| Overall Rating | Silver |
|---|---|
| Overall Score | 59.66 |
| Liaison | Christina Erickson |
| Submission Date | Aug. 15, 2022 |
Champlain College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Jon
Barzensky General Manager Sodexo |
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:
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:
The designation that are tracked are Small business, Native American, Total Women, Veteran, Minority owned businesses.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs: $8200 /$1,400,000= .006%
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:
“Rustic Roots” is our Plant Forward station that serves only plant based foods.
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:
The vegan program is part of our “Rustic Roots” station as well as a vegan offering at the “Euro” station.
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:
We use label identifiers for items that are local, vegan, vegetarian. We also advertise our Sodexo VT First designation on posters and on our website. This shows our yearly purchases and Harvest of the Month commitment. In Spring 2022 we added a weekly local foods flier at the front desk, highlighting local ingredients and products. https://vermontfirstsodexo.wordpress.com/about/ and https://champlaindining.sodexomyway.com/explore/sustainability
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:
We currently use Lean Path WasteWatch to track our food waste program.
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?:
A brief description of the food materials diversion program:
We currently use Restaurant Technology Inc. who supply our cooking oil and recycle the spent cooking oil. By using this company we reduce the need for separate oil jugs to store the new oil which reduces the amount of products that need to be recycled.
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 in our dining hall and retail food area (EATS).
At Champlain College, as of Fall 2021, food waste is collected each day by our waste hauler for composting at area biodigesters (see this article for details: https://www.sevendaysvt.com/vermont/market-to-farm-a-new-food-waste-disposal-method-raises-fears-that-microplastics-will-taint-fields/Content?oid=34317978 ). Prior to Fall 2021 all food waste and materials were brought to Green Mountain Compost for open air composting. The switch to our waste hauler’s biodigester was done without our knowledge and we are currently working to get the food waste back to our municipally owned and operated Green Mountain Compost. https://www.greenmountaincompost.com/ and https://cswd.net/composting/
As of January 2022, formerly 'compostable' cups, plates, and containers are no longer accepted. See details here at https://sustain.champlain.edu/2022/01/2022-compost-changes
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 food scrap 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:
In Fall 2021, we started a program partnering with OZZI for retail packaging that is reusable. The Green containers are used in replacement of packaging that would have previously been compostable. We continue to use Whirley reusable cups sold in our retail areas. These cups would be used for hot or cold beverages and replace cups that were previously considered compostable.
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:
If someone buys a Whirley cup then the person gets all they can drink beverages for the whole semester in the retail dining area (Eats).
Anyone can use a refillable mug and receive a $.50-$1 discount for coffee or tea at the Campus Store.
There are water bottle refill stations in several buildings across campus.
A brief description of other sustainability-related initiatives not covered above:
There are rotating themes each month, and regularly feature health & wellbeing; hosting international chefs, etc.
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.