Green Dining

Green Dining

Sus.tain´a.bil´i.ty (n.) = Meeting the needs of the present without compromising the ability of future generations to meet their own needs

Program Highlights

Terp Farm

Terp Farm

The University of Maryland’s Department of Dining Services, in collaboration with the College of Agriculture and Natural Resources and the Office of Sustainability, is establishing “Terp Farm,” a sustainable farming operation to be located at the Upper Marlboro research farm facility. Terp Farm will offer four-season vegetable production to be used in selected dining halls and on the Green Tidings mobile dining food truck, as well as provide produce to food-insecure members of the campus and College Park communities.

Sustainable Seafood

We believe that our seafood choices have the power to transform the oceans and sustain wild, diverse and healthy marine ecosystems. Learn more about our sustainable seafood program.

Sustainable Seafood

Goodies-to-Go Green Upgrade

Goodies-To-Go has launched its new, greener program !! Learn about the changes we’ve made to the offerings and see the additional sustainability tips we have for you – for all your on-campus events.

Sustainable Food Working Group

The Sustainable Food Working Group is examining ways to increase sustainable food options at UMD College Park. The group will promote education, awareness and dialogue through a collaborative process of input, planning, and implementation. The Working Group and Dining Services are proud to announce the launch of the Sustainable Food Commitment. Learn more and get invovled.

Photo credit: Diana Daisy/Rooftop Community Garden

Waste Separation and Composting

We make every effort to minimize the amount of waste sent to the landfill. Composting is mandated for pre-consumer waste in the prep rooms and kitchens as well as for post-consumer waste from the dish rooms and dining areas. Students can pre-sort waste in waste separation stations in the dining halls. Learn more about our waste reduction strategies and “what goes where”.

waste sorting
Food Recovery

Partnership with the Food Recovery Network

Dining Services works closely with the Food Recovery Network, a student-led program that salvages and donates pre-consumer food that would otherwise be wasted, to ensure that unsold leftovers are suitable for consumption and in good condition for transport. Find out more about our waste reduction initiatives.

Soil Amendment Machine and Rooftop Gardens

South Campus Dining Hall uses waste from the salad prep room on the expanding rooftop gardens. Student-run fruit and vegetable gardens are expanding all over UMD’s campus. Learn more and get involved with on-campus gardening initiatives on the Office of Sustainability’s website or a UMD student blog. Learn about compost collection and the soil amendment machine.

South Campus Rooftop Garden
251 North

Greening Our Facilities

We are proud of our renovation of 251 North. Some important features include:

  • LEED Silver Certification
  • Trayless service and no carryout
  • Cooking and cleaning equipment is the most efficient available
  • And, the roof is “green”

Find out more about energy and water conservation initiatives.

Green Office Program

Dining Services is participating in the Green Office Program. The Green Office Program engages staff, faculty and students in a dynamic initiative that promotes best environmental practices at the University of Maryland. Currently, we have two offices that are Silver Certified, eight that are Bronze Certified, and three working to be Bronze Certified.

Green Office

Farmers Market at Maryland

Dining Services is proud to support the Farmers Market at Maryland. Dining Services chefs’ offer seasonal, healthy cooking demonstrations at the market every other week during the semester. Like the Farmers Market at Maryland on Facebook to receive updates.

Learn More and Get Involved

How to Get Involved
Green Dining Glossary

Contact Us

Allison Tjaden, Sustainability and Wellness Coordinator
Phone: 301-314-1016