University of Massachusetts Amherst
OP-6: Food and Beverage Purchasing

- Signed Real Food Challenge Campus Commitment - One local farm (Joe Czajakowski Farm, just 2 miles from campus) brokers for additional local farms in order to allow UMass Dining to source as much local produce as possible. Because of this relationship we are able to source local produce from a consortium of about 20 local farms - All seafood served through UMass Dining is certified sustainably sourced using Seafood WATCH guidelines - 100% cage-freel local, heirloom hard shell eggs - We source produce from the UMass Student Farming Enterprise and our on-campus permaculture gardens in addition to our local farms - Working to supply the dining commons with local vegetables using individually quick frozen (IQF) techniques to extend the time that we can supply local fruits and vegetables - We source free range turkeys from Diemand Farms located within 20 miles of campus - We have an agreement with our prime produce vendor that local and regionally sourced items should be used fisrt before sourcing elsewhere. - We source some free range local chicken within 250 miles from campus for use in Hampshire Dining Commons

As participants of the Real Food Challenge, we are now using new, more in-depth and nationally standardized tools that helps us more accurately report our percentage of food expenditures that meet one or more of the criteria for this credit. We now have an accurate baseline and we will be using these tools going forward.