| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 39.55 |
| Liaison | Gabrielle Lommel |
| Submission Date | June 28, 2017 |
| Executive Letter | Download |
Concordia College - Moorhead
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 2.00 |
Brett
Drevlow STARS Intern Office of Sustainability |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
No
A brief description of the sustainable dining policy:
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On-Campus Sourcing
No
A brief description of the program to source food from a campus garden or farm:
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Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
For the past several years, Concordia has partnered with Prairie Roots Food Co-Op to host the 100-Mile Farmers Market on campus. The market is held in the fall right before Thanksgiving to encourage the community to supplement their holiday meal with ingredients from a 100-mile radius.
Vegan Dining Program
No
A brief description of the vegan dining program:
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Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
No
A brief description of the sustainability labeling and signage in dining halls:
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Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Dining Services hosts Dietetic and Nutrition interns each year to learn more about mass food systems. Dining Services also assists in the campus wide Taste Not Waste food waste reduction program, led by the interns. Taste Not Waste is a campus-wide program to reduce food waste in the dining hall by 50% by 2020. Dining services has been a partner of this program since the inception.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Dining services incorporates diverse cultures into their menus weekly to be available to the campus.
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Concordia has set a campus-wide food waste goal to reduce food waste by 50% in the dining hall by 2020. Through intern-led food waste audits, the College will continue to track the progress over the next few years.
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Anderson Commons, our main dining center, is a trayless facility. This efficient move saves the campus 200,000 gallons of water each year and eliminates 150 pounds of wasted food each day.
Food Donation
Yes
A brief description of the food donation program:
Overproduced food that cannot be frozen for future menus is donated to the Great Plains Food Bank through their food recovery program which Concordia College was instrumental in establishing over 25 years ago. Bakery items are delivered once or twice per week to the Gladys Ray Shelter in Fargo.
Food Materials Diversion
No
A brief description of the food materials diversion program:
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Composting
No
A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
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Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
The main dining hall utilizes only reusable service ware. The sole cafeteria on campus, Anderson Commons is a trayless dining facility, which has reduced customer plate waste by 10%. (2009; Despite this gain, 18% of food taken by customers is still wasted.) Anderson Commons does not offer disposable ware in the primary cafeteria.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
The Green To-Go program is a reusable to-go container program for the Maize. This program offers a new option of sustainable dining for Maize customers.
To get started:
1. Deposit $5 in cash, credit, or with Cobber Cash at the Maize cashier. You will receive a
participation card.
2. Trade in the participation card to a Maize employee at the counter when you order your meal, and they will serve it in the Green To-Go.
3. Return your Green To-Go to The Maize cashier for a new participation card you can redeem for a container the next time you want to use Green To-Go. The process repeats every time you visit the Maize.
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:
Customers who use reusable mugs or tumblers receive a $0.25 discount on any coffee, tea, or soda fountain beverages. All coffee stop locations on campus offer discounts for reusable mugs as well.
Other Materials Management Initiatives
No
A brief description of other dining services materials management initiatives:
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Optional Fields
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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