Sustainable food

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  • UM Dining Sustainability 

    Sustainability Initiatives at UM Dining
    Plant-Based Menuing, Sustainable Partnerships, Local Sourcing, Waste Reduction, Transparent Supply Chain are some of the Key areas Chartwells is focusing on. Learn more about Chartwells Carbon neutrality goals. 

    What is HowGood? Climate Friendly Food
    HowGood is an independent research company with the world's largest database on product sustainability. With data and analysis for more than 33,000 ingredients, chemicals, and materials, HowGood helps leading brands, retailers, and investors improve their environmental and social impact. Learn more

    Visit UM DINING SUSTAINABILITY 

  • Sustainable Food 101 Webinar

    This 1-hour webinar will give you a chance to understand the relationship between our food system and the planet, as well as between our diet choices and climate change. Feel better, be healthier, and be a good steward of our environment! It is easier than you think, and you can start at the U—Green U is here to help! The Sustainable Food and Diet 101 webinar will grant you 50 points on your Well 'Canes account.
    Register through U Learn (keyword: "Sustainable Food and Diet 101 Webinar").

  • Go Plant Based !

    Vegetarian and Vegan options are available on campus, here
    Eating healthy, plant based is easy, learn how to prepare fast, local, vegan recipes.
    Join the student group     Plant Based Canes!

  • Eat in Season

    Check this Calendar of In Season Fruits and Veggies
    For more information about what is in season in SE Florida, visit Florida Crops in Season

  • Farmer's Market

     

    Every Wednesday from 9 am to 2 pm in the Walkway from UC to Richter Library
    Come visit and buy from vendors selling fresh fruit and vegetables, kettle corn, cheeses, and MORE!
    To apply to be a vendor at the Farmer’s Market please contact The Market Company via email at claire@themarketcompany.com. NOW AVAILABLE on the Medical Campus: Every thursday in front of the Calder Library.

     

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