DICKINSON COLLEGE Customer Profile: Dickinson College’s Department of Dining Services operates four dining establishments that provide food for 2,355 full-time students and 773 employees of the college. The environmen- tally friendly college has established several sustainability initiatives in order to reduce solid waste and water and energy consumption. Perhaps the most visible sustainability initiative is the Dickinson College Farm, a collaborative Farm-to-Fork effort between the college’s Dining Services staff, faculty and students. The farm supplies the college dining halls with fresh produce raised without the use of chemicals. 888-4HOBART www.hobartcorp.com“The Hobart pulper has doubled the amount of foodservice waste we compost. Using the pulper, we are able to compost or recy

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