Sustainability Program

In Dining Services, sustainability means supporting agricultural practices which encourage the health and preservation of food sources.  It means purchasing organic foods when possible, and supporting local producers to obtain fresher foods, as well as cutting down on the time and expense of long distance shipping.

Organic spinach, granola, milk, whole wheat flour, eggs, and yogurt are regularly offered in Exeter’s dining halls.  Depending on availability, we have used local apples from Apple Annie's in Brentwood, NH, beets from Finn's Organic Farm in Newfields, NH, cheeses from the Silvery Moon Creamery in Maine, pumpkins from Lambert's Farm in East Kingston, NH, and honey from Florence Chamberlain in Nottingham, NH. Our organic milk is delivered to us by Oakhurst Dairy of Portland, Maine.

Sustainability also means working to reduce waste by careful preparation to minimize leftovers. Paper, plastic, glass and metal are recycled, as well as cardboard, and guests are encouraged to “Take What You Want, but Eat What You Take.” Food waste is audited. 

Exeter’s own bakery makes breads, rolls, desserts and ice cream (using organic whole wheat flour when possible) which not only produces better tasting products, but also results in less packaging.

Unbleached napkins are used in the dining halls, and paper products for take out are available by request only. All paper goods are made from recycled fibers and are biodegradable.

An energy saving plan is practiced by all employees by turning off lights, food service equipment, computers and air controls when possible.  Sometimes we even dine by candlelight!  

For more information contact the Sustainable Dining Program Committee: 

Stan Babula, Purchasing Agent, Dining Services 
Tom Hassan, Assistant Principal   
Jennifer Wilhelm, Sustainability Coordinator
  

Learn more about Exeter’s sustainability efforts…