Food and Dining

The food system – how we grow, process, distribute, price, purchase, and consume food – directly impacts our individual and community health, economy, and environment.

  • Supporting Local Farmers: St. Mark’s is committed to engaging with the local food system in a meaningful way, from volunteering at local farms to serving its produce in the Dining Hall. The St. Mark’s dining hall has developed a partnership with Chestnut Hill Farm, a local Community Supported Agriculture program, and, when possible, has begun incorporating seasonal produce from the farm into meals served at the dining hall. Additionally, students and faculty can find local honey in the dining hall when in season. At all catered events – BBQs, cookouts, graduation – the dining hall uses 100% compostable dinnerware, flatware, cups and napkins.
  • FLIK’s commitment: FLIK is St. Mark’s School’s dining company with a commitment to providing healthy, nutritious menus to school children and their communities. FLIK operates the School’s Dining Hall as well as the Lion’s Den.
    • FLIK serves only rBGH-free milk and cage free eggs
    • FLIK has switched to nearly 100% green cleaning and paper products, such as compostable cutlery in the Lion’s Den and Green Seal cleaning products
  • Weigh the WasteS4S organized four Weigh the Waste events in academic years 2016 and 2017 to raise awareness of the School community on food waste and educate them on practices to minimize food waste. At the end of buffet-style meals or seated meals, students are asked to scrape all of their food waste into collection buckets and the waste is then weighed.
  •  Continued tracking of food waste: Using the food waste tracking system, TrimTrax, FLIK measures and records food waste at every meal. During Seated Meals, an announcement is typically made about how much food was wasted at the previous Seated Meal to raise awareness about this issue.
  • Food Waste Diversion: Rather than being sent to the landfill, food waste generated in the Dining Hall is sent to Hidden Acres Farm in Medway, Massachusetts, a local pig farm.
  • Food and Dining Committee: In the Academic Year 2016-17 a Food and Dining Committee was established. Comprised of students, faculty, and staff, the Committee meets monthly to discuss various food-related issues on campus, ranging from ensuring a variety of non-meat protein options are available for vegans and vegetarians, to strategizing how to improve food waste.

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