The UM Farm to College Program supports agriculture and economic development statewide by purchasing Montana food products to serve in our dining venues. We educate the campus community and others about Montana food and agriculture, thereby strengthening connections between the urban and rural areas of our state. We seek to reduce our environmental impacts by shortening the physical distance that our food travels.
Sustainability implies that the critical activities of University Dining Services are ecologically sound, socially just, and economically viable, and that they will continue to be so for future generations.
University Dining Services commits to a gradual but substantial increase in sustainable purchasing and business practices. We recognize that these measures may include one-time start up costs but understand that utilizing energy-saving and ecologically friendly products will save money in the long term, while providing clear environmental benefits. We will engage the entire campus community in dialogue and education relating to food security, LEED certification, health, local and regional agricultural economic development, and other aspects of a sustainable food system.
UDS Sustainable Futures Initiative & The Think Tank:
University Dining Services is in the design phase of a restaurant that is devoted entirely to sustainable business practices.
The Think Tank Project will be the first LEED certified interior renovation completed on campus.
University Dining Services offers two discussion groups using the books Menu for the Future and Choices for Sustainable Living to engage Dining Services staff and University of Montana students in dialogue on the subjects of food and sustainability.
Books produced by Northwest Earth Institute
Food Literacy Project: Cultivating an understanding of food from the field to fork.
Informed consumers making choices to sustain their personal health and the health of the environment and the community.
Development of the UM Teaching Kitchen Project:
Curriculum will cover utilization of farmers markets and grocers carrying local foods.
Tentative plans include an herb garden on the roof of the Think Tank (LEED certified structure).
Teaching community members how to cook, with an emphasis on local foods and sustainable lifestyles.