Overall Rating Silver - expired
Overall Score 62.59
Liaison Pamela Mischen
Submission Date March 2, 2018
Executive Letter Download

STARS v2.1

Binghamton University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Maria Roberts
Associate Director
Auxiliary Servuces
"---" indicates that no data was submitted for this field

Part 1: Sustainable Dining Initiatives 

Sustainable Dining Policy

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:
Binghamton University's dining service is contracted with Sodexo North America which has a deep commitment towards sustainability business practices https://binghamton.sodexomyway.com/planet/local.html

On-Campus Sourcing 

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:
The Binghamton Acres farm was launched in spring 2013 and continues today. We host a Harvest Dinner each fall. Located on Bunn Hill Road on land owned by the Binghamton University Foundation, the farm serves as an example of the potential for food accessibility for Binghamton students and community members.

Local Community Engagement 

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
Binghamton University Dining Services is committed to serving sustainable seafood and fish. We do not purchase any at risk species. We are proud to be the first school in the SUNY system to have been certified by the Marine Stewardship Council and received the Ocean Hero Award in the Fall 2016. The Campus Food Co-op is a local drop off location for the Community Supported Agriculture from Early Morning Farms. BUFS Internship-The Binghamton University Food Sustainability group is a student-run organization working to bring more sustainable, nutritious, ethically-sourced food to campus dining halls. 4 credit internships are available in Communications, Marketing/Public Relations, and Survey/Student Feedback Analytics. Interns will work with Dining Services, University administration, other student groups, and community organizations to strengthen our food movement and make lasting improvements from the ground up. Interns may gain credit towards their Environmental Studies degree or through the Career Development Center (if not enrolled as an ENVI major or minor).

Vegan Dining Program 

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:
Vegeterian dining options are available with every meal served at residential and retail dining facilities on campus. Additional information can be found on http://budining.com/menus.html We offer a Gifts from the Garden vegan station at one of our four resident dining centers, as well as at least one Vegan entrée at all dining locations on campus for every day part. We also offer non-dairy milk, vegan desserts, etc. Our catering menu includes a variety of menu options for a variety of dietary accommodations, including Vegan. We received a grade of "A" on Peta's Vegan Report Card for the last four years in a row. As part of the Partnership for a Healthier America, Binghamton University offers a plant-based food option at every platform serving meat. For students who have food allergies or only eat vegan: Try Simple Servings, located in the Chenango Champlain Collegiate Center and Appalachian Dining Hall, for food that doesn't contain the FDA's seven most common allergens. Also, students can visit Gifts from the Garden, a vegan station, located in College-in-the-Woods.

Low-Impact Dining Events 

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:
We host a variety of special events and programs that encourage low impact dining. We established our Meatless Monday program in the Fall of 2013 and continues today. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china service ware whenever possible, but if necessary, we try to use compostable and/or recyclable disposable ware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware. Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season. o Hydration stations encourage reusable water bottle use o Battle of the Chef events feature local vendors and we hold a Neighborfood Event in the dining halls that highlights local foods that are offered on campus. Health Fair in the Spring features local vendors as well.

Sustainability-Themed Meals 

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:
We host an annual Harvest Dinner event and Garden to Grill event, utilizing harvested items from Binghamton Acres. We also offer sustainable seafood, via our Marine Stewardship Council certification for Sustainable Seafood Fridays. Dining halls advertise specific sustainability-themed products (e.g., free-range poultry products), and whole meals consisting primarily of sustainable products (e.g., locally-sourced produce) are routinely featured. Mindful by Sodexo features meals emphasizing portion-control and sustainable fruits and vegetables.

Sustainability-Themed Outlet 

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?:
Yes

A brief description of the sustainability-themed food outlet:
Since the 1970s, the Binghamton Food Co-op, a nonprofit student-run organization, has been offering low-cost organic groceries including produce, ecologically friendly ingredients and personal care products. We are proud to feature 100% Transfair, Fair Trade USA certified aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

Labeling and Signage 

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:
We highlight low impact dining choices and sustainable practices via physical signage in the dining locations, staff buttons, social media, website, etc. We also regularly table in dining locations to educate campus community on these choices, and this typically includes our Registered Dietitians and nutrition interns.

Outreach and Education 

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:
Our student-driven Compost Organic Garden Demonstration Project promotes composting and organic gardening through active demonstrations as well as serves as a field lab for an ecological agriculture course. To promote community awareness, we hold regular Weigh the Waste events where we weigh all the uneaten food from guest's plates. Findings are consolidated, compared with previous events and reported back to the community. In regards to outreach efforts, campus dining services engages with a variety of campus departments, local entities and student groups. We collaborate with the Multicultural Resource Center to create events that include culturally diverse menu options, as well as provide education on origins of the menu items from student groups. This includes Global Chef, Culture @ Chenango and Lunar New Year Celebration. We work closely with the University on the Partnership for a Healthier America initiative by introducing the Plus One campaign in 2015. We host an annual Health Fair that combines the local community and campus community in a day of sharing information and ideas in regards to overall health & wellness, including sustainability. The entire management team has undergone allergy training and received certification. We host a semi-annual food drive to benefit the campus community and local community. We work with the Food Recovery Network at Binghamton to fight food waste.

Other Initiatives 

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:
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. As part of the Partnership for a Healthier America, Binghamton University: Has made available Registered Dietitian Nutritionists (RDNs) for personal nutrition assessments and counseling to all students. A second RDN hired in 2016. Has encouraged student physical activity/movement through facilities and programs on campus during the academic year Has provided trained physical activity/movement professionals on campus Walking signs are posted around campus to encourage movement

Part 2: Food and Dining Waste 

Food Recovery Program

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
The University is a regular participant in RecycleMania, a friendly competition among hundreds of colleges and universities in the United States that provides the campus community with a fun, proactive activity aimed at waste reduction. To promote community awareness, we hold regular Weigh the Waste events where we weigh all the uneaten food from guest's plates. Findings are consolidated, compared with previous events and reported back to the community. Binghamton University’s contracted vendor Sodexo participates in the Better Tomorrow Plan  http://www.tomorrowstarts2day.com/commitments.html Dining services works with the University Recycling and Resource Management Department on campus and has an established composting and recycling program.

Trayless Dining and Portion Modifications 

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:
Dining services prevents food waste by encouraging better habits. These include: comparing purchasing inventory with customer ordering, modifying menus to increase customer satisfaction and prevent/reduce uneaten food, examine production and handling practices to prevent and reduce preparation food waste, ensure proper storage techniques and surplus or excess food used in new dishes. Resident Dining is a la carte instead of All-you-can-eat, which significantly reduces food waste.

Food Donation 

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 the November 2016 food drive, Binghamton University donated enough food to provide 9,500 meals to the Community Hunger Outreach Warehouse of Broome County (CHOW) and Bear Necessities, an on-campus food pantry. https://drive.google.com/file/d/0B27o2G9gQTGjX2U4RnpueUw1R0U/view?usp=sharing Binghamton University converted 8,000lbs of leftovers donated by the BU Chapter of the Food Recovery Network to 11,000 meals. Each year, the University’s Office of Recycling and Resource Management organizes Move-Out Week, collecting unwanted food and clothing when students leave campus after spring semester. Bins are placed in all residential communities so students can donate items they don’t plan to take home.

Food Materials Diversion 

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)?:
Yes

A brief description of the food materials diversion program:
Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles.

Composting 

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 dining halls at Binghamton University are involved in composting kitchen prep material. The scrap food is collected and composted on a local farm. Once composted, the material is returned to the University and used in a variety of areas by the grounds department. All dining halls are set up with compost barrels at prep- stations to collect pre-consumer food waste. These are sealed with a lid and placed onto the dining hall loading dock, where the barrels are then picked up by interns and student assistants from the Office of Recycling and Resource management.

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:
The University’s student-driven Compost Organic Garden Demonstration Project promotes composting and organic gardening through active demonstrations, as well as serves as a field lab for an ecological agriculture course. Ever wonder what happens to the mounds of food waste in campus kitchens? Here at Binghamton University, kitchen prep trimmings, spoiled fruit and vegetables, stale bakery items and leftover plate scrapings are composted. Each day during the fall and spring semesters, we collect approximately 2,000 pounds of compostable waste from campus dining halls, eateries and the teaching greenhouse. Additionally, the scrap food is collected and composted on a local farm. Once composted, the material is returned to the University and used in a variety of areas by the grounds department. Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

Dine-In Service Ware 

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:
China dishes are used in our dining locations to reduce waste from disposable containers and our napkins are made of 100% recycled paper. The University has reduced the amount of disposable items used in dining halls across campus.

Take-Away Materials 

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:
Dining halls provide two options for utensil and service ware. Reusable utensils, and service ware are available for "dine in" customers. All disposable and to-go containers in dinging areas are made of compostable material. We recycle as much material as possible, such as cardboard, glass, aluminum, paper and plastic.

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:
Visitors to the MarketPlace can bring their own reusable cup or purchase a Binghamton University Bearcat cup to reduce waste and save money.

Other Materials Management Initiatives 

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:
The University has a comprehensive recycling program, with recycling bins for different materials in dozens of locations across campus. Not counting scrap metal or waste oil, recycling efforts in 2013 saved the University more than $23,350! The University is a regular participant in RecycleMania, a friendly competition among hundreds of colleges and universities in the United States that provides the campus community with a fun, proactive activity aimed at waste reduction. 92% of the chemicals we use are "Green Seal" certified, concentrated or sustainable. Earth Day Celebration-Zero Waste

Optional Fields 

The website URL where information about the programs or initiatives is available:
http://budining.com/menus.html

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.