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.

New turf fields were added to campus in the summer of 2016 reducing water usage on campus.

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.

Students work with a faculty advisor to increase awareness on sustainable practices, recycling, and the impact students can have on the environment.

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.