| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.07 |
| Liaison | Debbie Liddick |
| Submission Date | April 21, 2017 |
| Executive Letter | Download |
Black Hills State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 2.00 |
Petrika
Peters Sustainability Coordinator Facilities Services |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
No
A brief description of the sustainable dining policy:
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On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
BHSU Dining Services has utilized our campus garden for fresh produce including herbs, squash, raspberries, and tomatoes.
Local Community Engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Vegan Dining Program
Yes
A brief description of the vegan dining program:
At each New Student Orientation, the BHSU Director of Dining Services (DSD) meets with all students and recommends Vegetarians and Vegans meet with the DSD/Registered Dietitian. Vegan and Vegetarian students and faculty are introduced to production staff member, who is responsible for making special requests. Each station has a vegetarian option, and our "Market Place" option will make vegan foods on request. Soy products are available on request at all stations.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
To celebrate the harvest from the campus garden, BHSU Dining Services created a meal with the end of season harvest in 2014. Garden volunteers were invited to the meal.
BHSU Dining has also served local food meals through their catering arm for multiple sustainability events on campus.
Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
No
A brief description of the sustainability labeling and signage in dining halls:
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Outreach and Education
No
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
The campus dining hall, The Hive, hosts an International Food Festival each year where international exchange students who cook traditional meals and serve them to students and the community.
The American Indian Studies program hosts an annual free Buffalo Feed with a traditional Lakota stew.
The Hive and campus coffee shop, The Buzz Shack, are both Green Restaurant Certified.
Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
We do not have trays in the dining hall or any of our on campus outlets. We also use smaller plates to help reduce food waste from over filling plates.
Food Donation
Yes
A brief description of the food donation program:
We have on multiple occasions worked with the local food pantry to donated food items that would have been tossed out due to upcoming expiration dates.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
We have an onsite waste reduction system called a Somat that compacts and reduces waste for composting.
We have a local vendor that reuses our cooking oil for fuel for vehicles
We recycle all of our glass, tin, plastics, and cardboard.
Composting
Yes
A brief description of the pre-consumer composting program:
We compost all of our food waste from preparatory items that can be composted thus reducing our waste in to the landfill.
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:
Post-consumer food waste is collected at our dining hall in the Student Union, dehydrated, and hauled for compost at the Rapid City Recycling Facility.
We use only compostable products in the dining facility. These products then go into a waste compacted removing 80% of the water weight. These products then our transported to a local composting facility.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
Reusable mugs are stocked in both coffee shops. The campus dining hall uses ceramic plates and stainless steel silverware.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
Dining Services offers a reduced price to-go meal and reusable container for purchase.
All of our togo cups and our togo containers are a certified eco freindly product that can be composted.
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:
Coffee is available at a reduced price for patrons who bring in their own mug.
Other Materials Management Initiatives
No
A brief description of other dining services materials management initiatives:
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Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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