| Overall Rating | Silver |
|---|---|
| Overall Score | 60.22 |
| Liaison | Lacey Raak |
| Submission Date | Feb. 10, 2022 |
California State University, Monterey Bay
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Alexandra
Perez Marketing and Sustainability Coordinator Dining Services |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
The Farmer's Market program has been put on hold due to covid health and safety restrictions. We adhere to the Seafood Watch program, where only ‘Best Choice’ and ‘Good Alternative’ rated items are considered sustainable. We partner with vendors that offer wild seafood from well-managed fisheries and fish from responsibly managed farms. Our goal is to continue to remove all unsustainable wild and farmed seafood from our menus. 97% of our seafood purchases were from sustainable sources.
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:
Our Rooted station is an exclusively plant-based menu at the residential dining hall for lunch and dinner. We consistently feature the health and wellness benefits of this station and the overall benefit of enjoying plant-based foods.
At least 1 plant-based option is always available at all dining outlets and catering events.
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
We have purchased 62% of our produce and dairy in support of the American Family Farms, as shown in our sustainability scorecard attached.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
FYUL Monthly features highlighting the benefits of plant-based dishes to student’s health and wellbeing. Features include sweet po tacos and carrot ginger immunity elixirs.
Veg revolution is a residential event we hosted to showcase traditional foods with their plant-based alternatives to promote small changes in an engaging way.
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:
Inside of the residential dining hall, Rooted is our designated vegan and vegetarian station with complete protein sources. Some examples are Mushroom Soy Tacos, Kale Slaw, Spicy Black Beans, and Warm Quinoa and Corn Salad. The options at that station change every day for both lunch and dinner service. At other stations, there is always one vegan or vegetarian option available for customers.
In addition, Fresh 52 is our daily salad bar 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.
The Tu Taco station includes a build your own burrito daily featuring vegan refried or black beans, Mexican fried rice, lettuce, tomato and other toppings.
At least 1 vegan or vegetarian option is offered at every dining location or catering event and is included in meal exchange.
Vegan & Vegetarian Guide to Otter Kitchens is available on our website
Students are encouraged to ask supervisors if they have any questions about where they can receive a complete vegan meal.
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?:
A brief description of the sustainability labelling and signage in dining halls:
All menu items are labeled in the dining hall on the menu boards through our Balanced U program. Menu items are labeled with different icons for vegan, vegetarian, and avoiding gluten dishes. Standing signs are also spaced around the queuing lines, to better explain the icons and promote their utilization.
Food waste reminders are placed in napkin holders around all dining locations, to remind students to mind their food waste and limit portions if possible.
Standing posters and after-hours menu boards show our sustainability commitments and small sustainability tips as a constant reminder of steps to be sustainable.
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:
Waste Not 2.0 Tracking system is a back-of-the-house waste tracker that all culinary staff use in all aspects of food preparation to consistently track and improve on 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:
All dining ware in the residential dining hall is reusable.
Other retail venus and catering use compostable containers, cups and bamboo straws when possible and upon request.
Food waste reminders are placed in napkin holders around all dining locations, to remind students to mind their food waste and limit portions if possible.
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:
We have partnered with Basic Needs Initiative to donate almost 800 pounds of food from our Starbucks and Sea Store locations this semester. We have also donated 100 meal vouchers to basic needs to assist with food insecure students on campus needing a hot meal.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Our used cooking oil from all dining locations is collected by Restaurant Technologies and then recycled. Once collected, yellow grease is filtered to create ‘feedstock’ oil. The feedstock is then treated with methanol and a catalyst, producing glycerin as a byproduct. The glycerin is then used in many different applications, from cosmetics to toothpaste.
Finally, the excess methanol is processed out, leaving pure biofuel behind. Biofuel can be mixed in with conventional diesel to create a more sustainable, eco-friendly fuel. The biofuel has a low carbon content, and it doesn’t produce carbon monoxide.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All locations have comprehensive pre-consumer composting prep capabilities, all locations that serve coffee also compost coffee grounds and other relevant 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 post-consumer food waste and compostable single-use materials are composted through Green Waste Recovery. Students/Campus community are required to scrape all food waste and sort compostable materials into bins before placing service ware in the dish return. All these materials both organic and compostable are then collected and composted through Green Waste.
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:
At the dining commons, reusable plates, cups, and silverware are the default option.
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:
The green box program has been put on hold due to covid cross-contact restrictions. At all dining locations that allow for retail or to-go/take out options, we offer compostable, recyclable, or biodegradable items such as cups, straws, soup cups, plates, bowls, cutlery, etc. We have taken every initiative to continuously review our inventory lists to ensure that we are always sourcing the best compostable single-use items for our locations. All these compostable offerings are then collected and composted through our composting program in partnership with Green Waste.
In our catering program, we also offer chinaware for events, as well as compostable and recyclable single-use items.
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?:
A brief description of the reusable container discount or incentives program:
We offer a reusable cup program at our Starbucks and Verve locations. Any guest who brings in a reusable cup will receive a $0.10 discount on their order.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs 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.