Food – from how it’s grown to how it’s disposed – has a major impact on the environment. Whether you live on or off campus, there are lots of ways to eat green at the University of Maryland. The Farmers Market at Maryland runs from March to November, and offers food grown and produced within 250 miles of the university. Terp Farm, a sustainable vegetable farm located in Upper Marlboro, Maryland, is growing food for the dining halls and other parts of campus.

Dining Services has embraced sustainability, with a Sustainable Food Action Plan and Sustainable Food Commitment. The commitment pledged Dining Services to purchase 20% sustainable food by 2020; the goal was achieved in 2014.

Finally, Maryland’s compost program closes the loop and ensures that food stays sustainable from farm to fork. Food and organic waste is composted to become a natural fertilizer and soil amendment. In fact, Maryland sends its compost to the Prince George's County compost facility - the same place where Terp Farm gets its compost to grow vegetables that end up on plates in the dining halls.

Learn more about composting on the Waste page.