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UMass dining halls become eco-conscious
Frank Vitale, Collegian Staff
Issue date: 11/9/07 Section: News
Serving thousands of hungry students is no easy task, and doing it as efficiently and as environmentally friendly as possible takes a lot of effort. But thanks to a variety of programs put together by Ken Toong, head of Dining Services at the University of Massachusetts, the DCs have made big strides in the last few years.
One program Toong is most proud of is the great effort made by the University to serve local produce.
Dining services now purchases more than 20 percent of it's produce from nearby growers, such as Joe Czajkowski's farm, which is two miles from campus.
By buying from local growers, UMass provides a much-appreciated boost to the local farming industry.
Transportation from local farms costs less and leaves less of an impact on the environment. The farms in the area also tend to use fewer pesticides and other toxins than some of the larger farms out west, which affects the health of both the environment and the consumer, not to mention the taste.
DC patrons may have also noticed signs for the Seafood Watch program, which is run by Monterey Bay Aquarium out in California.
Oceans across the world are experiencing food shortages as a result of over-fishing and climate change, and UMass has joined up with Seafood Watch to help educate students about the need to support ocean-friendly seafood.
Toong pointed out as an example that Dining Services refrains from serving Atlantic Cod, which appears on the Seafood Watch's "Avoid" list. Instead it served the Atlantic Cod's Pacific counterpart, which appears on the "Best Choices" list. Wild Alaskan salmon, renowned for its superior flavor and freshness while simultaneously being an environmentally responsible choice, is also served at the DCs.
Dining Services also serves Fair Trade coffee and purchases its brown eggs locally.
The DCs have taken a few steps other than choosing the right food to lighten their impact on the environment.
They've recently switched to biodegradable disposable plates and cups, an advance that could only be made in the last few years due to advances in technology that reduced prices.
One program Toong is most proud of is the great effort made by the University to serve local produce.
Dining services now purchases more than 20 percent of it's produce from nearby growers, such as Joe Czajkowski's farm, which is two miles from campus.
By buying from local growers, UMass provides a much-appreciated boost to the local farming industry.
Transportation from local farms costs less and leaves less of an impact on the environment. The farms in the area also tend to use fewer pesticides and other toxins than some of the larger farms out west, which affects the health of both the environment and the consumer, not to mention the taste.
DC patrons may have also noticed signs for the Seafood Watch program, which is run by Monterey Bay Aquarium out in California.
Oceans across the world are experiencing food shortages as a result of over-fishing and climate change, and UMass has joined up with Seafood Watch to help educate students about the need to support ocean-friendly seafood.
Toong pointed out as an example that Dining Services refrains from serving Atlantic Cod, which appears on the Seafood Watch's "Avoid" list. Instead it served the Atlantic Cod's Pacific counterpart, which appears on the "Best Choices" list. Wild Alaskan salmon, renowned for its superior flavor and freshness while simultaneously being an environmentally responsible choice, is also served at the DCs.
Dining Services also serves Fair Trade coffee and purchases its brown eggs locally.
The DCs have taken a few steps other than choosing the right food to lighten their impact on the environment.
They've recently switched to biodegradable disposable plates and cups, an advance that could only be made in the last few years due to advances in technology that reduced prices.
Viewing Comments 1 - 3 of 3
Juliet Carvajal
posted 11/09/07 @ 4:50 PM EST
Addressing student waste is crucial. If students could somehow pay only for portions taken it could be a win-win situation (much less waste/less cost to the student, and probably less expenditure to Dining Halls, and definately less expenditure for land-fill costs. (Continued…)
Scott Sousa
posted 11/13/07 @ 1:28 PM EST
I agree with Julia. Other schools have implemented a pay-for-what-you-take and not only does that encourage students to grab only what they can finish, but it could potentially reduce meal plan costs and save the university money. (Continued…)
indycar01
posted 11/20/07 @ 5:01 PM EST
INVESTIGATE BEFORE YOU DONATE.. before funding ANY! charity. please visit. siav.org mrmcmed.org (learn how charities misspend research dollars and place us at grave risk!) and pcrm. (Continued…)
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