Overall Rating Silver - expired
Overall Score 51.07
Liaison Lindsey Kayman
Submission Date March 4, 2021

STARS v2.2

City University of New York, John Jay College of Criminal Justice
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 0.57 / 2.00 Lindsey Kayman
Environmental Health and Safety Director
Public Safety and Risk Management
"---" 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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
Merchants' Gate CSA (Community Supported Agriculture) is a New York City community supported agricultural program that brings affordable, healthy organic produce to urban residents. This volunteer-run organization is a great way for city dwellers to stay connected to the land and help small organic farmers from NYS doing what they do best. Merchants Gate CSA in partnership with Norwich Meadows Farm, a NOFA-NY certified farm, supplies produce to several CSA groups in New York City, including the Union Square and East Village Greenmarkets.

Summer/Fall CSA normally runs for 22 weeks beginning in June. Each week the farm delivers fresh, local, organic vegetables to be picked up on L3 near the 11th Avenue entrance. Members collect their food during the designated pick-up time on Wednesday evenings. - https://www.jjay.cuny.edu/community-supported-agriculture-csa

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?:
No

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?:
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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Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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?:
No

A brief description of the vegan dining program:
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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?:
No

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

A brief description of the food recovery competition or commitment program or food waste prevention system:
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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?:
No

A brief description of the trayless dining or modified menu/portion program:
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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:
During the 2018‐2020 time frame, John Jay's food vendor has donated food mainly to St Paul the Apostle Church (60th and 10th Ave), and the John Jay College Food Pantry. In 2020, with the onset of the pandemic and the sudden shutdown of the dining hall, our food vendor donated a majority of its inventory ‐ frozen,
fresh and dry, to its employees. Dry items that weren't immediately given away have been distributed throughout the subsequent months of the pandemic.

Merchants’ Gate CSA donates leftover food to the Office of Community Outreach and Service Learning to distribute to campus community members.

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:
Kitchen grease from the Dining Hall is sent to a vendor for conversion to fuel.

Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
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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:
Reusable plates and cutlery are used in the Faculty Dining Hall.

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)?:
No

A brief description of the compostable containers and service ware:
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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?:
No

A brief description of the reusable container discount or incentives program:
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Optional Fields

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:
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Additional documentation to support the submission:
op_8_Community_Supported_Agriculture_CSA___John_Jay_College_of_Criminal_Justice.pdf

Data source(s) and notes about the submission:
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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.