Dining for a Cooler Planet
Dining for a Cooler Planet
In 2018, UMass Dining’s Sustainability team created this initiative to address the intersection of food production, consumption, and the rapidly increasing issue of global climate change.
Events feature the innovative practices of food production, preparation and consumption that are helping reduce and even combat carbon emissions.
The Solutions that Inspire Us
These themes help shape each event and the featured menus.
By putting these solutions at the forefront, we are inviting new perspectives into the conversation and showing the possibilities of climate smart dining.
Dining for a Cooler Planet is inspired by PROJECT DRAWDOWN, which addresses diet changes and shifts in agricultural practices as integral for reversing carbon emissions.
“Project Drawdown’s mission is to help the world reach “drawdown”—the point in the future when levels of greenhouse gases in the atmosphere stop climbing and start to steadily decline, thereby stopping catastrophic climate change—as quickly, safely, and equitably as possible.”
The Events
Each Dining for a Cooler Planet event is unique and showcases a diverse array of innovative practices within the realm of food production, preparation, and consumption, all aimed at mitigating and combating carbon emissions. These initiatives represent a crucial response to the pressing challenges posed by climate change.
November 2025: What Indigenous Foodways Teach Us About Climate Action Featuring Chef Joe Robbins
On November 4th, UMass Dining held its second Dining for a Cooler Planet event of the semester. The event, What Indigenous Foodways Teach Us About Climate Action, featured a menu by James Beard semifinalist and member of the Penobscot Nation, Joe Robbins. Robbins sat down with UMass’s own Rachel Sayet, an educator in the Office of Equity and Inclusion. The two shared experiences from their heritage, finding overlap in many traditions and unique experiences in others. Both have been on a winding journey of what indigenous foodways means to them.
April 2026: Blue Food Cookbook Presentation and Discussion
UMass Dining Sustainability was excited to welcome back sustainable seafood expert and chef Barton Seaver, co-author of The Blue Food Cookbook, for a special Dining for a Cooler Planet event. He shared insights on how the seafood we choose can support climate action, environmental stewardship, and delicious, nourishing meals. Guests also enjoyed complimentary tastings inspired by recipes from The Blue Food Cookbook and had the chance to take home a copy of the cookbook. We’re grateful to Chef Barton for sharing his expertise and to our campus community for engaging in meaningful conversations about the future of food and our oceans.
September 2026: Farm to Campus Dinner
As part of Community Involved in Sustaining Agriculture’s Climate Change and Farming Week, UMass Dining Sustainability hosted a special Farm to Campus Dinner highlighting the many ways local agriculture connects with our campus community. Guests enjoyed a special menu featuring ingredients from local farm partners, while the UMass Student Farm, UMass Permaculture, and the UMass Hydroponic Farm joined us to showcase the incredible food being grown right here on campus. The evening also featured local product tastings, opportunities to connect with campus growers, and resources exploring our food system and the role of local agriculture in creating a more resilient food future.