UMass Dining partnered with the Center for Student Development to host a ‘Green’ Barbecue. Many items on the menu were from local farmers or local industry. Everything was compostable or able to be recycled, including the plates and utensils. Our goal was to set the tone for the school year, support the environment and embrace sustainability at UMass.
Ken ToongExecutive Director of Auxiliary ServicesUniversity of MassachusettsAmherst, MA
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