MONDAY – Main Admin
TUESDAY – Art Social / Tawes
WEDNESDAY – FARMERS MARKET @ COLE FIELD HOUSE
THURSDAY – BIO CHEM / NUCLEAR BUILDING
FRIDAY – CAMPUS DRIVE NEAR COLE FIELD HOUSE
Sustainability means meeting the needs of the present without compromising the ability of future generations to meet their own needs. Sustainable food is local, fair, and comes from humanely sourced and ecologically sound practices. Dining services here at the University of Maryland prides itself on its commitment to increasing the number of sustainable food options and their availability on the College Park campus. Having just recently received a gold certification by UMD’s Green Office Program, Good and Green Tidings is ardently and actively helping the University of Maryland’s Dining Services’ goal of having 20% of the food on campus be sustainable by 2020. Right now, Dining Services has achieved 14% of its goal, well on its way to reaching the desired bench mark. Our food is purchased from various vendors who are certified humane and local in the Pennsylvania, Maryland, Virginia, and New Jersey areas. Produce comes from a co-op called Blue Ridge, a vendor that purchases from dozens of local farmers, and more recently from UMD’s very own Terp Farm endeavor where we grow our own food just outside of the College Park campus. Everything on the truck is compostable, except for the cups we use to serve ice cream when that appears on our bi-weekly menu. Alas, the Green Tidings food truck is proudly in compliance with the Big 10’s “Zero Waste” program. Sustainable products enhance our food and provide the campus with dining options they can be proud of. We ensure that our dishes are local, sustainable, fresh, and delicious.
Dining Services has a Sustainable Food Committee in order to promote active participation and collaboration across campus in pursuit of a more sustainable food system at UMD. Anyone can get involved. If you’re passionate about sustainability, you can reach out to the committee and attend its monthly meetings during which time the committee assesses Maryland’s sustainable food options and determines methods for achieving goals related to sustainability on campus within the budget and operating constraints. The next meeting is October 10 in the South Campus Dining hall administrative offices.
Terp Farm, recently launched in the spring of 2014, is UMD’s 100% internally-run sustainable farming operation. Located just 15 miles outside the College Park campus in Upper Marlboro, MD, the farm maintains two acres of land obtained by the College of Agriculture and Natural Resources. Because Terp Farm is sponsored by an educational institution, students play a big role in the hands-on farming experience, but Guy Kilpatric, Lead Agricultural Technician, and Allison Lilly, Sustainability and Wellness Coordinator, lead the project. In fact, Terp Farm is hosting a plant science lab course in which students visit the farm twice a week. Growing peppers, tomatoes, broccoli, squash, kale, collards, and more, Terp Farm cultivates its produce organically, though its methods are not yet certified organic by the USDA.
Terp Farm provides much of the campus with its fresh produce. 251 North, South Campus Dining Hall, and The Diner all feature Terp Farm’s fresh fruits and vegetables in their cooking. In addition to feeding the campus, 5-10% of all produce grown at Terp Farm is donated to members of the community in need. Terp Farm works closely with the Capital Area Food Bank, which helps Washington, DC as well as Montgomery and Prince George’s counties in Maryland. They also assist College Park’s own food bank and will soon help University of Maryland’s own food pantry, which is currently in the works.
Here at Good and Green Tidings, we hold values similar to those at Terp Farm. We aim to provide the University of Maryland with fresh, sustainable food options, much in the same way that Terp Farm provides the campus with fresh, sustainable produce. We are very pleased to be working with such a promising project. Look for Terp Farm produce featured on our upcoming menus.