Overall Rating Silver
Overall Score 52.46
Liaison Andrew DeMelia
Submission Date May 11, 2022

STARS v2.2

Bryant University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.35 / 2.00 Emma Lacey
Sustainability Intern
Dining Services
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:

Sodexo, in conjunction with the University's Sustainability Committee, cohosts a farmers' market twice a year. In addition, Sodexo supports sustainable fisheries with the "Red's Best" program, https://www.redsbest.com/redsbest/


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?:
No

A brief description of the sustainability-themed food outlet:
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Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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:

There is a station dedicated solely to vegan and vegetarian meals. Protein is available at all meals. Examples of vegan protein provided at the dining hall include tofu, roasted vegetables, chickpeas, hummus, and occasionally vegan imitation meats.


Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
Yes

A brief description of the sustainability labelling and signage in dining halls:

Locally sourced food is labeled in the dining halls (local apples for example). There is also material on waste diversion to a local pig farm. At each dining station, there are menu signs that also provide an ingredient list with possible allergens as well as where the main ingredients of the meal were sourced.


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:

Sodexo participates in the "Weigh the Waste" food waste education and prevention event in the dining hall with results posted on social media.


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:

The dining hall has gone completely trayless.


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:

Food is donated to the local food bank at each semester's shutdown.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

All food waste is picked up by a local pig farm - My Blue Heaven Farm.
All used cooking oil is picked up by Newport Biodiesel and recycled into clean-burning fuel.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
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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, silverware and glasses are used in the dining hall.


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:

The faculty/staff dining room provides biodegradable cups and to-go containers to its customers.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
No

A brief description of the reusable container discount or incentives program:

Reusable coffee refill options around campus had to be removed due to Covid19 health and safety policy.


A brief description of other sustainability-related initiatives not covered above:

Sodexo provides funding for Bryant's Health and Wellness initiatives, such as Wellness Wednesdays (education and healthy eating).
Cultural diversity is evident in Sodexo's meal offerings, and food stations include an international/stir fry station and noodle bowl section.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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