Dining Blog

Brooke Lavallee
UMass Dining Intern
539

New Guinness World Record Set for the Largest New England Clambake

On September 1st 2014, UMass Dining set a new Guinness World Record for the fifth year running. Students were welcomed back to campus with a bang at the zero-waste Green Barbeque on Labor Day, where UMass Dining served 3,003 New England clambake dinners in about two hours.

Post date: 10/17/2014
Derek Kornhiser
Student
631

Between the stresses of classes, the anxiety of the intensified social life, and the first days, weeks and eventual months of living on one's own, the entrance into college throws a lot at the average student. When these forces bear down upon the unassuming undergrad, the one constant that takes them away is what they always turned to previously: a home cooked meal.

Post date: 06/25/2014
Rowena Leung
Student
631

I love the DCs for letting me explore healthy options and for simultaneously serving delicious quinoa salad and wings.

Post date: 06/25/2014
Annika Olson
Student
0

It was a hot summer day when my dad and I took our first campus tour of UMass. We were both excited to try the food that everyone had been raving about—our stomachs began to grumble at the thought of the plethora of choices that would soon be in front of us.  We ate at Hamp and were in awe of the delicious handmade pizzas and desserts.

Post date: 06/25/2014
Brooke Lavallee
UMass Dining Intern
539

Join us for the Fifth Annual 5K Dash&Dine at UMass Amherst benefiting the Amherst Survival Center. Prizes, Costume Contest & Complementary Lunch at Berkshire Dining Commons. Walk or Run - Register at www.RunUMass.com!

Post date: 03/04/2014
Brooke Lavalle
UMass Dining Intern
0

Did you know that UMass Dining is SPE certified?  UMass Dining has joined the movement in creating a holistic approach that focuses not just on health, but on the sourcing, preparing and enhancing of food for their students.

Post date: 01/10/2014
Ken Toong
Executive Director Auxiliary Enterprises
24

How quickly a year goes by. We looking forward to welcoming the New Year and wish you and your family all the best in the coming months.

During this time of the year at UMass Dining, we reflect on what we accomplished in 2013 and what we hope to achieve in the coming year. 2013 proved to be an abundant year for successes. We promoted sustainable and delicious eating, and we enhancing our dining programs and facilities by providing more variety, more dining experiences, and more convenience. These ongoing efforts help to ensure that we maintain a great dining program in 2014.

Post date: 01/01/2014
Ken Toong
Executive Director Auxiliary Enterprises
24

As most of our students get ready to leave for home for the Thanksgiving holidays, it is a good time for us to reflect and give thanks for what we have accomplished in 2013.

Post date: 11/26/2013
Ken Toong
Executive Director Auxiliary Enterprises
0

During the past several weeks, I’ve participated in roundtable discussions in New York City on sustainability and the importance of preserving natural resources, attended a sourcing summit at Yale, and been present when our Chancellor Kumble Subbaswamy  publicly signed the Real Food Campus Commitment. These events all shared a common goal: to find better ways to provide healthy, sustainable, and delicious food choices to our customers.

Post date: 10/28/2013
Ken Toong
Executive Director Auxiliary Enterprises
0

The past two weeks at UMass have been a record-breaking, ground-breaking, all-around fun time. After setting the record for the world’s largest fresh fruit salad—made official by Guinness World Records—on Labor Day, we celebrated the grand reopening of the Hampshire DC on September 10. We also opened two new retail locations: Roots Café and the Hampshire Market. What makes these openings so exciting is that each of them shares a common purpose: serving fresh, sustainable and healthy food while building community.

Post date: 09/16/2013

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