Overall Rating	Silver - expired
Overall Score	60.91
Liaison	Sarah Fortner
Submission Date	March 5, 2021

STARS v2.2

Carleton College
OP-8: Sustainable Dining

Status	Score	Responsible Party
	1.80 / 2.00	Alexandra Miller Sustainability Program Coordinator Energy and Sustainability

"---" 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?:

A brief description of the farmers market, CSA or urban agriculture project:

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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?:

A brief description of the sustainability-themed food outlet:

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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:

Bon Appetit purchases from a variety of local vendors. One social enterprise to highlight is the Hmong Farmer Association out of the Twin Cities area in Minnesota.

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:

Yes, and there are vegetarian specials with every meat special. For Climate Action Week low-impact dining options are highlighted (ie. low water use, vegan or vegetarian, etc.)

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:

There are vegan dining options at every meal in both dining halls. One of the dining halls has a station which always has vegan options for lunch/dinner, and has recently expanded to vegan breakfasts during the week. The other dining hall always has a type of veggie burger and salad bar options. Many of the entrees offered are available with meat or as a vegan option.

Food Truth students are promoting Meatless Mondays and Bon App is encouraging students to o meatless any day of the week.

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:

We have a robust signage program that labels foods from vegan to made without gluten-containing ingredients,etc.

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:

Bon Appétit's staff works to reduce food waste as part of their daily protocol.
For outdoor events, BA manages the number of buffet lines so that food does not become stranded and wasted (they also limit the number of trays of produce they put out by placing only one type of vegetable on each tray). Additionally, leftovers from menu items are planned into the subsequent day's menu, and soups are frozen or transported to Carleton's cafe for the next day's meal. Broths are created from the stock of vegetables that would otherwise be disposed.

The Carleton Food Recovery program is extremely robust and was asked to present at the Students for Zero Waste Conference 2018 in Philadelphia, PA. They have since served as a model for other campuses.

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:

Through a student-led initiative, Carleton instituted trayless dining in one of its two campus dining halls. The program began as "Trayless Tuesdays" in the 2010-2011 academic year and was expanded by student referendum to "Trayless Everyday" for the 2011-2012 academic year and beyond. The program applies to student dining, not the two commercial cafes. We continue to encourage student to go trayless and promote this annually during Climate Action Week.

The Food Recovery Program operated through the CCCE collects and delivers food from the dining halls to the local food pantry. Volunteers collect food ten times a week and recently collected over 2,000 pounds of food in the fall 10 week term and donated them to 4 non-profits in the area.

Bon Appetit has integrated "tasting spoons" throughout the dining halls so that students can sample an item before committing to it. They also limit the number of self-serve stations so that portions are controlled.

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:

Food Recovery Network has began and developed into one of the most active groups on campus. They now pick up 10 times a week and deliver to four non profits in the Northfield community. This past term was a record for donations- one ton of food donated in nine weeks!

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:

We donate the fryer oil for biofuel.

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:

All pre-consumer food waste for food prepared by Carleton's food provider is composted.

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:

All post-consumer food waste at Carleton is composted by an outside company. Additionally, only compostable products are used at major outdoor catered events. Composting is widespread on campus and is part of our triple-bin system.

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:

Carleton uses metal reusable silverware for dine in meals and "Eco Products" plant based plastic compostable silverware for to-go meals. They are BPI certified and composted off-site.

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:

All dishware in our dining halls are reusable. In our to-go style cafe, reusable dishware is available for those wishing to eat in the cafe. Compostable to-go containers are the option if student want to take their meal out of the cafe. Our cafe also has a Mug Club, to encourage students to use their reusable mug for coffee and tea (10 mug punches equals a free cup of coffee or tea).

In the spring of 2020, we piloted a Green2Go program that is designed to cut down the cost and waste of compostable clamshells.

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:

Patrons in our cafes can purchase a drink for $1.25 (no matter what size) with use of a reusable mug. Without the discount, a large is $1.80 and a small is $1.44. Our cafe also has a Mug Club, to encourage students to use their reusable mug for coffee and tea (10 mug punches equals a free cup of coffee or tea).

Optional Fields

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

Bon Appetit has a monthly wellness topic that we feature relating to both wellness and nutrition.

Website URL where information about the sustainable dining programs is available:

http://carleton.cafebonappetit.com/

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

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