Sustainable Dining

Bucknell Dining Services is committed to providing a dining program that embraces the concept of sustainability. From sourcing to production, nutrition to waste management, our team strives to make an impact every day.

Waste Reduction & Diversion

  • Bostwick reusable to-go container:All students have access to a reusable to go container in Bostwick Marketplace for the nominal cost of $5. When you’re done with your meal, you can either exchange the rinsed container for a new washed and sanitized one use or receive a card to get one on a future visit.
  • Reusable mug sticker program: Bring any reusable vessel up to 20 ounces to 7th Street Café, the Bison or the Library Café and purchase a $1 refill sticker to stick on the side. Every time you fill it up with coffee, tea or a fountain beverage, you'll receive $0.25 off the purchase price.
  • Trayless dining: When Bostwick Marketplace went trayless in 2011, there was an immediate reduction of 150 pounds in waste per day. That program continues today.
  • Reusable glassware: To reduce the amount of paper waste in disposable drink cups, all eat-in orders at the 7th Street Café are served in reusable glassware and china.
  • Pre-consumer waste diversion: Dining Services diverts a portion of pre-consumer food waste, such as carrot tops and broccoli stems, for feeding primates kept on campus by Bucknell’s Animal Behavior Program. We also divert a portion of pre-consumer fruit and vegetable waste into the campus composting program.

Sustainable Packaging

Bucknell Dining supports using environmentally friendly supplies, including:

  • Recycled, unbleached paper napkins.
  • "Tree free" sugar cane pulp plates in retail and catering.
  • Recyclable plastic disposables (compatible with single stream).
  • Replacing plastic with paper packaging at the Bison.
  • Degradable plastic bags.

Single Stream Recycling

All Bucknell University Dining locations offer containers for single stream recycling, a system in which all recyclable materials are placed, unsorted, into one recycling bin and sorted by processing equipment at a material recovery facility.

Recycling at Bucknell


Local, Sustainable & Humane Sourcing

Bucknell Dining uses purchasing guidelines that place heavy emphasis on locally sourced and sustainable products. We also believe in keeping as much money in our local economy as possible. Therefore, roughly 30 percent of our food and supply budget is spent locally. The following are examples of some of those partnerships.


  • Blue Ribbon Dairy: All milk and dairy products used on campus are purchased through Blue Ribbon Dairy, a company located in Pittston, Pa. Their products use RBGH-free milk from farms in the Lehigh and Central valleys.
  • Seasonal local produce: With partners from such vendors as Kegel’s Produce and Pocono Profoods, we are able to purchase fruits and vegetables from local farmers when their items are in season.
  • Susquehanna Mills: Located in Montoursville, Pa., Susquehanna Mills provides all fryer oil used on campus. Not only is this a local purchase but the oil from Susquehanna Mills is part of a closed-loop system that converts waste oil to biodiesel.
  • Sustainable Fisheries: All seafood purchases are made in accordance with the Monterey Bay Seafood Watch standards.
  • Direct and fair trade coffees: Several varieties of direct and fair trade coffees are available at all on-campus dining locations and through Bucknell Catering.
  • Plant-based menus: Bison Fresh at the Bison features smoothies, yogurt, grain bowls and stir fries with a focus on plant-based protein sources, fruits and vegetables. The Commons Café is home of the popular chopped salad station and Bostwick Marketplace hosts V2, a vegan entrée station.

The Bucknell Farm

In addition to the purchasing measures outlined above, Bucknell plans to increase it's local food sourcing by growing food right on campus. The 5-acre Bucknell Farm serves both an educational purpose and as a site to grow food for Dining Services.

Explore the Bucknell Farm

Dining Services


Elaine Langone Center, 1st floor