“Green” Dining Services Reduce the School’s Ecological Footprint

In the fall of 2004, the Lawrenceville School launched its Green Campus Initiative, a holistic approach to campus sustainability. The Initiative focuses on campus energy, materials, land, and water use by applying methods that promote ecological literacy, sustainability education, and involving the broader community outside of the School. Lawrenceville’s aim is to become a leader that will inspire and guide other educational institutions toward sustainability.

Dining Services is a key element of the Initiative. During the past two years, students have been served meals that are not only healthy and delicious, but are also prepared in a manner that contributes to the conservation of our ecosystem.

Lawrenceville’s Executive Chef Gary Giberson has spearheaded several initiatives to “green” dining services including increasing the purchase of locally grown food (even some grown on campus) to reduce the School’s overall ecological footprint, contribute to the local economy, support local farmers, and bring students closer to their food sources to provide a unique and valuable educational experience. Giberson is also working to reduce trans fatty acids, high fructose corn syrup, and preservatives in food provided to students.

“When we see land as a community to which we belong, we may begin to use it with love and respect.”

—Aldo Leopold
Lawrenceville School Class of 1905
1886-1948