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… Continue reading »
Using Art to Confront Food Waste: Annie Scott’s Provocative Performance Last week, students at Williams College passing through Paresky during lunch saw something unusual—rows of trays with piles of leftover food displayed on the porch. The provocative display was a performance art piece by Annie Scott, a senior at Williams,… Continue reading »
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 »
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 »
Jillian Jenkin ’19 created this poster to advertise the service. For Williams students on a reduced meal plan, one of the hardest things about buying groceries is getting to the store. Landon Marchant ‘20 this as saw an opportunity to fight food insecurity… Continue reading »
Erica Chang poses with Red’s Best Acadian redfish. Erica Chang ‘18 had always been interested in the ocean, but studying away at Williams-Mystic in spring 2016 gave her a real taste for it. When she traveled to the Pacific northwest with the program, she discovered an interest in salmon,… Continue reading »
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 »
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 »
Erica Chang ’18 Originally published in The Williams Record We have a terrestrial bias at the College. Yes, we live in Williamstown, about 150 miles from the Atlantic, but we are inherently linked to the health and fate of the oceans. The oceans are one of the… Continue reading »
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 »
“The Ghana ThinkTank is totally separate from everything else I’ve done at Williams,” Eleanor Lustig ’18 told me, one weekday morning in early March. “I got involved because it’s a different angle than I’ve ever taken on sustainability work at Williams.” Lustig has significant experience in activism and sustainability… Continue reading »
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 »
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 »
by Daniel Russell ’19, Zilkha Summer Intern 2016 Where the Williams College Dining Services chooses to source seafood from and the species of seafood selected has much impact on the sustainability of the marine species as a food source. Exactly how sustainable is the seafood that ends up… Continue reading »
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 »
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 »
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 »
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 »
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 »
Six alumni visit Williams on November 15th to discuss their careers in food. The discussion panel will be held in Griffin Hall, Room 3, at 7:00 p.m. For participant bios, follow this LINK. … Continue reading »
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 Volpi (Director of… Continue reading »
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 »
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 »