| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.93 |
| Liaison | Christina Erickson |
| Submission Date | May 9, 2019 |
| Executive Letter | Download |
Champlain College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Jon
Barzensky General Manager Sodexo |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
"We will maintain in good order the land we are privileged to use, protecting the environment and natural resources."
Champlain Dining, as managed by Sodexo, feels it is our responsibility to encourage and act in a way that promotes sustainability on campus, in our community, around the region and throughout the world. Our sustainability efforts, in conjunction with Sustain Champlain, tie into our strong community focus and our regard for quality of life.
More info at http://www.champlain.edu/current-students/residential-life/dining-services/social-responsibility
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:
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:
Offer vegetarian, vegan, gluten-free, and lactose intolerant meals available throughout the day. A new vegetarian / vegan station opened in 2018.
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:
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:
Occasional 'farmers market' pop up events; food tastings with local growers/producers
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 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:
Foods are labeled when fair trade, organic, humanely raised and/or local. There are a variety of signs posted about topics such as fair trade and supporting local farms.
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:
As part of their Vermont First initiative, Sodexo at Champlain are active participants. https://vermontfirstsodexo.com/
In September 2014, Sodexo, a leader in delivering sustainable, integrated facilities management and foodservice operations with a major presence in Vermont, announced a major initiative to help grow Vermont’s local food economy by committing to buy local food first via a comprehensive program.
Under the “Vermont First” program, Sodexo will work with farmers, distributors, processors, state government, non-profits and supply chain players within the farm to table economy to increase the amount of local food grown and sold in the state and beyond.
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:
There are rotating themes each month, and regularly feature health & wellbeing; hosting international chefs, etc.
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:
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 meals served on campus as well as conferences and retail locations have been trayless since 2008.
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:
Nothing formal but during break times our dining services team clears out the cooler and takes perishables to the local food shelf.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
At Champlain College, pre and post-consumer food waste is collected each day and taken to a large scale composting site, operated by Green Mountain Compost Products and Chittenden Solid Waste District for composting.
The kitchens in the Dining Hall and Eats have a composting system. Compost totes are picked up daily by our waste hauler and brought to Green Mountain Compost.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
We have compost collection bins in all the primary dining areas (dining hall, Eats retail area) as well as other spaces frequently used for catering or have steady traffic (conference rooms, student lounges, res halls with kitchens, etc.)
We also offer Green Team volunteers to assist with proper trash/recycling/compost disposal during large events.
https://www.champlain.edu/student-life/campus-and-community-programs/sustain-champlain/resources-sustain-champlain/zero-waste-events
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:
In 2015-2016 Sodexo started a reusable cup in the retail area, which continues presently. China and washable items are used for the residential dining hall.
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 majority of disposable to-go items are compostable. In 2015-2016 Sodexo started a reusable cup program in our retail areas, that continues presently.
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:
There is a BYOB (bring your own mug, get discount on drink) policy at Zime ($1.19 refills and $.50-$1 discounts at the Campus Store).
There are water bottle refill stations in several buildings across campus.
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:
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.