Over the summer at UMass, while classes were out and the campus was vacant, the university Dining Team was hard at work. As the spring semester came to a close, the team set two goals for themselves to accomplish before September: create a new menu design and increase local sourcing.
Throughout the season, UMass Dining worked with professional chefs to innovate a menu based on seasonal New England produce that included more vegetarian options, local and underutilized fish and primal cuts of meat.
To increase procurement of local food, the team looked into buying produce, grains, dairy and meat from farms and companies within a 250 mile radius. Now that the academic year is in full swing and the dining halls are frequented daily by thousands of hungry students, the team has begun to implement some of these shifts towards local ingredients.
Currently serving at Hampshire Dining Hall:
Coming to Hampshire October 2014:
In addition to increasing the amount of local food it serves, UMass Dining is also dedicated to serving dishes that utilize sustainable ingredients:
Currently serving in all UMass Dining Halls:
Looking forward, UMass Dining has a great deal of changes in store. In collaboration with student from the Real Food Challenge, a national campaign that UMass signed onto in Spring ‘13, UMass Dining will continuously work on sourcing more food that is fairly traded, organically produced and humanely raised in addition to locally grown. Stay tuned!
Entries are submitted by project staff and UMass students.