Alana Carchedi 301-405-0235
COLLEGE PARK, Md. – The University of Maryland's Dining Services was honored for excellence in sustainable dining as the grand prize winner of the Sustainability Awards, announced during the National Association of College & University Food Service (NACUFS) National Conference.
The NACUFS Sustainability Awards annually recognize member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations. The grand prize winner is honored for modeling exemplary excellence in the pursuit of a sustainable dining practice, resulting in a significantly reduced environmental impact and providing a best practice model for the NACUFS membership.
"We are extremely proud of the department’s sustainability efforts that led to this honor," says Allison Lilly, sustainability and wellness coordinator for UMD's Dining Services. "The NACUFS award is the result of collaboration and dedication demonstrated by the entire Dining Services team alongside the campus community. Our waste management program is a success because the entire campus works together to make it possible. We are thankful to the students for their energy and ideas to push the Green Dining Program forward."
UMD's Dining Services was first awarded the Gold Medal for Waste Management for its community engagement program, which put them in the running for the grand prize. The community engagement program features expanded post-consumer compost collection, streamlined waste sorting, the reusable carryout program and collaboration with the Food Recovery Network. Additionally, student activism and volunteerism through the creation of a Green Dining Internship Program, a Sustainable Food Working Group, and a Peer Education Volunteer Program serve as cornerstones of the educational program supporting this effort.
For additional information on the university's green dining initiatives, visit http://dining.umd.edu/greendining.