Bowdoin College

Bowdoin Dining has a long-term and on-going commitment to grapple seriously with sustainability issues as they relate to the production and service of food and beverages to our campus community. This presents both challenges and … read more

Bowdoin Dining has a long-term and on-going commitment to grapple seriously with sustainability issues as they relate to the production and service of food and beverages to our campus community. This presents both challenges and opportunities, especially given the purchasing volume we represent in the greater Maine community.
Bowdoin Dining uses all reasonable efforts to utilize affordably priced, local, and renewable products. All purchasing decisions are strongly influenced by consideration of sustainability issues. The Bowdoin Organic Garden represents a 13-year commitment to participation in the local growing community and a beautifully fertile focal point for campus engagement on these issues.
Bowdoin Dining is seen as a sustainability leader on campus and a willing partner to students, faculty and staff with initiatives to improve practices. Our dining operations have become laboratories where sustainability theories and ideas are tested in a real world setting. In so doing, Bowdoin students consider the risks and rewards of various changes and the impact of decisions on the whole community.
The dining program has an emphasis on simple, healthy, whole foods, carefully prepared by staff who take pride in their own efforts. It encourages food as a vehicle for community and communication. It advocates moderation and a serious consideration of the impacts of our dining decisions on the planet and society as a whole.

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The College has numerous sustainable commuting options available to students. It offers shuttles for free at night within a mile of campus, and has partnered with local transportation to provide discounted fares to students to … read more

The College has numerous sustainable commuting options available to students. It offers shuttles for free at night within a mile of campus, and has partnered with local transportation to provide discounted fares to students to nearby cities. Bowdoin has also instituted a website and app that encourages carpooling between students to reduce carbon emissions. There is also a club run by the students that rents out bikes to students for a small fee every annually or biannually.

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The College utilizes zero-sort recycling and educates its students, staff, and faculty on sustainability through posters, emails, the Sustainability website and/or training. Bowdoin encourages peer-to-peer exchange and reuse of items via their websites and annual … read more

The College utilizes zero-sort recycling and educates its students, staff, and faculty on sustainability through posters, emails, the Sustainability website and/or training. Bowdoin encourages peer-to-peer exchange and reuse of items via their websites and annual events where students can either buy or exchange their items with each other. Bowdoin Facilities Management runs two "reuse" programs, one for office furniture and one for office supplies. Employees can donate unwanted items to the central clearing house (known as the on-line warehouse) and employees can browse available items and take what they want. At the end of the year, Bowdoin hosts a Give N' Go program for students where unwanted items are donated to the Goodwill Northern New England and unwanted fresh food is delivered to the Midcoast Hunger Prevention Program where the food is then distributed to families or individuals in need.

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Bowdoin utilizes a rainwater capture system on the roof of two LEED silver certified residence halls and a LEED platinum certified academic building for toilet flushing in those buildings. The College has also adopted use … read more

Bowdoin utilizes a rainwater capture system on the roof of two LEED silver certified residence halls and a LEED platinum certified academic building for toilet flushing in those buildings. The College has also adopted use of infrared faucet sensors and delayed action shut-off or automatic shut-off valves, low flow toilets, metering faucets at 0.25 gallons per cycle, low-flow kitchen faucets, low-flow shower heads, domestic dishwashers that use 10 gallons per cycle or less, and use of front loading clothes washers that meet EPA ENERGY STAR ® requirements.

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