Eating Green
Taft and food service provider Aramark work together to develop and implement sustainable food service practices, designed to minimize our environmental footprint while still providing an exceptional dining experience. Sustainability initiatives include:
- Local Purchasing and Sustainable Food
- Recycling, Composting and Waste Stream Management
- Energy & Water Conservation
- Hydration Stations
- Reusable Cups
- Trayless Dining
- Fryer Oil Recycling
Local Purchasing and Sustainable Food
Recycling, Composting and Waste Stream Management
Energy & Water Conservation
Hydration Stations
Reusable Cups
Trayless Dining
Fryer Oil Recycling
Food Waste
A Matter of Mindset
In their senior year at Taft, Belle McDougald and Emily Weaver produced an original film, offering simple ideas for reducing food waste.