| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 77.56 |
| Liaison | Ruairi O'Mahony |
| Submission Date | Feb. 15, 2019 |
| 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:
We are exploring options for sourcing products from the campus Urban Agriculture site, Aramark and the university are in discussions to ensure Aramark's HACCP Regulations are met.
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 has developed an extensive partnership 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 our East Campus. Operations in the year round greenhouse began in 2017 and continued to date. In 2018, we launched a CSA program for students, faculty, and staff.
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 menus 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 one Farm-to-Fork event each year.
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 our 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:
Local and/or sustainable foods are often identified using signage in the dining halls.
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:
The university engages with a local nonprofit, Mill City Grows to support local, urban, and sustainable food production.
Additionally, faculty and staff work with local and regional food processors and beverage manufacturers to improve their sustainability practices.
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:
ARAMRARK supports and promotes healthy dining options on campus and culturally divers dining options with cultural and health student clubs.
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. UMass Lowell has been continually recognized by the EPA's Region 1 for its food waste diversion programs.
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 recovers nonperishable food during move out times and donates all of the goods to our campus food pantry.
UMass Lowell used to have a student group in the Food Recovery Project, but that has since ended. In our dining halls, all food waste is carefully minimized by Aramark and any food waste generated is composted.
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 plate waste.
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:
All residential dining halls utilize reusable service-ware.
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 and offers front of house and back of house composting programs.
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
https://www.uml.edu/Sustainability/campus-operations/dining/
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.