The University won the Mobile Web Award at an international competition.
Students celebrate Halloween at UMass with costumes and lobster, a tradition with a disputed history.
A section of Auxiliary Enterprises uses events and cooperation with local organizations to fight hunger in the Amherst area.
A branch of Auxiliary Services says they have become a national leader in sustainable waste practices.
The yearly dinner was sustainable through environmental practices.
With 25 percent of waste in Massachusetts currently coming from food materials and organic waste, UMass is using its dining halls to support a recent ban on commercial food waste.
Director of Residential Dining Services Garett DiStefano and dietician Dianne Sutherland have been working on taking the stress out of mealtimes for UMass students with dietary restrictions.
UMass Dining Services has gradually increased its selection of locally grown produce into its dining halls over the past few years. Today, UMass purchases 27 percent of its produce from local farms, up from 15 percent in 2006.