Light Up The Mall

Check out this brand new Luminaria fundraiser on the mall. Purchase a Luminaria bag and all proceeds will go to the UMD Campus Pantry!

For more information on the Campus Pantry check out their website: http://campuspantry.umd.edu/

For more information on the event check out their Facebook page.



By Megan Lin, Sustainable Food Working Group Subcommittee Member

Have you thought about being sustainable not just on land, but also in the sea? The issue of sustainability in the seafood industry is one that should not be overlooked, especially due to overfishing of certain populations, or fishing and farming practices that cause harm to the ecosystem of our oceans. This short video, “The Story of Sushi,” tells us the background to what many of us might not know about how un-sustainable the seafood you are eating might be.

So how can we, as consumers, stay sustainable and still eat the seafood we love? Casson Trenor, an environmentalist and the co-owner of Tataki, the first sustainable sushi restaurant in San Francisco, has a quick and simple method to help diners make sustainable choices when ordering sushi! Trenor has come up with the “4-S rule,” which stands for: Small, Seasonal, Silver, and Shellfish. Trenor recommends that diners choose smaller fish that are lower on the food chain due to their larger population dynamics that are more resilient to fishing pressures, in comparison to larger fish that are higher up on the food chain. Small fish, such as sardines, also tend to carry less mercury in their systems. Instead of choosing year-round items on the menu, ordering fish based on the season it is offered in also promotes sustainability and seasonal awareness. Eating sushi with silver-skinned fish, such as mackerel, is another sustainable choice, since they tend to be sourced from reliable fisheries, are low in mercury and very high in healthy omega-3 fatty acids. Finally, another option is to choose sushi with shellfish in the bivalves and mollusks category, which includes clams, scallops, oysters, and mussels. Unlike fish farming, bivalve and mollusk aquaculture does not require additional feed from marine resources due to the filter-feeding ability of these types of shellfish.

For more information on enjoying sushi but still being sustainable, check out the Monterey Bay Aquarium’s guide to choosing ocean-friendly seafood.


Eat sushi, eat sustainably!





How much water do farms really need?

After taking numerous classes related to agriculture, economics and the environment I realized how much water is really being used in farms. Its almost appalling to see the tons of water being used for our agricultural productions. I also consider this a time to look at alternative technologies to conserve water.

Next time you’re eating just think about the amount of water used to make your meal!

I’m sure many college students can relate to the absolute dread of waking up for a 9:30AM class. In the midst of pulling all nighters, studying, working and keeping up with all the glories of college, breakfast usually takes a backseat in the morning. So, like many college students, I grab the largest cup of coffee I can find and a banana to go. For a good year, I’ve been banking on this one banana to do it’s job by  providing me nutrition and energy till lunch. Turns out, this banana has been living a lie! A cookie gives me an equal amount of energy and an equally draining sugar crash! I love bananas, but I think I love chocolate chip cookies more…

So, bananas or cookies? In the morning, neither! Next time you’re grabbing breakfast to-go, be sure to check out other healthy alternatives to jump start your morning! (Hint: this graphic suggests oranges and apples!)

In honor of World Food Day (TODAY! October 24th, 2013), there are multiple awesome events across campus this week celebrating sustainable food, and so far, it’s been a blast! Check it out:

  • Food Day Festival at the Farmer’s Market@Maryland was a huge success! We had live music, fun games, free swag, and of course, delicious, fresh, local fare from our nine Farmer’s Market vendors. Check out coverage from the Diamondback here!
  • A tour of the Chef’s Garden also was given during yesterday’s festivities: this event helped bring awareness to a great way UMD Dining Services practices sustainable cooking methods!

A new day brings new events!

  • Tonight is the Fair Trade Festival, hosted by the LEAF Outreach Team! Attendees will have the opportunity to sample fair trade products, learn about fair trade on campus, make fair trade crafts, and enter to win a basket of fair trade certified goodies!

Finally, the fun concludes on Friday…

Even if you can’t make it out to any of the fun events (so sad!), you can still celebrate sustainable food by checking out all the cool things on the Food Day website! Here are some excerpts:

An awesome video on fair trade:

This interactive quiz:


And this incredibly informative Food Literacy Quiz. You’ll be amazed.

Enjoy, and remember to keep eating real!

Hey Everyone and Happy Monday!!

Next Wednesday, October 23rd, 2013 The University of Maryland will be holding The 2nd Annual Food Day!

So….What is Food Day?
Food Day is a nationwide celebration and movement toward more healthful, affordable, and sustainable food.

Where will it take place?
The second annual UMD Food Day Festival will take place in conjunction with The Farmer’s Market at Maryland on Wednesday, October 23rd from 11:00am to 3:00pm outside of Cole Field House. There will be games, free giveaways, live music, and more!

And why is this important?
There has been a downward trend in American health and it is our job to bring it back up! If we educate people on healthy sustainable alternatives we are helping ourselves, local farmers and economies, and the environment.

Help us celebrate Food Day!

If you’re here, you love sustainability. This means you want to eat local and reduce the amount of waste you produce. Great! But you’re here, which means you also love the University of Maryland. This means you probably live in a dorm or an apartment in order to be as close as possible to your high quality education and your favorite campus community. Not so great, when it comes to sustainable food. BonAppeTERP is here to help! Buckle up and get ready to learn about all the awesome things you can do in your tiny dorm room or apartment that will go a long way towards delicious local food consumption and waste reduction!

If you live in a dorm, you are currently denied the wonderful pleasures of cooking your own delicious food. (Or spared the hassle, depending on which way you look at it). But, you have easy access to one of the most comprehensive university dining services composting systems around. The North and South Campus Dining Halls and Stamp Student Union offer numerous composting receptacles, right in the dining rooms.  Even better, all kitchens also participate in composting! All you have to do is put your food scraps and soiled paper into the GREEN bins marked “compost.” A general rule for composting is “anything that was once alive” can be composted. Check out this link for more information on composting at UMD!

Dorm rooms can feel a little depressing sometimes (maybe because they lack a kitchen?). When you’re not composting your heart out in the dining hall or studying your brain out in the library, who says you can’t garden your way to happiness right in your dorm room? Having small plants on your windowsill is an awesome way to breathe light and life into your small space. Guess what else- plants are also food! Grow mint and make your own mint tea, or grow cilantro to add to your guacamole from the Diner’s Late-Night nachos! Click here to find out how to make a two-liter soda bottle into a potted plant (wow, now we’re reusing plastic too! Does life get any better??)

If you live in an apartment, congrats on being either an upperclassman or a real live adult. You rock. Now, the time has come to grocery shop for yourself: this involves superhuman ability to remember everything you need, not spend all day at the store, and try to remain within your budget. (I’m not even going to get started on cooking for yourself.) How many times have you bought a $3 bundle of a certain herb, only to use approximately one tenth of it and have the rest rot and get thrown out? (For me, in the 1.5 months I’ve lived in an apartment: 4 times. Whoops.) It may be time to consider your own mini, indoor herb garden! Just like windowsill plants for dorm rooms, herb plants can brighten your space and be used as food (saving you money!). Having herb plants in your kitchen makes them easily accessible for cooking and reduces waste, since you use them as you need them. See this link for the ten best herb plants to grow in your apartment. Highlights: basil for your pasta, and minced sage on top of pizza! (Yeah, college food!)

Herb gardens are awesome, but vegetable gardens are even more so. A project called Nourishmat aims to help apartment dwellers grow their own vegetables in an astonishingly easy and accessible format. These guys are from UMD (of course- we’re the best) and is still in the works, but recently met its funding goal on Kickstarter. Check them out here.

Now that you’re an apartment gardening pro, what do you do with all those food scraps? Compost them, obviously. If you live on campus, an easy option for composting is to simply take your compost (food scraps, soiled paper) to a nearby dining hall and use the receptacles there. If not, check out your local waste management facility and see what services are available. Another cool thing to do with food scraps is to just replant them! It sounds weird, but makes an incredible amount of sense in terms of sustainability, and saving money! See this slideshow for 11 vegetables that you can literally buy, put the unused part into a pot of water and soil, watch grow, and reuse!

What are you waiting for? No more reading- you’ve got gardening to do! See you next time!