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We put our waste in the right place.

William Paterson Dining took the initiative to reduce waste by partnering with EcoRich, where we will compost our waste on site in Wayne Dining Hall. Global food loss and waste amount to between 30-40% of all food produced. By recycling our waste, we are essentially creating a more restored and sustainable environment. At the end of each week, we plan on donating the valuable compost (which will be nutrient-rich soil) to local farms in New Jersey and New York. William Paterson Dining is working hard to help our planet, and this is one step in the right direction to creating a more sustainable environment for the William Paterson University community. 

Harvesting Health: Embracing Seasonal Eating

We believe in the power of seasonal eating to nourish both body and planet. Seasonal eating isn't just about freshness; it's also about eating in harmony with nature's rhythm. Choosing fruits and vegetables that are in-season means they require less artificial intervention, resulting in lower carbon emissions and reduced pesticide usage! Our Plant Forward approach is a great way to get the most out of seasonal eating by emphasizing the abundance and variety of plant-based foods available. It's a win-win for both your health and the environment!

Our Four Planet Priorities

Promoting planetary health on our path to net zero emissions. Review our Environmental, Social, Governance site for more information!

Gardener Harvesting from Indoor Garden

Source Sustainably

Source products that meet our standards for protection of people, animals, biodiversity, and the environment. 
Chef Bagging Vegetables

Minimize Food Waste

Reduce food waste by focusing on prevention, recovery, and recycling.
Cooking Utensils with Greens Behind

Embed Circularity

Redesign operations with circularity in mind, reduce consumption of single-use plastics and other disposables, and expand opportunities to reuse, recycle, and compost.
Chefs Cooking

Operate Efficiently

Conserve water and energy, and reduce fuel consumption.