The Three R’s – Reduce,
Reuse, Recycle
Waste reduction and recycling are key components of sustainability efforts at Berea College Dining. The kitchen has been providing the farm with compostable scraps since the gardens became certified organic in 1998. The Berea College farm crews pick up all pre and post consumer food waste waste daily from the kitchen and the Crossroads Café to be composted, and the compost is used to amend soil in the gardens that produce vegetables for the college and community. The kitchen recycles all plastic, aluminum, tin, paper, glass, cardboard.
Local Food
Berea College Educational Farm and Gardens supply Dining Services with meat and organic produce. In 2006, Dining Services worked with a group of students, staff, faculty and community members, the Local Food Initiative (LFI) committee, to help promote the participation of Berea College in the development of a sustainable food system.
The cooperative relationship that has developed is a source of pride for both Dining Services staff and students. “We’re excited to be providing a safe, high-quality product grown by our own students who work on the college farm,” says Food Services Director David McHargue, a Berea graduate. “The food system doesn’t get much more local than this.”
Some of the local farms and businesses that supply BC Dining include:
Berea College Farms beef, pork, and produce
# Forever Farm, Paint Lick, KY
Salamander Springs Farm, Berea, KY
Best Farm, Berea, KY
Climax Spring Water, Climax, KY
Southern Belle Dairy, Somerset, KY
Sloane and Lauer Farm, Fayette County, KY
Gallrein Farms, Shelby County, KY
Central Ky Grower’s Cooperative, Georgetown, KY
Valentine’s Gourmet Ice Cream
Berea Dining Service’s Sustainability Coordinator Cait
McClanahan oversees efforts in the areas of local food purchasing,
composting and recycling, waste reduction, and the creation of
learning opportunities for students, staff and faculty around those
issues.
