Dining Services

UMD is committed to doing their part to help promote a healthier planet. Their environmental initiatives are dynamic and broad-reaching, including, but non limited to: sourcing a substantial amount of the food they buy from local farmers and ranchers, operating two organic gardens that supply produce for their operations, composting food waste, and promoting nutritious diets that are healthier for guests and less impactful on the environment.

Farm to College

UM is proud of the leadership that Dining Services has had for years in the sustainability movement on campus. In the spring of 2003 UM Dining Services teamed up with four UM graduate students and created the UM Farm-to-College Program, a program dedicated to buying more food locally to feed the campus community. Since its creation, the program has been an incredible success, and today students get 25% of their campus food from vendors around the state.

To learn more about Dining Services' environmental initiatives visit: Local and Sustainable Food Procurement

For more information and inquiries, please contact: Trevor Lowell