| Overall Rating | Silver |
|---|---|
| Overall Score | 61.50 |
| Liaison | Jennifer Goree |
| Submission Date | June 17, 2024 |
Clemson University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Sidney
Schliesman Sustainability Manager, Collegiate Hospitality Aramark |
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:
Farm to Fork Program:
1. Our Babylon Micro-farm is a small, in-house, hydroponic farm where we grow microgreens, lettuce mixes, herbs, and other greens. The produce is used in our dining halls and the farm serves as an educational opportunity for students to learn about sustainable food production.
2. We also host a spring farmers market where we invite some of our local partners and Freshpoint, where we highlight their local sources, as well as selling produce at cost. This gives us the opportunity to not only highlight local sources we use and give them the chance to purchase local, but also educate our guests on why it's important and how they can get involved in other ways.
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:
Aramark Commitment: Our goal is to increase our spend with diverse-owned, local, and small businesses to 25% throughout our U.S. supply chain by 2025.
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:
Vegan and vegetarian options are available daily throughout all of our dining halls. We promote plant-forward as a style of eating that shifts the focus away from animal products and instead emphasizes vegetables, whole grains, legumes, and nuts. In addition to the different menu options, we provide information to students about the benefits of eating plant forward.
Additionally, we host multiple plant based themed events throughout each year, including Veg Out events, World Vegan Day, and alternative milk tastings.
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:
There is a designated vegan station at both all-you- care-to-eat dining halls, and available options at our Douthit Hills Community Hub location. Vegan menu items are marked on menu signage using an identifiable icon. We also have signage marking whether a plant-based option is available at a certain station upon request.
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 include signage throughout dining halls about the variety of our sustainability initiatives. Each residential dining hall has its own sustainable topic with its signage, in addition to general sustainability signage.
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:
Enable tablets are used to track food waste throughout all three dining halls as well as Catering.
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:
Trays were removed from residential dining halls at the start of 2005 and trayless dining is still in place today.
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:
Aramark/Clemson Home Dining has partnered with multiple local nonprofits to donate any extra perishable and nonperishable food from campus dining. Our local nonprofit partners include: Golden Corner Food Pantry, Littlejohn Community Center (soup kitchen), Paw Pantry, and others.
In Fall 2023, we donated a record high amount with the addition of a Holiday Meal Kit Donation event at the begining of December, in addition to donations given prior to the university break where dining locations are not in operation.
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 partner with Filta Environmental Kitchen Solutions to recycle 100% of our cooking oil that is used to turn fryer oil into biodiesel.
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 all dining facilities, pre-consumer food waste is gathered in our food preparation areas in compost bins provided by the on campus compost team. The bins are placed on our loading docks to be picked up by their team.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
At all on-campus residential dining facilities, post-consumer food waste is gathered in our dishroom, where all post-consumer waste is gathered in compost bins provided by the o- campus compost team. The bins are placed on our loading docks to be picked up by their team.
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:
We provide reusable silverware, plates, cups, and bowls at our residential dining locations for dine-in guests.
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:
We also offer a reusable to-go box program (OZZI) at our residential dining locations. Students who have a meal plan are eligible to participate in this program for free and will receive a token that can be redeemed for a reusable to-go box. When it is returned, they will receive a coin back to use the next time. For those who have lost or do not have a meal plan, they are able to buy into the program.
Our catering offers both reusable and compostable options for events.
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:
Guests who bring a reusable cup to Starbucks or Einsteins receive a 10-cent discount off the price of their drink.
A brief description of other sustainability-related initiatives not covered above:
In alignment with Clemson Elevate and its pursuit of delivering the #1 Student Experience in the nation, we have embraced this commitment as integral to our own mission. Our dedicated focus extends to the realm of sustainability, wherein we have strategically expanded student engagement through impactful programs. Noteworthy initiatives include Farm to Fork, which accentuates and amplifies our utilization of local sources; Waste Diversion, characterized by comprehensive staff training in proper disposal methods, proactive promotion of recycling and composting of our product packaging, rigorous food waste prevention, and the advocacy of reusable alternatives offered at our locations; and Climate Friendly Food, marked by the expansion of our plant-based menu, adherence to the CoolFood pledge, and the dissemination of general education concerning the profound impact of dietary choices on climate change. Moreover, we are committed to shaping future leaders who, beyond their time at Clemson, will continue to champion sustainability principles. By instilling a consciousness about environmental responsibility and ethical practices, we endeavor to prepare our students to think critically and act sustainably, contributing positively to the global discourse on environmental stewardship.
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.