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Food & Dining
GW is committed to encouraging sustainable food operations.
GW has several initiatives that focus on the sustainability of our food and dining initiatives. By partnering with student groups, our campus food provider Sodexo, and interested food stakeholders on campus, we seek to increase the sustainability of our food offerings on campus. For more information about our food initiatives please visit the resources below.
GW GroW Garden
The GroW Garden is a collaborative project that brings together students, faculty, staff and the community to engage in growing food in an urban environment. The garden was the 2011 recipient of a Nature's Path Gardens for Good grant, and the award is being used to expand and enhance GW's garden. All of the produce from the garden is donated to Miriam's Kitchen, a local soup kitchen in the area. The Food Justice Alliance (more information below) has been instrumental in seeing this project take form. Watch the garden unfold in this video.
The Food Justice Alliance
The Food Justice Alliance is a group of students at the George Washington University closely connected with faculty, staff, and university departments as well as members of the Foggy Bottom community. They promote healthy, local, organic food and a just, sustainable food system through education and direct action in the George Washington and Foggy Bottom communities.
The Urban Food Task Force is an initiative of George Washington faculty, students, staff, and volunteers who share an interest in healthy eating, sustainable food production, and food policy. Its mission is to identify and recommend ways in which the university might further support scholarship and instruction on sustainable urban food policies and related issues; provide practical information on, and training in, healthy eating and food preparation to interested students and the greater GW community; and offer healthy and sustainable food choices to students, faculty and staff.
Starting in spring 2012 Meatless Mondays have taken place in J Street and Pelham Commons. Veggie-centric meals are highlighted and students are educated about the benefits of going meatless. This is a partnership between GreenGW, The Environmental Law Association, Sodexo, Campus Support Services and the Office of Sustainability.
The Food Working Group works to implement sustainability projects in Sodexo run facilities and on campus more broadly. To date, the group has been instrumental in bringing biodegradable plate ware to J Street and to Pelham Commons as well as increasing signage about these products. Other focus areas include increasing local food options, and expanding composting options.
GW runs a front-of-house pilot composting program in Pelham Commons at the Mount Vernon Campus. Current studies are underway to investigate the feasibility of bringing composting to our Foggy Bottom facilities.
Housed on GW’s campus from April – November, the Fresh Farms Foggy Bottom Market provides the GW and Foggy Bottom community with fresh produce from local farms. Starting in Spring 2012, the market now accepts GWorld.
Watch Meghan Chapple-Brown discuss sustainability iniatives taken by GWU in terms of food & dining. "Fresh Insight" is Food Policy's flagship video series, which combines expert interviews with footage from the field to examine the most fundamental aspects of our food system. The goal in showcasing stakeholders from across sectors – holding farmers and chefs on equal ground with manufacturers, policymakers, and academics – is to convey a more holistic understanding of the issues at hand. Check out all the other videos as well.