| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.83 |
| Liaison | Hannah Spirrison |
| Submission Date | March 29, 2018 |
| Executive Letter | Download |
Antioch College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Isaac
Delamatre Food Service Coordinator Antioch Kitchens |
"---"
indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
The Antioch Kitchens Food Policy provides a framework to examine and analyze issues surrounding our current modern food system and establishes goals in response to those issues. Implementation of this policy will help achieve those goals. The document outlines strategies, justifications and techniques to be utilized in the pursuance of these stated goals.
On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
All food from the Antioch Farm is harvested for campus dining halls, and at least 28% of the locally-sourced seasonal produce served in the dining halls is raised on the
Antioch Farm.
Local Community Engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
---
Vegan Dining Program
Yes
A brief description of the vegan dining program:
The Antioch Kitchens offer vegan and vegetarian dishes at every meal and limit the amount of meat served.
Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
The College has a quarterly Community Day where faculty, staff, and students come together to be in community and enjoy local food cooked by community members and Antioch Kitchens.
Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
---
Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
---
Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
The Food Service Coordinator is engaged in learning and research about sustainable food systems and has facilitated Antioch College's first Food Justice Symposium, organized a trip to Standing Rock to deliver money, supplies and a letter of support, and presented at “On Eating, Thinking, and Cooking” with an Antioch faculty member at the 2016 Food Systems Workshop at Columbia University.
Outreach and Education
No
A brief description of the outreach efforts to support learning and research about sustainable food systems:
---
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
The Antioch College Food Committee furthers the creation of infrastructure that supports ethically produced and prepared foods for the Antioch College community, to provide a variety of educational and cooperative opportunities for students, and to foster community engagement, intention, and activism around food.
Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
---
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
All meal service at Antioch Kitchens is trayless to cut down on wasted food.
Food Donation
Yes
A brief description of the food donation program:
During breaks between service, surplus supplies go to food banks, the local senior center, and individuals in need.
Food Materials Diversion
No
A brief description of the food materials diversion program:
---
Composting
Yes
A brief description of the pre-consumer composting program:
All vegetable and plant based pre-consumer kitchen waste is composted on campus for use on the farm which is managed by college staff and student workers.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes
A brief description of the post-consumer composting program:
All vegetable and plant based post-consumer kitchen waste is composted on campus for use on the farm which is managed by college staff and student workers.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
Antioch Kitchens uses reusable plates and flatware for all meal service.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
Antioch Kitchens and the Student Sustainability group partnered to reduce paper waste by discontinuing the use of disposable to-go containers, cups, cutlery etc. in favor of reusable to-go containers. Community members who would like to take meals to go must purchase and bring reusable polypropylene to-go boxes and containers.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
The College does not offer disposable or compostable "to-go" containers, so all customers must use reusable containers.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
Our library has a "thrift store mug system" to eliminate the use of paper coffee cups. The staff stock the library coffee area with clean mugs obtained from local thrift stores. Students and staff use and reuse these mugs for library coffee needs.
Optional Fields
---
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
---
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.