| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.68 |
| Liaison | Franklin Lebo |
| Submission Date | Jan. 11, 2019 |
| Executive Letter | Download |
Baldwin Wallace University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
Franklin
Lebo Assistant Professor of Sustainability Sustainability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
BW Dining and Sustainability Policy & Practices
We are committed to providing sustainable products and services that are locally obtained and protect our natural resources. When possible, we will be working with our various vendors to source local foods.
• Food (Local foods are defined as being grown or raised with a 150 mile radius)
1. Local Products and Suppliers – when possible
2. Fair Trade Coffee
3. Vegan Dining Options
• Recycling
Bottles, cans, glass, cardboard, coffee grounds and fryer oil.
• Grind to Energy
In 2018, BW converted the pulper and composting and moved to Grind2 Energy.
(You Tube shows and excellent demonstration on Grind2Energy)
• Going Trayless
Both All You Care to Eat dining hall are trayless.
• Take Less, Waste Less Campaign
Implementing waste practices to minimize environmental impact.
• Bulk Condiments
• Purchasing Energy Star and other efficient equipment.
Air cooled refrigerators used exclusively on campus, reduces water waste.
Certified Green Cleaning Program initiated to source environmentally friendly cleaning products.
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:
In 2011, the Student Government agreed to charter Farmer Jackets (re-titled Student Tended Natural Garden - STNG in 2018). The mission of Student Tended Natural Garden (STNG) is to educate Baldwin Wallace and the surrounding community on the importance of composting, sustainable initiatives and local food by upholding a healthy community garden and ensuring its presence be known on campus and in the Berea area.
An initial donation of discretionary funds from the student body President and Vice President allowed for the Farmer Jackets to cover the cost of seeds, some equipment, and materials. However, with 10-15 rain barrels ranging from $1,000-$1,500 on the shopping list, they needed to find higher-level sources of funding. The Oatey Company donated Mystic Rain Diverters, while Rebecca succeeded in winning a grant from the Burning River Foundation to complete the rainwater system. Ultimately, the organization received an estimated $8-10,000 worth of donations in seed, worm dirt, concrete blocks, irrigation equipment and more.
Dining Servieces at BW enthusiastically agreed to purchase food from the student organization and integrate it into campus dining options.The funding plan also allowed for the establishment of Farmer Jackets positions tied to independent studies, internships, and service learning. Internships would allow for the garden to be cared for during the summer, and establish it as a site to conduct research on sustainable agricultural techniques. Academic credit would also be given to anyone in an executive position.
https://www.bw.edu/news/2011/farmer-jackets
https://www.bw.edu/student-life/organizations/
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:
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:
Baldwin Wallace has a full service extensive vegan food bar that is always stocked with multiple options at every meal.
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:
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:
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:
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:
Please see the attached file for pictures of the 26 figures described below which catalog the various labelling and signage available in the Union and Lang Dining Halls along with other eateries on campus including Buzzies, Starbucks, and the Cyber Cafe.
Union Dining Hall:
Figure 1
Poster providing a detailed description of healthy breakfast options
Figure 2
“BW BEE WELL” poster advertising healthy meal choices students can make
Figure 3
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 4
Signage pictured on Silk Soymilk dispenser, advertising that product as Non-GMO and also listing various other health benefits
Figure 5
Top of “Nutrition Information” shelf
Figure 6
Signage on “Nutrition Information” shelf advertising sustainable choices one can make of plant-based protein
Figure 7
Pamphlet on “Nutrition Information” shelf providing information on how busy people can make healthy eating choices
Figure 8
“BW BEE WELL” poster advertising healthy eating choices students can make, pictured next to the “Nutrition Information” shelf.
Figure 9
“Healthy Hands” hand sanitizer dispenser.
Figure 10
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 11
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives.
Figure 12
Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Lang Dining Hall:
Figure 13
Recycling bin available to students at entrance of the dining hall
Figure 14
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 15
Close up of “earthchoice” cups, showing “Sustainable Forestry Initiative” signage.
Figure 16
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Figure 17: Conveyer Belt, Bins for Food Waste, Grind2Energy Food Composting Unit, and Storage Tank
Figure 18
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 19
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives. Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Buzzies/Cyber Cafe:
Figure 20
Vegetarian options and vegetables are easily recognizable in the menu, advocating that students pick healthy, sustainable food choices.
Figure 21
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 22
Fresh, healthy options are made available to students such as fresh fruit, with no extra waste being used to wrap/contain them.
Figure 23
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 24
Additional closeup of the “renewable, sustainable, and compostable” signage on “earthchoice” cups.
Figure 25
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Starbucks:
Figure 26
Signage printed on cup sleeves showing that they are produced using 85% recycled material and use 34% less paper than their original cup sleeves.
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:
EARTH WEEK AT BALDWIN WALLACE:
During Earth Week at Baldwin Wallace which is an annual week long event in April, students learn about sustainable eating practices along with composting. Below, please find the calendar of relevant events for 2018:
Monday- April 16th. Earth Fair in the Union Lobby: Learn about living more sustainably from BW students who will share information on topics ranging from recycling and energy conservation to sustainable eating. Community organizations will also be represented. Booths operate from 11:15 AM – 1 PM.
Wednesday- April 18th. BW Sustainability tours. Meet in the Union Lobby. Students will lead tours of campus that highlight composting, renewable energy, water conservation and more. Meet at the Union lobby’s Candy Counter for a tour from 2:00-3:00 OR 4:45-5:45. Dress for the weather.
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:
Representing Baldwin Wallace in various cooking competitions, Fathauer claimed two first place ribbons, as well as a bronze medal in the final American Culinary Federation-sanctioned Culinary Competition in 2016.
The UMass culinary conference is the premiere gathering for high-volume food service operators and campus chefs who learn more about world cuisines and flavor trends in an intensive, hands-on environment. Working side-by-side with culinary masters and other chefs from North America, Chef Julia Fathauer learned new culinary skills at the conference, which embraced health, sustainability and food ethics with a theme of “Food is Medicine and Food is Love." She is now incorporating those skills and new ideas into her work at BW.
https://www.bw.edu/news/2016/dining-services-chef-wins-culinary-awards
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:
The Sustainable Food Taskforce at Baldwin Wallace University is chaired by Dr. Christy Walkuski and works on food recovery to assist students, staff, and faculty in need. Most recently, Veterans Services joined the effort and food is now being regularly recovered from events and diverted to the Veterans lounge.
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:
Yes. In 2018, Baldwin Wallace adopted a new meal plan which allows for students to engage in a one swipe meal plan where they are permitted to return for food as need during meal times. As such, trays were removed from the lines to require students to carry their food to the table. (Trays are still present after dining at a conveyer belt which returns plates, utensils, and food waste. However, those trays are not for dining purposes. Those trays will also be eliminated this year with a new conveyer belt permitting students to place plates, utensils, and food waste directly on the conveyor belt.)
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:
BW is helping to address the problem of community food insecurity with many programs under the leadership of BW’s David & Frances Brain Center for Community Engagement.
Recently added efforts include the Campus Kitchens Project at BW, which turned rescued food waste into more than 1,000 meals served in Berea during its first year in operation in 2016, and "Pack Away Hunger" meal packaging events that have sent tens of thousands of meals to local food pantries and Mission Guatemala since November 2015. Additional partners include the Cleveland Food Bank and the Hunger Network of Cleveland.
(See a more comprehensive outline of hunger initiatives below).https://www.bw.edu/news/2017/summer/06-push-signals-commitment-to-hunger-initiatives
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:
In an effort to upgrade BW's food materials diversion, the university has contracted with Grind2Energy which installed a food grinder on campus now utilized by BW's Dining Services. As the corporation's Web site describes the technology, "Through Grind2Energy’s innovative process, food waste is ground on-site using a customized, industrial-strength foodservice grinder. Food waste is converted into energy-rich slurry and transported to an anaerobic digestion facility where methane is extracted for energy production. The remaining biosolids become nutrient-rich fertilizer.
"The food recycling system enables [the university] to dispose of all types of unavoidable food waste — including fats, oils and grease — faster, cleaner and easier. Improve your operations, minimize avoidable food waste, and reduce odors, pests, emissions, and labor costs — all while protecting the environment."
Photographs of the composting system are included in the attached .pdf.
https://www.emerson.com/en-us/commercial-residential/grind2energy-food-waste-solution
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
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:
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:
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:
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.