Local Sustainability Efforts

Reusable Mug Program

Reusable mugs are a great way to reduce the amount of waste that enters landfills and also reduces your carbon footprint.

Reusable mugs may be used in Higgins Café, the Bistro and Jazzman’s Café. Students are rewarded for their green effort with 10 cents of green in return.

Students may bring in their own mug or purchase mugs in the Bistro for only $2.

Dining Services works with the Regional Environmental Council of Worcester

ENVIRONMENTALLY CONSCIOUS DINING

• Clark Dining Services supports the Massachusetts Farm to School Project.

• Clark Dining Services features produce from Youth Grow Farm of the Urban Garden Project.

• Only Cage Free whole and liquid eggs are used in all dining locations.

• Fair Trade and Organic Coffee are featured in Higgins Café, the Bistro and Jazzman’s Café.
  

• Clark Dining Services supports local farming by purchasing most of our produce from ACME Prepak in Worcester, MA. ACME works with the Pioneer Valley Growers Association by purchasing seasonal produce from local family farms.

• Higgins Café is trayless dining, which reduces over 675 pounds of chemicals and 70,000 gallons of water per
  year from going into the waste stream.

• Compostable paper goods and utensils are utilized in retail dining and is available for catering functions.

• All paper products, except napkins, have been eliminated from resident dining, reducing 50,000 cups per year.

• Customers are encouraged to bring their own coffee mug into retail dining. Students receive a discount each time a
  reusable mug is used.

• Ecolab’s Green line of chemicals is used where applicable. Higgins Café uses the Apex ware washing system reduces water consumption by 20,000 gallons and electricity savings over 11,500 kwh per year.

• Sodexo contracts through regional and broadline distributors to provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.