| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.60 |
| Liaison | Mary Lucus |
| Submission Date | Feb. 26, 2019 |
| Executive Letter | Download |
Belmont University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Keith
Chapman Director Auxiliary Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Belmont Campus Dining services will lead our campus and community in creating a better tomorrow. We will operate our facility to protect our natural resources -- moving as close to zero waste, water, and energy as possible. We will seek products from sources that respect the environment, people, and communities where they are produced. We will promote health and wellness through the food choices we serve and by educating our customers to make healthier choices during and after their visit in our dining space. We will treat our staff and customers with dignity and we will use our expertise to educate others in building a sustainable future. At Belmont Dining Services we will not only minimize our impact, we will dedicate ourselves to restoration of the natural systems and communities we depend on as a business
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:
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:
the dining services contractor participates in the Marine Stewardship Council (MSC). The MSC is a global, independent, nonprofit organization that has developed the world's leading environmental standard for certifying sustainable and well-managed wild capture fisheries. www.msc.org
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:
Vegan dining is offered at every meal.
Belmont University Dining Hall
Daily Vegan/Vegetarian Offerings
Omelets- OvoLacto
Pancakes, French Toast- O/L
Waffle Bar- O/L
Breakfast Entrée Line- Combination Vegan and O/L
Fresh Hand Fruit
Continental Bar- Combination
Cereals- Vegan with Almond and Soy Milks
Soup- one daily vegan or O/L
Grill- Veggie Burgers and selected specials O/L, fries, quesadilla or grill cheese, carrots
Salad Bar- is primarily vegan, twice weekly tosses can be made to order and accommodated to needs.
Deli- has numerous vegan options with wraps, pre-made vegan and O/L specials
360- has a wide variety of vegetables, tofu, 3 starches and vegan sauces (this should really accommodate most needs made fresh to order)
Lunch Entrée Line- has 2 fresh vegetables (majority vegan), starches split vegan and O/L
Vegan Vegetarian Line- specifically offers a variety of both(not always simultaneously)
Vegetarian Line Salad- 5 daily options are predominantly vegan, some O/L.
Pizza Station has many O/L options and paste bar with marinara is vegan. Daily pasta tosses rotate and contain both vegan and O/L
Simple Servings- primarily has a veg. and starch that are one or the other and there are several meatless meals on menu.
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:
An annual event showcasing various non-animal proteins. Falafel burgers, tofu, beans, etc are some of the examples.
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:
Grill features locally sourced beef for the burgers.
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:
Aspretto Coffee at Harrington Place Dining Hall
Aspretto is a premium coffee that is an answer to the market's call for a sustainable "green" product. It is fair-trade purchased and trans-fair certified. Everything that touches the product is green, from the 10%PCF cups to the renewable resource stirrers and the fair trade sugar wrapped in recyclable paper and printed with vegetable or soy dye. For additional information visit:http://www.aspretto.sodexo.com/
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:
Class Involvement
Our General Manager, Kyle Grover, has been heavily involved in the development of two classes here at Belmont University. His main goal while working with these students is to promote and develop ideas that are healthy for the environment while also being logical for business.
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:
Recycling
In a simple effort to help better our Dining Hall we have switched to recycled napkins instead of the white, bleached napkins that are detrimental to our environment. Also, in the summer of 2010 Belmont Dining Services eliminated paper plates and plastic wares for camps by buying melamine china. These efforts saved 1.5 tons of paper and 500 lbs. of plastic from being placed in a land fill.
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:
Dining hall conducts a week long waste monitoring to reduce wasted food left on plates.
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:
Trayless dining is offered at each meal.
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:
Each year Sodexo hosts a food drive from the second week of October to November 12th and this year is no different. In efforts to provide the Second Harvest Food Bank we are hosting a stuff the bus campaign, battle of the chefs- cake donations, and 5 cans of food for a free lunch.
Additionally, unsold and premade items such as sandwiches and salads are donated to the Belmont University Veteran students.
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 recycled and food waste dehydrated to reduce volume.
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:
Yes. Stainless steel cutlery
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:
the summer of 2010 Belmont Dining Services eliminated paper plates and plastic wares for camps by buying melamine china. These efforts saved 1.5 tons of paper and 500 lbs. of plastic from being placed in a land fill.
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.