| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.59 |
| Liaison | Victor Udo |
| Submission Date | Sept. 23, 2019 |
| Executive Letter | Download |
Bucknell University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Parkhurst (contractor) utilizes a "purchasing philosophy" document to inform our purchasing direction at the site level. We also have a "FarmSource" program along with our "Forged Partners" which develops relationships with individual farms and manufacturers regionally and facilitates purchase from them.
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:
Newly implemented, the campus farm is currently under cover crop with Garlic planted for next year and will initially focus on herbs and greens, but discussions are ongoing as to other seasonal opportunities.
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 Lewisburg Community Garden
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:
Our V2 station is available in our traditional dining hall, offering a balanced, complete (plant based) protein entree for every meal. In our a la carte operations, we have several stations, which offer vegan entrees or items which can be prepared vegan daily.
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:
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:
Each semester, dining hosts a local foods or "farm to fork" dinner combining locally sourced menu items, education on the benefits of sustainable sourcing, local vendors and community outreach
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:
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:
Our communications center offers literature and signage highlighting and promoting out sustainability efforts.
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:
We partner with the campus Office of Sustainability, the Environmental Club, the biology department and the Office of Civic Outreach on various educational programs regarding sustainable and healthy choices.
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:
Dining offers an ethnically diverse selection of menu items across multiple venues and within our catering guide. In addition, we do presentations and demonstrations regarding healthy choices and food preparation throughout the year.
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:
Dining facilities have been trayless for over 10 years.
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:
Uneaten portions of completed menu items that were not served, but controlled by attendants are packaged for the campus food pantry program. We also donate perishables which would otherwise go to waste over break periods to local shelters.
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:
Weekly amounts of pre consumer waste in the form of vegetable ends and trimmings go to enrich the diets of campus research animals.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Vegetable waste from our production facilities are utilized as greens in our campus windrow composting plot at the BU "Art Barn" site.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Will be sending to an on-campus anaerobic digester once the approval and implementation of the project is complete.
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:
Main facilities utilize china and glassware for all dine in meals.
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:
Retail venues use paper boats and bags or sugarcane by product plates. Other products are diverted in single stream recycling.
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:
Reusable mug club program offers a discount for all beverages if the guest uses their own personal travel vessel.
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 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.