| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.42 |
| Liaison | Stephanie Del Rosario |
| Submission Date | March 1, 2019 |
| Executive Letter | Download |
California State University, Fullerton
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Rhonda
Robinson Food Service Director Housing |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
At the Gastronome, we adhere to Green Thread. Green Thread brings to life Aramark’s commitments and programs focused on responsible sourcing, waste minimization, operational efficiency and transportation management. As part of Green Thread, the company is also introducing a new Sustainable Seafood Sourcing Policy and a partnership with LeanPath to support food waste tracking and measurement across the company.
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:
Associated Students Inc. has a contract to host a Farmers' Market every other Tuesday during the school semesters. Local food vendors come together to sell their products and organic produce on campus, which is open to everyone including the local community.
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:
In the Gastronome, each station/kitchen offers a rotation menu of plant forward and vegan menu items. All nutritional facts and vegan indicators are listed on the menus and menu cards at each kitchen. Vegan options are available and menus displayed for breakfast, lunch and dinner. Should diners want something outside of the day's menu, chefs will prepare special vegan meals for students.
https://www.aramark.com/Files/healthy-for-life-20-by-20-year1-infographic
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:
The Gastronome provides low impact dining events every day. Each station has a vegan option as well as protein, starch and vegetable option. This is true for every meal period, breakfast, lunch and dinner.
https://campusinsights.aramark.com/resources-blog/plant-forward-dining-on-higher-education-campuses?utm_campaign=Dining&utm_source=Aramark%20Resources&utm_medium=aramark.com
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:
The Gastronome holds periodic "Limited Time Offers" where a new plant based menu is highlighted. Based on the popularity, several of these offers become a permanent part of the semester cycle menu.
Instagram: @csufgastronome
www.facebook.com/gastronome
Twitter: @csufgastronome
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 location has a student facing sustainability board, as well as health and wellness, educational materials and corporate initiatives.
https://www.aramark.com/responsibility#environmentalsustainability
https://campusinsights.aramark.com/hubfs/2018/Aramark_infographic_plantforwarddining_2.pdf
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:
The Gastronome works closely with CSUF Outreach, Recruitment and Orientation. Students who choose Cal State Fullerton attend a mandatory orientation. Part of the day includes a meal at the Gastronome. There is also a resource fair, where we provide educational materials. The Food Service Director also speaks to showcase what the Gastronome has to offer, to both students and parents. For many students, this is the first time they are exposed to healthy food options. Students also have access to an Executive Chef who oversees the Culinary team. Students who identify as vegan, vegetarian, pescatarian, food allergic, food intolerant, or students who have medical conditions, are connected directly to the Executive Chef and Food Service Director to identify needs for the dietary wellness.
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:
MyFitnessPal is a smartphone app and website that tracks diet and exercise to determine optimal caloric intake and nutrients for the users' goal. It also uses gamification elements to motivate users. Students that use this app can download menu item nutritional facts directly from our menus. This helps them track their physical activities and daily caloric intake.
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:
The Gastronome has implemented the use of LeanPath to further our commitment to food waste reduction. Our proprietary menu system helps us determine meal portions, customer counts and tracks under/over production for future dates. The Gastronome also practices batch cooking to help reduce over production and maintain quality and freshness within each meal period.
https://www.aramark.com/files/green-thread-food-waste-report
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:
The Gastronome continues to provide trayless dining since its opening in 2011.
Our proprietary menu system aids chefs and managers in controlling not just portions prepared, but portions served.
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:
Each semester, Aramark offers 8 guest meals to the student resident meal plans. Those students can donate one meal per semester to our Food Donation Program. For each meal donated by students, Aramark will match that donation.
Aramark also works with campus partners to redirect leftover food from programming events across campus, utilizing Titan Bites. The Titan Bites app is part of the University's ongoing efforts to address food and housing insecurity on campus following a Cal State University report that 21 to 24 percent of students across its 23 campuses lack regular access to meals.
http://www.fullerton.edu/housing/blog/gastronome_meal_donation.php
https://www.dropbox.com/sh/euapxsks8pq79qh/AABda3TQzvnqGF3sF33zuBHAa?dl=0
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:
All cooking oils and grease trap materials are diverted from landfills with our vendor, Baker Commodities.
Baker Commodities takes the cooking oils and converts them into bio-diesel fuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
All service-ware in the Gastronome is reusable for dine-in meals. Aramark has eliminated the use of plastic straws in the dining hall.
https://www.aramark.com/about-us/news/aramark-general/single-use-plastics-announcement-2018
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:
All single service ware used in catering are sourced from EcoProducts and are certified renewable sources.
https://www.ecoproductsstore.com/7_inch_kit-plant_starch_cutlery-wrapped_cutlery_set.html
https://www.ecoproductsstore.com/sugarcane_plates.html
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:
All students, faculty and staff who have meal plans or dine in the Gastronome are encouraged to bring in their reusable hot and cold beverage containers to use and refill at no charge.
Discounts apply to the retail locations (Late Night Cafe, POD Market) for guests who purchase hot and cold beverages using their reusable beverage containers.
Gastronome Marketing team will offer reusable hot and cold beverage containers when promoting our efforts across campus at resource fairs and programming events.
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.