| 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 |
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:
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
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:
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.
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:
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:
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.
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:
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.
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:
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.
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:
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.
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:
The dining hall for residential students, the Viking Marketplace, is a tray-less dining facility using only durable and washable tableware.
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:
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:
100% of cooking oil is recycled.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
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?:
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.
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:
The Viking Marketplace uses durable and washable tableware for all dine-in meals.
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:
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:
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
A brief description of other sustainability-related initiatives not covered above:
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.
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.