| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.95 |
| Liaison | Kathleen McCaig |
| Submission Date | June 14, 2017 |
| Executive Letter | Download |
Berea College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Charlie
Brubeck General Manager Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
In addition to the numerous local options offered by our college gardens and farm, as well as local farmers, Sodexo has committed to sustainability in a wide range of initiatives including source reduction in packaging and energy and water reduction efforts with their vendors which flows thru to our campus thru the Sodexo contract: https://maristdining.sodexomyway.com/Images/SustainabilityBrochure_Sodexo1_tcm1579-44484.pdf
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:
Berea College has 100 acres of row crops, 200 acres of hay and silage, and 180 acres of pasture land along with 12 acres of horticultural food crops. All crops and pastureland are certified organic and Berea Farm is Animal Welfare Approved. Along with dining services, the college also operates a Farm Store on campus, primarily staffed by agriculture labor students, that carries many of our farm products and is available to the campus community at a discount and the community at large.
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 college collaborates with the city Berea Farmers Market by supplying space for the market as well as purchases many of our local farmers' goods for sale in the Farm Store in addition to supplying dining services.
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 options are offered daily. Vegetarian/vegan options are available throughout the dining hall 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:
Dining Services and the Office of Sustainability produce a "Weigh the Waste" event each year in an effort to demonstrate the amount of waste produced each meal. We have a scale where we scrape the food, and any uneaten food is placed on a dining table (with white table cloth) to show how much perfectly good food goes to waste.
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:
With partnership with the Office of Sustainability and the College Farms, Dining Services has hosted an annual locally themed meal for the Dandelion Festival. For this meal, students foraged wild dandelions, violas, and rakes, which were incorporated into the salad and sandwich spreads, respectively. The pork loin served at this meal was from the Berea College Farms, and several other elements of the dinner were taken from locally sourced and processed vendors.
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:
The college operates a Farm Store open to students, employees, and the community. Only products from the college gardens and farm as well as local producers within a 250 radius are available. Employees receive a discount as well as students. WIC is accepted. Fresh lunch is prepared during operating hours Tuesday - Saturday, and the Farm Store caters events as requested. The Sustainable and Environmental Studies program operates an aquaponics facility growing tilapia for sale in our Farm Store.
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:
Label includes farm name and location in proximity to the college.
A chalkboard displayed in the dining room is updated weekly and lists "What's Local this Week" with products and farm names.
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:
The Office of Sustainability has a student labor position, Sustainable Foods Coordinator, tasked with education and outreach. The Office produces a Dandelion Festival each April each year to highlight the importance of sustainable land management and how fragile our ecosystem is. The festival includes themed booths, entertainment, and workshops. The Office of Sustainability and Dining Services collaborate on that evening's meal for the campus to celebrate the dandelion and its many medicinal properties.
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:
The Health and Wellness Director initiated a student "celebrity" chef competition in 2015-2016 where students prepared healthy, locally sourced dishes sampled by judges to pick the winner. The purpose was to bring attention to how delicious a healthy meal can be.
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 Berea College Dining Program is operated by Sodexo. As part of its
commitment to reduce organic waste, support local communities and lower its
carbon footprint, Sodexo implemented the LeanPath food waste prevention system
in the Berea Mountaineer Dining Hall in March 2012. In less than one year of implementing the LeanPath food waste prevention system,
Berea College reduced its pre-consumer food waste by 49% year-over-year and lowered
plate cost significantly. They have re-invested the savings to provide Berea students with a 4% increase in locally-grown foods without raising prices to students or increasing overall food costs. All remaining pre-consumer food waste is composted at the college gardens.
You can read the full case study of the LEAN Path implementation here: http://www.leanpath.com/case-studies/
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:
Berea College’s residential dining facility is 100% trayless. The Mountaineer Dining Hall was renovated in summer 2010, and reopened with plated meals that are carried to tables. Trayless dining reduces food waste, conserves water and energy and contributes to healthier eating habits.
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:
For campus wide events where dining services is serving the meal at the event vs in the dining hall, food has been donated to our non-traditional students living in the Ecovillage. Students with families, and intermittently food insecure, have benefited from the donations.
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 picked up weekly by a local farmer for biofuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The Berea College Dining Program is operated by Sodexo. As part of its
commitment to reduce organic waste, support local communities and lower its
carbon footprint, Sodexo implemented the LeanPath food waste prevention system
in the Berea Mountaineer Dining Hall in March 2012. In less than one year of implementing the LeanPath food waste prevention system,
Berea College reduced its pre-consumer food waste by 49% year-over-year and lowered
plate cost significantly. They have re-invested the savings to provide Berea students with a 4% increase in locally-grown foods without raising prices to students or increasing overall food costs. All pre-consumer and post-consumer food waste is composted at the college gardens.
You can read the full case study of the LEAN Path implementation here: http://www.leanpath.com/case-studies/
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Plate waste and unbleached recycled content napkins are collected in the dining hall at 95% of meals. Labor students from the college farm collect receptacles daily, and waste is composted at the college farm. 80,029 pounds of pre-and post consumer food waste were collected for composting 2015-2016. The college instituted a pizza box composting program during academic year 2014-2015 with the college gardens.
https://www.berea.edu/anr/food-waste-composting/
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:
Dining services uses 100% reusable ware in the dining hall.
Reusable-ware is used for catered events with up to 100 attendees
For events over 100, BC Catering uses the approved compostable disposables composted at our college gardens
Organic and locally sourced products always available
Indoor or outdoor recycling, composting, and trash bins accompany your order
For events with 100+ attendees, student volunteer Recycling Ambassadors can be provided to help attendees dispose of items properly
Full info here: https://www.berea.edu/sustainability/take-action/green-event/
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:
Dining Services instituted a reusable "to go" container program in 2015 in our dining hall available to students, faculty, and staff. Food is only carried out of the dining hall in these reusable containers (no paper products are available for carry out).
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:
10% discount is given on purchased beverages with reusable cup and free refills.
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 Office of Sustainability furnishes recycling and composting ambassadors for proper sorting of items for all campus wide food events. For those food events under 100, the office furnishes training to staff and students in charge of these smaller events so they can provide the sorting. Free sorting bins are furnished for all events.
All offices are encouraged to purchase college approved compostable disposables for their events, and the college furnishes these materials at a cost savings to encourage purchases.
https://www.berea.edu/sustainability/take-action/green-event/
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.