Overall Rating | Silver - expired |
---|---|
Overall Score | 56.21 |
Liaison | Jennifer McMillin |
Submission Date | July 28, 2020 |
Cleveland State University
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
1.88 / 2.00 |
Jennifer
McMillin Director of Sustainability Facilities l Architect l Safety l Technology |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
FARMERS MARKET
West Side Market vendors are coming our way with the perfect combination of healthy and diverse food at the lowest prices possible for Cleveland State University students and the community. Join CAB on Euclid Avenue between Berkman Hall and the Science Research Building to get these amazing foods!
Tuesday, September 11, 2018 at 11:00am to 1:00pm
More dates through September 18, 2018
Science and Research Center, Plaza
2351 Euclid Avenue, Cleveland, Ohio 44115-2406
FARMERS MARKET LUNCH
Visit the Viking Marketplace from 11-3pm to enjoy dishes inspired by our local farm providers!
Wednesday, September 19 at 11:00am to 3:00pm
West Side Market vendors are coming our way with the perfect combination of healthy and diverse food at the lowest prices possible for Cleveland State University students and the community. Join CAB on Euclid Avenue between Berkman Hall and the Science Research Building to get these amazing foods!
Tuesday, September 11, 2018 at 11:00am to 1:00pm
More dates through September 18, 2018
Science and Research Center, Plaza
2351 Euclid Avenue, Cleveland, Ohio 44115-2406
FARMERS MARKET LUNCH
Visit the Viking Marketplace from 11-3pm to enjoy dishes inspired by our local farm providers!
Wednesday, September 19 at 11:00am to 3:00pm
Sustainability-themed outlet
Yes
A brief description of the sustainability-themed food outlet:
Elements’ cuisine strives to showcase simple preparation that highlights the elemental quality of seasonal ingredients and the best our region has to offer. Elements is committed to using local products whenever possible, including fresh produce during Ohio growing seasons. Enjoy local flavor each time you dine at Elements.
https://www.elementsoneuclid.com/
https://www.elementsoneuclid.com/
Inclusive and local sourcing
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
Yes
A brief description of the low impact dining events and/or plant-forward options:
MEATLESS MONDAY
For one day, the Viking Marketplace is going completely meatless! Every meal on March 25 will be prepared without animal protein. Meet and greet the students from S.A.V.E. CSU and listen as they explain the benefits of reducing or eliminating your animal protein intake.
Monday, March 25 at 7:00am to 8:00pm
Student Center, Viking Marketplace (SC 212)
2121 Euclid Avenue, Cleveland, Ohio 44115-2214
Chartwells highlights meatless meal options on their daily menus.
For one day, the Viking Marketplace is going completely meatless! Every meal on March 25 will be prepared without animal protein. Meet and greet the students from S.A.V.E. CSU and listen as they explain the benefits of reducing or eliminating your animal protein intake.
Monday, March 25 at 7:00am to 8:00pm
Student Center, Viking Marketplace (SC 212)
2121 Euclid Avenue, Cleveland, Ohio 44115-2214
Chartwells highlights meatless meal options on their daily menus.
Vegan dining program
Yes
A brief description of the vegan dining program:
Vegetarian and vegan options are offered at dining locations on a daily basis.
The Rooted station in the Viking Marketplace features plant-based cuisines for both lunch and dinner service.
All vegetarian and vegan options are labeled and identifiable.
The Rooted station in the Viking Marketplace features plant-based cuisines for both lunch and dinner service.
All vegetarian and vegan options are labeled and identifiable.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
CSU Dining posts information in the dining hall to encourage informed choices. Signage includes information on local purchasing, fair trade coffee, sustainable seafood programs and Skip the Straw campaigns.
The Viking Marketplace offers information on the day's meals that feature local products and vendors.
The Viking Marketplace offers information on the day's meals that feature local products and vendors.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Compass Group has developed Trim Trax, a food waste reduction program to reduce waste, cut operating costs, and reduce their carbon footprint. It is designed to be implemented and executed by staff to increase engagement and operational efficiency, as well as create awareness about the environmental impact of food waste. The program tracks and measures food waste costs at college cafeterias in the following categories:
- Production waste (food thrown out prior to cooking/service such as vegetable peelings)
- Over produced (unusable food that has already gone through production and must be disposed of)
- Unused/out-of-date inventory (expired, spoiled or overcooked)
- Open category (A product or station category identified by the food service director or chef that could benefit from improvement)
By collecting all waste and measuring the total, management can monitor how much edible food is being wasted. The program allows for continuous feedback and serves as a great educational tool for all involved.
- Production waste (food thrown out prior to cooking/service such as vegetable peelings)
- Over produced (unusable food that has already gone through production and must be disposed of)
- Unused/out-of-date inventory (expired, spoiled or overcooked)
- Open category (A product or station category identified by the food service director or chef that could benefit from improvement)
By collecting all waste and measuring the total, management can monitor how much edible food is being wasted. The program allows for continuous feedback and serves as a great educational tool for all involved.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
The dining hall for residential students, the Viking Marketplace, is a tray-less dining facility using only durable and washable tableware.
Food donation
No
A brief description of the food donation program:
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Food materials diversion
Yes
A brief description of the food materials diversion program:
100% of cooking oil is recycled.
Composting
Yes
A brief description of the pre-consumer composting program:
In late 2016, CSU began composting food scraps from the kitchens of three major facilities on campus, the Student Center which houses the main kitchens for CSU Dining and Catering, the Wolstein Arena, and Elements Bistro. On average, the program diverts 1000 pounds of organic material from landfill per week.
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:
Excess food left on plates in the dining hall is scraped off and composted.
Compost collection is in place for events held in the Student Center. All food waste, cups, plates, utensils and napkins can be placed in these bins.
Compost collection is in place for events held in the Student Center. All food waste, cups, plates, utensils and napkins can be placed in these bins.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
The Viking Marketplace uses durable and washable tableware for all dine-in meals.
Take-away materials
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?:
Yes
A brief description of the reusable container discount or incentives program:
CSU Dining offers a discounted rate for coffee purchased with a reusable mug.
https://www.csuohio.edu/sites/default/files/coffee%20discounts%20flyer%20SEM.pdf
https://www.csuohio.edu/sites/default/files/coffee%20discounts%20flyer%20SEM.pdf
Optional Fields
CSU Dining is proud to use only cage free eggs, antibiotic free and free range chicken and pork products, as well as partnering with the Monterey Bay Aquariums' Seafood Watch program to ensure that all seafood served complies with strict sustainability requirements.
In 2018, CSU Dining replaced disposable plastic tableware with 100% bio-based compostable tableware. All catering booked though CSU Dining now automatically receives compostable cups, plates, and utensils at no extra charge.
https://www.csuohio.edu/sustainability/composting
CSU has partnered with the Sustainable Cleveland Plastic Reduction Working Group’s Skip the Straw campaign. The “Skip the Straw” program began November 5, 2018 at The Viking Marketplace Dining Hall and additional University retail outlets. At Fenn Shoppe, Viking Grounds, and Business Perks, customers will receive a straw only when ordering a smoothie or frozen coffee drink. In the Marketplace and all other retail outlets straws will be kept behind the counter and made available by request only.
https://www.csuohio.edu/news/csu-dining-will-skip-straw-reduce-plastic-waste
The student group, Students Ending Slavery, hosts a series of Fair Trade events throughout the year offering coffee and chocolate produced by workers who are paid fair wages and provided safe working conditions.
In 2018, CSU Dining replaced disposable plastic tableware with 100% bio-based compostable tableware. All catering booked though CSU Dining now automatically receives compostable cups, plates, and utensils at no extra charge.
https://www.csuohio.edu/sustainability/composting
CSU has partnered with the Sustainable Cleveland Plastic Reduction Working Group’s Skip the Straw campaign. The “Skip the Straw” program began November 5, 2018 at The Viking Marketplace Dining Hall and additional University retail outlets. At Fenn Shoppe, Viking Grounds, and Business Perks, customers will receive a straw only when ordering a smoothie or frozen coffee drink. In the Marketplace and all other retail outlets straws will be kept behind the counter and made available by request only.
https://www.csuohio.edu/news/csu-dining-will-skip-straw-reduce-plastic-waste
The student group, Students Ending Slavery, hosts a series of Fair Trade events throughout the year offering coffee and chocolate produced by workers who are paid fair wages and provided safe working conditions.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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