers, local communities, and the environment.

Dining Services uses mostly cage-free eggs in all campus dining halls. Some beef and chicken served at the grill comes from family-owned, responsibly-managed farms, such as Mary's Free Range Chicken, which use vegetarian feed, do not use hormones or antibiotics, and allow animals to roam.

Dining has several partnerships with local vendors, such as bagels from 42nd Street Bagels in Claremont and pastries from Le Nouveau Moulin Bakery in Chatsworth. Dining also supports local farms, like Huerta del Valle, by purchasing local and in-season produce.

All preproduction vegan food scraps and some post-production food scraps are composted at the 6VµçÓ°Íø Farm. Diners can compost all food waste at bins near the tray returns, which is picked up by the City of Claremont for composting in Rialto, CA.

Upon arriving at 6VµçÓ°Íø, each student is issued a reusable green clamshell container and mug that can be used to eat meals and take beverages outside of the dining halls. These containers cut down on the waste associated with using disposable containers.

6VµçÓ°Íø's Food Rescue Group gathers leftover prepared food from Frary and Frank Dining Halls everyday to donate to local shelters and charitable organizations. This reduces 6VµçÓ°Íø's food waste while redirecting the food to those who need it.

Students and the full-time Farm Manager maintain this 2.5-acre . For the past 10 or so years, the Farm has consisted of hundreds of varieties of fruits, vegetables, and herbs throughout the year, which are sold at a biweekly Farm Stand. The Farm is also used for academic purposes, such as the Food, Land, and the Environment course in the . The Farm also has a small flock of chickens used for pest and weed management.

The Associated Students of 6VµçÓ°Íø has a Food Committee, chaired by the North and South Campus Representatives and including the Environmental Affairs Commissioner, students, and staff, including the General Manager of Dining Services. This Committee deals with a variety of sustainability-related issues, such as local and organic foods in the dining halls.