Chair: Ken Toong
The Food EPAC Subcommittee is a collaborative group that is responsible for many of the sustainable ideas about campus dining that have come to frutition over the last few years.
The Food Subcommitee partners with Auxiliary Services and Dining Services to implement changes that will have a direct impact on the way UMass community members recieve and think about food. Going trayless, eliminating plastic bottles from Grab and Go and increasing the percentage of local food purchased by 2% every year are some of the projects that the Food Subcommitee has been indirectly responsible for.
UMass Permaculture works closely with members of the Food Subcommittee and Auxiliary Services to have campus-grown herbs and produce added to the menus in the dining commons.
Overall, the Food Subcommittee aims to reduce food-related waste and introduce more sustainable dining practices to the UMass Comumunity.