Page 30 - BusinessWest May 30, 2022

Cooking Up Sustainability
UMass Dining Brings Eco-consciousness to the Kitchen
By Kailey Houle
UMass Amherst Dining is serving up a new dish. Sort of. It’s called sustain- ability.
The dining program, long ranked among the best in the country, if not the best, is add- ing a focus on foods and their carbon footprint to what has been a steady diet of information
campus-wide focus on carbon footprints — and how to reduce them.
Indeed, in April, UMass Amherst Chancellor Kumble Subbaswamy proposed a plan to be a net-carbon zero university by 2032. And a survey of UMass students conducted this spring shows 75% believing their food choices impact the
“We started incorporating kelp on the menu — talk about a superfood; it’s a carbon sink, meaning it puts carbon back into the atmosphere. We partnered with a group in Maine that works with off-season lobstermen to grow kelp, and it’s going really well. We’ve done research and development on it, and again, we’re educating students that not only is kelp a superfood for your health, but it’s also a climate superfood.”
provided to students about how to make smart choices about what to eat each day.
UMass Amherst Dining is teaming up with MyEmissions, a food carbon-label company, to bring a sustainability factor to the table, an initia- tive that could be considered part of a broader,
environment, and 76% believing it is important to reduce their carbon footprint. But they didn’t know where to begin.
Low-carbon dining — an experience UMass is striving to perfect — refers to making food choices that have low greenhouse gas emissions
Ken Toong says that by serving more plant-based dishes, UMass Dining is helping students on campus reduce their carbon footprint.
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