Vision

Increase sustainable food purchases to support a healthy community and minimize environmental impact.

What We're Doing

The SAVE food goals focus on increasing sustainable food purchases. Visit our Annual Report highlight page for an update on goals and achievements. ​

Sustainable Food

Frank Dining Hall often features locally grown produce such as these apples.

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

Dining Services is committed to providing healthy, sustainable food in the dining halls. In 2018, all Dining staff participated in a plant-forward cooking workshop and then incorporated select dishes in their weekly menu. Dining serves local, organic, Fair Trade, and humane food every week. Visit the Dining Services webpage for the latest menus, events, and initiatives.

Farm-to-Frank

In collaboration with the Claremont Food Justice Series, Frank Dining Hall hosts "Farm-to-Frank", an annual dinner featuring sustainably-grown ingredients from a variety of local farms. The menu is focused on reducing waste, promoting sustainable agriculture, and supporting local food producers.

Sustainable Seafood

In November 2013, Pomona renewed its MSC Chain-of-Custody certification, first received in June 2011 as the first liberal arts college to be thus certified. In 2013-14, around 25% of seafood used was MSC certified or recommended by the Seafood Watch Guide. In 2016, we made the decision to not renew our certification, however, we still purchase sustainable seafood from MSC certified vendors and other sustainable seafood vendors. 

Fair Trade & Organic Beverages

Dining Services partners with Peet's Coffee to offer Fair Trade and organic coffee and tea. Visit Peet's Social Responsibility page to learn more about their support for farmers, local communities, and the environment.

Cage-Free Eggs and Humanely Raised Meat

Dining Services uses mostly cage-free eggs in all campus dining halls. Some beef and chicken served at the grill comes from family-owned, responsibly-managed farms, such as Mary's Free Range Chicken, which use vegetarian feed, do not use hormones or antibiotics, and allow animals to roam.  

Local Food

Dining has several partnerships with local vendors, such as bagels from 42nd Street Bagels in Claremont and pastries from Le Nouveau Moulin Bakery in Chatsworth. Dining also supports local farms, like Huerta del Valle, by purchasing local and in-season produce.

Composting

All preproduction vegan food scraps and some post-production food scraps are composted at the Pomona Farm. Diners can compost all food waste at bins near the tray returns, which is picked up by the City of Claremont for composting in Rialto, CA.

Reusable Takeout Containers and Mugs

Upon arriving at Pomona, each student is issued a reusable green clamshell container and mug that can be used to eat meals and take beverages outside of the dining halls.  These containers 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.

The Organic Farm

Students and the full-time Farm Manager maintain 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 sold at a biweekly Farm Stand. The Farm is also used for academic purposes, such as the Food, Land, and the Environment course in 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, 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.