| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.52 |
| Liaison | Ruairi O'Mahony |
| Submission Date | Aug. 10, 2016 |
| Executive Letter | Download |
University of Massachusetts Lowell
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Frank
Hurley Executive Chef University Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
UMass Lowell works with Mill City Grows to find solutions to food security issues in Lowell. In 2016, the Office of Sustainability and Mill City Grows began work on an urban agriculture program hosted on East Campus.
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
UMass Lowell Dining Services offers “Meatless Mondays,” “Farmer’s Market” meal option, an extensive salad bar, and a mobile app identifying daily menu identifying vegetarian and vegan options.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Dining Services offers events such as Meatless Mondays in select locations on campus. It is not offered in all locations but is available for students who make the choice.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Dining Services hosts at least two Farm-to-Fork events each semester.
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
Cafe Solar, which is produced with 100% renewable energy and is the official sustainable coffee of UMass Lowell, has a stand alone cafe unit on south campus.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Cafe Solar is the official sustainable coffee of UMass Lowell and has signage in place at each of its locations on campus.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Dining services staff conduct regular outreach events on campus to inform the campus about sustainable food systems.
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Kitchen food waste, prep waste and spoilage in dining halls are composted. During the first eight months of operations, an estimated 184,000 pounds of food waste was composted. UMass Lowell also joined the Food Recovery Challenge, an initiative of the EPA that encourages businesses and institutions to reduce food waste to help preserve the environment and combat hunger. Program asks participates to increase food donations and recycling as well as find ways to reduce waste. Each member charts food waste with the goal of cutting the volume by 5% per year.
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
Dining halls have been trayless since 2007.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
UMass Lowell takes part in EPA's Food Outreach Program.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
Yes, 100% of fryer oil is recycled and used for heating oil. Food waste is composted off site, a portion of which is then used on campus grounds.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All dining locations currently compost pre- and post-consumer waste; their compost weights are regularly audited.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
UMass Lowell's dining hall composting program includes food waste from food prep as well as post- consumer.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
South Dining, University Dining Commons and Inn & Conference Center Dining all utilize reusable service-ware and run a pre and post consumer composting program.
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
Crossroads Café in University Crossing provides BPI-certified compostable containers to its customers. There is an ongoing back of house composting program ongoing, but no front of the house program currently.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Starbucks (North and South), Einstein’s Bros. Bagels (North), Crossroads Café (University Crossing) all offer discounts to customers for using reusable mugs.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
Campus Dish – UMass Lowell sources many foods from local farmers, growers and distributors (Pioneer Valley Grower’s Association, Lanni Orchards, Eva’s Garden); recycle at all dining locations across campus, tray less since 2007, 100% of fryer oil is recycled and used for heating oil in homeless shelters; filtered water available at hydration stations around campus, 100% recycled paper in all dining locations, green cleaning, train employees each semester on common energy and water conservation practices.
Additional information can be found at: http://umasslowell.campusdish.com/Sustainability.aspx
https://umasslowell.campusdish.com/Sustainability/WhatWeAreDoing.aspx
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
UMass Lowell Dining Services Nutritional information can be found here: http://umasslowell.campusdish.com/EatWellContent/NutritionHighlights.aspx
UMass Lowell Dining Services Nutritional information can be found here: http://umasslowell.campusdish.com/EatWellContent/NutritionHighlights.aspx
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.