University of Maine Dining Services earned an award for its demonstrated commitment to improving sustainable food management practices.
The U.S. Environmental Protection Agency’s Food Recovery Challenge and the National Sustainable Materials Management program awarded the 2015 Certificate of Achievement to UMaine Dining.
UMaine Dining, which was recognized for its donations to local shelters, provides leftover food from the dining commons when school is not in session. Other UMaine best practices include composting, reducing over-purchasing of food and food prep waste, trayless dining, ensuring proper storage techniques, staff training and education, and campus recycling programs.
“With about nearly a ton of food waste that we generate daily, it was more cost effective for dining to partner with the University of Maine Cooperative Extension to compost on campus,” says Glenn Taylor, director of UMaine dining services. “By having a composting facility on campus, we are able to utilize the compost in our student-run Hoop House, where our students grow the greens that we use in our facilities.”
The full release is available online.