OUR HISTORY
UMass Dining has accomplished great projects that focus on the advancement of health and wellness for both UMass students and the environment. From the development of a more sustainable food system with the renovation of our dining halls to being the first college campus in the nation to adopt a carbon literacy program for its students and faculty, UMass Dining is committed to creating an environmentally friendly campus that satisfies everyone’s needs.
Our focus is to make sure our actions are economically viable, environmentally sensible, and socially responsible and that is a standard that is upheld throughout all of our completed projects. Take a look!
Our focus is to make sure our actions are economically viable, environmentally sensible, and socially responsible and that is a standard that is upheld throughout all of our completed projects. Take a look!
HAMPSHIRE DINING COMMONS
Our grant-funded project converted Hampshire Dining Commons, one of UMass Amherst's on-campus dining halls, into a premier campus eatery dedicated to sustainability, healthy, and great-tasting foods which provides a defensible and cost-effective example to implement campus-wide.
Our passionate and knowledgeable Dining Services sustainability team develops seasonal menus which include recipes that leverage world cuisines to entice students to try new foods and to help them permanently adopt a healthier diet.
Our passionate and knowledgeable Dining Services sustainability team develops seasonal menus which include recipes that leverage world cuisines to entice students to try new foods and to help them permanently adopt a healthier diet.
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Redesigned meals consist of more sustainable seafood (underutilized fish such as dogfish, sea trout, porgy, and barramundi), Real Food certified meat (local, humane, free-range, antibiotic free), plant-based proteins, fruits and vegetables, and healthy beverages. Simultaneously, we are reducing consumption of red meat, processed and fatty foods, corn syrup, and sodium while using various strategies to eliminate waste and find cost efficiencies (e.g. use vegetable trimmings for stock) to offset the higher cost of Real Food protein sources.
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