As part of Thayer’s mission to contribute to the common good, we have made sustainability a priority by integrating practices and policies throughout campus life to inspire the entire community to become stewards of the environment. From the locally sourced produce and composting in the dining hall to the environmentally friendly turf playing fields, sustainability practices have become a way of life for Thayer students, faculty, and families.
What does sustainability mean at Thayer?
Sustainability is living within the earth’s regenerative capacity such that future generations can thrive; it requires that environmental stewardship, social well-being, and economic viability be incorporated into individual and institutional decision-making and behavior, values, and operational practices.
Sustainability is an inherent and intentional part of the community culture at Thayer amongst students, staff, administrators, faculty, parents, alumni, and trustees. It is reflected in our actions on and off campus, woven into our mission and planning, and informs how we educate. Decisions are made through the lens of environmental integrity, fiscal responsibility, inclusivity and access, and human health. Ultimately, sustainability is ingrained in practice and behavior; because of this, Thayer will be a recognized leader.
From locally sourced food to composting and recycling to biodegradable cups--sustainability has become the norm in the Thayer Dining Hall. Chef Doug Foss works tirelessly to find local produce from area farmers and to reduce food waste. After the student-run Weigh-the-Waste campaign composting has become second nature to the Thayer community after they eat in the Dining Hall. The Sustainability Committee, which is made up of students, faculty, and staff is currently working on a Sustainable Food Purchasing Policy to guide Dining Services purchases in the future.
Thayer students weighed all the food waste from the dining hall to increase awareness on how much food students were throwing away, and to encourage composting.
The Sustainability Committee audited the recycling bins on campus to ensure that each classroom and office had the appropriate number of bins. The Sustainability Student Club works to educate community members on what is and isn't recyclable. The Committee also worked to increase bins and recycling signage at school-wide events such as Homecoming.
Thayer's Sustainable Building Guidelines serve as a reference for approaching all building and renovation projects that intentionally integrate environmental stewardship, community health, and economic realities. The primary purpose of these guidelines is to inform all phases of design and construction from request for proposals to building demolition or repurposing.
Thayer's Chef Doug Foss P '23, '26 is passionate about finding locally-sourced produce, cheese, and baked goods for Thayer's student lunches. From salty feta from Rhode Island to vibrant greens, peppers, and carrots (among other items) from South Shore farms, students are treated to farm-to-table treats each afternoon. Chef Doug (who also runs his own farm on Cape Cod) is deeply committed to supporting local farmers and reducing food waste in his kitchen. He organizes Meet the Farmer Days, where local farmers come to the Thayer dining hall and provide samples of their produce to the Thayer community. Students, faculty and staff are grateful for Doug's passion for healthy, local food and are enjoying the fruits of his labor!
The James Tufts Pener Environmental
Stewardship Conference
Created to honor the legacy of James Tufts Pener '23, this day of scholarship brings together students from high schools across Greater Boston and regional environmental science scholars to share expertise, ideas, and inspiration in support of environmental conservation and sustainability.
If you are interested in participating in or sponsoring the third annual James Tufts Pener Environmental Stewardship Conference on Monday, Apr. 14, 2025, please reach out to the conference directors: Don Donovan (ddonovan@thayer.org) and Skip Schneider (sschneider@thayer.org).
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