Overall Rating Gold
Overall Score 71.47
Liaison Ian Johnson
Submission Date March 5, 2021

STARS v2.2

Colorado College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00 Randy Kruse
Bon Appetit Supervisor
Dining Hall
"---" indicates that no data was submitted for this field

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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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?:
Yes

A brief description of the sustainability-themed food outlet:

Sustainable food options are a part of each cafe menu on campus.

https://coloradocollege.cafebonappetit.com/


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?:
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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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:

Colorado College implements almost Meatless Mondays at Rastall Dining Hall per student request.


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:

Colorado College provides a vast vegan dining program that is accessible to all members of the campus community. Rastall Café includes a designated vegan station with diverse and complete-protein items and at least one vegan desert option at every meal. Rastall provides labels for vegan and vegetarian items and participates in “Meatless Mondays” by serving only vegetarian items on Monday evenings. Vegan options are also included in the grab-and-go program, available at Colorado Coffee, the Preserve, and Local Goods.


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:

All food offered in cafes on campus are marked according to "Farm to Fork" principles, Seafood Watch, vegan, dairy free, etc.


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 team at Bon Appetit works hard every day to train and monitor food production in the CC kitchens every day. It conducts daily meetings with its staff to discuss food, safety and upcoming events. These meetings often times includes the chefs pulling the compost containers located at each prep station to discuss the level of food scraps, how the cooks can utilize product better and which vegetable scraps can be utilized in our house made soup stock. This program has shown great rewards in that Bon Appetit see very little unusable produce scrap being sent to compost. Its chefs and staff rotate stock daily under the first in, first out model of food usage.


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:

Trayless dining was implemented on the Colorado College campus in 2008 in an effort to reduce food waste. The school also reduced the size of plates at the dining hall to limit food 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:

The Colorado Springs Food Rescue, a student and community run organization founded in 2013, uses bike trailers to transport perishable food being thrown away in the community, including the buffet leftovers from Rastall Dining Hall, to charities and non-profits that serve at-risk or hungry individuals.
Per recovery the school recovers around 70 pounds.
The locations that recieve food are:

Urban Peak Colorado Springs
423 E Cucharras St, Colorado Springs, CO 80903
Becky Saad - Shelter Supervisor - 719-630-3223 x 2829
Becky.Saad@urbanpeak.org

Marian House: Catholic Charities of Central Colorado
14 W. Bijou St
Colorado Springs, CO 80903
Jim Benavidez - Director : 719-866-6551
info@ccharitiescc.org

The Crawford House - Colorado Veterans Resource Coalition
415 S Weber St
Colorado Springs, CO 80903
Jerome Ford - (719) 477-1639


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:

Oils from the kitchens on campus are used in on campus bio-diesel vehicles and an off site oil recycling company.


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:

Colorado College contracts a local company, Bestway Disposal, to collect pre-consumer food waste from all dining services operations and bathroom waste bins.


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:

Colorado College contracts a local company, Bestway Disposal, to collect post-consumer food waste from all dining services operations and bathroom waste bins.


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:

Reusable service ware is available at Rastall Dining Hall and recyclable and compostable service ware are available at Benjis and the Preserve. Bon Appetit is working with the Sustainability office and student government to revitalize the discount program for reusable containers in the cafes.


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:

Rastall Dining Hall offers a reusable to-go container that can be purchased with meal plan dollars.


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:

Dining services offer a discount to customers who use a reusable mug or beverage container.


A brief description of other sustainability-related initiatives not covered above:

Bon Appetit hosts events such as Food For Your Well-Being, Eat Local Challenge, Farmworkers Awareness Week, Earth Day, Fair Trade & Seafood, African American History Month, Lunar New Year, Luau and others.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Due to COVID, changes in the College's dinning procedures, and management changes within Food and Dinning we were unable to update the data in this section. All of the data is from the 2018-2019 report.

While Colorado College does not 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, Bon Appetit purchases directly from local producers such as AVOG, Emerge, CornerPost Farm, Tap Roots Food Hub, etc,.

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 and complete the Data Inquiry Form.