Dickinson College employs several sustainability

initiatives to reduce energy and water consumption.

CARLISLE, PENNSYLVANIA
Dickinson Colleges Department of Dining Services operates four dining establishments that provide food for 2,355
full time students and 773 employees of the college. The
environmentally friendly college has established several
sustainability initiatives in order to reduce solid waste and
water and energy consumption.
Perhaps the most visible sustainability initiative is the Dickinson College Farm, a collaborative Farm-to-Fork
effort between the colleges Dining Services staff, faculty and students. The farm supplies the college dining halls with fresh produce raised without the use of chemicals. The farm, which was established in January
2007, is located on 180 acres of land donated by an alumnus in the 1960s. Some of the farm crops provided to the college kitchen include baby spinach, mesclun mix, tomatoes, bell peppers, herbs, cabbage,
cucumbers, squash and leaf lettuce.
By purchasing vegetables from the college farm at market
price, the college spends less on produce. This year, more
than $6,500 has been reinvested into the college farm
instead of being paid to outside suppliers. Total transportation costs are being drastically cut because all produce is
grown within 50 miles of campus. Traditionally, produce
must travel 1,500 miles or more.
Currently, 30 acres of land is being converted into an organic vegetable farm and small pastured livestock operation.

Once matured, the college farm will have 13 acres of

certified organic vegetable production for sale to the
campus dining halls. An additional one to two acres are
planted each year for the Dickinson College Farms
Community Support Agriculture program and summer
farm stand at the local farmers market. The farm also
donates surplus crops to a local food bank and lowincome neighborhoods.
Composting Program Reduces Waste; Fertilizes Farm
Dickinson Colleges Dining Services has expanded its composting program from the original small effort of
composting salad bar waste to include almost every department of Dining Services. Now, 200 to 300 pounds
of food service waste is collected each day. This includes kitchen waste, recycled paper napkins, corn-based
biodegradable cups and containers, and post-consumer tray waste. This composting program also reduces
landfill costs and the fuel associated with waste removal. It also saves the college more than $1,300 annually on trash bag costs.
The organic material is taken to the college farm and mixed with
mulch hay, wood chips and dairy manure, and turned into compost. The finished compost supplies the farm soil with a rich and
all-natural fertilizer. By implementing the composting program,
kitchen garbage disposals are no longer being used, therefore
reducing water and energy consumption. Dining Services has
ordered a new commercial pulper that is planned for installation
in late December 2007 to make the composting program even
more efficient. The pulper will reduce the size of the compost
product by 50 percent. The initial cost will be recovered through
savings in fuel, trash bags and time.

Reducing Waste and Water and Energy Consumption

Dickinson College has also established initiatives to reduce
waste and water and energy use at the college. Overall,
Dickinson College has reduced water consumption by nearly 1.2 million gallons per year. The college saves 98,000 gallons of water and 57,000 kilowatt hours of energy annually
by using unbleached napkins made from 100 percent recycled material. The simple change from using napkin dispensers in the cafeteria to putting napkins in a basket on
each table has saved the college $7,000 annually.
Adding to energy and water reduction, the cleaning equipment in the dish room is only run when the dishwasher is full. The dish room has a conveyor style unit that can be started only when trays are ready to be
cleaned. Dining Services is also very active with recycling. Recycling bins are placed in all Dining Services
facilities. All pre-consumer recycling is collected and taken to a recycling center. Students and faculty are able
to purchase a reusable canvas bag to reduce waste from paper bags.
Dickinson College has successfully implemented two
solar projects which supply the college farm with 50 percent of its electrical needs. The farm also uses solar panels for radiant in-floor heating and to heat water. In addition to reducing electricity use, this allows the farm to
extend its growing season thus supplying the dining halls
with fresh produce for nearly the entire academic year.

In addition to the solar projects, Dickinson College also relies

on wind energy for 50 percent of its energy needs. This is
almost a 38 percent increase from previous years. The college
also implemented a bio-diesel production project that uses
restaurant oil as feedstock for producing a renewable form of
fuel. Currently, 50 to 100 gallons of fryer oil is being converted
into fuel each week. This fuel powers college vehicles such as
garbage trucks, lawn mowers, farm equipment and even the
presidents car.
From earth-friendly residence halls and the college farm to investments in wind energy and biodiesel fuel
production, Dickinson College is setting an example for environmental stewardship that is having a positive
effect on its student body, staff and neighboring communities.