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With a splendid 13,000 acre campus it should be no surprise that Sewanee students and the university at large are concerned with issues of sustainability and environmental stewardship. As the largest food service in the region, Sewanee Dining too, embraces sustainability as a core component of its mission and an important consideration in how it approaches its operations and services.

FOUR PRINCIPLES GUIDE SEWANEE DINING’S SUSTAINABILITY EFFORTS:
  1. To menu and purchase seasonal and local ingredients to the full extent possible, including developing collaborations and partnerships with producers that maximize the economic benefit of available resources.
  2. Prepare food efficiently and with care to maximize appeal to customers, minimize production waste, and wisely use gas, electricity and water resources.
  3. Community collaboration in the gathering and sharing of all available data and information to educate ourselves and our patrons to respectively prepare and consume responsible quantities of food.
  4. What waste that we do produce should be, through composting and other reclamation efforts, safely returned to the earth to minimize their environmental footprint and support local food production into the future.