The dining halls at Oberlin College do more than feed students and staff. Through progressive procurement policies, including an extensive Farm to Fork program, sustainable seafood principles, animal proteins free of human-therapeutic growth hormones and antibiotics, socially-aligned coffee choices and cage-free eggs, Oberlin College and Bon Appétit Management Company provide nutritious meals that invest in nearby farms, dairies, ranches and aquaculture operations, preserve the bounty of our oceans, lakes and fields so they can feed future generations, and provide sufficient incomes to food producers so they can live with dignity.

Dascomb Reusable Containers Stevenson Compost Program CDS Recyclers Corner Health Initiatives Just Food System and Tomatoes Local Foods Farm to Fork Eat Local Challenge Local Food Vendors Local Vendors Map Low Carbon Diet Oberlin College Sustainability Initiative Time Line Our Social Responsibility Practices Trayless Surveys

New at Stevenson: Pulper New at Stevenson: Herb Garden The Little Green Book: A Guide to Sustainable Living at Oberlin College

Updated: 10/15/2011