| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.45 |
| Liaison | Monika Kamboures |
| Submission Date | May 30, 2017 |
| Executive Letter | Download |
California State Polytechnic University, Pomona
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
Monika
Kamboures Sustainability Coordinator Office of Planning, Sustainability & Transportation |
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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:
The Restaurant at Kellogg Ranch strives to practice environmental sustainability from the materials it uses in the kitchen and dining room to the culinary garden and vineyards located on the premises. Items from the garden are incorporated into the menu giving students a farm-to-table lesson in seasonal menu planning and preparation.
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
The Farm Store participates in farmer's markets and with Cal Poly Pomona grown fruits and vegetables. The also sell nursery and ornamental crops such as herbs, potted foliage, flowering plants, annuals and perennials, and landscape container plants.
Vegan Dining Program
Yes
A brief description of the vegan dining program:
A variety of the campus dining programs offer vegan and vegetarian dining options, and the dining services have instituted "meatless mondays." In particular, Los Olivos restaurant provides a selection and clearly identifies specific vegan and vegetarian options for every meal. Vegetarian/vegan meals area offered from the grill (veggie burgers), deli bar (vegetarian sandwiches), and at the Taqueria. Soy milk is available at the beverage area within Los Olivos. Vegetables are prepared without butter or margarine, and beans and tortillas are lard-free. Fresh fruit and salad bar is offered daily, as is vegetarian chili and soup. The Los Olivos chef is a national award winner in a NACUFS Vegetarian Recipe contest.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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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
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
The university has just joined the Real Food Challenge campaign, which is working toward a more sustainable food system. The goal is to incorporate 20 percent of local, community-based, ecologically sound and humane food sources by 2020.
Other Initiatives
No
A brief description of the other sustainability-related dining initiatives:
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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:
In late 2008 trays were removed from the campus dining commons as a measure to reduce water and energy needed for dish washing. This program also reduces food waste in that students would only take as much as they can carry, and not fill up their tray.
Food Donation
Yes
A brief description of the food donation program:
Surplus food is donated to Second Harvest to feed the homeless.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
Kitchen scraps from food preparation, uneaten food, and leftover food from diners are thrown into biodegradable trash bags and a separate outdoor bin at many campus dining locations.
Composting
Yes
A brief description of the pre-consumer composting program:
In partnership with Burrtec waste industries, Los Olivos Dining Commons is saving both money and the environment by diverting food waste from landfills to an off-site composing program managed by Burrtec. Trash is divided into three general categories comprising recyclables, food scraps, and miscellaneous trash. All food including fruits and vegetables, breads, meats, bones, and dairy are composted by the campus’ trash hauler, Burrtec. Kitchen scraps from food preparation, uneaten food and leftover food from diners are thrown into biodegradable trash bags and a separate outdoor bin. Los Olivos' composting initiative has diverted ten cubic yards of garbage per week from the landfill, or nearly 2,100 cubic yards per year. Several other campus venues are in the queue to participate in this program, including The Restaurant at Kellogg Ranch, the Farm Store, and Kellogg West Conference Center and Hotel.
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:
In partnership with Burrtec waste industries, Los Olivos Dining Commons is saving both money and the environment by diverting food waste from landfills to an off-site composing program managed by Burrtec. Trash is divided into three general categories comprising recyclables, food scraps, and miscellaneous trash. All food including fruits and vegetables, breads, meats, bones, and dairy are composted by the campus’ trash hauler, Burrtec. Kitchen scraps from food preparation, uneaten food and leftover food from diners are thrown into biodegradable trash bags and a separate outdoor bin. Cal Poly's composting initiative has diverted ten cubic yards of garbage per week from the landfill, or nearly 2,100 cubic yards per year. Several other campus venues are in the queue to participate in this program, including The Restaurant at Kellogg Ranch, the Farm Store, and Kellogg West Conference Center and Hotel.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
The Restaurant at Kellogg Ranch uses only reusable service ware for dining.
Take-Away Materials
No
A brief description of the compostable containers and service ware:
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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:
Students, faculty, and staff can bring a reusable mug to many of the dining locations on campus and receive a discount on their beverage purchase.
Amount of discount varies by location (different franchise operators offer different discounts).
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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