Davidson College

• Type: Liberal Arts, Private, 4 yr, 1000-5000, Suburban
• Region: Southeast
• City: Davidson
• State: NC
• involvement in the Real Food Challenge?
  Level 2: Active in the network
• Provider: self operated
• On campus concessions: None
• Dining Services Director/Executive Chef: Dee Phillips/Craig Mombert
• Needs and challenges: Incorporating local, sustainably produced food into dining services. Educating students, faculty, staff, and community members about the importance of "real food."
• Successes and achievements: Fair Trade Coffee in dining hall and Union Cafe; Organic herb and vegetable garden in front of dining hall to supply dining hall and catering department; Donate excess prepared food to Second Harvest Food Bank; Waste pulper recycler grinds and mixes organic matter (food scraps, cardboard, paper), extracts most of the moisture, and turns out out waste with 85% less volume, reducing the number of trash pick ups and labor; Partnership with local entrepreneur to reuse fryer oil as biodiesel fuel; Full-scale food waste composting program to begin this academic year for pre- and post-consumer waste, food waste from events, and other organic waste.
• Food activities: fair trade purchasing, student organizations
• Relevant academic programs: Course(s) offered, Internships, Extracurricular Activities, Student-run programs
• comments: There are several courses offered through a variety of departments that cover food issues. These are all elligible for credit in the Environmental Studies Concentration.