Overall Rating Silver
Overall Score 53.85
Liaison Vic Shelburne
Submission Date Nov. 26, 2018
Executive Letter Download

STARS v2.1

Clemson University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.88 / 2.00 Stuart Moore
Marketing Associate
Aramark
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:

Yes. Aramark’s sustainability commitment, known as Green Thread, includes guidelines for sustainable purchasing practices. Many of these practices are embedded within our corporate supply chain and list of approved vendors.


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

We do purchase from the Clemson Student Organic 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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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:

We have vegan options in both dining halls. Schilletter has a dedicated vegan station that offers hot entrees for the main three meal periods.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

Larger Farm to Fork a few years ago. We usually do smaller station focused pieces to feature a single supplier, like apples in fall or Brasstown Beef at Schilletter Grill this January.

https://clemson.campusdish.com/Sustainability.aspx


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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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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

Our Green Thread walls in addition to signage at stations provide more information about eating sustainably.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Recently toured students from Sustainability Leadership class through dining facilities to talk about various sustainability initiatives in dining. Dining Services is a sitting member of the campus-wide Solid Green committee on sustainability.


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)?:
Yes

A brief description of the other sustainability-related dining initiatives:

The Registered Dietitian and nutrition team promote the wellness benefits of plant proteins separate and in partnership with our other sustainability dining events. Healthy Campus (through Student Affairs) also promotes the benefits of Meatless Monday and eating sustainably.


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:

In January, Clemson was recognized by the EPA Region 4 for achievement in the Food Recovery Challenge. Dining has been using LeanPath for around a year to track food 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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

Dining has been trayless for several years. This is a commitment across Aramark to reduce waste.


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:

We currently donate food through Food Donation Connection. In 2017, we donated over 5500 lbs. In 2018 (to date), we have donated over 2200 lbs.


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)?:
Yes

A brief description of the food materials diversion program:

Post-consumer waste at Fresh Food Co goes into on-site biodigester. Fryer oil is recycled and some goes to bio-fuels research facility on campus.


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:

Pre-consumer waste and coffee grounds are composted through campus composting program.


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:

Post-consumer waste at Schilletter is composted through campus composting program.


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:

For our two dining halls, service ware is traditional, washed and reused.


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:

Reusable To Go Boxes are available at both dining halls. This program is free to meal plan holders and a nominal fee is charged each semester to non-meal plan holders.


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?:
Yes

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

Campus-wide ten cent discount for using travel mugs for coffee. This is a uniform discount across brands and locations.


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)?:
Yes

A brief description of other dining services materials management initiatives:

Specialized signage at Starbucks at Core Campus to divert more Starbucks specific packaging to recycling.


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:

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