Zilkha Summer Internviews!

Each summer, the Zilkha Center hires about 8 or so interns in the following fields; Communications, Gardening & Outreach, Artist-in-Residence, Farmington Solar Facility, Sustainability Consultant/Green Offices, Sustainable Food, Sustainable Transportation, Sustainability in Strategic Planning, Or, Submit Your Own Idea!… Continue reading »

Earth Day Meals on Monday!

In honor of Earth Day, here’s what you’ll find at Driscoll, Whitman’s, and Mission dining halls on Monday April 23rd: Driscoll’s Earth Day Meatless Monday Sweet Beet and Apple Salad with Citrus Vinaigrette Lima Bean Hummus with Tomato Toast Hot & Sour Cucumbers Wild Mushroom Salad with Mint Hot Moroccan… Continue reading »

Industrial Beef Reduction

The student group thinkFood was the catalyst for reducing Dining Services’ industrial beef purchases by 50% Beef at Williams     by Max Harmon ’19  November 2015  in the Williams Alternative Got Beef with Less Beef?    by Eleanor Lustig ’18    January 2016 in the Williams Alternative Jordan Fields ’17 writes… Continue reading »

Farm & Fishery Spring Field Trips

Cows in line at the robotic milking station at High Lawn Farm This spring, we’ve headed out to check out a number of farms and college food suppliers with an eye towards visiting farms and businesses that the college does business with or is considering doing business with. Continue reading »

Seafood Survey

Seafood at Williams survey How does the food we eat affect the environment and communities around us? For my independent study project this semester I have been learning about how we might bring more local, sustainable seafood to our dining halls in order both to heal our marine environments and… Continue reading »

Meatless Mondays Continue to Draw Crowds

About three times a day, we make choices about not only what we want to make part of our bodies but also the kind of impact we want to have on the environment. For our planet, the difference between the Standard American Diet and a vegetarian diet is… Continue reading »

Vegan Fest at Whitman’s on Thursday

Dining Services is excited to bring you Vegan Fest this Thursday (December 8th) at Whitman’s. Join Chef Mark Thompson and the Dining Services unit managers for a delicious array of options.                                  … Continue reading »

The Art of Drying Herbs

The chefs with just some of their dried herbs, spices, and essences. by Quan Do ’19, Zilkha Summer Intern 2016 For almost a year now, Jim Guiden, Charlotte Clark and James Godfrey at the Faculty House have adopted a new strategy to combat food waste: drying several types of… Continue reading »

Food Day 2015 at Williams College

Chef Mark Thompson at a recent Food Day celebration on campus. Food Day is an annual national celebration of good, healthy, real food, as well as an opportunity to push for improved food policies. This year, Dining Services is facilitating a Food Vendor Fair at Baxter Hall in the… Continue reading »

150-Mile Meals Earn Rave Reviews

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.

by Celeste Berg ’13 Click the food sourcing map to download a full-sized PDF. On Monday, April 22, Williams College embarked on No Impact Week, a one-week carbon cleanse that gives experimenters the chance to see what a difference “no impact” living can have on quality… Continue reading »

150-Mile Meals on April 22

It won’t be business as usual in the Williams College dining halls on April 22nd this year. In support of No Impact Week, an initiative led by Lexie Carr ’13 and Thursday Night Grassroots, a special breakfast, lunch, and dinner menu will… Continue reading »

Alumni in Food Discussion Panel

Six alumni visit Williams on November 15th to discuss their careers in food. Alumni in Food discussion panel: November 15, 7:00 p.m., Griffin Hall, Room 3 The Alumni in Food panel features the theme of sustainability within the world of food, seen through the eyes of Williams alumni. The five… Continue reading »

Real Food Challenge

October 3, 2012: Real Food Update with Anim Steel ’94 October 3rd, at 7:30 p.m., in Paresky Theater On October 3. 2012, students in Real Food Williams will present on their work to implement the Real Food Calculator at Williams. A panel discussion will follow, featuring Jacob Addelson ’14, Bob… Continue reading »

Dining Services

Educational solutions to the sustainability crisis are vital, but not enough. Bringing together food and education means practicing a new approach to food production, processing and consumption, at both an individual level and in the redesign of our food service systems. We cannot responsibly help our students… Continue reading »