Oberlin College
IN-4: Innovation 4

Sustainable Dining Oberlin has taken innovative steps to reduce the environmental impact of dining. • Veggie Oil for Grounds Vehicles: The Grounds Department has converted two of their tractors (used primarily for mowing and snow removal) and one zero-turn lawn mower to run on used vegetable oil from campus dining halls. Grounds collects the vegetable oil and prepares it. Converting that equipment has significantly reduced the college's purchase of diesel fuel: over 80% of the campus is mowed with vegetable oil. • Low Carbon Dining: Campus Dining Services offers and labels low carbon food options. This is in addition to their labeling of Seafood Watch-compliant, Farm-to-Fork, gluten-free, and certified organic foods. • CDS Compost Pulper: Campus Dining Services's installation of a compost pulper now allows them to compost all pre- and post-consumer food waste in Stevenson Dining Hall. Previously they were only able to compost pre-consumer food waste. The compost pulper and switch to trayless dining will significantly reduce waste and water and electricity use. • Dining Hall Gardens: Garden boxes were installed at Stevenson Dining Hall and a hydroponic garden started at Dascomb Dining Hall to increase the use of local foods.