Dining Services

Social Responsibility

Towson University’s Dining Services are managed by Chartwells, a division of the Compass Group. Both Chartwells and the Compass Group are acutely aware of their environmental impact and dedicated to maintaining sustainable business practices. Symbolizing this dedication, Compass Group signed the United Nations Global Compact, committing the company to measurable environmental stewardship and support. Such stewardship has been implemented on Towson’s campus through sustainable food quality and a reduced environmental footprint.

• Chartwells Social Responsibility Brochure (PDF)

Sustainable Food Quality

As part of our dedication to the community, we strive to offer healthy and sustainable foods on Towson’s campus. We adhere to a sustainable seafood policy that follows Seafoodwatch.org recommendations and has led us to eliminate our use of atlantic cod and nearly every other fish on the organizations’ avoid list. We use only trans fat-free soy oil, antibiotic-reduced pork and chicken, and cage-free shell eggs. We serve fair trade coffee in the Susquehanna Food Court and Cook Library, and we purchase locally-grown foods to support area farms, reduce our carbon footprint and provide fresh products for our customers.

• Compass Group’s Sustainability

Reducing Our Environmental Footprint

As part of our dedication to sustainability, we strive to decrease our environmental footprint and greenhouse gas consumption. We have challenged all of our associates to reduce energy consumption in everyday operations and have implemented power-up and power-down checklists to regulate the use of our appliances. These initiatives enabled Towson’s Chartwells to reduce energy by 5,000 kilowatt hours in January 2008.

Chartwells seeks other creative methods toward energy consumption, including recycling, using of post-consumer recycled products, and promoting the use of reusable mugs and bottles. On Towson’s campus, we recycle all of our tin cans and fryer oil in addition to basic plastics, paper and cardboard. We are also involved in Project Green Thumb and Project Green Plate, which seek to reduce the amount of waste created in our dining halls by preparing less food and donating leftover food.

• Project Green Thumb
• Project Clean Plate

Dining Services
University Union, Room 200
Susquehanna
Phone: 410-704-2302
Fax: 410-704-3560

	• The term "locavore" was named the 2007 Oxford American Dictionary word of the year. • Definition: local resident who tries to eat only food grown or produced within a 100-mile radius.

Towson University is committed to creating a sustainable campus environment.  Learn how students, faculty and staff are going green.