AMHERST, Mass. – UMass Dining will celebrate its third consecutive “Best Campus Food” ranking by the Princeton Review on Wednesday, Sept.12 from 5-9 p.m. at Hampshire Dining Commons.
The event will highlight fresh ingredients used in award-winning menu items. Students and several of UMass Amherst’s longstanding local vendors are invited to attend, as well as Deputy Chancellor Steve Goodwin and Princeton Review editor-in-chief Robert Franek.
UMass Dining has transformed its food service program into the leading model for sustainability through regional procurement and the generous contribution of the Henry P. Kendall Foundation that helped support UMass Dining’s advancement. The program sources locally year-round, serves sustainable seafood and employs a “small plate, big flavor philosophy,” all in the aim of supporting the New England food system. It is the largest collegiate dining program in the nation, serving 6 million meals per year.
“I am thankful to the Princeton Review, our farmers, and campus community for coming together to celebrate the importance of healthy, sustainable and delicious dining,” Ken Toong, executive director, Auxiliary Enterprises. “UMass Dining is more than just food, it’s a program that enriches the quality of campus life one meal at a time.”
Some featured menu items include lobster mac and cheese, grilled caesar salads, Joe Czajkowski chicken and local dogfish from Chatham. Beverage options will include local cider from Cold Spring Orchard and Jersey milk from Mapleline Farm.
Other local vendors in attendance will include UMass Student Farm, Warm Colors Apiary, Jiang Farm, Walden Local Meat Co., Little Leaf Farms and UMass Dining’s very own permaculture garden.