| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 74.33 |
| Liaison | Austin Eriksson |
| Submission Date | Dec. 10, 2018 |
| Executive Letter | Download |
California State University, Northridge
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
The University Corporation implements Sustainability 2.0 focusing on four pillars of sustainability: compostable single use containers, food waste composting, the Real Food Challenge, and Farmers Market.
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:
The University Corporation in conjunction with Associated Students coordinates a weekly Farmers Market on CSUN Campus. CSUN Dining hosts a monthly cooking demonstration at the Farmers Market using recipes that are vegetarian, nutritious, easy to make, and budget friendly.
CSUN offers a CSA Program to all faculty, staff and students! CSA boxes from Underwood Farms in Moorpark are available through a program led by the Marilyn Magaram Center in collaboration with The University Corporation.
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:
Vegan and Vegetarian options are offered at all dining locations on campus. Labels and signs are incorporated throughout all facilities.
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:
CSUN Dining, through The University Corporation, hosts low impact dining events throughout the semester.
On St. Patrick's Day, CSUN Dining celebrates our sustainable initiative by giving out free, organic, locally roasted coffee at all of the coffee shops on campus. Reusable cups are sold at half price to promote bringing your own cup. Students learn about
CSUN Dining participates at CSUN's yearly Earth Fair. Samples of free organic coffee, tea, smoothies, and non-GMO energy bars are handed out to promote low impact dining.
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:
CSUN Dining went meatless at all Freudian Sip Cafe and Coffee shops on Sustainability Day. This was on 10/24/18. They served meatless breakfast and lunch sandwiches as well as meatless salads.
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:
All Freudian Sip coffee houses on campus serve organic, locally roasted coffee and tea. Over 90% of the single use containers are made from 100% renewable resources and compostable.
The residential dining hall does not provide straws and all pre- and post-consumer food waste is collected and turned into compost. The residential dining hall has a waste diversion rate of over 70%.
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:
Sustainability signage is posted at all the dining units, coffee shops, and residential dining hall. Signage has information on food waste diversion, composting, and compostable single use containers used on campus.
Source separation bins are placed at the dining units to encourage the campus community to recycle and compost their trash instead of placing everything in the landfill bin.
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 Food Waste composting program is a collaboration between the Institute of Sustainability and The University Corporation. Pre-consumer food waste such as vegetable and fruit peels and coffee grounds are collected from dining locations throughout campus, processed into compost, and used at the campus garden.
The University Corporation also participates in the Real Food Challenge. A team of student assistants research the food purchased and makes purchasing recommendations based on their findings.
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:
The University Corporation partners with the Marilyn Magaram Center for Food Science, Nutrition and Dietetics on a weekly wellness program at the residential dining hall. Students have the opportunity to talk to a dietitian on healthy eating strategies.
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:
CSUN and The University Corporation annually participates in the EPA Food Recovery Challenge and Recyclemania.
The University Corporation regularly donates leftover food to the CSUN chapter of the Food Recovery Network.
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 dining locations track post-consumer food waste on a daily report and make purchasing adjustments to reduce post-consumer food waste.
Trayless dining is implemented in the majority of dining locations on campus.
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:
CSUN donates food to the CSUN Chapter of the Food Recovery Network.
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:
Cooking oil is collected and converted into bio-fuel. Pre-consumer food waste such as vegetable and fruit peels and coffee grounds are collected from dining locations throughout campus, processed into compost, and used at the campus garden.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
CSUN has an on campus composting program that is ran through the Institute for Sustainability and sponsored by The University Corporation. This program handles all of the pre-consumer food waste from the main eateries, Juice It Up, and all of our cmapus coffee shops.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
CSUN Dining's student housing dining location, Geronimo's, is participating in both a pre and post consumer food waste composting program. The pre and post consumer food waste is handled by our waste hauler and composted off site at their facility.
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:
The residential dining hall and on campus restaurant provide reusable service ware, utensils, and cups for "dine in" meals.
The on campus restaurant also offers linen napkins, reducing the use of paper goods.
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 campus dining units transitioned to using compostable cutlery made from a plant starch, biodegradable paper plates and to-go boxes, as well as napkins made from recycled materials. The cutlery is not packaged as a set, customer only take what they need reducing waste.
Our locations also offer wood stir sticks and unbleached paper bags for baked goods.
Eco-friendly cups made from compostable materials are used in all of our units.
The Subway on campus offers paper bag for to go order. The dining locations will ask if a bag is needed and not automatically bag all orders.
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:
A $0.30 discount is offered to customers who bring in a reusable cup to any of the on campus coffee shops.
Customers who bring in a reusable container may fill it with water at no charge.
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:
Through the Food Recovery Network, food that can be recovered is collected and donated to a non-profit organization.
Working with Associated Students, all recyclable packaging materials (cardboard, tin, plastic, etc...) are collected and recycled.
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.