| Overall Rating | Gold |
|---|---|
| Overall Score | 68.21 |
| Liaison | Jeremy King |
| Submission Date | Sept. 19, 2022 |
Denison University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Jeremy
King Campus Sustainability Coordinator Office of the President |
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:
Denison supports both the Granville Farmers' Market and the Newark Canal Market via financial contributions and sponsorship.
Bon Appetit has organized and hosted a local farmers market on campus on multiple occasions each semester. These markets are open to students and employees.
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:
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 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:
Through Bon Appetit's Farm-to-Fork program nearly 30% of food and beverages sourced for campus dining operations come from farms and producers that have less that $5 million in total sales. In fact, most of the locally-sourced items come from family farms with fewer than 10 employees and sales less than $500,000 annually.
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:
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 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:
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 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:
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 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:
We participate in Food Recovery and are Food Recovery Verified.
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:
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?:
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. Our Food Recovery Network program has won awards nationally and was the first that we know of to successfully utilize reusable pans.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
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?:
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?:
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)?:
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. We also have a reusable to-go program called "Greenies."
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:
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.
A brief description of other sustainability-related initiatives not covered above:
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.
Bon Appetit has a new Waste Not 2.0 program to help track sustainable and climate friendly dining purchases. https://www.bamco.com/press-releases/food-standards-dashboard-2022/
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.