What do we do with the leftovers from dinner? It’s a question that every home cook—and every dining hall—has faced. At home, last night’s roast chicken might turn into a savory chicken soup or hamburgers the base for a robust chili. But what happens to the rest? 

This year, Blair’s dining hall, managed by Flik Dining, has found a clever solution. Blair’s dining hall general manager, Corey Dorn, explains: “As a company, Flik Dining has partnered with a program called Share My Meals, which connects surplus food with people in need.” In the Blairstown area, Share My Meals works through the local organization Benny’s Bodega.
 
Headquartered in nearby Newton, New Jersey, Benny’s Bodega is a volunteer-run 501(c)(3) food pantry that proudly gives every donated dollar back into the community. Three times a week, Benny’s Bodega now collects Blair’s leftover food, taking anything that is not repurposed for student meals. 

“Some days they get three pans of pasta, other days it’s chicken, beef or rice,” Mr. Dorn says. “It just all depends on what our students eat—and what they don’t.”

The move is part of the dining hall’s larger initiative to become more sustainable. Last year, Blair began composting, and the dining hall joined the Green Restaurant Association, an international organization that grades dining facilities on their sustainability—their use of energy, water, waste, food sourcing, chemicals, disposables and infrastructure. 

“They look at our entire operation, from our light bulbs to how much water comes out of the sink to where we purchase our food, and they grade us on our sustainable footprint. Do we compost? Do we use reusable products?” Mr. Dorn explains. Restaurants earn different levels for sustainability and last year, Blair earned level one certification. This year, Mr. Dorn is excited to announce that the School will be applying for level two.

That progress is possible, in part, because of the dining hall’s recent partnership with Genesis Farm, a community-supported garden just four miles from campus. Using biodynamic and organic farming practices, Genesis Farm provides fresh, seasonal produce directly to Blair’s kitchen. “Last week, we got carrots, beets and kale,” Mr. Dorn notes. “The fields are so close, we can almost see them from campus. It doesn’t get any closer than that.” 

Soon, Blair will introduce “Fresh from the Farm Wednesdays.” A small icon or card will indicate to students which produce is harvested locally, helping students better understand—and appreciate—where their food is coming from. 

Mr. Dorn feels strongly that there are so many benefits to buying locally. In addition to supporting the local economy, buying locally requires less transportation, storage and packaging, which reduces the School’s carbon footprint, and the fruits and vegetables themselves often have a richer taste, retaining maximum nutrients and flavor because they were harvested recently. “Using food from local farms is a win-win,” he stresses. “Not only are we getting food of the highest quality, but we are supporting local farmers. It’s a win for everybody.” 

He hopes that Blair’s efforts will inspire other schools to take similar steps, partnering with area farms and local food pantries. “Every school has leftovers. Every town has families in need. This partnership with Benny’s Bodega shows that connecting the two can be done—it just takes a little effort.” 

As these initiatives take shape, Blair’s dining hall is not only reducing food waste, they are also providing lessons to students in the values of sustainability, of giving and sharing resources. So, at Blair, students are learning that food left behind can actually move communities forward. And, perhaps, the next time someone asks, “What do we do with the leftovers?,” the answer might just be: “Share with a neighbor—and make every bite count.”