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.
The "Green Cleaning" program replaced the chemicals used in the day-to-day washing of dishes and cleaning of the facilities with environmentally friendly alternatives.
Just like the New Dirt buildings have been designed to be greener, the DCs have taken steps to be greener buildings, especially Berkshire.
Upon the remodeling of the building, several measures were taken to make it a more eco-conscious facility. Porcelain tile floors and walls, made from natural materials, were installed, as well as new insulating glass, which reduces the amount of energy spent on heating the building. Eco-friendly paints and plastics were also used.
Another interesting feature at Berkshire is the implementation of a light-harvesting system, which automatically dims the lights inside the DC to a level that complements the amount of natural light.
So far in the 2007 fiscal year, all the DCs on campus have used around $820,000 worth of electricity. Toong intends to go as far as possible with these advances, adding that an eventual goal is to make Worcester a green building within the next few years.
While Dining Services has taken many steps towards being as green as it can be, student food waste is still a significant problem.
With the average amount of food waste per meal currently at .48 lbs (wet) and the amount of meals served so far in 2007 at over 2.5 million, the amount of food waste so far stands around 630 tons. While most of this food waste (around 60 percent) is diverted (recycled or composted), there is very significant room for improvement.
While most food waste is diverted, and either used as compost or recycled in some other manner, the remnants end up being mixed with the wastewater, causing damage to the environment and costing the University money to treat it. In fact, the updating of Berkshire, which brought about many advances in Dining Services quest go green, has also caused a problem in this area.
The Berkshire facility serves a much larger number of meals than it has in recent years, thanks to the remodeling.
However, it sends to Waste Services far fewer totes. In fall of 2006, Berkshire served 533,390 meals and sent 584 totes of food waste to be composted or recycled. In comparison to fall of 2005, before the remodeling, when Berkshire served only 339,951 meals, but sent 738 totes to be recycled.
With the average amount of waste per meal having gone up in recent years, the main issue lies in the design of Berkshire.
Upon the redesigning of the building, it was found that the dish room was much smaller than necessary. With hardly enough room for workers, the cramped room has no space for the giant totes that Waste Services uses to collect food waste.
None of this would be a problem if the students produced less waste, and Toong has implemented several policies designed to address this.
"We encourage the student to eat with their eyes," he said. "At the end of the day, everyone's paying for the waste."
Toong and Jane Williams, dining services purchasing manager, outlined the steps they've taken to decrease student food waste.
"We focus on smaller portions, but better quality," said Toong.
By using fresh produce and high-quality meat, chicken and fish, the DC's aim to satisfy a student's appetite without using too much food. The chicken served is high-end Tyson boneless pieces, allowing for better portion control by both the student and the cook.
Meat carvers are instructed to serve 3-4 oz portions, allowing students to fill their needs in a more flexible manner.
"Just-in-time cooking" is another policy implemented by Toong, and focuses on preparing the food right before consumption, improving the freshness and flavor of the food. Toong emphasized, though, that this all hinges on the efforts of the student to watch their portions, and points out that it affects everyone here at UMass.
"At the end of the day, everyone's paying for the waste," he said.
Frank Vitale can be reached at fvitale@student.umass.edu.
Be the first to comment on this article!