UMass Lowell works closely with its dining partners to develop and implement sustainable solutions for the dietary needs of an expanding campus population. University Dining Services sources food from many local farmers, growers and distributors with a revolving list of suppliers throughout the year depending on seasonality and availability. The following areas have seen major improvements over the last year:
- University Dining partners with the campus to recycle from all dining locations across campus. We are committed to minimizing our environmental footprint.
- Trayless Dining: University Dining has been trayless since 2007. By dining trayless, there is a positive impact on the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
- Fryer Oil Recycling: One hundred percent of University Dining's used fryer oil is recycled and used for heating oil in homeless shelters.
- Hydration Stations: University Dining offers several hydration stations throughout campus.
- Recycled Content Paper: We use 100% recycled content office and copy paper in all dining locations on campus.
- Green Cleaning: All dining locations are committed to using daily green cleaning products in our operations to reduce the need for chemical based cleaning products and provide a healthy and safe learning environment.
- Energy and Water Conservation: We train our employees each semester on common energy and water conservation practices in order to conserve precious natural resources.
Sustainability Tracking, Assessment & Rating System (STARS) Food and Beverage Purchasing
Dining Services sustainability efforts include: recycling, fryer oil recycling, trayless dining (since 2007), hydration stations (filtered water) throughout campus, 100% recycled content office and copy paper in all dining locations, green cleaning products, and training in energy and water conservation practices.
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified: 33
33% of all purchases are local or community-based as estimated by ARAMARK. Food and beverage purchase data from ARAMARK includes all purchases including Dining Services, on-site franchises, convenience stores and concessions.
University Dining Services: provide food, facilities, and uniforms
UMass Lowell Dining Services offers "Meatless Mondays," "Farmer's Market" meal option, an extensive salad bar, and a mobile app identifying daily menu identifying vegetarian and vegan options.