Williams is working on numerous sustainability projects, many led by the new Zilkha Center for Environmental Initiatives. The College’s efforts to make Dining Services more envrionmentally-friendly were recognized in a front page article in today’s New York Times. As the article mentions, Driscoll is now trayless; Greylock, Dodd, and Mission Park dining halls will go trayless at the start of the fall semester. The fifth major dining hall on campus, Whitmans’ in the Paresky Center, will not be going trayless in September. It is not set up in the traditional all-you-can-eat buffet style–people pick up their food at once and could not balance all the dishes without trays.

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