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Food and Agriculture Efforts

Frank Dining Hall's salad bar features a locally grown section with information about producing farms.

Pomona College Organic Farm features 2.5 acres of organic garden with fruits, vegetables, herbs, and more.


Please stay tuned for more updates from dining, as part of our transition to self-operated dining facilities! In the meantime, see more at the Dining Services webpage.

  • Marine Stewardship Council (MSC) certification In June, Pomona became the first liberal arts college to receive the MSC Chain-of-Custody Certification. Dining Services is committed to using as much sustainable seafood as possible, and as of September 2011 the majority of seafood used is MSC certified. 
  • Preserve recycled diningware Dining Services has started using Preserve diningware in all dining halls. Preserve products are made from 100% recycled plastic and can be recycled after use. 
  • Fair trade/organic beverages All coffee and teas served in the dining halls are certified Fair Trade and certified Organic.
  • Cage-free eggs and humanely raised meat Dining Services uses only cage-free eggs in all campus dining halls. The majority of beef and chicken used come from family-owned, responsibly-managed farms, which use vegetarian feed, do not use hormones or antibiotics, and allow animals to roam.  
  • Local Food The dining halls offer only local and/or organic hand fruit (bananas, apples, oranges, etc.) in all dining halls.  Pomona buys seasonally as much as possible.  
  • Post-consumer composting Diners can compost vegan food scraps and napkins in compost bins located near the tray return.
  • Trayless dining Dining Services does not use trays in the dining area, which reduces food waste by an estimated 10%.  
  • Composting All preproduction vegan food scraps and some post-production food scraps are composted at the campus Farm.  Each week over 1.5 tons of food waste is composted.
  • Reusable takeout containers Upon arriving at Pomona, each student is issued a reusable green clamshell container that can be used to eat meals outside of the dining halls.  These container cut down on the waste associated with using disposable containers. 
  • Food Rescue Pomona’s Food Rescue Group gathers leftover prepared food from Frary and Frank Dining Halls everyday to donate to local shelters and charitable organizations. This reduces Pomona’s food waste while redirecting the food to those who need it.
  • Sustainable Food Coordinator Dining Services staff includes a full-time Sustainable Food and Purchasing Coordinator, Samantha Meyer. You can contact her at
  • The Organic Farm Students run, with the assistance of a part-time Farm Technician, this 2.5-acre organic garden on campus. For the past 10 or so years, the Farm has consisted of hundreds of varieties of fruits, vegetables, and herbs throughout the year, which are open to the community for harvest. In 2005, the Farm added a 0.5-acre academic garden, which is used to teach classes through the Environmental Analysis Program. The Farm also has a small flock of chickens used for pest and weed management.
  • The Food Committee The Associated Students of Pomona College has a Food Committee, chaired by the North and South Campus Representatives and including the Environmental Affairs Commissioner, the Director of the Sustainability Integration Office, students, and staff, including the General Manager of Dining Services. This Committee deals with a variety of sustainability-related issues, such as local and organic foods in the dining halls.
  • Edible landscaping Current and future landscaping designs are taking into consideration edible plants and trees while choosing plant palates. This map [pdf] displays current edible landscaping at the 5cs.

Progress toward goals for 2020

The following table includes relevant objectives from the College's Sustainability Action Plan.

How we're doing - 2020 Goals
Data point08-0909-1010-112020 Objective
% food purchases “sustainable”* Data not available Data not available 36.6% 15% by 2015
30% by 2020
% food purchases “sustainable” in  more than one category* Data not available Data not available 6.4% 10%
% produce local* Data not available Data not available 37.1% 50%
% sustainable seafood purchases* Data not available Data not available 12.1% 100% by 2015
Programs in place in other campus dining facilities No No ASPC survey
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