Overall Rating Silver
Overall Score 50.83
Liaison Hannah Spirrison
Submission Date March 29, 2018
Executive Letter Download

STARS v2.1

Antioch College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.75 / 2.00 Isaac Delamatre
Food Service Coordinator
Antioch Kitchens
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published 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.


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
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.


Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
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.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
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.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
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Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
No

A brief description of the sustainability-themed food outlet:
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Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
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.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

A brief description of the outreach efforts to support learning and research about sustainable food systems:
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Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
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.


Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
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.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
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.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
No

A brief description of the food materials diversion program:
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Does the institution or its primary dining services contractor have a pre-consumer composting program?:
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.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

Antioch Kitchens uses reusable plates and flatware for all meal service.


Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
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.


Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
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.


The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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