Eco-Friendly Equipment and Practices

Mount Holyoke Dining provides about 5,700 meals per day to students, staff, faculty, and the community. With its high level of operations, Mount Holyoke Dining seeks to use eco-friendly equipment to reduce the ecological impact of its operations.

Energy Efficiency

The Dining Commons has been being built to LEED (Leadership in Environmental and Energy Design) Certification Silver standards.  This means that the building requires less energy and resources to operate than a conventional building.

The building has been built with:

  • Solar panels to provide solar energy for all hot water heating
  • Energy-efficient  and demand-sensitive cooling systems for refrigeration
  • Energy-efficient and demand-sensitive hoods above stoves
  • Several stoves with magnetic induction burners that are more energy-efficient and safe than thermal cooktops
  • A rain capture system from the roof that will feed into a rain garden and filter water to be used in campus landscaping
  • A system to capture oil used in cooking for reuse as biofuel
  • A food waste dehydrator system to process and dehydrate food waste in less than 24 hours before being composted

Bulk Condiment Dispensers

In order to decrease waste from non-biodegradable packaging, Dining Services has implemented a “bag in the box” bulk condiment dispensing system. Students are encouraged to use the small provided “to-go” condiment containers when necessary.

Low Temp Dish Machines

Dishwashing machines used in dining are energy-efficient. They use less detergent, water, and energy than conventional dishwashing machines.

Beverage Machines

We have reduced the number of beverage machines on campus, and replaced them with energy-efficient machines.

We have removed bottled beverages from Dining Services. In the new facility, there will be water, flavored waters, and a soda fountain available.