University of Maryland, College Park
OP-6: Food and Beverage Purchasing

UMD Dining Services has formed a Sustainable Food Working Group with the endorsement of the University Sustainability Council to advise the department in the development of sustainable goals and strategies. Through an ongoing and collaborative process with the Working Group, UMD Dining Services is committed to promoting sustainable food at the University of Maryland and to meeting the following benchmarks: 1) 1-4% annual increase in sustainable foods purchases (meeting the criteria identified for sustainable food categories including local, fair, humane, and ecologically sound) based on financial feasibility and product availability 2) Annual, incremental increases in sourcing from local growers, with special emphasis on Maryland growers and harvesters 3) Annual, incremental increases in sourcing unprocessed, whole foods 4) 20% sustainable food by 2020 Overall, there are four primary objectives for the sustainable food program at UMD Dining Services: 1) UMD Dining Services mitigates environmental impact by using local and sustainable food sources 2) UMD Dining Services leverages buying power to encourage availability of healthier food choices 3) Changes in healthy food availability and promotion increases UMD community health and wellness 4) UMD Dining Services promotes community engagement and education about sustainable food issues