For specific explanations of agriculture click on Agriculture Primer link to the right. Under the leadership of Misha Shtivelman and the support of the WA Environmental Club, Worcester Academy’s Dining Hall is taking big steps to becoming more sustainable by changing food offerings and rethinking entire operations. Past initiatives include,
1. Going “Trayless” to reduce food and beverage waste as well as energy, water, and detergent use
2. Increasing organic offerings: mixed salad, broccoli, peppers, and carrots, and fair-trade coffee
3. Increasing local food offerings including tomatoes grown here on the WA campus and a new produce
contract with nearby Lanni Farms (Lundenberg, MA)
4. Switching to bleach-free biodegradable napkins, thus decreasing highly carcinogenic dioxin pollution
5. Working with the Environmental Club for a lunch-time food composting program
6. Showcasing the cultural and historical roots of various foods such as the Fall Harvest Lunch and the
recent Rice Dinner
Make sure to visit Environment Blog link on the right for more information and links on food. Stay tuned for more news from the Worcester Academy Dining Hall.
