Sustainability in Dining


lettuce being grown at UMD land labs

We're proud of our commitment to sustainability on campus.  From our zero waste operations in Superior Dining to new initiatives in our other retail locations, we're constantly striving to lessen our impact on the environment.  Check out all of our continuing efforts and partnership with the Office of Sustainability.

Locally-Grown Produce

Dining Services will be increasing the amounts of plant-based options in all of our areas as an alternative to carbon-heavy options, such as beef, pork, and poultry. It is our goal that by providing these plant-based options, consumers will make choices that will not only be healthier but more sustainable.

Along with providing more plant-forward meals we also work to partner with local farmers. This semester we are proud to be serving Bay Produce tomatoes out of Superior, Wisconsin. 

Feature Bay Produce Tomatoes from Superior Wisconsin