Wellness and sustainability are at the core of what The Citadel Dining Services does. Each month, the cadets are invited to join us as we incorporate healthy eating choices and sustainability practices throughout the Mess Hall. Our newest program, Feel Good Foods, will bring foods that are good for your body and mind. Additionally, we will enhance our sustainable storytelling by collaborating with on-campus departments to share how dining supports sustainability every day.
Catering Initiatives
What Sweetgrass Catering buys and how we dispose of it have profound implications for people and ecosystems locally and globally. With Sweetgrass Catering, we focus on reducing waste and expanding sustainable purchasing. By following the guidelines below, we will not only be helping to achieve The Citadel’s sustainability goals but also change on-campus behavioral choices that can have a lasting impact on the larger community and ecosystem. Our green catering practices include:
- Offering sustainable fish, grass-fed beef and free-range chicken upon request.
- Composting all food scraps and coffee grounds.
- Clearly labeling products that can be recycled and composted, and ensuring the same signage is on the recycling and compost bins.
- Sourcing local and organic food whenever possible.
- Using green cleaning products and recycled paper products.
- Donating salvageable food to the local food bank.
- Hosting zero-waste events when applicable.
Sustainability Initiatives in Coward Hall
PROVIDING FRESH YOGURT AND MILK THAT IS FREE OF ARTIFICIAL GROWTH HORMONES | The Citadel Dining Services only offers fresh milk and fresh yogurt from cows that have been certified to be free of the artificial growth hormones rBGH/rBST.
PROMOTING CERTIFIED HUMANE CAGE-FREE EGGS | We offer only Humane Farm Animal Care certified cage-free shell eggs nationwide.
SERVING SUSTAINABLY SOURCED SEAFOOD | The Citadel Dining Services is committed to protecting the threatened global fish supply. In collaboration with the Monterey Bay Aquarium Seafood Watch program, we established a landmark purchasing policy in 2006 that removes unsustainable wild and farmed seafood from our menus.
PURCHASING POULTRY PRODUCED WITHOUT THE ROUTINE USE OF HUMAN ANTIBIOTICS | The nontherapeutic use of antibiotics in animal production is a growing public health concern because it decreases the effectiveness of antibiotics to treat diseases in humans. Therefore, we only serve chicken and turkey that have been produced with restricted use of these drugs, especially as a growth additive in feed. Our contracted suppliers must provide products that adhere to criteria developed with the Environmental Defense Fund.