LOCAL HARVEST INITIATIVE 
In recognition of the many benefits vibrant agriculture affords New Hampshire, the UNH Local Harvest Initiative raises awareness and educates students, staff, and community members about our local agricultural landscape and its role in sustaining our physical and economical health and well-being, now and in the future. The sustainability commitment of UNH Dining is part of the university’s broader Food & Society Initiative, which commits UNH to being a Sustainable Food Community that promotes healthy food systems from farm to fork to health and nutrition outcomes.
Local Harvest Initiative Activities
Local food procurement (locally, regionally, and sustainably grown and produced items)
Dining regularly purchases food procured from approximately 20-30 local and regional farms and producers, as well as sustainably grow and produced items. These products include items such as Pete and Gerry's cage-free eggs, Stonyfield yogurt, H.P. Hood milk, Bee Rich Apiary honey, fair trade coffee, apples, apple cider, and more. The annual Local Harvest Dinner, which won the 2007 Loyal E. Horton Large School Bronze Theme Dinner Award from the National Association of College & University Food Services, procures products from an additional 15 or more farmers and producers, including free-range chicken, beef, and pork, venison, buffalo, cheeses, and certified organic vegetables. Produce is sourced seasonally from three on-campus farms: UNH Woodman Farm, which provides apples, UNH Kingman Farm, which provides squash, and the UNH Organic Garden Club, which provides a variety of produce, including greens, tomatoes, and more.
Annual Local Harvest Dinner
This ever-popular annual dinner - which won the Bronze Medal in the 2007 Loyal E. Horton Award Competition for a Large School Theme Dinner from the National Association of College & University Food Services - features local foods and gourmet dining at a UNH Durham campus dining hall. In addition, a tent featuring displays by featured farmers, businesses, and organizations is set up each year for guests to peruse and learn more about our local food system. Held each September, the Local Harvest Dinner attracted over 1,600 diners in its first year (2005), approximately 1,900 diners in 2006, and 3,700 in 2007!
UNH Dairy Bar: Local - Sustainable - Fresh
In the summer of 2008, dining will open a newly revamped UNH Dairy Bar featuring local foods, nutritious and delicious menu, and sustainable operations. From local foods to energy efficient appliances to compostable to-go containers, the new Dairy Bar will feature sustainability at its most delicious. Read more...
Compost Program
The UNH Compost Program is a partnership among University Hospitality Services, the College of Life Sciences and Agriculture, the University Office of Sustainability, and the Durham community. Since the program was began in 1998, over half a million pounds of food waste have been diverted from the waste stream and composted. The finished product is sold by the bag at community outlets and used by the UNH Organic Garden Club. The UNH Compost Program is part of the university's Local Harvest Initiative, which includes projects such as local food purchasing for the dining halls and an annual Local Harvest Dinner, and which demonstrates the university's commitment to being a sustainable food community. Approximately 25,000-40,000 pounds of pre- and post-consumer food waste are diverted from the UNH dining halls per month through the composting program. All UNH dining halls have installed food pulpers to pulverize food waste into small bits and extract liquid, a process that helps to facilitate the composting process. Since summer 2006, University Hospitality staff has been managing the food waste collection and drop off at UNH’s Kingman Farm, home of the compost windrows.
Recycling and Waste Reduction
Dining Services has a comprehensive recycling program including glass, plastic, cardboard, cans, and paper. Dining reuses or recycles used equipment during renovations whenever possible. In addition:
- Dining serves about 80% of its food in its three dining halls, at which they use china and flatware.
- Many of the disposable products used by dining are eco-friendly, including eco-friendly “clamshells,” paper cups, and more.
- Dining engages in waste reduction education in the dining halls, including "Trayless Tuesdays", displays, and information tables encouraging students to minimize food waste.
- Dining services offers beverage discounts for using reusable mugs, which are distributed to incoming freshmen.
Support of the Campus Biodiesel Initiative
UNH Dining has invested in waste oil collection systems that allow cooking oils to be saved and retrieved for conversion into biodiesel fuel. The fuel will be used on campus to power farm equipment and heat campus greenhouses. UNH Dining also manages the collection and delivery of the waste oil.
Energy use and equipment
UNH Dining has 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. Buildings are also automated for energy use. Air-cooled refrigeration is used almost exclusively, as opposed to water-cooled which reduces water usage. To support the Green Certified Cleaning Program, Dining utilizes non-caustic washing chemicals and other environmentally friendly cleaning products provided by EcoLogic. During the summer of 2007, UNH Dining installed a new dishwasher in Philbrook Dining Hall that will reduce water usage by 60% or more.
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. Read more.
Signing the Slow Food Principles
In May of 2006, UNH signed the Agreements of Intentions and Collaborations “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.” UNH is one of ten universities in the U.S. to have signed the principles, and the first to award the founder of Slow Food—Carlo Petrini—an honorary degree.
Conferences & Catering commitment to sustainability
Conferences & Catering, part of University Hospitality Services, regularly uses local, regional, and sustainable foods in their buffets. They also respond to special requests for particular foods and frequently source foods directly from local farms and businesses.
In addition to these activities, the Assistant Director of University Hospitality Services, Rick MacDonald, serves on the NH Center for a Food Secure Future Advisory Council, the advisory committee to the UNH Organic Garden Club, a committee working to establish a Dual Major in EcoGastronomy, and the campus-wide Food and Society Working Group.
