The Hendrix Campus Garden produces organic tomatoes, cucumbers, peppers (green, jalapeño, and banana), kale, numerous herbs, and lettuces during the summer and fall seasons, as well as kale, a variety of lettuces, and squashes in the winter months. These foods are used in our dining hall and by our catering department.
A significant percent of food purchases are locally sourced (grown, raised, or processed), including fresh produce, milk, sour cream, yogurt, beef, pastries, bacon, canned vegetables, and poultry, as well as fresh salad bar ingredients including organic apples, grapes, spinach, and mixed greens.
Hendrix Dining Services trades the majority of our trash cans for recycling bins and reduces the amount of waste produced in our kitchen. All frying oil is collected for recycling, and cardboard boxes are baled and collected.
Voice Your Choice, a Hendrix dining campaign, gives students the power to save on plates and put their food directly on the tray if they’re willing to pass on the chance for a sparkly, good luck, disco tray!