Our Initiatives

Your William & Mary Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at William & Mary. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to William & Mary.

Local Responsible Sourcing

KelRae Farm Partnership

W&M Dining has formed a partnership with a Kelrae Farms, a local family farm in Toano, VA. As part of this partnership, dining interns and other student volunteers visit the farm three times a week to learn about sustainable agriculture and plant, tend, and harvest produce. Produce grown on the farm is then brought back to W&M dining halls and served to students. This initiative is helping increase education about local food within the W&M community and connect the campus with a source of fresh, local, student-grown food. Be sure to look for the tractor logo on the menus in the dining hall to track the produce coming from the farm!

Interested in volunteering on the farm?

Sign up here.

Sign-up your group here.

Please meet your driver at the Terrace, wear clothes that you don't mind getting dirty, bring lots of water, and plan to be available for the whole three hour shift (please contact wmgreendining@gmail.com if you have a time constraint). 

Tractor Icon_KelRae

Look for this logo in the dining halls to identify fresh produce grown at Kelrae Farm.


Fresh Herbs

Learn more about our newest sustainability initiative in Commons Dining Hall. In a partnership with W&M Sustainability, W&M Dining received a Green Fee to create our very own hydroponics wall. There are eight PVC-pipe-based hydroponic walls in the Commons, which grow lettuce & herbs for Commons in an innovative way.This is maintained by W&M Dining Sustainability Interns, along with our culinary staff. W&M Dining brings foods directly from our hydroponics wall to your plate! 

Want to get involved? 

 Hydroponics shifts consist of tasks ranging from planting seeds, to checking nutrient levels, to harvesting plants, to cleaning walls, and more. Sign Up Here.


Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

Sustainability Interns

The William & Mary dining sustainability internship program typically consists of about 10-15 William & Mary students who work with Sodexo to improve environmental, social, and economic sustainability of food served in the dining halls and throughout campus. Specifically, the program consists of the following main five committees:

  • Farm committee
  • Hydroponics committee
  • Compost committee
  • Food awareness committee
  • Marketing committee

Interested in joining our team? Read our full Internship Program Details.