That's a Wrap!

It’s hard to believe that the 2017-2018 academic year is almost over! Let’s take a moment to look back on what UMass Dining Sustainability did over the past two semesters. 

UMass Student Farmers Markets

Members of the UMass Student Farm CSA pick up their weekly share at the Fall Farmers Market.

At the first Spring Farmers Market of the year, students paint pots for herbs grown by the UMass Student Farm.

The UMass Student Farmers Markets took place from September to November and during the month of April, providing an opportunity to support local artists, farmers, musicians, and vendors. The UMass Student Farm will continue to sell their CSA shares at the fall market starting again in September 2018. 

Farm to Campus Summit

In February over 35 individuals from 25 colleges and universities throughout New England came together for the Farm to Campus Summit hosted by UMass Dining to discuss food service sustainability. ​Attendees participated in collective and small group discussions to exchange strategies to measure, report, and increase utilization of local food and reduce waste.  Andy Kendall of the Henry P. Kendall Foundation emphasized how collective efforts such as those reached during the Farm to Campus Summit are integral to facilitate systematic change that will have positive impacts on regional farmers and overall food production in New England.

Andy Kendall presents at the 2018 Farm to Campus Summit.

New Addition to our Gardens: Bees! 

​As part of an initiative to make UMass a more pollinator-friendly campus, two honeybee boxes have been placed in the Franklin Permaculture Garden. We are currently in the process of undergoing certification to become an official Bee Campus! 

​Flowers, including those grown in the permaculture gardens on campus, are essential to the pollinators that make it possible to grow our food.

Earth Day Festivities

On this year's Earth Day, students representing UMass Permaculture offered seed bomb making at the Amherst Sustainability Festival and sold zines made by students in the permaculture practicum course at Easthampton's Pioneer Valley Zine Fest. On campus, the Earth Day Farmers' Market showcased the incredible variety of sustainability initiatives going on at UMass, ranging from Food Recovery Network to Rack City Thrift. 

Students use pedal power to blend their own smoothies using a bicycle.

Students play music at the Earth Day Farmers Market.

Starter plants and herbs grown by the UMass Student Farm sold at the spring Farmers Markets.

A huge thank you to all of the growers, distributors, educators, and innovators who make it possible to foster a campus community that is conscious of its impact and constantly striving to be a leader in food system sustainability. We couldn't do it without you!

Photo credit: Keith Toffling