Green Story

When UNH Dining Services took over the Dairy Bar, a community landmark, in 2008, they wanted to do something to make a difference. They chose to use sustainability as a key focus. Rick MacDonald, Assistant Director of UNH Dining Services, Director of UNH Dining Services, Jon Plodzik and Director of Culinary Services Ralph Coughenour set out to create a new model for providing foodservice on the campus of the University of New Hampshire. Food from local vendors make up much of the menu; cage and hormone free eggs from Pete and Gerry's in Monroe, NH; bagels from the Bagelry in Durham, NH; fair trade and organic coffee from NH Coffee Roasters in Dover, NH; organic granola from Grandy Oats in Brownfield, ME; organic and natural yogurt from Stonyfield Farms in Londonderry, NH; hummus from Yorgo’s in Manchester, NH, and last but not least, ice cream from Manchester's own Blakes. "75% of our food comes from local sources, one of our main focuses and a factor that reduces our footprint a great deal", says MacDonald.

The Dairy Bar has also significantly reduced its waste stream. They compost and recycle about 90% of their waste making them by definition, truly a "Zero Waste" facility; a huge accomplishment. All of their organic waste goes to Kingman Farm in Madbury, where in about 6 to 8 months it becomes a beautiful topsoil amendment for gardeners and farmers alike. All of the to-go containers and disposable flatware are made out of plant-based materials, making these items compostable unlike their petroleum-based plastic competitors. A solar powered compactor compacts the organic waste making it more efficient for transport; fewer trips mean less fuel used and lower carbon emissions.

The Dairy Bar management team also thinks about the little things, endeavoring to lead by example. The Dining Director rides his bike to get around campus and the parent organization of the Dairy Bar, UNH Dining Services utilizes an electric car for on-campus travel. " We’ve given out 8,000 reusable mugs this year to discourage the use of disposables. We offer students a $.25 discount when they use their Mug Club mug for any beverage,” MacDonald says. Vetrazzo countertops grace the Dairy Bar, a sustainable product made from recycled glass. Workers wear uniforms made from organic cotton. The Dairy Bar is a great asset to both the university and local community; a showcase of sustainable restaurant products and practices.