|Submission Date||March 16, 2018|
California State University, Monterey Bay
OP-8: Sustainable Dining
|1.88 / 2.00||
Regional Sustainability Coordinator
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Since the creation of Sodexo, our mission has been to improve the quality of life of our employees and those we serve and to contribute to the economic, social and environmental development of the communities, regions and countries in which we operate. We make sure that our approach to enhancing people’s quality of life embodies principles of diversity, sustainability, environmental awareness, local prosperity and respect for every kind of resource we work with.
As a company that promises to improve the quality of life of people, corporate responsibility lies at the core of everything we do. Better Tomorrow 2025 is designed to keep us on track in relation to our aspirations as a responsible business. It aligns with our corporate strategy and supports our business development, increases our influence and helps us retain and grow services with existing clients.
Better Tomorrow 2025 was developed in accordance with the Sustainable Development Goals (SDGs) created by the United Nations. The SDGs, launched in 2015, set global goals on 17 key areas that governments, businesses and society at large need to act on to achieve a more sustainable, fair and equal world by 2030. We have aligned our commitments to all of these goals.
As an Employer: We are working to improve the quality of life of our employees, ensure a diverse and inclusive workforce and foster a culture of environmental responsibility.
As a Service Provider: As a service provider, we want to promote local development, source responsibly and reduce carbon emissions and we want to encourage our customers to make healthy lifestyle choices.
As a Corporate Citizen: In our role as a corporate citizen, we want to be known for fighting hunger and malnutrition, driving diversity and inclusion, and championing sustainable resource usage
We have nine commitments to guide our journey to 2025. Each commitment is tied to a measurable objective. Reporting transparently helps us see the things that have gone well. And by sharing the areas where we’ve encountered challenges, we can find solutions together. Annual reporting helps us build trust with all of our stakeholders by providing clear evidence of the ways we are enhancing quality of life in the communities in which we work.
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:
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:
The Blue Onion Station at the Dining Commons is a 100% vegetarian station that frequently features Vegan Options such as Roasted Portobello Mushroom Penne Pasta, Cauliflower Tofu Curry with Lemon Garlic Green Beans and Wilted Spinach Saute. Vegan Macaroni Dinner with Roasted Eggplant Rings and Quinoa Stuffed Zucchini or Linguine with Olive Oil & Garlic, Northern White Beans with Artichokes, and Grilled Yellow Squash.
In addition, we feature a salad bar daily that includes a wide variety of local and organic produce when available and vegan protein such as garbanzo or kidney beans, edamame and composed salads like a Citrus Spiced Lentils.
The El Camino Taqueria includes a build your own burrito daily featuring vegan refried or black beans, Mexican fried rice, lettuce, tomato and guacamole.
Brown Rice and legumes are available daily at the Dining Commons, as well as vegetables, tofu, soy beans, and more.
Campus Dining has worked first hand with CSUMB vegan to offer a vegan-friendly menu, such as Amy's frozen items at the Otter Express.
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:
Meatless Mondays : Every Monday we highlight the vegetarian options in the dining room. For example, Broccoli Cheddar Baked Stuffed Potato, Cheese Pizza, Mad Mex Vegetarian Quesadilla, Citrus Grain Salad, Roasted Curry Tofu, Lentil Dal and Curry Roasted Vegetables, Stir-Fried Cabbage, Peppers and Peas.
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:
Sustainable Thursdays feature locally sourced free-range, organic Poultry Petaluma with no added antibiotics. In addition, we host periodic Farm to Fork events in which we spotlight local suppliers across our menus.
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:
We label all of our choices that are local, vegan, vegetarian, fairly traded, organic and local. In addition, we feature promotions routinely that educate guests about the impact of their dining choices (e.g. water and energy resources needed for animal-based choices vs plant based), the power of plant proteins and the impact of food waste.
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:
Sodexo is a member of the Better Buying Lab, a new initiative of the World Resources Institute (WRI) that brings together the food industry and some of the brightest minds from consumer research, behavioral economics and marketing strategy to test and scale new ways to help consumers buy products that have a lower environmental impact.
The first phase of work will identify key consumer and business barriers that prevent people from adopting more plant-based diets. These insights will then be shared with a range of stakeholders in order to scale successful strategies worldwide. Sodexo will support the Lab throughout this process and use the insights gained to enable more customers to choose sustainable-food options by working seamlessly in line with how people actually shop for their food.
In addition, our leadership is on the Menus of Change Sustainable Business Leadership Council. The Sustainable Business Leadership Council is a group of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators working to inform, support, and confront issues that are surrounding the food industry today.
We also work directly with World Wildlife Fund, Marine Stewardship Council and Aquaculture Stewardship Council to develop our sustainable seafood program.
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:
As a 2014 winner of the Food Management Best Concept award, Mindful by Sodexo is all about providing choice – to consumers, clients and our own Sodexo staff. We believe that when people are presented with delicious healthy options and choose those foods on their own terms, they are more likely to enjoy them and realize the benefits that come along with a healthier lifestyle – and consequently more likely to repeat those good choices everywhere they go.
Some examples of Mindful options offered at CSU MB include: Spicy Korean Tofu Pita and Tandoori Vegetable Pita, Roasted Italian Vegetable Wrap, Mediterranean Veggie Wrap, Pulled BBQ Chicken Sandwich, Chimmichuri Chicken Biggie Sandwich, Seared Chicken Greek Salad, Korean Stir-Fried Vegetables with Tofu, Cauliflower Tofu Curry, Posole Style Chicken, Pork & Hominy Stew, Pesto Spinach Tomato Penne Casserette and Turkey Sausage Arugula Pizzetta https://www.mindful.sodexo.com/
Food is a meaningful and significant part of culture. As an international company, we have an opportunity to showcase the cuisine of many countries through our Global Chef program. CSUMB hosted Sodexo chefs from a variety of countries over the past several years bringing the authentic techniques and recipes to our culinary teams and the unique tastes to our guests. In October, Chef Ronald Thomas Minezes from India spent a week on our campus and prepared the menu and meals for our students. During that week, he met with students, shared samples of food native to his culture and answered many of the student’s questions. His ethnic cuisine received such a great response from our students that our chefs were inspired to continue to break cultural boundaries with every meal.
CSUMB Dining Services also partners with many programs and clubs across the campus to support events like API Week, the BSU Jamboree and International Education Week to prepare traditional dishes from around the world.
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:
Sodexo's Food Management System allows the culinary team to input the quantities needed as well as surplus portions remaining. This tracks the surplus and informs future production to reduce waste. We have also used the LeanPath Kitchen waste tracking system to track the quantity and cause of kitchen waste in an effort to reduce our impact. We are rolling out an updated system, WasteWatch Powered by LeanPath, this spring. Our ultimate goal is to track food waste at all applicable food sites globally by 2025.
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:
Sodexo does not provide trays in any dining facility on campus. We also offer samples of any item to our guests to minimize waste.
In addition, guests can request the serving size that suits their needs including half portions. When plating dishes, we offer smaller portions and encourage students to come back for more if they like.
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:
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:
Dining Services partners with SeQuential to collect our used cooking oil, refine it into biodiesel and bioproducts, and then refuel our communities.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The Dining Commons composts prep, and there are plans for the Otter Express to start. Star bucks composts coffee grounds and other prep items.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All of our post-consumer food waste is composted through Green Waste Recovery, as well. Students scrape their food waste into bins before putting plates on the dish return belt. This is collected and composted. Periodically, we conduct Weigh the Waste events with our guests which raises awareness about the amount and type of food that is being wasted on campus in partnership with the CSU MB Green Team. We use the information gathered to adjust our program, such as implementing a sampling 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:
In the main dining commons, we offer reusable plates, cups and silverware as the default option.
In collaboration with a student project - the Dining Commons now also provides "Otterware", a reusable dishware program for events.
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:
At Otter Express Retail location, we offer compostable, portion cups, straws, soup cups and plates. In catering, we offer china, as well as a bamboo compostable disposable option. All of these compostable options are collected and composted via Green Waste Recovery.
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:
We offer a reusable cup program at our Starbucks location on site. Guests receive a $.10 discount when they refill the cup and also receive a free drink when they purchase the mug. In addition, when guests purchase a Peet's Coffee & Tea tumbler from the Library Cafe, they receive $.20 off when refilled.
We also offered a promotion to purchase a reusable clamshell and reusable Starbucks bundle at a discount.
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:
Our SCA napkins are made from 100% recycled content paper (90% post-consumer) and are dispensed via “one at a time” Xpressnap dispensers.
SCA paper towels are made from 100% recycled content.
Eco-Products compostable cups, portion cups, straws, lids and utensils. Eco-Products is a Certified B Corporation, earning the coveted distinction for meeting "the highest standards of social and environmental performance, public transparency and legal accountability."
Office paper is made from 30% post-consumer recycled content and is FSC certified.
Ecolab products decrease impact in many ways, including concentrated formulas that reduce packaging. For example, the APEX dishwashing system uses 95% less packaging. Floor cleaners that do not require rinsing save water.
Our chicken supplier switched from using a wax coating on their boxes to a Greencoat®, which allows the boxes to be recycled. They estimate the impact of this change is the equivalent of conserving 2,365,932 gallons gasoline.
Bulk condiments such as ketchup, mustard, mayonnaise and BBQ sauce in our retail operations eliminate single use packaging waste.
We print double-sided in our offices when printing is necessary. Our paper is made from 30% recycled content and is FSC Certified.
Our dairy products are delivered in reusable crates.
The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.