| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 73.93 |
| Liaison | Jim Dees |
| Submission Date | April 19, 2019 |
| Executive Letter | Download |
Appalachian State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Jim
Dees Data and Assessment Specialist Office of Sustailability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
We do not contract out our food services but rather are self-operated and employ a local staff to prepare the food that is served on campus. All sales and excess funds benefit the local economy and the university. To further our efforts, we have partnered with the Office of Sustainability to identify future opportunities, fulfill Appalachian's strategic plan and be a leader of sustainable campuses nationally.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
na
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Local Appetite is a community-based partnership between Appalachian Food Services, local farmers and distributors and community organizations to bring fresh, seasonal produce to campus. This powerful partnership supports Appalachian students, faculty and staff as well as our community.
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?:
A brief description of the vegan dining program:
Vegetarians and vegans can choose from a large selection of foods at our dining facilities. All of our concepts offer vegetarian/vegan options, there are two extensive salad bars and one unit, Healthy Select serves only vegetarian/vegan cuisine. Many of our foods are cooked-to-order, such as sandwiches, pastas, pizza, burritos and stir fries, allowing vegetarians and vegans to customize their meals.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
In 2016-17 Food Services celebrated National Nutrition Month with meatless Monday activities including weekly emails and social media posts to encourage students to “go meatless” on Mondays. https://foodservices.appstate.edu/news/recent/meatless-mondays-national-nutrition-month
Also celebrated October as Vegetarian Awareness Month
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
In 2016-17 Food Services hosted Carolina Chowdown, which is a meal in Rivers Street Café that features all local product. Food Services also hosted sustainable seafood days where we worked with a third party to source sustainable seafood and feature it at Homestyle Classics in Rivers Street Café.
https://foodservices.appstate.edu/news/recent/thanks-your-support-carolina-chowdown-2015-2016-series
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?:
A brief description of the sustainability-themed food outlet:
Healthy Select: Roatating menu of chef crafted vegetarian and vegan dishes providing delicious and filling meatless options.
https://foodservices.appstate.edu/dining/dining-facilities-menus/healthy-select
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?:
A brief description of the sustainability labeling and signage in dining halls:
Digital Sign displays at all dinning areas on campus that contains dietary information, zero waste practices, local food content (labeled with an L)
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Food Services participates in tabling events, marketing campaigns, and partnerships. In 2016-17 these included vegetarian awareness month, partnering with the Office of Sustainability interns, participated in NO IMPACT week, and the Local Appetite partnership with local farmers, distributors, and community organizations.
Behind the Scenes Tours take students, faculty, staff and members of the public beyond the serving lines to the basement facilities in Roess Dining Hall. Walk in a refrigerator, smell the Bake Shop and learn more about Food Services sustainability efforts, and day-to-day operations.
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)?:
A brief description of the other sustainability-related dining initiatives:
Appalachian Food Services is committed to providing nutritious food to the campus community. The choices will satisfy anyone's APPetite for variety and flavor. Dine on freshly prepared entrees, vegetables, pasta, pizza, sandwiches, salad, desserts and more.
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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Pre-consumer food leftovers from dining and catering facilities are donated to the local hunger coalition as part of our food recovery program. Pre-consumer food waste from the prep area on campus is composted at our onsite aerated compost facility.
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?:
A brief description of the trayless dining or modified menu/portion program:
Food is sold by the portion rather than all you can eat to reduce food waste. Post-consumer composting has been implemented at all major student program events in the union.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
Appalachian Food Services donates left over food to a local organization, "The Hunger Coalition" daily. This leftover food donation program has been in existence since 2007.
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)?:
A brief description of the food materials diversion program:
Cooking oil is used as stock to produce biofuel
Meat scrapes are used to produce make-up
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
We collect pre-consumer food waste from all campus dining preparation facilities for composting. The food waste is hauled away daily to a composting site on campus.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Beginning in Fall 2013 all major Student Programs events have mandatory post consumer composting.
Appalachian completed construction of a post consumer waste composting facility Fall 2011. The expanded facility increases food waste diversion up to 250 tons.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
Reusable items are available for use throughout the central dining facility at River Street Cafe and Trivette Hall as well as a catering option.
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)?:
A brief description of the compostable containers and service ware:
Replaced all styrofoam containers with compostable ones.
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?:
A brief description of the reusable container discount or incentives program:
Dining Services offers a 10% discount on beverages when the customer brings in their reusable mug. They also have BPA free drinking containers for sale. This purchase includes the first fill-up for free, along with the 10% discount on all subsequent beverage purchases.
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)?:
A brief description of other dining services materials management initiatives:
Food Services: purchase bulk items with minimum packaging, all produce is purchased in bulk and prepped onsite, the Roess Dining Hall uses a pulper, place napkins on tables, making it easier for diners to use only what they need and reduced napkin consumption by approximately 50%, reduced delivery truck traffic on campus by consolidating products into a central food storage facility, removed the take-away menus at McAlister's locations, instead posting menus online, and plastic bags are now by request only
The website URL where information about the programs or initiatives is available:
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.