Our Initiatives

Paul Smiths Dining is dedicated to sustainability. We know we can all work together to make a positive impact right here in Paul Smith's NY. In addition to the many initiatives we take on as a company, we have implemented programs specific to Paul Smiths College.


Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (www.epa.gov)  Our first priority is to reduce food waste.  We are working with Paul Smiths College to establish a food composting program to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers.


You will notice we employ dispensing units for a variety of condiments, which reduces the amount of plastic and other materials for packaged condiments and pc's.

Local Suppliers

We work hard to get as many local ingredients as possible. Our Executive Chef designs our menus to take advantage of the local fresh fruits and vegetables that are in season during the school year! 

Recycled Napkins

Our Napkins are made of 100% recycled paper, and our dispensers encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  

Strawless Dining

You will notice straws are not available in our dining facilities.  We eliminated plastic straws to reduce the introduction of this type of waste into the enviroment.  If you physically require the utility of a straw, please see the manager for assistance.