Marist Dining Services is committed to providing multiple dining opportunities offering diverse menus that feature traditional favorites, ethnic dishes and international cuisines, with an emphasis on obtaining local and regional products. Through sustainable practices and educational programs, we provide opportunities for social interaction and awareness for a healthy and productive lifestyle.

Campus Sustainability

Marist Dining Services is committed to environmental stewardship by integrating awareness, local action, and regional and global thinking into planning and decision making. In light of this responsibility, Marist Dining incorporates, to the extent possible, best practices in food sourcing, waste minimization, energy use, and greenhouse gas emissions reduction.

Marist Dining Services reports to the Division of Student Affairs and is managed by Sodexo, the leading provider of integrated food and facilities management in the United States, Canada, and Mexico.


Saving Energy / Reducing Carbon

Saving Energy ImageGreen design best practices, new equipment and system upgrades have reduced our energy consumption and carbon footprint.

Our dishwasher uses less water and less electricity for every wash, rinse and sanitizer cycle.

A hyper-accelerated food decomposition system turns all organic kitchen production waste and dining room food waste into an organic liquid that goes directly down the drain. This completely eliminates the need to truck the waste off campus for composting.

Ovens, kitchen equipment, walk-in coolers and freezers are all energy efficient model designs consuming less electricity.

A green roof, super insulated windows, LED lighting and energy efficient heating units within the Student Center have decreased the Dining Hall's energy consumption despite an increase in overall seating capacity.

Reducing Food Waste

Food Waste ImageFood waste reduction protects arable land, decreases water usage, conserves resources and saves money.

A limited number of serve-yourself stations reduce waste from over-portioning. Our cook-to-order stations result in serving efficiency, preventing excess food production.

Integration of the weigh-the-waste Lean Path program has improved production management by pinpointing foods that are being overproduced, leading to more food preparation efficiencies.

Expanding the variety of offerings at every meal increases satisfaction with our trayless dining initiative, begun in 2009, which reduces food waste, water usage and energy consumption.

After seven years of running a successful kitchen and dining hall food waste composting program, Marist College Dining Services transitioned to an on-campus food waste digester solution in August 2013. In this transition case study we share what we've learned to assist other institutions who may be considering this alternative.

Leftover food from the Dining Hall is donated to the local Poughkeepsie community through the student led Marist chapter of Food Recovery Network.

Protecting Our Environment

Protecting Environment ImagePracticing environmental stewardship requires action. Through a variety of initiatives we are moving forward.

Our operation purchases Marine Stewardship Council (MSC) certified seafood products to support sustainable fishing practices and protect the health of our oceans. 

Our Hydration Station encourages the use of reusable water bottles, decreasing reliance on disposable bottles that consume limited resources and add to landfills. Students are encouraged to bring reusable cups to retail cafes by receiving a 25 cent discount per drink.

Zero-waste catering events are encouraged through Eco-Ware compostable products and sustainable event planning.

Cooking oil reclamation for bio-diesel or repurposing.

Our department participates in all forms of recycling that are available on campus.

Supporting Our Local Economy

Local Farming ImageBuying local and regional foods within 200 miles of the Marist campus reduces energy consumption, shipping waste and greenhouse emissions, while increasing local employment and the vitality of our Hudson Valley farms and community.

Hudson Valley Fresh dairy farm cooperative supplies all of our whole, 2%, skim and chocolate milk.

Purdy & Sons provides us with regional, pasture raised meats such as our grass fed hamburgers from Sherburne, New York.

Winter Sun Farms supplies us with marinara sauce, apples, corn and green beans, as well as portions of many other fruits and vegetables, grown by 24 independent local farms.

Red Barn, Baldor and Freshpoint distributors provide us with local and regional meats, cheeses, condiments, grains, fruits and vegetables sourced from 150+ local and regional farms.

Rockland Bakery makes daily deliveries of fresh locally made rolls, breads and bagels from Nanuet NY.

Local and Regional Foods on Campus

  • Locally Grown LogoThe Valley Cafe—is a locally-sourced buffet prepared by our Campus Executive Chef Anthony Legname. Each meal showcases a different cuisine from around the world or features a meal based on a theme. All ingredients used in preparing Valley Café dishes are purchased locally or regionally, whenever possible. The Valley Café buffet is served in the Cabaret Lounge, from 11:30 a.m. to 1:30 p.m. Tickets can be purchased at the North register of the Dining Hall (Cabaret side) using a meal swipe.

  • Hudson Valley Fresh - Dining Services stocks only Hudson Valley Fresh milk in the Marist Dining Hall, and makes it available at all retail locations on campus. 

    Hudson Valley Fresh is a not-for-profit dairy cooperative dedicated to preserving the agricultural heritage of the Hudson River Valley by promoting it as one of the premier farming regions of the United States.
    • Sustainable Agriculture – HVF’s mission is to secure a living wage for the farmers and their families who are part of the HVF cooperative. By ensuring a fair price for their dairy products, more local farmers are kept in the business of farming, which means preventing the loss of their land to development. The Hudson Valley Fresh cooperative farms are currently preserving 8,000 acres of open land within the Hudson Valley! 

    • Locally Produced and Processed – All Hudson Valley Fresh milk is sourced solely from farms located in Dutchess, Columbia and Ulster Counties of New York State. These farms are all within 20 miles of each other and the processing plant. All HVF dairy products are processed at Boice Brothers Dairy in Kingston, NY. HVF milk is the only milk processed at this facility, and it is never co-mingled with milk from other farms or regions. This guarantees the quality of HVF products. Using a local processing facility also supports local employment, increases creative commerce and entrepreneurship, and reduces greenhouse gas emissions due to product transportation. 

    • Awards for Excellence – Hudson Valley Fresh cooperative farms have won the National Dairy Quality Award and NYS Environmental Stewardship Award, as well as other commendations and certificates of best practices.

  • FreshPoint Connecticut is a regional distributor that gives us access to vegetables and produce from almost 150 local farms in the New York, Massachusetts and Connecticut tri-state region. Freshpoint is focused on delivering locally grown produce and vegetables through its extensive distribution network for multiple reasons. Among these are that it encourages farmland preservation, bolsters local economies and increases local employment. It also leads to a cleaner environment due to less fuel burned to stock and deliver orders, reduced carbon emissions and a reduction in the use of agricultural pesticides and chemicals.
  • Local Partners - Campus Dining Services purchases products through many local vendors such as Rockland Bakery, Purdy & Sons, Hudson River Fruit Distibutors in Milton NY, Red Barn in Highland, NY, Turncali Farms in Marlboro NY, Porpiglia Farms in Marlboro NY, Dressel Farms in Gardner NY, AJ Dembroski in Plattekill NY and Trapani Farms in Milton NY. Click here for a complete list of our local partners!

Using Fair Trade Products

Fair Trade Products ImageFair Trade commerce helps improve the lives of subsistence farmers and their families by guaranteeing a minimum price for small farm harvests, and encouraging organic and sustainable cultivation methods that are safer for communities, as well as the environment.

The cultivation of coffee, in particular, has become an issue with both environmental and human rights implications. The Dining Hall serves Aspretto by Sodexo coffee. This coffee is guaranteed to be 100% Fair Trade and Rain Forest Alliance LTO compliant. View additional information here.

We also serve Aspretto Numi Organic Teas. All of the tea blends are certified organic and ethically sourced. Six of the eight Numi varieties are also certified Fair Trade teas by Transfair USA.

Our retail dining locations on campus also serve Fair Trade blends of Seattle's Best and Starbucks coffees.

In the fall of 2016, Marist Dining also began serving Fair Trade bananas across all operations on campus.

Energy and Waste Reduction

  • Tork – All napkins and paper products used by dining services are manufactured by Tork. We partner with Tork because of their strong commitment to sustainability and the environment. Click here for a presentation about what Tork – SCA Tissue does every day to improve our world.
  • SYSCO - Marist Dining Services has an extensive partnership with Sysco. Click here to read about the programs and initiatives that Sysco has implemented to make their distribution system more sustainable and to reduce its impact on the environment.
  • The Better Tomorrow Plan - Marist Dining Services is managed by Sodexo a company with a strong commitment to sustainability and improving the quality of life for us all. Learn more about how a better tomorrow starts today here.
  • Eco-Ware Products - Campus Dining aims to promote zero-waste events in our catering program and offers eco friendly packaging throughout our retail operations.
  • Recycle Mug Program - We encourage our customers to recycle, reduce, and reuse. All of our retail locations participate in this program. By rewarding sustainable practices, we hope to encourage implementation in everyday life.
  • Trayless Dining - Initiated in fall 2009 resulting in a reduction of discarded food
  • Recycle, Reduce, Reuse Campaign

2011 Organics Reduction Champion

Marist Dining Services was named the 2010 "Organics Reduction" Champion of the EPA's 2010 Game Day Challenge!

In our concessions operations at the Homecoming Game on October 16, 2010 we collected, separated and recycled 540 pounds of paper. We received and recycled 100% of the bottles we sold. Additionally, we composted 495 pounds of food/organic material.

Click here for a presentation on what we did!


Community Programs


  • Leftover food from the Dining Hall is donated to the local Poughkeepsie community through Food Recovery Network, an organization dedicated to uniting college campuses in the fight against food waste and hunger by recovering perishable food that would otherwise go to waste and donating it to people in need. The Marist FRN chapter collects leftover food from our kitchen five days a week and, within its first year, has donated over 2,800 pounds of food to Dutchess Outreach and Youth Mission Outreach in the city of Poughkeepsie.
  • Community and manufacturing partners
  • Campus Sustainability Advisory Committee - Marist College
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Marist College | Dining Services | 3399 North Road | Poughkeepsie, NY 12601 | tel. (845) 575-5100 | Contact Us