Overall Rating Silver
Overall Score 52.54
Liaison Becky Haney
Submission Date Feb. 26, 2020

STARS v2.2

Calvin University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00 Ryan Hartman
Sous Chef
Dining Services
"---" indicates that no data was submitted for this field

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:

Campus has a partnership with Handlon Campus garden project where fresh garden produce is donated to the dining halls. In lieu of payment they have requested a donation to a local charity.


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 Farmstead dining concept is centered around locally sourced and sustainable products when available and in season.

Farmstead is Creative Dining Services programming connecting Calvin dining services with local and regional growers, producers and food hubs that do not have distributorship through our primary and secondary-vendor partnerships. This includes family-owned and small co-operative growers operating as CSAs (Community Supported Agriculture) and direct farm-to-institution sales, delivering directly to our account locations. Currently Calvin dining uses Crisp Country Acres in Zeeland as well as our campus garden and Handlon campus gardens for local/seasonal produce.
- Ryan Hartman (1/17/20)


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?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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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:

Veg-out is an event where plant based dining is featured in the dining halls. Animal protein if served is reduced to a condiment rather than the focus.

Animal protein at all services has been reduced to 2-3 ounce portion sizes.
At each station a plant forward option is available focusing on ancient grains and plant protein


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 Commons Dining Hall offers vegan and vegetarian options at each concept dining station.
• The Knollcrest Dining Hall offers vegan, vegetarian and variety of healthy dining options on each concept dining station.
• The Café Operations offer vegan and vegetarian options to many of the Fresh Express and Feature Menus as well as offering prepared vegan and vegetarian sandwiches.


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?:
No

A brief description of the sustainability labelling and signage in dining halls:
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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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:

Production menuing system allows purchase amounts to be adjusted for future meals to increase efficiency.


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:

Dining Services participates in the college's composting program, recycling program and Food Recovery Network. Compost and recycling weights are tracked. They also purchase locally when possible and collaborate with the colleges Campus Gardens for fresh produce.

Animal protein portions are reduced through purchasing.

There are no trays in the dining halls.


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:

Student organization brings pans of unopened hot food to local homeless shelter through 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?:
Yes

A brief description of the food materials diversion program:

Frying oil is diverted off campus to a bio-diesel fuel company.


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:

Compostables receptacle used in all food prep areas. Vegetable materials, paper products, protein trim are all composted off site by a contracted company.


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

A brief description of the post-consumer composting program:

Compostables receptacles used in dish return areas and at the dish machine pulpers.
All materials are picked up for compost by a off site contracted company.


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:

Dining halls, catering and conference center all use reusable service ware for dine-in meals.


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:

To-go meals incorporate the use of compostable and recyclable products.


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:

CUPPS (Cannot Use Paper,Plastic or Styrofoam) mugs are sold by student organization and receive discounts at all campus establishments.


A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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These data are from Calvin Dining Services information provided by Ryan Hartman.

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.