Overall Rating Silver
Overall Score 57.02
Liaison Monika Kamboures
Submission Date Aug. 17, 2023

STARS v2.2

California State Polytechnic University, Pomona
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Monika Kamboures
Sustainability Coordinator
Office of Planning, Sustainability & Transportation
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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:
Urban Agricultural Greenhouse Project– Aquaponics program and Hydroponics program provides produce directly to campus outlet. This program is hosted by Grad Students as part of a Masters degree project. This includes micro lettuces, herbs, head lettuces and various other seasonal crops.
Farmers Market 1st annual farmers market teaser provided students and the campus community with its very 1st Cal Poly Pomona branded ice cream made from Cal Poly Pomona farm ingredients. This project is also in collaboration with farm to table classroom students

Sustainability-themed outlet

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?:
Yes

A brief description of the sustainability-themed food outlet:
Fresh Escape Café
A “greens meets grains” farm to table ecosystem with an extensive in-house culinary program. All proteins and grains are sourced local within the California region. Produce and herbs is first sourced from Cal Poly Pomona farm, reducing the footprint and keeping deliveries local and is harvested at the peak of freshness. Many dishes are distinctively plant based including, proteins and alternative proteins, grains, ingredients, toppings and dressings. All dressings are made in house using Cal Poly Pomona farm ingredients. Menu specials are planned seasonally. Local Honey is sourced and is the stable of most dressings.
A regenerative compost program includes all pre-compost food scraps are sent to composting within our waste management systems. Additional items are upcycled into menu specials create a zero-waste program.

CenterPointe Dining Hall received national recognition as a carbon neutral footprint building aligning on the UC systems institutional sustainability commitment on green building design and clean energy standards.

Inclusive and local sourcing

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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Dining services strategically collaborates with inclusivity, diversity and equity in collaborating in local, small, women owned and small minority businesses sole sourcing local and sustainable products that are used in menu items. these collaborations include locally sourced honey and locally sourced dairy and ice cream and cross-cultural and ethnic food items.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
3

Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:
Plant forward food fairs – Centerpointe and Fresh Escape

Vegan dining program 

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:
In collaborations with Students for a Sustainable Future, campus dining services holds occasional Los Vegan events where all the meals offered that day evening are vegan meals. The events were so successful that what began as a one-day event has become a more reoccurring event.

Plant forward menu items, pop ups and LTO’s are offered at all 23 campus locations year round.

Labelling and signage 

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:
Campus convenience stores provide green labels through manufacture packaging and marketing that hosts environmental sustainability, non gmo’s, natural, organic, local, and fair trade.

Part 2. Food waste minimization and recovery

Food recovery program

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:
Precompost, Postcompost, upcycling, repurposed and spent oil is recycled for a 2nd life into biofuel, zero food waste programs.

Trayless dining and portion modifications 

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:
CenterPointe Dining hall uses recyclable grab and go containers in which customers receive a grab and go container, enters the dining hall and fills the container with their favorites. They then can bring the container back in exchange for a new one on their next visit, reducing the need for a disposable container. Additionally, Centerpointe offers taster entrees at all platforms so that customers can eat a mini meal or larger portion meal if preferred.

Food donation 

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:
Poly Pantry is a campus no cost food donation program that supports students impacted by food insecurity. It is led by students for students. Dining services provides surplus packaged and unpackaged food items throughout the year to reduce waste and meet students dietary needs.

Food materials diversion 

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:
Organic waste comprised of pre-compost and post compost is gathered sent for compost at food production sites across dining services division.
Post compost, uneaten food, and leftover food from diners are thrown into biodegradable trash bags sent for compost through the waste management recycling program.

Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:
In partnership with Burrtec waste industries, Dining Services 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. CenterPointe Dining Hall 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 participate in this program, including The Restaurant at Kellogg Ranch, the Farm Store, and Kellogg West Conference Center and Hotel, Poly Trolly, Fresh Escape, and Bric Break.

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 waste bins have been trialed this year by the student sustainability organizers to trial test post composting. Full scale post compost will take place 2023-2024.

Dine-in service ware 

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:
Centerpointe Dining hall utilizes full service flatware and china for their patrons.

Take-away materials 

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:
Additionally, dining services eateries offers re-usable flatware for customers to purchase including straws, and a fork, knife and spoon set.

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?:
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).

Optional Fields

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

Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Information provided by Executive Chef Tonya Tardd for Foundation Dining Services.

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.