Williams College Dining

Williams College Dining

Williams Dining is committed to buying local, fresh food whenever possible, and is a member of Berkshire Grown, an organization which promotes sustainable agriculture.

Click here for Venues, Hours, & Menus

Click HERE for a list of local/sustainable food vendors from whom the college purchases

 

Map of all the campus dining venues
Map of all campus dining venues – marked w/ a fork & knife

Dietary Accommodations – Dining works to accommodate all student dietary restrictions.  For more information and to talk with Dining about your needs, follow this link.

Taste of Home – Dining also encourages students (and families) to submit recipes for meals you grew up eating with your family.  To learn more and to submit recipes, visit the Taste of Home webpage.

Meatless Mondays began as a student initiative and is now a weekly fixture of the menu at Driscoll Dining Hall. Thanks to the skill of the management and kitchen staff at Driscoll, this weekly meal helps to educate students about the multitude of ways to eat a full and satisfying meal without meat.  There have been a number of other initiatives to incorporate more plant-based food on campus.  Read about the Forward Food event, an Eco-Advisor project in spring of 2018 and the push to reduce industrial beef in the dining halls by the student group thinkFOOD during the 2015-2016 school year.

A history of sustainable food – For a number of years, Williams had a Sustainable Food & Agriculture Program that was housed in the Zilkha Center.  That program no longer exists but its mission is woven into the sustainable food work on campus.  And its impact and history is also preserved here and here.

Reusable To-Go Containers – In order to decrease waste and costs, Dining coordinates a Reusable Container Program focusing on reusable bags for Grab ‘n Go and reusable clamshells for the dining venues in Paresky.

Reusable travel mugs decrease waste. Goodrich Coffee Bar and the Zilkha Center designed and created a mug that is sold at a number of dining locations, as well as at Goodrich and the Environmental Center.  Every time you bring a reusable mug, you get a reduced price on your drink.  Ask Tunnel City about reduced price on drinks when you bring a reusable mug there as well.

A final No Impact Week celebration featured a wholesome student-cooked meal of hearty lentil vegetable soup, spinach salad with roasted vegetables and avocado dressing, onion and cheese cornbread, and Swedish apple cake.
A final No Impact Week celebration featured a wholesome student-cooked meal of hearty lentil vegetable soup, spinach salad with roasted vegetables and avocado dressing, onion and cheese cornbread, and Swedish apple cake.

For other information about how to get involved in sustainable food, check out the Participate page and the Campus Resource Use page.