| Overall Rating | Silver |
|---|---|
| Overall Score | 45.28 |
| Liaison | Nina Bisbee |
| Submission Date | Sept. 22, 2023 |
Bryn Mawr College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
David
Chase Associate Director Food Services |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
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:
Our plant-forward station located in New Dorm Dining Hall utilizes the following principles:
* Plates centered around minimally processed foods…plant protein takes the lead!
* Fresh. Seasonal. Local.
* No added sweeteners and reduced sodium.
* Transparent ingredient sourcing that is supportive of sustainable farming and fisheries.
*Emphasis on healthy dietary patterns, including whole food, avoiding excess servings and focusing on calorie quality.
*Encourage innovation and sustainability through food purchasing patterns and practices to advance community health, social well-being and our food system.
*Reduce the role of animal-based foods; by sourcing the healthiest affordable ingredients from antibiotic-free raised animals. If animal-based foods are served; prioritize fish, then dairy, then eggs.
* Unapologetic elevation of flavour and quality
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
In addition to the Plant-forward station in our New Dorm Dinning Hall, we host a locally sources dinner at least once per semester.
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:
New Dorm Dining Hall continues to serve as the focus of our vegan program. We offer:
Vegan/vegetarian bar
Vegan bread selection
Added vegan salad bar choices
Vegan desserts
Erdman Dining Hall will also have vegan breakfast alternatives available on request such as vegan waffles.
All dining units feature:
Rice dream and soy milk at all meals
Hummus choices on the salad bar
Rotation of increased vegan pasta bar choices
Vegan bread selection. Vegan burgers available at lunch everyday and on request at dinner Vegan breakfast pastries
Freshly steamed varieties of rice at all meals
For More information go to: https://www.brynmawr.edu/inside/offices-services/dining-services/vegan-vegetarian-options
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?:
A brief description of the sustainability labelling and signage in dining halls:
Local produce is identified, antibiotic free chicken, grass fed beef, Sustainable seafood, composting
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:
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:
No trays in any operation are currently used.
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:
Leftovers and products at breaks are donated to local food banks and food kitchens through a partnership with Philabundance.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Converting used oil to biofuel. All foods and paper waste are composted through a partnership with Organic Diversions.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All pre-consumer waste is composed through a partnership with Organic Diversions.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All post-consumer waste is composted.
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:
All service ware is reusable.
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:
Compostable containers provided for all takeout meals. We also provide an option for OZZIE reusable take-out containers.
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?:
A brief description of the reusable container discount or incentives program:
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs 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.