Harvesting a Sustainable Future

Rebecca Shern rebecca.shern@mso.umt.edu

Registered Dietitian University of Montana Dining Services

UM Farm to College Program:

• University Dining Services initiated UM’s Farm to College Program in the spring of 2003 with the help of four graduate students from the Environmental Studies Program.

UM Farm to College Mission:

The UM Farm to College Program supports agriculture and economic development statewide by purchasing Montana food products to serve in our dining venues. We educate the campus community and others about Montana food and agriculture, thereby strengthening connections between the urban and rural areas of our state. We seek to reduce our environmental impacts by shortening the physical distance that our food travels.

Farm to College Vendors in Montana:

Low Hanging Fruit:

• Key Montana products– Wheat– Oil– Beef

• Determine commodities in closest proximity

• Take advantage of seasonality

Building Community and Relationships:

Farmers, ranchers, bakers, chefs, families, professors and students working together.

UDS Definition of Sustainability:

• Sustainability implies that the critical activities of University Dining Services are ecologically sound, socially just, and economically viable, and that they will continue to be so for future generations.

UDS Sustainable Futures Initiative:

Guiding Principles University Dining Services commits to a gradual but substantial

increase in sustainable purchasing and business practices. We recognize that these measures may include one-time

start up costs but understand that utilizing energy-saving and ecologically friendly products will save money in the long

term, while providing clear environmental benefits. We will engage the entire campus community in dialogue and education relating to food security, LEED certification,

health, local and regional agricultural economic development, and other aspects of a sustainable food

system.

UDS Sustainable Futures Initiative & The Think Tank:

• University Dining Services is in the design phase of a restaurant that is devoted entirely to sustainable business practices.

• The Think Tank Project will be the first LEED certified interior renovation completed on campus.

Trayless:

• An effort to reduce food and water waste by eliminating trays in the Food Zoo.

• The Trayless Project waste savings:– Pre –trayless weekly waste 3148 Lbs– Spring 2009 weekly waste 1209 Lbs– 62% reduction in post-consumer

waste!

Green Cleaning Products:

UDS has been experimenting with “Green Cleaning” Products since 2003.

• As of May 2009, all cleaning products used by UDS will be Green Seal Certified.

• UDS and two students from ASUM put together a “Green Cleaning Product” conference for all UM custodial staff.

Hobart WastePro 1200 Pulper:

• Compacts solid waste into a semi-dry pulp, reducing waste volume by up to 88%, addressing pressing environmental and ecological concerns while dramatically reducing waste costs.

Recycling:• UDS recycles tin, cardboard, plastic and paper as

part of a campus-wide initiative

Biodegradable plastic bags:

• UDS has replaced conventional plastic t-shirt bags with a 100% degradable oxo-biodegradable t-shirt bag.

• Plastic quickly degrades when discarded reducing landfill space

Eco to-go Products:

• UDS is using compostable coffee cups, cold cups, soup bowls, take-out containers and napkins.

• Products are made from renewable resources

Reusable Shopping Bags:

• UDS initiated a reusable bag project sold around campus at cost($2.75)

• Fall 2009 – May provide all incoming freshmen with a reusable bag.

Bring your own coffee mug discount

Missoula City Food Circle:• UDS donates over produced and leftover food to the Missoula

Food Bank.

Vegan and Vegetarian Dining Options:

• UDS offers sustainable eating options for the conscientious eater.

• Plant based diets offer both health and environmental benefits.

Recycled Cooking Oil:

• Used cooking oil (Montola Safflower Oil) is picked up and recycled

• UDS is meeting with the “BioFuel Collective” to discuss donating our oil

for fuel.

Equipment:

• Part of the first phase of the University’s energy conservation measures, all equipment purchased must be Energy Star compliant or the most efficient possible.

Earth Tubs & Composting:

• At the PEAS Farm (Program in Ecological Agriculture and Society); donated food scraps go to feeding pigs & composting.

• Earth Tubs:UDS purchased Earth Tubs to compost food from the dining venues • Composting is currently on hold due to smell concerns

University Center Gardens:

• UDS Catering collaborates with UC Gardener and a UM Student Organization Students for Real Food, to grow herbs and vegetables for our Catering Department.

• University Dining Services offers two discussion groups using the books Menu for the Future and Choices for Sustainable Living to engage Dining Services staff and University of Montana students in dialogue on the subjects of food and sustainability.

• Books produced by Northwest Earth Institute

Food Literacy Project:Cultivating an understandingof food from the field to fork.

    

•Informed consumers making choices to sustain their personal health and the health of the environment and the community.

Development of the UM Teaching Kitchen Project:

• Curriculum will cover utilization of farmers markets and grocers carrying local foods.

• Tentative plans include an herb garden on the roof of the Think Tank (LEED certified structure).

• Teaching community members how to cook, with an emphasis on local foods and sustainable lifestyles.

Green Griz:

• ASUM Sustainability Coordinator worked with the UM Farm to College Program and UDS Concessions for a “Green” Griz Basketball game on February 21st.

• The game utilized all eco-friendly products and focused on local foods.

Greening the “Welcome Feast” of 2008:

• EVST students worked with UDS for a “Green” Welcome Feast event this year.

• All local foods

• Eco-friendly products

• No bottled water (coolers and bring your own cups)

Sustainable Campus Committee (SCC)

•Talloires Declaration

•Presidents Climate Commitment

Benefits of a Commitment to Sustainability: