Overall Rating	Gold
Overall Score	70.79
Liaison	Barbara Queen
Submission Date	June 20, 2022

STARS v2.2

California State University, Los Angeles
OP-8: Sustainable Dining

Status	Score	Responsible Party
	2.00 / 2.00	Daniel Keenan Executive Chef GEH

"---" 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:

Every two weeks of the semester a local farmers market takes place on the campus.

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:

The campus has a concept called Everytable which certifies locally sourced product.

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 Commons use Local Bakeries around the Campus for Specialty Cakes, Pastries and Bread for Special Theme Meal Event. ea. The Shredded Carrot Bakery & The Monarca Bakery

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

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:

The dormitory dining commons has meatless nights once every 6 week cycle.

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:

The University Club restaurant provides vegan options on the menu as well as the option to request custom vegan dishes in advance. The Dining Commons has a daily vegan special available to all students who wish to partake.

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:

The Dining Commons has messaging that is provided by the Nutritional Science students.

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:

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 AB 1826 Bill Text and more information, please visit: http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1826&search_keywords

The California State University Sustainability Policy (https://calstate.policystat.com/policy/6987526/latest/) states under Part H. Sustainable Food Service: “All campus food service organizations should track their sustainable food purchases. Such tracking and reporting will be grounded in the Real Food Challenge guidelines, or equivalent, with consideration to campus requested improvements. Campuses shall strive to increase their sustainable food purchases to 20 percent of total food budget by 2020.
Campuses and food service organizations shall collaborate to provide information and/or training on sustainable food service operations to staff and patrons.”

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:

Trays are not used at the dining commons.

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:

When possible food is take to the Mission in downtown LA or they will pick it up.

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:

The campus has a robust kitchen oil 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:

A pre-consumer composting program is being piloted in partnership with the Student Edible Garden in Housing.

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

A brief description of the post-consumer composting program:

n/a

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:

The dining commons, catering services and the restaurant all use reusable service ware.

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:

The campus has a no plastic straw and no plastic bag policy. The Catering services uses all biodegradable to go packaging along with paper bags.

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:

The Campus strives to increase its sustainable food purchases to 20 percent of total food budget by 2020. Campuses and food service organizations collaborate to provide information and/or training on sustainable food service operations to staff and patrons.

For more information, please visit: https://calstate.policystat.com/policy/6987526/latest/

Optional Fields

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

1. All campus food service organizations should track their sustainable food purchases. Such tracking and reporting will be grounded in the Real Food Challenge guidelines, or equivalent, with consideration to campus requested improvements. Campuses shall strive to increase their sustainable food purchases to 20 percent of total food budget by 2020.
2. Campuses and food service organizations shall collaborate to provide information and/or training on sustainable food service operations to staff and patrons.
*CSU Sustainability Policy 2014

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:

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