Dining Services

Dorrill Dining Hall

Dining Services' Sustainable Features

• In 2008, the dining hall went trayless, reducing food waste by nearly two-thirds, and conserving water, chemicals, and energy used to sanitize the trays. The trays were sold for donations, raising more than $1,000 for the local food pantry FACES.
• In 2009, a food waste pulper was installed in the dining hall. Food waste pulpers grind up food waste similar to a garbage disposal and then extract the moisture, producing a semi-dry organic pulp ideal for composting. Pre food waste such as veggie stems, and post food waste is compiled into the pulper. The organic pulp is composted with landscaping debris and wood ash from the heating plant, and the finished compost is used on campus grounds.
• Food management systems work to accurately pinpoint less food waste and the appropriate number of meals to be served to reduce over production of meals.
• The water in both dishwashers is self-contained and re-circulated; they are filled only twice a day.
• Fair Trade and organic coffee is proudly served in Java City and the dining hall.
• The napkin dispensers are placed on the tables, as opposed to the end of the serving line, reducing waste and saving money. All napkins are made of 100% recycled material.
• Food is bought locally, within 150 miles of campus with 8-10% of offerings being organic, and at least 35% being local. The Bakery in Farmville supplies the majority of the breads consumed in the Dining Hall.
• Vegan dining has been introduced which constitutes of 25% of all meals sold.
• As part of Aramarks’s health program Just4U, all foods are prepared without the use of trans-fat, and utilization of soybean oil. Gluten-free foods are always available as well. Excess oil is recycled from the fryers and converted into biodiesel at an offsite plant.
• All office paper is supplied locally by Key Office Supply in Farmville, and must contain recycled content
• As of Fall 2013, disposable cups and stirrers were discontinued and the alternative of using 22 oz. mugs was introduced to reduce waste.
• In Spring of 2008, Outta Here introduced an alternative to Styrofoam containers. Anyone could purchase a reusable container for $2.00, and use the plastic container as many times as wanted. All Styrofoam cups and containers still used on campus are in the process of being discontinued
• As part of the zero waste initiative, excess food before academic breaks is donated to the local food pantry

Other Dining Options

The P.O.D.

"Provisions on Demand" offers the most selection of healthy food items on the North end of campus. The market offers a variety of freshly prepared foods and local produce. Organic, vegan, and vegetarian, kosher, gluten free and low-carb options are offered here with a large selection compared to the on campus site. Fair trade coffee is also available

Chik-Fil-A

• All chicken is cooked in 100% refined peanut oil which is naturally trans fat-free and cholesterol-free
• Chickens are fed between 62%-82% grain from corn, soy and wheat
• All chicken suppliers abide by the proper and humane way of raising chickens under The National Chicken Council

Fun Fact: The use of hormones in poultry was banned by the USDA since the 1950’s, so don’t be misled by a higher price for chicken if labeled Hormone free.

Moe's Southwest Grill

• Vegetarian options exist as well as a low calorie menu with no hormones added, steroids, preservatives, trans fat or MSG
• Organic tofu exists as an alternative to the cage free chicken, grain fed pork, and grass fed sirloin beef
• Pico de Gallo and beans are prepared daily, fresh in house