Coolfood, Dining Services, and the ZCE are collaborating to make sustainable dining delicious and engaging
As sustainability continues to be a guiding principle for Williams College, the dining experience on campus is now more eco-conscious than ever. A key partner in this journey is Coolfood, an initiative of the World Resources Institute (WRI) that empowers institutions to educate, engage, and promote sustainable food choices.
In 2021, Williams signed the Coolfood Pledge committing to reduce food-related carbon emissions per plate, by 38% by 2030. This commitment builds on over a decade of campus advocacy and initiatives, from implementing Meatless Mondays in 2011 to student advocacy for signing the Real Food Challenge. The Zilkha Center for the Environment (ZCE) and Williams Dining Services are collaborating with Coolfood to make eco-conscious dining enjoyable, accessible, and community-driven.
Animal proteins, particularly beef and lamb, are resource-intensive to produce and contribute heavily to greenhouse gas emissions. Shifting to a plant-rich diet reduces this burden, lessening pressure on forests, water supplies, and the climate. Williams’ collaboration with Coolfood facilitates this critical shift to sustainable food choices, supporting the college’s broader goals to integrate climate conscious practices in campus culture.
Looking ahead, the Zilkha Center for the Environment, Williams Dining Services, and Coolfood envision a dining experience that enhances student engagement, making sustainable options more inviting. Empowering students to make informed food choices without constraining their options is central to fulfilling the Coolfood Pledge.
The collaboration with Coolfood helps the college shift from a purely educational approach to a model of interactive engagement and experiential learning. Through engaging outreach, workshops, and peer learning, students are encouraged to learn about sustainable food practices in ways that feel natural and empowering. The Coolfood framework helps the college build a collective sense of responsibility without guilt or shame, emphasizing the importance of empowering conscious students that students can feel good about.
To support sustainable choices on campus, newly introduced Executive Chef of Williams Dining Service, Janos Levin, and other staff on the dining team are exploring creative plant based recipes to provide delicious alternatives without compromising variety.
Dining staff at Williams College emphasizes the importance of making the sustainable dining experience enjoyable, focusing on providing delicious options that reduce reliance on meat-heavy choices while keeping meals enjoyable and engaging.
As Williams Dining Services and the ZCE continue to expand sustainable dining initiatives, the focus will remain on creativity, education, and enjoyment. With Coolfood as a partner, the college is making significant strides in reducing food-related emissions while supporting an inclusive, student-centered approach to sustainability. This approach hopes to create a feedback loop: Student input influences dining options, and in turn, dining experiences spark greater awareness among students.
Sustainable dining is about more than reducing numbers on a chart. It’s about inspiring students to see their choices in a new light and building a culture where delicious, climate-friendly food is the norm. By making sustainable eating accessible, engaging, and yes—fun—the college is well on its way to achieving its Coolfood pledge and fostering a more sustainable future for everyone.
Written by ZCE Communications Intern, Shahwar Akbar ‘27