Dining Services

Dining Services is committed to operating sustainably. Here is an overview of recent initiatives.

Introduction of organic foods

• Ope’s, based in Kalamazoo, Michigan, is a supplier for local, 100% organic, Michigan-made products. Vegan Garden Burgers and cookies are often available in both Baldwin dining room and the Eat Shop Cafe.
• Baldwin Hall and The Eat Shop Cafe now serve only 100% organic Rainforest Alliance Certified coffee.

Participation in Farm-to-School program

• Harrison Orchard in Albion supplies the apples in Baldwin dining hall and the Eat Shop Cafe.
• All dairy products (milk, cottage cheese, sour cream) are from Prairie Farms in Battle Creek.

Purchasing from Michigan-based suppliers

• Albion serves Yoplait yogurt, manufactured Reed City, Michigan company.
• 90% of dining hall food is purchased from Gordon Food Service, a privately owned Michigan company that encourages sustainability and stewardship.

Featuring Michigan Meal Days

Only food grown and manufactured in Michigan is served in the dining hall during these themed days. Michigan-made food items are also featured at faculty and staff meetings.

Recycled products and recycling

• Recycled Tork 100% recycled napkins have been introduced in new, more efficient dispensers. The napkins cost the same, but students are using less due to the new dispensers, resulting in less waste and lower costs.
• Dining services also recycles cardboard boxes and other recyclable packaging materials.
• Elimination of paper table tents; now all promotional information is displayed on electronic monitors within the dining hall.

Go green. Go trayless!

• Dining and Hospitality Services is joining colleges and universities nationwide in an effort towards sustainable and environmentally friendly operations. In order to reduce our carbon footprint, we are taking a closer look at our environmental impact. As we begin a new year and a new semester, we are encouraging guest in all of our operations to Go GREEN. Go TRAYLESS! Think about it: It takes ¼ gallon of water to wash one tray. For one person who consumes 20 meals a week, that’s 4 gallons of water! On average, if every student dining in Baldwin Hall simply did not use a tray, we could conserve over 4,000 gallons of water each week!
• In Lower Baldwin, guests will notice that our trays have been moved from their original location, while trays are still available, we encourage guests to make a conscious decision as to whether or not a tray is actually needed. We have also updated our soiled dish operations in order to accommodate this new dining option. Guest will notice a self-service bussing station next to the tray conveyor line in which to deposit their soiled dishes.
• At the Eat Shop, the self-service tray stack has been moved behind the service counter. If you need one, simply request a tray and our staff will be happy to provide one for you.
• In the Mary Sykes Room, we have also relocated our trays to facilitate conscious thought.
• As always, we encourage and welcome your feedback. Please feel free to communicate with any of our staff members and/or send a comment to This email address is being protected from spambots. You need JavaScript enabled to view it.