Vision

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

Goals

In 2017, Pomona College published SAVE, an ambitious guide for creating and managing a sustainable campus community. The plan outlines measurable strategies that lead the College to achieve ambitious sustainability goals and reach carbon neutrality by 2030. Selected food-related goals are described below, and the full report can be found here.

2020
  • 75% of seafood purchases are sustainable
  • 10% of food purchases are organic
  • 30% food purchases qualify as sustainable
  • 30% food purchases qualify as sustainable in more than one category
  • Implement a Sustainable Food Plan that establishes food tracking, assessment and reporting
2030
  • Achieve goals specified in the 2020 Sustainable Food Plan

Current Programs

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.

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.

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

Most coffee, tea, and chai served in the dining halls is certified Fair Trade and certified Organic.

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, which use vegetarian feed, do not use hormones or antibiotics, and allow animals to roam.  

Local Food

The dining halls offer some local and/or organic hand fruit (bananas, apples, oranges, etc.) in all dining halls. 58% of produce served at the dining halls is from farms within 250 miles of Pomona!

Composting

All preproduction vegan food scraps and some post-production food scraps are composted at the Pomona Farm. Diners can compost vegan food scraps at bins near the tray returns. Each week over 1.5 tons of food waste is composted.

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.