Overall Rating | Silver |
---|---|
Overall Score | 57.31 |
Liaison | Feng Teter |
Submission Date | Dec. 4, 2023 |
California State University, Fresno
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
0.78 / 2.00 |
Blake
Avant Engineering and Energy Services Facilities Management |
"---"
indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
The products in-store have been either grown, packaged, and/or processed by Fresno State and its students.
This unique market is the only location that unifies and showcases the products of the different enterprise units of the Fresno State University Farm Laboratory. In the market, customers will find the many products of the Crop, Dairy, Enology, Floral, Food Processing, Horticulture, Meat, Orchard, and Viticulture Departments.
All of our fresh produce are picked from our fields and placed directly on our shelves.
This unique market is the only location that unifies and showcases the products of the different enterprise units of the Fresno State University Farm Laboratory. In the market, customers will find the many products of the Crop, Dairy, Enology, Floral, Food Processing, Horticulture, Meat, Orchard, and Viticulture Departments.
All of our fresh produce are picked from our fields and placed directly on our shelves.
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
---
Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Purchases from some local suppliers, local first quality produce, focus packaging (paper goods and janitorial supplies), Local vendors like 1st Quality Produce, Producers Dairy, The Meat Market, and the Brownie Baker, and Crystal Creamery
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
17.10
Low-impact dining
No
A brief description of the low impact dining events and/or plant-forward options:
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Vegan dining program
No
A brief description of the vegan dining program:
The University Dining Hall has a vegan station, which provides vegan options for lunch and dinner. The University Dining is open to residents and can be accessed by non-residents with an entrance fee. The on-campus restaurant, The Bucket, has a "Healthy Eats" section, which has vegan, vegetarian, and gluten-free options. The North Gym location of the convenience store, "Paws-n-Go", has a 'green zone section', which contains gluten free, vegan, vegetarian, Halal and Kosher snacks and frozen entrees.
Labelling and signage
No
A brief description of the sustainability labelling and signage in dining halls:
Labeled bins will be implemented in Fall 2023.
Students on-campus have plans to create signage that encourages diners to opt for eco-friendlier choices in the dining hall.
Students on-campus have plans to create signage that encourages diners to opt for eco-friendlier choices in the dining hall.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
The CSU participates in diverting commercial and post-consumer food waste from landfills and incinerators through its Organic Recycling program. It also is mandated to report annually the amount of food waste generated and types of programming focused on minimizing the amount of organic waste generated on site to the CalRecycle State Agency Reporting Center (SARC), per AB 1826 Solid Waste: Organic Recycling.
For more information, please visit: http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1826&search_keywords
For more information, please visit: http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1826&search_keywords
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
The University Dining Hall (UDH) has been tray-less since 2008. When applicable, all menu items in the UDH are offered in single serving portions in an effort to reduce food waste.
Food donation
Yes
A brief description of the food donation program:
Over the summer, the Amendola Student Cupboard would purchase snack items.microwaveable meals for the university dining services at a reduced price. The Starbucks on-campus would also donate leftover. Food is also donated to the Newman Center during breaks/closures at the institution.
Food materials diversion
No
A brief description of the food materials diversion program:
Food waste is disposed of in dedicated binnage, but is not directly used by the campus for feed and industrial uses. it is sorted by the vendor and taken to the compost
Composting
No
A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
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Dine-in service ware
No
A brief description of the reusable service ware program:
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Take-away materials
No
A brief description of the compostable containers and service ware:
To-go meals at the university dining hall is single use. However, the Starbucks location on campus follows the national store policy that most, if not all service ware recyclable or compostable.
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?:
No
A brief description of the reusable container discount or incentives program:
---
Optional Fields
The University tracking and reporting is grounded in the Real Food Challenge
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
SME percentage was determined using Real Food Challenge's "Local" criteria.
https://docs.google.com/spreadsheets/d/1KAh-oOfq90zHX8tN9ucBF0n12TbJzrOo/edit?usp=sharing&ouid=115527196826822173524&rtpof=true&sd=true
https://docs.google.com/spreadsheets/d/1KAh-oOfq90zHX8tN9ucBF0n12TbJzrOo/edit?usp=sharing&ouid=115527196826822173524&rtpof=true&sd=true
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.