UNH is Proud to Serve
Pete & Gerry's Cage Free Eggs

About

UNH Dining and the Community

At UNH Dining we believe it is everyone's responsibility to support their local community in whatever way they can. For our part, we strive to incorporate sustainable initiatives in every aspect of our daily operation and use local products from local producers whenever possible. Opportunities to improve how we work in relation to the community and environment are constantly emerging. Our goal is to evolve continuously with those opportunities in an effort to preserve those things that make New Hampshire such a special place. Below are a few ways we work to maintain a sustainable community.

University Wide Efforts

UNH was the first university in the nation to sign the "Agreement of Intention and Collaboration" linked to the International Slow Food Association. In May of 2006, UNH signed the International Slow Food Principles "...for the purpose of creating a worldwide network of universities and research institutions linked to the International Slow Food Association." These principles include "...protection of agricultural biodiversity, support of the rights of peoples to self-determination with regard to food and education of civilized society and training of workers in the food and agricultural sector." Click here for more information.

Education

UNH Dining works collaboratively with academic departments to support student internship programs and is working with the University to formulate an Eco-Gastronomy dual major.

Food Products Used in the Dining Halls

UNH Dining purchases locally produced and grown products to the greatest extent possible. Below are a few examples of the types of products we buy.

Cage-free eggs from Pete and Gerry's Eggs of Munroe, NH.

If the eggs served at the University of New Hampshire seem a little happier and healthier, it's because they now come from a certified humane chicken farm in New Hampshire's White Mountains, making us the first University in the nation to serve certified humane products. All "shell on" eggs used at the dining halls are cage-free eggs. Click here for more information.

Fair Trade Coffee

All UNH dining halls offer Fair Trade Certified organic coffee. Fair Trade is an innovative, market-based approach to sustainable development. Fair Trade helps farmers in developing countries gain direct access to international markets as well as develop the business capacity necessary to compete in the global marketplace.

Local Honey

Provided by Bee Rich Apiaries of Hudson, NH.

Local Apples

Provided by UNH's Woodman Farm.

Organic Garden Club

  • UNH Dining is a founding supporter of the project and employees of Dining currently sit on the advisory board.
  • We use their produce throughout the dining halls.

Dairy Products and the UNH Organic Dairy Project

The University of New Hampshire has established an organic dairy farm for research, education, and outreach, making it the nation's first land-grant university to have an organic dairy farm. Our milk contains no Recombinant Bovine Growth hormones.

We also serve Stonyfield Farm yogurt which contains no Recombinant Bovine Growth hormones.

Food Waste Pulpers and Compost Program

UNH Dining has invested in food waste pulpers that take food waste and turn it into a pulp that is easily composted. UNH Dining also manages the pickup and delivery for the program which includes campus and town of Durham locations.

Support of the Campus Biodiesel Initiative

UNH Dining and the New England Center have invested in waste oil collection systems that allow cooking oils to be saved and retrieved for conversion into Biodiesel Fuel. The fuel is used on campus to power farm equipment and heat campus greenhouses. UNH Dining also manages the collection and delivery of the waste oil.

Equipment

  • We have partnered with Purchasing and the Energy Office to identify and purchase Energy Star and other efficient equipment. To date implemented measures include low-flow faucets and more efficient lighting.
  • Air-cooled refrigeration is used almost exclusively, as opposed to water-cooled which reduces water usage.
  • Smaller plates are used at the dining halls to assist with less plate waste.
  • To support the Green Certified Cleaning Program we utilize non-caustic washing chemicals and other environmentally friendly cleaning products provided by EcoLab .

Installed Waterless Urinals

UNH Dining has replaced 17 traditional urinals with waterless urinals that will eventually save an estimated 765,000 gallons of water per year and $20,000 in annual water and sewer costs. Because the new urinals eliminate flush valves, maintenance costs are also reduced.

Compost Program

As part of the Food and Society Initiative, the Compost Program employs a viable and effective alternative to adding food waste to the wastewater stream or landfill where it remains a waste product. The compost process closes the food cycle and returns the valuable soil enriching nutrients in food and other organic waste to the soil. When returned to the land, finished compost improves soil texture, water-holding capacity and increases nutrient levels.

Recycling and Waste Reduction

  • All cardboard, cans, plastic containers and office paper are recycled each day.
  • Discount beverage prices are given in our retail locations when customers use a reusable mug.

NH Center for a Food Secure Future

A plan to explore the potential role UNH could play in establishing a New Hampshire Center for Food Secure Future. The project will take a systemic approach to establishing this center, encompassing state and regional agriculture, food distribution, marketing and other access issues as well as nutrition and population health outcomes and interventions.

 

For information about sustainability at UNH, log on to the UNH Sustainability Academy website.