Food & Dining
Meredith uses reusable mugs and to-go containers at Belk Dining Hall. One student using a reusable mug rather than a to-go cup results in a water savings of almost 15 gallons annually. The reusable to-go containers replace 525 disposable boxes per week, saving $16,000 over the span of an academic year.
Other sustainability efforts at the dining hall include going to trayless dining, which saves water, food waste and electricity, incorporating regional food into the menus as much as possible, and composting. Since beginning its composting program with the goal of diverting 100 percent of dining hall food waste from local landfills, the project has diverted several hundred tons of waste from Wake County landfills. Meredith's composting has won a City of Raleigh Environmental Award!
Meredith College also sponsors a CSA (Community Supported Agriculture) program for faculty, staff and students. This partnership with Pittsboro-based Beausol Gardens delivers weekly baskets of local produce to campus during the growing season. Farmer Harry LeBlanc grows food using biodynamic and organic principles. CSA is, foremost, a community: People joining to support a local farmer in producing food for their tables. The relationship between farmer and consumer helps ensure the survival of small farms, a local food supply, and of agricultural land.
Occasionally the Meredith Three Sisters Garden hosts Farm Stands on campus. Watch for these throughout the year!