| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.65 |
| Liaison | Jennifer Sanchez |
| Submission Date | March 2, 2018 |
| Executive Letter | Download |
California State University, Bakersfield
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Jennifer
Sanchez Sustainability Coordinator Office of the President |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
In May 2014, the CSU Board of Trustees, with Governor Brown in attendance, adopted the first CSU system- wide Sustainability Policy. The policy aims not only to further reduce the environmental impact of construction and operation of buildings, grounds, and infrastructure, but to integrate sustainability across the curriculum. Among the goals, the CSU Sustainability Policy established a goal to:
Procure 20% local/organic/free trade food by 2020.
We are required to purchase certain sustainable items such as Cage-Free Eggs, Hormone-Free milk, and antibiotic-free chicken and as much local produce as possible-which through Fresh Point. I can start posting where items are coming from as the majority of our produce and dairy is from California and our purveyor has the information.
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:
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:
CSU Bakersfield gives offers students free, organic, locally grown produce that is donated to the university by the neighboring farmer's market.
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:
There are vegetarian/vegan options available in the Runner Café, the largest and most visited dining hall, at every meal period. In addition, there are vegan options at the library's coffee and meal outlet and the campus' "grab and go meal" retailer.
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:
Aramark runs specials, including Meatless Mondays, featuring vegetarian and vegan meals, and Fit Fridays which feature low-calorie and vegan/vegatarian options as the primary meal feature.
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:
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:
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:
Four CSU Bakersfield representatives are members of the Kern County Food Policy Council, which is a community group focused on the advancement of local, sustainable, healthy food systems used in the entire county, including CSU Bakersfield's K-14 academic partners. The group includes members of the health sector, local farmers/growers, local food retailers, education sector, and more.
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:
CSU Bakersfield's Student Recreation Center holds wellness educational events, with health & nutrition as a common theme. CSUB Nursing students and the Student Health Services department frequently are featured at campus events and tabling sessions to inform students on how to make more nutritious choices in their diets.
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:
CSU Bakersfield utilizes Lean Path, a system to track all of our production/kitchen waste. This system helps our university reduce food waste.
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:
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:
CSU Bakersfield staff, faculty, and student groups will invite in the general campus population so that no food goes to waste after catered events. The invitation is sometimes made on social media. More often, organizers from the event will walk out to the nearby areas to invite others in the vicinity to grab food for free.
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:
The primary dining services contractor, Aramark, participates in pre-consumer and post-consumer organics collection and the organics are picked up and used for animal feed.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
CSUB Dining and Aramark employees are training to sort appropriate organics into pre-consumer composting bins.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Individuals that dine at the main dining facility, Runner Café, turn in their plates for washing. The staff takes the organics and sorts it into post-consumer composting bins before sending the plates to the dishwasher.
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:
CSUB created a new service ware program in Fall of 2017. Individuals who dine in the Runner Cafe, CSUB's main and widely used dining facility, use reusable plates, cups, and silverware. A new energy and water efficient dishwasher is currently being installed in this facility.
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:
About half of the campus' eating outlets (including contractors and the main dining service contractor) provide paper, compostable "to-go" containers that can be deposited at a campus composting bin.
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:
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.