Big news out of the University of Maryland today! Compost2theMoon’s very own Allison Lilly has been working hard to improve the sustainability of the food system within Dining Services and it is paying off in a big way! The department has created and launched a Sustainable Food Working Group, comprised of students, faculty and staff, which will collaborate to create a more sustainable and healthy campus. They will also be launching a Far-to-School series of planned activities including special dinners in dining halls, sponsored workshops, on-campus visits with local farmers, and off-campus farm tours.
The newest department goal, to reach 20 percent sustainable food purchases by 2020 (with a focus on local food), has grown from the Green Dining initiative – originated with DS Facilities Maintenance several years ago. The initiative also includes piloting recycle and compost programs in campus dish rooms and building gardens on the roofs of campus dining halls. Dining Services’ sustainable food commitment includes the following benchmarks:
- 1 to 4 percent annual increase in sustainable food purchases
- Annual, incremental increases in sourcing from local growers, with special emphasis on Maryland growers and harvesters
- Annual, incremental increases in sourcing unprocessed, whole goods – 20 percent sustainable food by 2020
“Dining Services’ goals for sustainable food are well aligned with the University’s strategic plan and the President’s Climate Commitment. The Sustainable Food Working Group is a wonderful example of innovative cross-campus collaboration,” says Wallace D. Loh, University of Maryland president.
In addition to all this awesomeness, the gang at Dining Services will continue its participation in four on-campus vegetable gardens and the Farmers Market at Maryland.
Click here to learn more about UMD’s Dining Services Sustainable Food Commitment.
Way to go, Allie!