At Franklin Pierce University, we work hard to offer a green and sustainable Dining Program. By eliminating the use of trays, we minimize the use of water and chemicals in our dishroom, saving hundreds of gallons of water each day. Conserving energy is easy. All our equipment and lights are turned off whenever possible, helping us to do our part for the environment. We take pride in sorting and recycling all of our cardboard from our waste.
Our Chef Charles Salmond works tirelessly to acquire fresh and local produce in season. This supports our local community and allows our students to dine on fresh, healthy products. Several of our employees also take produce scraps home to their farms to provide food for their animals, minimizing food waste that would ordinarily end up in a landfill. Here at Pierce, we are proud to work with the Campus and Community to provide a sustainable today and an even better tomorrow.