Clarkson Dining Services is committed to protecting and improving the environment, working to reduce our environmental footprint while offering expertise and practical solutions. This includes adherence to sourcing sustainable food through local purchasing practices.
We understand the power and importance of food in our daily lives, and recognize that food choices have a significant impact on health, culture, environment, and local and global economies. We strive to offer customers fresh whole foods that are raised, grown, harvested, and produced locally and in a sustainable manner whenever possible and partner with suppliers to increase the availability of such foods. Clarkson Dining Services are members of the “Pride of New York” program which was developed to promote and support the sale of agricultural products grown processed within New York State. This includes a variety of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta and baked goods.
We are proud to support local businesses and consistently serve products from the following Potsdam, NY vendors:
- Carriage House Bakery,
- The Bagelry,
- Potsdam Food Co-op,
- Martins Farms
- Kilcoyne Farms.
Non-food related companies include
- Robison & Smith (catering linens),
- Potsdam Laundry & Dry Cleaners
- Great Northern Printing.
Within a larger radius, we support the North Country Co-op, Hood-Crowley (dairy products), National Frost Vegetables, Adirondack Beverages, Empire Cheese and Renzi Brothers, to name a few.
To showcase these partnerships, Clarkson Dining hosts a “Local Foods Dinner” once per semester at Ross-Brooks Dining Hall. The event promotes seasonal eating and awareness around local purchasing. Local farmers and merchants have been known to stop by and meet with students.
Some additional highlights of Aramark's sustainable practices at Clarkson include:
- Hostin a rowdy Sustainable Iron Chef Competition to promote healthy and local food choices
- "Choose to Reuse" program to reduce disposal plates and flateware
- Trayless dining to reduce wasted food
- Vegan and vegetarian options part of the "Smart Way" menu selections are marked on the menu for each meal
- Extra canned and boxed goods donated to Neighborhood Center at the end of each semester
- 100% recycled content for napkins and plates, biodegradable utensils
- $0.25/cup discount when you bring your own mug
2012 - Fall Flavors from the North Country
Adirondack Kitchen, Clarkson Dining’s own line of “Grab-n-Go” products, has expanded its offerings to include flavors of the fall season. New sandwich items include Grilled Tarragon Chicken Salad on a Multigrain Roll, Smoked Salmon with Pickled Red Onions & Herbed Goat Cheese. Vegetarians will love the Organic Corn & Tomato Salad with Sherry Vinaigrette, Roasted Vegetable Platter with Hummus and the Local Tomato & Mozzarella Salad with Homemade Balsamic.
And who can resist the new Spiced Wild Blueberry & Maple Yogurt Parfait, Chocolate Chip Gingerbread and the fan favorites, Oatmeal, Cranberry & White Chocolate Cookies and Mini Apple Yogurt Bundt Cakes.
Inspired by the North Country and infused with culinary creativity by Executive Chef Kyle Mayette, the cuisine includes a variety of wholesome and minimally processed sandwiches, salads & desserts. The brand showcases seasonal ingredients sourced from local farmers and growers and is dedicated to providing natural flavor without any preservatives or artificial additives. Guaranteed to satisfy your palate, Adirondack Kitchen products are the wholesome, delicious and sustainable dining option available at campus retail locations (now including the Student Center Servery) and through Clarkson Catering Services.
Stay in touch with Clarkson Dining Services options at CampusDish
Did you know...
Your food choices have a big impact on your carbon footprint. What do you eat and where does it come from?
Considering ARAMARK's commitment to buying some local and organic food, if you change from eating red meat every day
- to a vegetarian diet, you cut your food related greenhouse gas emissions by 65%
- to a vegan diet, your food related GHG emissions are cut by approximately 80%
Drastic changes aren't required, even eating a vegetarian diet a few days per week can help to make a difference.
(analysis from http://www.carbonfootprint.com/calculator.aspx)
By using reusable dishes and flatware, solid waste from food is dramatically cut!
Be caught with reusable dishes at Main St. Cafe and you may get a "I got caught green handed" coupon for a cup of Entrepreneur Coffee.
Hosted the lively Sustainable Iron Chef competition as part of Earth Week 2012. Local foods included spinach, beef, goat cheese, and wild leeks.