sustainable food report 2016 - university of maryland...
TRANSCRIPT
Sustainable Food Report
2016
Table of ContentsIntroduction .............................................................................................. 1
Dining Locations ...................................................................................... 2
Understanding Sustainable Food ........................................................... 3
Trends in Sustainable Dining .................................................................. 4
Sustainability in Dining Services ........................................................... 5
Sustainable Food Assessment................................................................. 6
Keys to Waste Management & Reduction ............................................. 7
Waste Management By the Numbers .................................................... 8
Highlighting Local Foods on Campus .................................................... 9
Grow It, Eat It: Terp Farm & Campus Gardens ..................................... 10
Student Engagement ................................................................................ 11
Appendices
Menus of Change ...................................................................................... A
Sustainable Action Plan ........................................................................... B
UMD Dietetic Intern Project—Sustainable Food Guide........................ C
If you have questions about Dining Services or want to get involved, please reach out to us at [email protected].
The University of Maryland (UMD) is a signatory of the American College and
University President’s Climate Commitment, pledging to reach carbon neutrality
by 2050, and has a long-standing commitment to environmental stewardship.
The campus’ sustainability goals include broad categories such as carbon neutrality,
education for sustainability, local and global impact, smart growth, sustainable
water use, and waste minimization. Progress on these campus commitments can be found
on the Sustainability Progress Report (sustainability.umd.edu/progress/progress-report).
Campus sustainability efforts are championed and supported by the Office of Sustainability with the help of departments and Terps across campus. Every campus unit needs to play a part if the ambitious goals set by the University President are to be achieved. The Division of Student Affairs has long led campus efforts to promote sustainability and engage students in environmental efforts, including the development of a Divisional Green Guide and Divisional Sustainability Standards (see more information here: studentaffairs.umd.edu/about-us/sustainability#/home). As a part of the Division of Student Affairs, the Department of Dining Services aims to be a campus leader for sustainability and model the campus as a living laboratory to support student academics, co-curricular, and extra curricular activities.
The University of Maryland Department of Dining Services provides food service for the College Park campus and includes three residential dining halls, 24 retail locations, two full service restaurants, six convenience stores, full service and delivery catering, athletic concessions, and a mobile dining food truck (see map on page 2). In total, Dining Services serves approximately 27,000 meals a day and employs between 1,500–1,900 people, depending on the season.
In support of campus sustainability goals, Dining Services developed and adopted the Sustainable Food Action Plan in October 2012, committing to continuously provide more nutritious and environmentally, socially, and economically sustainable food to campus diners (see page 3 for the definition of sustainable food). The Sustainable Food Action Plan established a framework and specific objectives for serving more sustainable food on the UMD campus, including four major goals for Dining Services:
• 1–4% annual increase in sustainable food purchases (meeting the criteria identified for sustainable food categories including local, fair, humane,
and ecologically sound) based on financial feasibility and product availability
• Annual, incremental increases in sourcing from local growers, with special emphasis on Maryland growers
• Annual, incremental increases in sourcing of unprocessed, whole foods
• 20% local and sustainable food by 2020
As established during the inaugural years of the Sustainable Food Commitment, Dining Services conducts an annual student-led Sustainable Food Assessment and reviews and updates the Sustainable Food Action Plan every two years. 2016 marked the end of Phase Three of the Dining Services Sustainable Food Action Plan. This Sustainable Food Report describes and reviews the progress made in Phase Three and showcases key program areas. Find a timeline of Sustainable Dining at UMD on page 4 and the detailed Action Plan Summary in appendix B.
Dining Services is proud to announce that in 2014 sustainable food purchasing reach the 20% goal and in 2016 exceeded it with 26% sustainable food purchased! Moving forward, Dining Services will be adopting the Menus of Change Principles—outlined in appendix A— to advance the sustainable food commitment and further push innovation. Key areas of focus include increasing whole grain, seafood, fruit, and vegetable purchasing. New program initiatives include the introduction of a Sustainable Food Symposium each semester to showcase student projects (see page 11) and the development of student and intern led projects such as the Sustainable Food Guide by UMD Dietetic Interns (see appendix C).
Introduction
1
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Dining Locations
2
LOCAL
HUMANE
ECOLOGICALLY SOUNDFAIR
sus•tain•able\sə-'stā-nə-bəl\ adjective
Meet the needs of the present without compromising the ability of future generations to meet their own
needs (Brundtland Commission, 1987)
According to the Food, Agriculture,
Conservation and Trade Act of 1990, sustainable agriculture is “an integrated
system of plant and animal production practices, having a site-specific application, that will:
Satisfy human food and fiber needs;
Enhance environmental quality and the natural resource base upon which the agricultural economy depends;
Make the most efficient use of non-renewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls;
Sustain the economic viability of farm operations; and
Enhance the quality of life for farmers and society as a whole.”
Sustainable food is produced from sustainable agricultural systems and has specific attributes related
to the production systems, labor practices, and distance traveled, outlined above.
<250 miles
animals can express natural behavior
good environmental practices are used
ensure worker rights and safety
Understanding Sustainable Food
3
20 09
20 12
20 10
20 13
20 15
20 11
20 14
20 16
SEP 2011Students launch
the first chapter of the Food Recovery
Network
NOV 2011Launch Reusable
Carryout from dining halls
MAY 2012 Opening Day of
the Farmers Market at Maryland
FEB 2013Bag the Bag Program
with RHA
AUG 2014Begin Drive to Zero Waste in
Athletic Stadiums
FEB 2015 Student Sustainable Food Assessment:
Achieved 20% Sustainable Food Goal in Fall 2014
AUG 2015Distributed FreeFill
Cups to all incoming students
AUG 2016Launch Anytime Dining Program
JAN 2014Awarded Terp Farm
Sustainability Fund Grant
AUG 2013LEAF Team launch
with Office of Sustainability and
Facilities Management
AUG 2010Launch Eat-INitiative
FEB 2012Form the Sustainable
Food Committee
JUL 2013 Open Green Tidings
Mobile Dining
Awarded NACUFS Grand Prize for Sustainability
OCT 2014Campus Pantry Opens to serve
emergency food to Terps in need
MAR 2014Hire Terp Farm
Manager and Start Terp Farm
SEP 2014Feature Campus
Farm lamb on dining hall menus for the first time
APR 2015Terp Farm featured
on BTN LiveBIG
APR 2016Install Pollinator
Garden at 251 North
OCT 2012 Sign Sustainable
Food Commitment
MAY 2014Hire first Terp Farm
student crew for summer
OCT 2015First Terp Farm Fall
Harvest Festival
JAN 2016Awarded
Sustainability Fund Grant for
Anytime Dining
JUN 2015GAP Certification
for Terp Farm
AUG 2011Hire first DS
Sustainability Coordinator
AUG 2009Replace styrofoam with compostable to-go packaging
Implement compost collection from
dining halls
Trends in Sustainable Dining
4
Sustainability in Dining Services
Environmental stewardship starts with menu planning. Using the
Menus of Change Principles, we focus on highlighting more
vegetables, legumes,whole grains, and seafood.
The heart of our sustainability program is our goal of
20% sustainable food and commitments to campus sustainability—creating
a model “green university!”
We �
ght food
waste th
rough
regular in
ventory, u
se of an
electronic food
man
agemen
t
system, an
d batch
cooking. C
hefs
feature leftovers on
Ch
ef’s Ch
oice
men
u to lim
it food w
aste.
By going trayless, offering smaller
bowls, and providing smaller
portions, Dining Services helps
students limit food waste. Each
semester, students lead food waste
audits to see what is thrown away.
Food that is
uneaten but still
safe to
eat is colle
cted by student-l
ed Food
Recovery Netw
ork to
donate to th
ose
in need. All o
ther o
rganic waste
is
collected fo
r compost.
We colle
ct all
recyclables,
including cooking oil!
Th
e or
gan
ic w
aste
is
com
pos
ted
at t
he
Prin
ce G
eorg
e’s
Cou
nty
Yar
d
Was
te F
acili
ty a
nd
th
en b
rou
ght
to T
erp
Far
m t
o fe
ed o
ur
vege
tabl
es
and
pla
nts
—w
hic
h a
re g
row
n a
nd
har
vest
ed w
ith
th
e h
elp
of
stu
den
ts.
Menu Planning Behind the Scenes Front of House Back of H
ouse
Terp
Far
m
SUSTAINABLE FOOD
COMMITMENT
P rotecting the environment is a part of every step of Dining Services’ process
from farm to fork to compost pile.
5
NE
T W
EIG
HT
(LB
S)
Who
le
Grain
s
Seafo
od
Red M
eat
Milk
Chees
e
Yogur
t
Legum
es0
10k
20k
30k
40k
50k
60k
70k
80k
0
50k
100k
150k
200k
250k
300k
350k
Fall 2015
Fall 2016
2011 2012 2013 2014 2015 2016
YEAR
% S
UST
AIN
AB
LE
FOO
D P
UR
CH
AS
ED
05
10
15
20
25
30
In 2014, Dining Services reached its goal of 20% sustainable food purchasing— and exceeded this goal in 2016 by hitting 26%!
In the period under review, Dining Services focused on improving the healthfulness of the dining hall menus. Dining Services adopted the principles from the Menus of Change initiative (see appendix A), incorporated more fresh and seasonal ingredients, and emphasized whole, minimally processed foods. The launch of Anytime
Dining and corresponding menu changes resulted in a reduction of red meat and cheese and an increase in whole grains, legumes, and seafood.
Red meat purchasing
was reduced by 28%
Seafood SpotlightChesapeake Wild Blue Catfish is an invasive fish, eating it protects the Bay. Consumption increased by 45% in just one year
Sustainable Food Assessment
6
Rec
ycle Reuse
ReduceA
ll or
gani
c w
aste
col
lect
ed fo
r com
post
Sing
le s
trea
m re
cycl
ing
for a
lum
inum
,
glas
s, p
last
ic, a
nd p
aper
Recy
cle
cook
ing
oils
Chef’s C
hoice on the menu
allows for reuse of leftovers
Student-led Food Recovery Netw
ork
provides leftovers to those in needEliminated single use disposable from dining rooms.
Allow self service so students can select as much—
or as little—as they wish
Data collection and tracking inventory allows for waste reduction
Trayless dining in dining hall Offer smaller portion sizes
The Keys to Waste Management & Reduction
7
Fall2015
Jan Feb Mar Apr May Aug Sep Oct Nov DecSpring2016
Fall2016
FOO
D R
EC
OV
ER
ED
(LB
S)
LBS
0
5k
10k
15k
20k
25k
30k
Retail Dining Plan 2016 Anytime Dining Plan 2016
0
20
40
60
80
100
Fall2015
Jan Feb Mar Apr May Aug Sep Oct Nov DecSpring2016
Fall2016
FOO
D R
EC
OV
ER
ED
(LB
S)
LBS
0
5k
10k
15k
20k
25k
30k
Retail Dining Plan 2016 Anytime Dining Plan 2016
0
20
40
60
80
100
Trash SpotlightAnytime Dining
removed 6.3 million disposable items
from the campus waste stream annually!
2016 Compost and Recycling Trend
Waste Management By the Numbers
Increase in recovered food by Food Recovery Network with Anytime Dining
Compostcollection increased in dining halls by 48%
Recyclingefforts increased by 20%
Waste management is a focus area for Green Dining. Staff separate compost and recycling and identify leftovers safe to donate with the student led Food Recovery Network. The most important component is waste reduction, which requires all of us to do our part. Take only what you’ll eat to “leave small
FOODprints.” We encourage Terps to “take less, waste less.”
8
UM
D D
S R
EC
IPE INGREDIENTS
» 1 cup quinoa » 2 cup old fashion oats » 1 cup dark brown sugar » 2/3 cup all purpose f lour » 1 1/2 tsp baking powder » 1/2 tsp salt » 1 1/3 cup ripe banana » 1 cup milk » 2 eggs » 1/2 cup apple sauce » 2 tbsp butter » 1/2 tsp vanilla extract » 2 cup fresh blueberries » 1/2 cup walnuts, chopped
BANANA, BLUEBERRY, OAT, & QUINOA SNACK CAKE
PREPARATION1. Preheat oven to 375°F. Spray 13”
x 19” baking pan with nonstick cooking spray.
2. Combine quinoa, oats, 3/4 cup brown sugar, cinnamon, flour, baking powder, and salt in large bowl.
3. Mash bananas in medium bowl. Stir in milk, eggs, applesauce, butter, and vanilla.
4. Add to quinoa mixture, mix well.
5. Fold in 1 cup of blueberries.
6. Spread mixture into prepared baking pan. Sprinkle top with remaining blueberries, 1/4 cup brown sugar and walnuts.
[Serves 8]
7. Bake 40–45 minutes or until golden brown and set.
8. Let cool 10 minutes before serving.
Since 2012, the Farmers Market at Maryland brings local vendors to campus each Wednesday from April through November. Terps can find local produce, meats, cheeses, eggs, bread, and other goodies at the Market. Market Manager and Chef Larry Tumlin runs cooking demonstrations at noon with free samples for Market visitors. The Green Tidings Food Truck which features sustainable and local food for lunch across campus, stops weekly at the Market.
For all Market
recipes visit:
“farmersmarket.
umd.edu”
Get Social With Us
@FarmersMarketUM
@UMDGreenTidings
Highlighting Local Foods On Campus
9
Academic Courses [394]
Community Visitors [131]
Workshops [165]
Interns [20]
Living Learning Programs [110]
UMD Sta� [195]
Student Sta� [9]
Volunteers [28]
Events [1,014]
Academic Courses [394]
Community Visitors [131]
Workshops [165]
Interns [20]
Living Learning Programs [110]
UMD Sta� [195]
Student Sta� [9]
Volunteers [28]
Events [1,014]
2,071 total
people
Terp Farm Crop Yield
Grow it Eat it: Terp Farm & Campus Gardens
Since 2010, Dining Services partners with students and other campus departments to grow food on and for campus. Garden spaces on campus allow students to learn about growing herbs, flowers, and vegetables as well as get involved in campus sustainability and community. Expanded growing and learning opportunities can be found 15
miles from campus at the Terp Farm Project located at the Maryland Agricultural Experiment Station in Upper Marlboro, Maryland. Terp Farm is a collaboration between Dining Services and the College of Agriculture and Natural Resources and is supported by the UMD Sustainability Fund. 2016 marked the third season of the farm; below is a snapshot of what we’ve grown and who has visited in those three seasons.
Visitors and Volunteers
TOTAL29,671 lbs
Squash7,076
Tomatoes6,294
Greens4,626
RootVegetables
2,486
Watermelon1,229
Peppers1,811
Cabbage1,616
Cucumbers2,209
Sweet Corn567
Broccoli572
Herbs1,186
29,671 total
pounds
Get involved with campus gardening & Terp Farm@TerpFarm
@UMDCommunityLearningGarden
@UniversityOfMarylandArboretumAndBotanicalGarden
10
Student Engagement
SPECIAL EVENTS OCCUR TO SHOWCASE
SUSTAINABLE FOOD
Fall SemesterHarvest Festival
Eats & Beets Festival
INTERNSHIPSDining Services offers internships in Sustainability including:
• Terp Farm internships and apprenticeships
• Campus Pantry internships
• Farmers Market internships
• Green Dining student staff positions
CAMPUS PANTRYDining Services is partnered with the University Health Center to provide emergency food to Terps in need. Get involved by organizing a food drive or volunteering!
GREEN DINING OFFICE HOURSThe Green Dining Team hosts office hours weekly to meet and discuss student projects.
WHEN Fridays, 9:00 am–Noon
WHERE 1105 South Campus
Spring SemesterEarth Day
North Campus GreenFest
&
Tuesday, October 25 4–6 pm • Ellicott Quad
Free Music, Food, Activities, and Fun!
&&
&
*Gas Emissions from Waste Disposal, United Nations Enviroment Programme.
&
&
&&
&
Day Events!Earth
Farmers MarketWednesday, April 19 • 11:00 am–3:00 pm
Front of Cole Fieldhouse
Vermicomposting Exhibit BuildThursday, April 20McKeldin Library
Earth Day PanelThursday, April 20 • Noon–1:30 pm
SPP Atrium: Van Munching Hall
Earth Day FestivalFriday, April 21 • Noon–4:00 pm
Stamp Grand Ballroom
Earth Love YogaFriday, April 21 • 2:00–3:00 pm
McKeldin Mall
Student Leadership for Climate Action Panel
Wednesday, April 26 • Noon–1:00 pmSouth Campus Commons, Building 1
�nd out more & see a full calendar of campus events: ter.ps/earth2017
STUDENT PROJECTS ARE FEATURED AT THE END OF EACH SEMESTER AT THE
SUSTAINABLE FOOD SYMPOSIUMReview last years presentations and find out more details
for this year’s symposium: dining.umd.edu/sustainability
Get Social With Us
@UMDCampusPantry11
Appendix
Menus of Change Principles A
Appendix A
Appendix
BSustainable Food Action Plan
Sust
aina
ble
Food
Act
ion
Plan
, 201
6 U
pdat
e| 1
3 D
etai
led
Ann
ual S
usta
inab
le F
ood
Act
ion
Plan
– 2
016
Upd
ate
U
MD
Din
ing
Serv
ices
Sus
tain
able
Foo
d A
ctio
n Pl
an
Prog
ram
Are
a Ph
ase
1 (2
011-
2012
): Pr
ogra
m in
itiat
ion
Phas
e 2
(201
3-20
14):
C
apac
ity b
uild
ing,
pi
lot,
and
prim
e-ve
ndor
str
ateg
y
Phas
e 3
(201
5-20
16):
Laun
ch a
nd e
xpan
d di
rect
farm
to s
choo
l pr
ogra
m
Phas
e 4
(201
7-20
20):
Prog
ram
bui
ldin
g,
proc
ess
impr
ovem
ent,
&
eval
uatio
n
Phas
e 3
Stat
us &
N
otes
Ove
rall
sust
aina
ble
food
pr
ocur
emen
t obj
ectiv
e
• Id
entif
y ba
selin
e •
1-4%
ann
ual i
ncre
ase
• In
crem
enta
l inc
reas
e in
so
urci
ng fr
om M
aryl
and
grow
ers
•
Incr
emen
tal i
ncre
ase
sour
cing
of w
hole
, un
proc
esse
d, fo
ods
• 1-
4% a
nnua
l inc
reas
e •
Incr
emen
tal i
ncre
ase
in
sour
cing
from
Mar
ylan
d gr
ower
s
• In
crem
enta
l inc
reas
e so
urci
ng o
f who
le,
unpr
oces
sed,
food
s
• 1-
4% a
nnua
l inc
reas
e •
Incr
emen
tal i
ncre
ase
in
sour
cing
from
Mar
ylan
d gr
ower
s
• In
crem
enta
l inc
reas
e so
urci
ng o
f who
le,
unpr
oces
sed,
food
s •
Achi
eve
20%
loca
l and
su
stai
nabl
e fo
od
purc
hasi
ng b
y 20
20
Fully
met
Sust
aina
ble
food
co
mm
itmen
t, pr
otoc
ol a
nd
plan
• C
reat
e Su
stai
nabl
e Fo
od
Wor
king
Gro
up
• C
reat
e G
reen
Din
ing
Sust
aina
ble
Food
In
tern
ship
s •
Dev
elop
Dra
ft Su
stai
nabl
e Fo
od A
ctio
n Pl
an
• Fi
naliz
e an
d pu
blis
h de
partm
enta
l sus
tain
able
fo
od c
omm
itmen
t •
Fina
lize
and
publ
ish
Sust
aina
ble
Food
Act
ion
Plan
• R
evie
w a
nd u
pdat
e pl
an
and
prot
ocol
s as
nee
ded
•
Iden
tify
purc
hasi
ng
guid
elin
es a
nd
stan
dard
s fo
r sea
food
•
Prov
ide
anal
ysis
and
re
porti
ng re
gard
ing
food
• R
evie
w a
nd u
pdat
e pl
an
and
prot
ocol
s as
nee
d ed
• Id
entif
y ca
tego
ry-s
peci
fic
purc
hasi
ng g
uide
lines
• R
evie
w a
nd u
pdat
e pl
an
and
prot
ocol
s as
nee
ded
• In
corp
orat
e M
enus
of
Cha
nge
prin
cipl
es in
pr
otoc
ol a
nd p
lan
• C
ontin
ue to
iden
tify
cate
gory
-spe
cific
pu
rcha
sing
gui
delin
es
Fully
Met
Part
ners
hip
and
colla
bora
tion
build
ing
• C
reat
e Su
stai
nabl
e Fo
od
Wor
king
Gro
up
• Bu
ild p
artn
ersh
ip w
ith
Wel
lnes
s C
oalit
ion
• Bu
ild p
artn
ersh
ip w
ith
Offi
ce o
f Sus
tain
abilit
y •
Build
par
tner
ship
with
U
MD
Ext
ensi
on
Mar
ketin
g Sp
ecia
lists
• Ex
pand
and
stre
ngth
en
exis
ting
partn
ersh
ips
• Bu
ild p
artn
ersh
ip w
ith
Mar
ylan
d D
epar
tmen
t of
Agric
ultu
re
• Bu
ild p
artn
ersh
ip w
ith
the
Col
lege
of
Agric
ultu
re a
nd N
atur
al
Res
ourc
es to
dev
elop
Te
rp F
arm
•
Con
tinua
tion
of th
e Su
stai
nabl
e Fo
od
Wor
king
Gro
up (2
013)
an
d re
- env
isio
ning
as
the
Sust
aina
ble
Food
C
omm
ittee
(201
4)
• Ex
pand
and
stre
ngth
en
exis
ting
partn
ersh
ips
• En
gage
loca
l ag
greg
ator
s an
d ad
ditio
nal c
omm
unity
pa
rtner
s •
Con
tinue
ove
rsig
ht o
f Su
stai
nabl
e Fo
od
Com
mitt
ee, T
erp
Farm
Ad
viso
ry C
omm
ittee
, Fa
rmer
s M
arke
t C
omm
ittee
, and
Cam
pus
Pant
ry A
dvis
ory
Gro
up
• Ex
pand
and
stre
ngth
en
exis
ting
partn
ersh
ips
• St
ream
line
com
mitt
ee
stru
ctur
e th
roug
h co
ordi
natio
n of
Su
stai
nabl
e Fo
od
Sym
posi
um e
ach
sem
este
r
Fully
Met
Appendix B.1
Sust
aina
ble
Food
Act
ion
Plan
, 201
6 U
pdat
e| 1
4
UM
D D
inin
g Se
rvic
es S
usta
inab
le F
ood
Act
ion
Plan
Prog
ram
Are
a Ph
ase
1 (2
011-
2012
): Pr
ogra
m in
itiat
ion
Phas
e 2
(201
3-20
14):
C
apac
ity b
uild
ing,
pi
lot,
and
prim
e-ve
ndor
str
ateg
y
Phas
e 3
(201
5-20
16):
Laun
ch a
nd e
xpan
d di
rect
farm
to s
choo
l pr
ogra
m
Phas
e 4
(201
7-20
20):
Prog
ram
bui
ldin
g,
proc
ess
impr
ovem
ent,
&
eval
uatio
n
Phas
e 3
Stat
us &
N
otes
Fund
ing
and
deve
lopm
ent
• Id
entif
y an
d ex
plor
e ex
tern
al fu
ndin
g op
portu
nitie
s
• Ap
ply
to k
ey g
rant
s (e
x.
Mar
ylan
d Sp
ecia
lty C
rop
Gra
nt)
• Ex
tern
al a
nd c
ampu
s gr
ant a
pplic
atio
ns
• Su
stai
nabi
lity
Fund
ap
plic
atio
n •
Iden
tify
cost
sav
ing
oppo
rtuni
ties
to fu
nd
prog
ram
ele
men
ts
• Ex
tern
al a
nd c
ampu
s gr
ant a
pplic
atio
ns
• Id
entif
y co
st s
avin
g op
portu
nitie
s to
fund
pr
ogra
m e
lem
ents
•
Iden
tify
fund
rais
ing
oppo
rtuni
ties
• C
ontin
ue to
iden
tify
cost
sa
ving
opp
ortu
nitie
s to
fu
nd p
rogr
am e
lem
ents
•
Iden
tify
and
purs
ue
fund
rais
ing
oppo
rtuni
ties
Fully
Met
Tech
nolo
gy a
nd re
port
ing
• In
itial
Sus
tain
able
Foo
d Ba
selin
e As
sess
men
t w
ith e
xist
ing
repo
rting
an
d tra
ckin
g ca
pabi
lity
• N
eeds
ass
essm
ent
• An
nual
Sus
tain
able
Fo
od A
sses
smen
t •
2014
: bi-a
nnua
l Su
stai
nabl
e Fo
od A
ctio
n Pl
an U
pdat
e •
Wor
k w
ith v
endo
rs to
es
tabl
ish
effe
ctiv
e re
ports
for p
rodu
ct
avai
labi
lity
• In
itiat
e da
ta c
lean
-up
and
stre
amlin
ing
in
Food
Pro
•
Inst
all F
oodP
ro
upgr
ades
•
Dev
elop
cle
ar d
ata
entry
an
d re
porti
ng p
roto
cols
•
Col
labo
rate
with
ven
dors
to
ens
ure
accu
racy
of
data
, ade
quat
e tra
ckin
g,
and
thor
ough
repo
rting
• An
nual
Sus
tain
able
Fo
od A
sses
smen
t •
2016
: bi-a
nnua
l Su
stai
nabl
e Fo
od A
ctio
n Pl
an U
pdat
e •
Wor
k w
ith v
endo
rs to
es
tabl
ish
effe
ctiv
e re
ports
for p
rodu
ct
avai
labi
lity
• C
ontin
ue d
ata
clea
nup
• C
ontin
ue u
pgra
des
to
syst
ems
as n
eede
d •
Con
tinue
col
labo
ratio
n w
ith v
endo
rs
• An
nual
Sus
tain
able
Fo
od A
sses
smen
t •
2018
and
202
0: b
i-an
nual
Sus
tain
able
Foo
d Ac
tion
Plan
Upd
ate
• C
ontin
ue u
pgra
des
to
syst
ems
as n
eede
d •
Con
tinue
col
labo
ratio
n w
ith v
endo
rs
• U
tiliz
e re
ports
for
prog
ram
eva
luat
ion
Fully
Met
Proc
urem
ent a
nd p
urch
asin
g pr
otoc
ol
• Be
st p
ract
ices
iden
tifie
d •
Nee
ds a
sses
smen
t •
Dev
elop
and
upd
ate
orde
ring
proc
edur
es
• C
lose
the
orde
ring
guid
es to
cen
traliz
e th
e se
lect
ion
of lo
cal a
nd
sust
aina
ble
item
s w
hen
prod
ucts
are
ava
ilabl
e
• Au
dit u
nits
for
com
plia
nce
rela
ted
to
sust
aina
ble
food
pu
rcha
sing
obj
ectiv
es
• Pr
ovid
e po
sitiv
e an
d ne
gativ
e re
info
rcem
ent
for c
ompl
ianc
e
• Au
dit u
nits
for
com
plia
nce
rela
ted
to
sust
aina
ble
food
pu
rcha
sing
obj
ectiv
es
• Pr
ovid
e po
sitiv
e an
d ne
gativ
e re
info
rcem
ent
for c
ompl
ianc
e
• M
odify
pro
cedu
res
and
prot
ocol
as
need
ed
Fully
Met
Appendix B.2
Sust
aina
ble
Food
Act
ion
Plan
, 201
6 U
pdat
e| 1
5
UM
D D
inin
g Se
rvic
es S
usta
inab
le F
ood
Act
ion
Plan
Prog
ram
Are
a Ph
ase
1 (2
011-
2012
): Pr
ogra
m in
itiat
ion
Phas
e 2
(201
3-20
14):
C
apac
ity b
uild
ing,
pi
lot,
and
prim
e-ve
ndor
str
ateg
y
Phas
e 3
(201
5-20
16):
Laun
ch a
nd e
xpan
d di
rect
farm
to s
choo
l pr
ogra
m
Phas
e 4
(201
7-20
20):
Prog
ram
bui
ldin
g,
proc
ess
impr
ovem
ent,
&
eval
uatio
n
Phas
e 3
Stat
us &
N
otes
Men
u pl
anni
ng a
nd fo
od
prep
arat
ion
• C
once
pt d
evel
opm
ent
• C
ulin
ary
focu
s on
loca
l an
d se
ason
al fr
uits
and
ve
geta
bles
•
Cul
inar
y fo
cus
on n
ew
Sust
aina
ble
Seaf
ood
initi
ativ
e
• W
hole
food
s, in
-hou
se
proc
essi
ng fr
om
com
mis
sary
• C
ulin
ary
focu
s on
loca
l pr
otei
ns
• C
ontin
uing
cul
inar
y fo
cus
on lo
cal f
ruits
and
ve
geta
bles
•
Con
tinue
who
le fo
ods,
in
-hou
se p
roce
ssin
g fro
m c
omm
issa
ry
• C
ulin
ary
focu
s on
ex
pand
ing
loca
l and
su
stai
nabl
e m
enu
optio
ns
• C
ontin
ue w
hole
food
s,
in-h
ouse
pro
cess
ing
from
com
mis
sary
•
Incl
ude
Men
us o
f C
hang
e Pr
inci
ples
in
men
u pl
anni
ng
Fully
Met
Nut
ritio
n an
d w
elln
ess
focu
s
• Bu
ild p
artn
ersh
ips
with
ex
istin
g w
elln
ess-
focu
sed
cam
pus
grou
ps
• Sp
otlig
ht h
ealth
ful f
ood
item
s
• In
trodu
ce n
ew o
fferin
gs
to s
ubst
itute
for i
tem
s w
ith li
ttle
nutri
tiona
l val
ue
• En
cour
age
diet
etic
in
tern
s to
dev
elop
men
u co
ncep
ts
• R
evie
w th
e m
enu
usin
g th
e nu
tritio
nal t
ools
av
aila
ble
• Ev
alua
te th
e “c
hang
e th
e pl
ate”
re
com
men
datio
ns fr
om
the
Hea
lthy
Food
in
Hea
lth C
are’
s Ba
lanc
ed
Men
us C
halle
nge,
re
duci
ng m
eat a
nd
incr
easi
ng a
vaila
bilit
y of
fre
sh fr
uits
and
ve
geta
bles
•
Con
tinue
the
revi
ew o
f th
e m
enu
usin
g th
e nu
tritio
nal t
ools
ava
ilabl
e
• Sp
otlig
ht h
ealth
ful f
ood
item
s
• In
trodu
ce n
ew o
fferin
gs
to s
ubst
itut e
for i
tem
s w
ith li
ttle
nutri
tiona
l va
lue
•
Enco
urag
e di
etet
ic
inte
rns
to d
evel
op m
enu
conc
epts
•
Expl
ore
the
feas
ibilit
y of
of
ferin
g re
duce
d or
hal
f -si
ze p
ortio
ns
• Pr
ogra
m re
view
, ev
alua
tion
and
impr
ovem
ent
• En
hanc
e pr
omot
ion,
ed
ucat
ion
and
outre
ach
rega
rdin
g he
alth
y fo
od
choi
ces
Fully
Met
Appendix B.3
Sust
aina
ble
Food
Act
ion
Plan
, 201
6 U
pdat
e| 1
6
UM
D D
inin
g Se
rvic
es S
usta
inab
le F
ood
Act
ion
Plan
Prog
ram
Are
a Ph
ase
1 (2
011-
2012
): Pr
ogra
m in
itiat
ion
Phas
e 2
(201
3-20
14):
C
apac
ity b
uild
ing,
pi
lot,
and
prim
e-ve
ndor
str
ateg
y
Phas
e 3
(201
5-20
16):
Laun
ch a
nd e
xpan
d di
rect
farm
to s
choo
l pr
ogra
m
Phas
e 4
(201
7-20
20):
Prog
ram
bui
ldin
g,
proc
ess
impr
ovem
ent,
&
eval
uatio
n
Phas
e 3
Stat
us &
N
otes
Was
te re
duct
ion
and
dive
rsio
n
• C
olla
bora
tion
with
UM
D
Food
Rec
over
y N
etw
ork
• W
aste
sep
arat
ion
proc
ess
impr
ovem
ent
• Im
plem
enta
tion
of
reus
able
car
ryou
t pr
ogra
m
• Im
prov
emen
t of o
n-ca
mpu
s fo
od w
aste
tre
atm
ent
• C
olla
bora
tion
with
UM
D
Food
Rec
over
y N
etw
ork
• Ex
pans
ion
of
com
post
ing
prog
ram
to
sate
llite
units
and
full
serv
ice
rest
aura
nts
•
Expa
nsio
n an
d im
prov
emen
t of r
eusa
ble
carry
out p
rogr
am
• Ex
pans
ion
and
impr
ovem
ent o
f pre
-co
nsum
er c
ompo
stin
g pr
ogra
m
• C
olla
bora
tion
with
UM
D
Food
Rec
over
y N
etw
ork
• Pr
ogra
m re
view
, ev
alua
tion,
and
im
prov
emen
t •
Expl
ore
the
feas
ibilit
y m
inim
izin
g w
aste
by
offe
ring
redu
ced
or h
alf -
size
por
tions
• C
olla
bora
tion
with
UM
D
Food
Rec
over
y N
etw
ork
• C
ontin
ued
prog
ram
re
view
, eva
luat
ion,
and
im
prov
emen
t •
Impl
emen
t Foo
dPro
W
aste
Tra
ckin
g m
odul
e •
Coo
rdin
ate
annu
al
stud
ent -l
ed w
aste
aud
its
Fully
Met
Gro
w It
, Eat
It
• Ex
pans
ion
of c
ampu
s ga
rden
ing
initi
ativ
es
incl
udin
g So
uth
Cam
pus
Roo
ftop
Gar
den
and
Publ
ic H
ealth
Gar
den
• So
uth
Cam
pus
Roo
ftop
Gar
den
open
for
com
mun
ity u
se
• Ex
pand
col
labo
ratio
n w
ith c
ampu
s de
partm
ents
and
pr
ogra
ms
• C
ontin
ued
enga
gem
ent
with
stu
dent
s re
late
d to
on
-cam
pus
gard
enin
g an
d re
sear
ch in
itiat
ives
•
Esta
blis
hmen
t of T
erp
Farm
Pro
ject
• C
ontin
ued
enga
gem
ent
with
stu
dent
s re
late
d to
on
-cam
pus
gard
enin
g an
d re
sear
ch in
itiat
ives
•
Con
tinue
Ter
p Fa
rm
Proj
ect t
hrou
gh
expa
nsio
n of
pro
duce
an
d st
aff
• En
d of
201
6: E
valu
ate
Term
Far
m p
ilot a
nd
dete
rmin
e po
ssib
ilitie
s fo
r exp
ansi
on
• Pr
ogra
m re
view
, ev
alua
tion,
and
im
prov
emen
t •
Con
tinue
d en
gage
men
t w
ith s
tude
nts
rela
ted
to
on- c
ampu
s ga
rden
ing
and
rese
arch
initi
ativ
es
• C
ontin
ue T
erp
Farm
Pr
ojec
t
Fully
Met
Staf
f tra
inin
g an
d ed
ucat
ion
• Le
ader
ship
Tea
m a
nd
staf
f tra
inin
g re
latin
g to
co
mpo
stin
g an
d w
aste
di
vers
ion
initi
ativ
es
• Le
ader
ship
Tea
m
colla
bora
tion
and
deve
lopm
ent o
f too
ls to
ef
fect
ivel
y m
anag
e pr
ogra
m
• IT
sta
ff tra
inin
g fo
r sy
stem
upd
ates
and
new
re
porti
ng p
roto
cols
•
Cul
inar
y te
am tr
aini
ng
for e
ffect
ive
and
crea
tive
use
of lo
cal a
nd
seas
onal
pro
duct
s •
Staf
f tra
inin
g re
latin
g ne
w p
urch
asin
g gu
idel
ines
• C
ontin
ue to
bui
ld s
taff
capa
city
by
prov
idin
g tra
inin
g an
d cl
ear
guid
elin
es re
late
d to
da
ta e
ntry
, rep
ortin
g,
prod
uct o
rder
ing,
food
pu
rcha
sing
, foo
d pr
epar
atio
n, fo
od
serv
ice,
and
was
te
disp
osal
•
Prov
ide
posi
tive
and
nega
tive
rein
forc
emen
t th
roug
h pe
rform
ance
ap
prai
sal p
roce
ss
• Pr
ogra
m re
view
and
ev
alua
tion
• C
ontin
ue to
bui
ld s
taff
capa
city
by
prov
idin
g tra
inin
g an
d cl
ear
guid
elin
es re
late
d to
da
ta e
ntry
, rep
ortin
g,
prod
uct o
rder
ing,
food
pu
rcha
sing
, foo
d pr
epar
atio
n, fo
od
serv
ice,
and
was
te
disp
osal
•
Prov
ide
posi
tive
and
nega
tive
rein
forc
emen
t th
roug
h pe
rform
ance
ap
prai
sal p
roce
ss
Fully
Met
Appendix B.4
Sust
aina
ble
Food
Act
ion
Plan
, 201
6 U
pdat
e| 1
7
UM
D D
inin
g Se
rvic
es S
usta
inab
le F
ood
Act
ion
Plan
Prog
ram
Are
a Ph
ase
1 (2
011-
2012
): Pr
ogra
m in
itiat
ion
Phas
e 2
(201
3-20
14):
C
apac
ity b
uild
ing,
pi
lot,
and
prim
e-ve
ndor
str
ateg
y
Phas
e 3
(201
5-20
16):
Laun
ch a
nd e
xpan
d di
rect
farm
to s
choo
l pr
ogra
m
Phas
e 4
(201
7-20
20):
Prog
ram
bui
ldin
g,
proc
ess
impr
ovem
ent,
&
eval
uatio
n
Phas
e 3
Stat
us &
N
otes
Com
mun
ity o
utre
ach
and
educ
atio
n
• D
evel
op G
reen
Din
ing
inte
rnsh
ip o
ppor
tuni
ties
•
Dev
elop
Gre
en D
inin
g Pe
er E
duca
tion
Prog
ram
• D
evel
op p
artn
ersh
ips
and
iden
tify
colla
bora
tors
to d
evel
op
acad
emic
edu
catio
nal
oppo
rtuni
ties
for
stud
ents
•
Iden
tify
non-
acad
emic
op
portu
nitie
s fo
r co
mm
unity
out
reac
h,
such
as
field
trips
and
gu
est l
ectu
res
• H
ighl
ight
pro
gram
with
sp
ecia
l eve
nts
• Pr
ovid
e an
d pr
omot
e ac
adem
ic
educ
atio
nal o
ppor
tuni
ties
for s
tude
nts
thro
ugh
partn
ersh
ip a
nd th
e Su
stai
nabl
e Fo
od
Com
mitt
ee
• Ex
pand
and
impr
ove
com
mun
ity o
utre
ach
prog
ram
min
g
• En
hanc
emen
t of s
peci
al
even
ts
• C
ontin
ue to
exp
and,
ev
alua
te a
nd im
prov
e ac
adem
ic e
duca
tiona
l op
portu
nitie
s fo
r st
uden
ts
• C
oord
inat
e Su
stai
nabl
e Fo
od S
ympo
sium
eac
h se
mes
ter
• Ex
pand
and
impr
ove
com
mun
ity o
utre
ach
prog
ram
min
g •
Enha
ncem
ent o
f spe
cial
ev
ents
Fully
Met
Com
mun
icat
ion
• Pr
ovid
e un
its w
ith
mar
ketin
g m
ater
ials
suc
h as
tabl
e te
nts
and
post
ers
• U
pdat
e an
d fu
rther
de
velo
p G
reen
Din
ing
web
site
•
Build
soc
ial m
edia
pr
esen
ce a
nd/o
r blo
g to
en
gage
com
mun
ity
• C
omm
unic
ate
depa
rtmen
tal s
usta
inab
le
food
com
mitm
ent
• C
omm
unic
ate
final
Su
stai
nabl
e Fo
od A
ctio
n Pl
an
• St
ream
line
and
impr
ove
inte
rnal
com
mun
icat
ions
re
latin
g to
Gre
en D
inin
g in
itiat
ives
•
Prov
ide
units
with
m
arke
ting
mat
eria
ls
such
as
tabl
e te
nts
and
post
ers
• En
gage
and
exp
and
soci
al m
edia
and
web
pr
esen
ce
• Ev
alua
te a
nd im
prov
e co
mm
unic
atio
ns a
nd
mar
ketin
g p r
ogra
m
• D
evel
op s
igna
ge a
nd
iden
tifie
rs a
t poi
nt o
f pu
rcha
se fo
r loc
al a
nd
sust
aina
ble
food
opt
ions
• U
tiliz
e ex
tern
al
mar
ketin
g pr
ogra
ms
such
as
Mar
ylan
d’s
Best
an
d So
uthe
rn M
aryl
and
Mea
ts
• En
gage
and
exp
and
soci
al m
edia
and
web
pr
esen
ce
• Ev
alua
te a
nd im
prov
e co
mm
unic
atio
ns a
nd
mar
ketin
g pr
ogra
m
• C
ontin
ue to
enh
ance
si
gnag
e an
d id
entif
iers
at
poi
nt o
f pur
chas
e fo
r lo
cal a
nd s
usta
inab
le
food
opt
ions
• C
ontin
ue to
bui
ld o
n,
expa
nd a
nd im
prov
e Ph
ase
3 ef
forts
•
Eval
uate
and
impr
ove
com
mun
icat
ions
and
m
arke
ting
pro g
ram
Parti
ally
Met
Si
gnag
e id
entif
ying
loca
l an
d su
stai
nabl
e fo
od
occa
sion
ally
us
ed (G
reen
Ti
ding
s Fo
od
Truc
k an
d at
sp
ecia
l eve
nts)
. Ac
tion
exte
nded
into
Ph
ase
4.
Appendix B.5
Appendix
CUMD Dietetic Intern Project—
Sustainable Food Guide
Choose foods that are:
Our Planet Works Daily
Choosing Sustainable
Foods
Our Planet Works Daily
Appendix C.1
How Can You Eat More Sustainably?
How Can You Eat More Sustainably?
Eat
LOCAL
Eat
ORGANIC
Terp Farm!
Appendix C.2
Water You Waiting For ? Water You Waiting For ?
Juice Diet Soda
Strawberries
+ Lemon
+ Basil/mint
Lemon
+ Orange
+ Mint
Ginger
+ Peach
Refreshing!
No Sugar Added Fruit Smoothie
Unsweetened Tea
Appendix C.3
use your brainwhy?
½
how much?
Appendix C.4
make half your plate
Appendix C.5
Plants such as beans, nuts, and seeds, and fish are sources of protein too!
Explore your options at the dining hall!
Appendix C.6
A week of sustainable food choices
M
Beef Vegetable Stir Fry
Think Sustainably
T
W Tofu Vegetable Stir Fry
Chicken SandwichHamburger
Buffalo Chicken Quesadilla
Grilled Onion Pepper Quesadilla
= 0.1 kg Carbon Emission = 100 L/lb Water Consumption
More Sustainable ChoicesLess Sustainable Choices
Appendix C.7
*Equivalent to 9.4 miles driven in a car and 1103 1-gallon jugs of water*
Th
F
Grilled Cheese
Spaghetti & Meatballs
Bologna Grilled Cheese
Broccoli Mushroom Alfredo
58.7% 65.6%Carbon Footprint Water Footprint
Making sustainable foods choices throughout the week results in:
Think Sustainably
More Sustainable ChoicesLess Sustainable Choices
= 0.1 kg Carbon Emission = 100 L/lb Water Consumption
A week of sustainable food choices
Appendix C.8
2017