| Overall Rating | Silver |
|---|---|
| Overall Score | 56.16 |
| Liaison | Matthew Liesch |
| Submission Date | May 13, 2024 |
Central Michigan University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Tyson
Dubay Dining Services Director Aramark |
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:
In Fall of 2023, Central Michigan University began its first on-campus farmers' market. Central Sustainability, which organized this, invited vendors from the local Mt. Pleasant Farmers' Market, as well as any community members that wanted a space to sell their products. This farmers' market included more than just the typcial food produce, and had many items available to students, giving them the option to support local businesses and purchase products with a lower carbon footprint.
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 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:
CMU Dining partners with "several locally owned, minority-owned, women-owned businesses right here in Michigan". The vendors provide a wide variety of products that CMU Dining uses and sells every day on campus. CMU Dining also partners with many local businesses in Mt. Pleasant, and features them on campus, such as Ponder Coffee Co., Pizza King, Idli Dosa, and Ignite Donuts. All of these businesses have a large presence on campus and CMU Dining does its best to promote other local and Michigan-based businesses by inviting them to campus for events where students can try their products.
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:
Central Michigan University Dining promotes plant forward options by hosting vegetarian and vegan meal days where the entree and the sides are not made with meat. Additionally, CMU Dining encourages students to try new dining options by hosting themed events. The main food served at these events is typically vegetarian or vegan, promoting a plant-based diet for students.
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:
All of the dining halls have multiple stations, and there is always a station that includes a vegan entree, as well as several vegan sides at other stations as well. Each food option has a card next to it that indicates whether it is Vegan so that students are able to easily identify vegan meals.
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:
CMU Dining introduced new HowGood cards. These are placed by foods that are more climate friendly than traditional foods. HowGood analyzes recipes for environmental and social impact, and the ratings are based on greenhouse gas emissions, processing, biodiversity, soil health, land use, animal welfare, labor risk, and water usage. The recipes are then rated Good (better than 75% of food), Great (better than 85% of food), and Best (better than 95% of food) so that consumers have the option of choosing more climate friendly foods. CMU dining also has signage up about sustainably purchased and produced food, locally purchased food, composting, and other sustainability events related to dining.
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:
CMU Dining participates in a waste prevention tracking program called Waste Not 2.0. This program tracks different types of food waste, such as trimmings, over production, mistakes, etc. that help improve food management practices and help Chefs know where they can minimize the most 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 CMU dining commons have reusable dining ware. This includes all plates, glassware and cutlery. In the event that a dining hall must rely on disposable materials, all backup materials are compostable. All silverware and napkins for the reusable takeout containers are also compostable. There are no trays in order to reduce food and water waste.
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:
Central Michigan University works with the Mary Ellen Brandell Volunteer Center Food Pantry to donate any unopened food from the dining halls so Central Michigan University students, faculty, staff, or community members can have access to food. A student organization is in charge of transporting the food from the dining hall.
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:
CMU Dining collects its fryer oil to send to Restaurant Technology Inc. Once it is there, it is recycled to be created into biofuels.
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 pre-consumer waste generated on campus is composted within the at Morgan's Composting. Central Michigan University features a zero waste dining program, campus wide. All food waste is transported to Morgan's composting in Sears, Michigan where it is made into soil, which is then purchased back and used on CMU's marching band field and flower beds.
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 waste generated on campus is composted at Morgan's Composting as well. This process is also a function of CMU's zero waste dining program. All food waste from diner's plates goes into a compost bin and it is then brought to Morgan's composting, where it is made into soil, which is then purchased back and used on CMU grounds.
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:
All dine-in service ware is reusable. After each individual dines in, they are able to take plates and silverware to a drop off location, where unwanted organic waste is composted and service ware is cleaned so that others can reuse it.
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:
All dining halls that allow a To-go option feature Ozzi To-Go Containers. These are reusable containers that are microwave and dishwasher-safe so that when students are done with their's, they can turn it in to be cleaned and get a clean one. Each to-go container also is equipped with compostable service ware as well.
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:
A brief description of other sustainability-related initiatives not covered above:
Central Michigan University strives to offer inclusive and diverse dining options for everyone, making high protein, dairy-free, gluten-free, vegan, and vegetarian meals available in every dining hall. Along with that, CMU Dining offers a wide array of culturally diverse foods for students to try.
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.