Local Sustainability Efforts
Reusable mugs are a great
way to reduce the amount
of waste that enters landfills
and also reduces your
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
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.
Sodexo has partnered with the Sustainable Food Laboratory, a project of the Global
Leadership Institute, that is working to move more sustainably produced food from niche
markets to mainstream (www.glifood.org), and Food Alliance, a certifier of sustainable
food practices (www.foodalliance.com).
www.ams.usda.gov/ For information on the National Organic Program and to find a
farmers market in your region go the USDA map on this website.
www.fieldtoplate.com/guide.html The Field to Plate website can tell you what’s in
season in our area.
Clark Dining Services currently holds a grade of A
in the College Sustainability Report Card.