Local & Responsibly Sourced Foods

25 Percent of Our Food is Local

Local and responsibly sourced foods are a big part of Denison’s sustainability efforts. To us, what we eat and where we get it is just as important, if not more so, than issues relating to how much energy we use on campus and whether or not it is renewable.

We currently source more than 25 percent of our food locally and responsibly. From potatoes, to cereal, to tofu and chicken – we’re creating unique partnerships and processes to make local the norm in our dining operations. 

With its dining partner, Harvest Table, Denison is redefining how colleges can embrace the local food movement and help to create sustainable local food systems that empower local farmers and develop new markets for sustainably produced goods.

While many schools see campus farms as their primary pathway towards local, Denison believes these endeavors compete with local farms and do more long-term harm than good. Instead, we collaborate with local producers to bring more of their products to campus and to provide unique learning experiences for students interested in sustainable agriculture.

In addition, the dining hall meal options help to facilitate sustainable lifestyles and low-carbon diets. Options for vegetarian, vegan, lactose-free, and gluten-free diets are available at all dining locations. 

Composting and recycling are regular practices at both the pre- and post-consumer stages, and used cooking oil is recycled for use as biofuel at neighboring farms. To help minimize food waste, reduce water use, and save energy, trays are no longer used in dining halls. To encourage the use of reusable mugs, the on-campus coffee shop provides a discount when using your own mug.

Independent of Harvest Table, there are two Community Supported Agriculture - CSA - options for students to consider. One is offered by Bird Haven Farms and the other is offered by Sunbeam Farms.