| Overall Rating | Gold |
|---|---|
| Overall Score | 83.37 |
| Liaison | Ruairi O'Mahony |
| Submission Date | Feb. 11, 2022 |
University of Massachusetts Lowell
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Bruce
Perry District Manager University Dining |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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.
The partnership has also resulted in two rooftop gardens at UMass Lowell with the majority of the produce going back to food insecure residents in the City of Lowell.
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:
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
UMass Lowell Dining Services actively works with the Office of Sustainability to identify local small and medium-sized enterprises to enhance inclusive and local sourcing. Shaw Farms in Dract, MA is a good example providing a wide range of dairy options to UMass Lowell dining.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
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 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 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 inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
Local and/or sustainable foods are identified using signage in the dining halls.
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:
Aramark works with the campus Food Pantry for food donations.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
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.
Additionally, UMass Lowell has installed two Grind2Energy systems on campus to ensure food materials are diverted and turned into energy.
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 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.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.