Overall Rating Reporter - expired
Overall Score
Liaison Jenny Isler
Submission Date March 1, 2021

STARS v2.2

Clark University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Michael Newmark
Dining Services Director
Sodexo, Clark Dining Services
"---" 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?:
No

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?:
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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
We purchase from the Worcester Food Hub (social enterprise) as much as possible and were one of their first customers. We also highlight local SME's products in monthly events in the cafeteria, often hosting the owners or chefs.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
0.50

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:
We do "Less Meat" Mondays and a variety of other low-impact and intermediate-focused meal events throughout the academic year.

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:
A separate area is maintained for vegan food preparation, storage, serving and cleaning. Refrigeration, equipment, utensils and serviceware are all kept separately. In the dining hall, the vegan selections, including those in the separated self-serve area, are clearly identified. All daily menus include a range of vegan options. In the cafe, vegan options are packaged and marked. We have a Kosher kitchen, too!

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:
A large red capital "L" sticker is on all cafeteria options that are locally sourced. Additionally, there are posters and flyers and info sheets everywhere in the cafeteria and dining hall, updated regularly.

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:
The prep kitchen subscribes to LeanPath software, which is managed by the Executive Chef and adhered to by all the sous chefs and prep staff.

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:
We're trayless, and the food is plated rather than served on the food line in the cafeteria.

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:
Qualified (by state and local law) food items from Dining and catering services is donated to Rachel's Kitchen, a local food bank, which makes a bi-weekly pick up. Non-qualified items are donated to employees or staff. Clark is a Food Recovery Network registered partner.

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:
Food waste is diverted to anaerobic digestion (2019-2020); fry oil is diverted to industrial recycling.

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:
Food waste is diverted to compost (2017-2018). Compostable materials are collected at all the prep stations in green bins and then moved to the loading dock where they are picked up by a commercial compost enterprise.

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:
Through 2018, we had post-consumer composting from the dining hall. Everything was either compostable or washable and the dish return line was scraped to the same green bins as mentioned above. In the Bistro Cafe all serving and take out materials were compostable and we had compost bins next to the recycling bins.

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:
All service ware is either reusable or compostable. 100% of it. All operations.

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:
We provide exchangeable Green to Go reusable containers for small annual rental fee to students, faculty and staff..

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:
Reusable mugs get a beverage discount at the cafe.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
Vegan, halal, kosher, atre all available at all meals and a nutritionist is on staff.

Website URL where information about the sustainable dining programs is available:
http://www.clarkdining.com/sustainability.html

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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