Overall Rating Gold
Overall Score 65.38
Liaison Jeremy King
Submission Date Feb. 28, 2019
Executive Letter Download

STARS v2.1

Denison University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Jeremy King
Campus Sustainability Coordinator
Office of the President
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:

Yes, we have a published sustainability dining policy, covered in detail at https://denison.cafebonappetit.com

In addition:

http://www.bamco.com/sourcing/#panel-our-sourcing-philosophy

Bon Appétit has long been the role model for responsible sourcing in the food service industry.

Our path toward greater sustainability started as a quest for flavor. When you cook everything from scratch, you want the freshest ingredients.

That led us to launch our Farm to Fork program back in 1999 — long before local food became the welcome trend it is today. Our years of working directly with farmers and ranchers have opened our eyes to the many problems of our modern food supply: while it is abundant and cheap, it has many hidden costs.

We believe we can deliver fantastic food and wonderful service while also helping make our food system better. It’s a tall order, but we do love a challenge. As Margaret Mead once said, “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it is the only thing that ever has.”


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

A brief description of the program to source food from a campus garden or farm:
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Does the institution or its primary dining services contractor 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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Denison makes two local CSA's available for students and employees. One of the CSA drop-off locations is on-campus by the community gardens.

Denison supports both the Granville Farmers' Market and the Newark Canal Market via financial contributions and sponsorship.


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:

We prioritize plant-based proteins in the cafes and a complete protein vegan option is available to the campus communities at every meal served in our cafés. We communicate vegan options to our guests using the Vegan Circle of Responsibility icon, on both online menus and menus in the café. We also feature Pure Fare, a vegetarian/ vegan station with made to order grain and vegetable bowls.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

We host several low impact dining events, including menu items that are Low Carbon, Earth Week, and an Annual Farmworker Awareness Week. We also host vegetarian and vegan cooking classes and dishes that are made with all local ingredients, as well as a section in our catering menu that is prepared using only local foods, called Locavore.

In addition, Bon Appetit and Denison have been partnering to make large campus picnic events on campus "ZERO WASTE" by ensuring all items at the event (food and service-ware) are compostable.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

We host several sustainability themed meals throughout the year, including an annual Eat Local Challenge with 100% local ingredients to create excitement around regional foodsheds and local agriculture. We also host local farm dinners and tours, that encourage groups of students to help harvest their ingredients, them enjoy a buffet with ingredients from the farm. At several times throughout the year, we ask our local farm partners to come to our cafes, where we table their products, called “Meet the Farmer”


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:

At Slayter, we have a coffee shop called “Ground”. All coffee and beverages at Ground are made using our local partner, One Line, that we purchase only locally roasted and fair-trade coffee. Slayter also dedicates an area within our C-Store that is stocked with items from local farms, artisan bakery and dessert, and locally crafted food selections.


Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

We inform guests about low impact food choices and sustainability practices in many ways. On guest tables and in signs around the cafe, we share information about pressing sustainability issues and relevant policies, including antibiotics use on animal farms animal welfare issues, sustainable seafood, and farmworkers rights. Using our Circle of Responsibility (COR) program, we communicate sustainability attributes of ingredients through our online and in-café menus. Menus are labeled with COR icons that denote the following (and more):
 if the dish includes local ingredients, and which farm they are from
 if the dish includes animal products from a farm with a third-party animal welfare certification
 if the dish includes seafood rated as Green or Yellow by the Monterey Bay Aquarium Seafood Watch program
 if the dish is vegetarian and/or vegan


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Bon Appétit Management Company engages in outreach efforts to support learning and research about sustainable food systems in many ways. One example is through our Fellowship program, where recent graduates from Bon Appetit campuses join the company for 1-2 years to learn about the food system, do outreach to connect Bon Appétit campus communities with where their food is coming from, and perform research to inform future purchasing policies and commitments as a company. Also, our chefs and managers plan frequent field trips and tours of nearby farms and other sustainable resources. We also regularly work with student groups, professors, and classes in the Environmental Studies program and beyond to support learning and research about sustainable food systems. We regularly advise environmental studies majors on senior projects, help plan class field trips, advise class projects, and more.


Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
Yes

A brief description of the other sustainability-related dining initiatives:

Sustainability and well-being are at the heart of what we do. For example, we host a “Teaching Kitchen”, where we partner with Denison educate guests about a variety of healthy eating topics, such as healthy fat and whole grain consumption, and always make culturally diverse options available in the café. At our International Student Group meetings, we work with international students to feature authentic, culturally based menu items and events to help create student engagement of all cultures. Our goal is to collaborate with our international students to learn and understand food and traditions and learn their recipes to present and educate the entire student body as they dine at our cafes. We also work with the Homestead on their projects, plan meals in accordance with the themes of the sustainable film series, work with the Veg and Green Team groups on projects, and the Food Recovery Network on campus.


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:

We participate in Food Recovery. Our Food Recovery Network program has won awards nationally and was the first that we know of to successfully utilize reusable pans.


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:

We are tray less in our all-you-care-to-eat cafés on campus, Curtis Dining Hall, and Huffman Café. We also educate and train all servers in portion control in order to minimize post-consumer 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:

We donate food using our student volunteer Food Recovery Network to make sure our leftover food is safely packed and sent to our nearby food shelters and community outreach programs.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
Yes

A brief description of the food materials diversion program:

We divert food materials from the landfill through our recycling and composting program. We also divert some of our waste oil to an employee and farmer that use it to fuel their vehicles, divert 5-gallon buckets from recycling by giving them to farmers, and wherever possible save boxes for farmers so that they can reuse them.


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:

During the food prep process, all food waste is placed into receptacles. Waste is sent to a 3rd party, Innovative Organics, for processing.


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:

In both dining halls students have the opportunity to compost all food waste. Waste is sent to a 3rd party, Innovative Organics, for processing.


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:

Both dining halls use reusable cups, plates, mugs, and silverware.


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:

We utilize compostable containers for to go meals, and have a composting program on campus that can accept those containers and other compostable paper product.


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:

We offer the following incentives to customers who use reusable contains: If a guest uses their reusable cup or container, they are given $0.25 off their beverage purchase.


Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
Yes

A brief description of other dining services materials management initiatives:

We reduce waste in our supply chain by purchasing through Bon Appetit’s Imperfectly Delicious Produce program – a program that was developed to create markets for cosmetically imperfect produce that would otherwise go to waste on farms and in processing. We also have a unique relationship with many of the vendors at our local Granville Market, where our farm partners can bring any produce that they have leftover for the day directly to our kitchens, and we will purchase all unsold food from them for use in our cafes. This is organized to happen weekly after this Saturday outdoor Farmers Market.


The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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