12 of the Most Healthy and Sustainable College Cafeterias

Many of us shudder when we remember our college dorm food: rubbery macaroni, bone-dry chicken and the most tasteless excuse for "lasagna" ever dished out to paying customers. But that's changing, and today's college students expect something better. Students are also among the most engaged when it comes to caring about the environment, and more and more colleges are tapping into that energy, transforming ho-hum dining halls into happening centers for green education -- not to mention fresh, healthy food.

In an era in which fewer and fewer students are staying in the dorms (many are opting for apartment living, or -- gasp -- are choosing to live at home to save money), it also behooves schools to get with the times and offer something better than bland food and stale bagels. Going green can be a big selling point with today's talented youth, as this recent list of most eco-friendly colleges in America (or this even more recent list or this one) can attest.

In fact, there has been particular focus on the environmental impact of universities recently, some of which are as large as small cities, and consume comparable amounts of resources. The Princeton Review's recent honor roll of green colleges features top schools that are making the grade when it comes to sustainability, innovating with impressive energy-efficient buildings, reductions in pollution, "living machine" water treatment plants, solar power, bike-sharing and much more.

Here's a look at some of the creative ways colleges are greening up their food services. Perhaps what's most exciting is that, in many cases, it is the students themselves who are asking for fresh, local, organic and vegetarian foods, as well as composting and other sustainable programs. Oftentimes, school administrators scramble to keep up with a student body's calls for change.

On the academic front, Yale needs no introduction. But what may be less well known is the Ivy's commitment to its pioneering Sustainable Food Project. The far-reaching program began in one of the university's "residential colleges," the Harry Potteresque Berkeley College. A few years ago, the center's dining hall became a test kitchen for local, organic and vegetarian food. It became extremely popular among students, and the movement has spread across the rest of the campus.

"How the food is purchased, how it is served, and how waste is managed are all part of a sophisticated and evolving system, and Yale has taken the lead in developing a model for other universities to follow," explains Yale spokesperson Dorie Baker. This includes a small organic farm in urban New Haven, as well as community service and education in the community. Students love the fresh, local food, and Berkeley College still must limit the number of non-residents that are admitted for meals.

Duke buys a lot of green power and encourages biking. All new construction at the Durham, North Carolina campus must be certified by the U.S. Green Building Council. In fact, in 2007, the school opened the SmartHouse dorm, a LEED platinum building. Across campus, the dorms buy local and organic foods, compost and promote recycling. They also use biodegradable and minimal packaging.

Duke has done extensive surveys of dining practices, and has worked with a broad base of stakeholders to make improvements.

Berkeley has long been known for a revolutionary progressive spirit, so it's perhaps not so surprising that the school hosts America's first certified organic college dining hall. In addition to pesticide, hormone and GMO-free fare, the school's Crossroads cafeteria boasts a number of green features, including natural lighting, energy-efficient fixtures and low-flow water faucets. Tables are cleaned with cloth instead of paper, excess food is donated and scraps are composted locally.

All 10 UC campuses are on track to increase the use of low- and zero-emission vehicles by 50% by the year 2010, generate 10 megawatts of renewable energy by 2014, and achieve zero waste and carbon neutrality by 2020.

Sometimes described as the greenest school in America, Bar Harbor, Maine's small College of the Atlantic was the first to go carbon neutral (in 2007). All students have the same focus: "human ecology," which means they study the environment, although each scholar customizes his or her own major. Students built a wind turbine, and learn in green buildings.

According to COA spokesperson Donna Gold, the food in Blair Dining Hall (aka Take-A-Break) "is delicious -- and often quite international, since we have a population that is 16% from outside the U.S. (curries, salsas, stir-fries, shrimp rolls -- all in vegan, vegetarian and omnivore options)." Since the college opened in 1972, it has specialized in healthy, local and frequently organic eats. There is a thriving campus community garden and a nearby organic farm, Beech Hill, which is owned and operated by the school. Excess food is sold at a reduced price or given away, and scraps are composted. There are no trays to wash. The kitchen also recovers excess heat in order to lower energy use.

Olympia, Washington's Evergreen State sits on a spectacular 1,000-acre campus that is 80% covered by woods and beach. In a setting like that, with sweeping mountain views in the distance, it isn't surprising that students take protecting the environment seriously. The school has a 13-acre organic farm, uses electric vehicles, and is powered with 100% clean energy. The farm is certified "salmon-safe," because its practices are shown to protect water quality and native biodiversity.

Evergreen's dining hall is called "The Greenery," and about 35% of the food sold there is local and organic. Unfinished food is donated to the local food bank, and scraps are composted. There are also teaching gardens, edible gardens and community gardens that benefit students and the surrounding neighborhood.

Making waste separation easy is key to success.

The small liberal arts college of Berea in Berea, Kentucky is a unique place. Students pay no tuition, and most do community service through work-study programs. Berea was the first Southern school to go coed and racially integrated, and about a third of current students are minorities. Berea is also home to an Ecovillage, which is working toward a 75% reduction in energy and water use and a 50% reduction in solid waste. The five-acre residential complex houses eco-friendly appliances, solar panels, wind power, rainwater collectors, a living machine and more.

Berea students gain a connection to growers through the local farmers' market and other locally sourced meals, and learn to tend vegetables in the campus greenhouse. They also compost scraps. A recent student, Nathan Hall, started taking used cooking oil from the kitchens and processing it into biodiesel for the College Farm tractors. Since graduation, Hall has worked on setting up his own biodiesel company.

Berea students gain valuable lessons in sustainable food, from farm to table.

What a pile of compost!

Another school pushing for carbon neutrality is Vermont's picturesque Middlebury College, which recently made a big step toward that goal by opening a biomass heating plant. Middlebury's dining services have been implementing sustainable practices for years, including sizable purchases of local foods. The college also went tray-free to save energy and water. One dining hall even has a green roof, planted with grasses and other vegetation. This reduces heating and cooling costs and stormwater runoff, and provides habitat to wildlife.

A small liberal arts college near the progressive enclave of Asheville, North Carolina, Warren Wilson has fashioned itself into a model of sustainability. The school approaches self-sufficiency in a number of areas, composting kitchen scraps and sourcing food and lumber from its own organic gardens and managed forests (chainsaws even use soy oil!) Vehicles run on biodiesel and solar power, and green buildings abound. There's even a "free store," where students can take advantage of useful stuff others no longer want.

A group of motivated Warren Wilson students also started -- and run -- Cowpie Cafe, a vegetarian/vegan establishment on campus. Students learn about vegetarian cooking, and work with the college farm and pesticide-free garden.

Located in famously green Seattle, the University of Washington runs a food service that emphasizes local, organic, fair trade and natural foods. The department is working toward a zero-waste goal, and scraps are composted. The school offers compostable dishware and to-go packaging, and is partnering with Coca-Cola and others on a pilot study for the first compostable paper cup designed specifically for soft drinks.

Remember to take only what you need, and dispose of waste properly.

Known as the home of green thinker David Orr and groundbreaking green buildings, Oberlin College in Ohio is also host to a pioneering food service. An impressive 45% of annual food purchases made by the university are locally sourced, reducing "food miles." Students have a chance to meet and greet the local growers they're supporting through periodic fairs. The cafeterias went trayless in 2008, in order to discourage food waste and decrease energy and water use.

Oberlin's two main dining halls compost 100% of raw food kitchen prep. In 2007, the college composted 21,500 pounds of kitchen scrap. The school uses biodegradable packaging and has programs that promote reuse of mugs, bottles and bags. Once a week, Oberlin dining halls run a Low Carbon Initiative, which stresses foods with lower impact on the environment. Yet they still taste delicious!

In Lewiston, Maine is Bates College, another school committed to sustainability. When the New Commons facility opened in 2008, it received LEED Silver certification as a green building. Bates spends 30% of its food budget on local products, and was one of the first college members of the Green Restaurant Association.

Bates dining services require no dumpster, since 82% of their waste is recycled, composted and diverted to a pig farmer. Used cooking oil is sold for biodiesel, and packaging is minimized.