| Overall Rating | Bronze |
|---|---|
| Overall Score | 43.68 |
| Liaison | Jeane Pope |
| Submission Date | June 23, 2020 |
DePauw University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Malorie
Imhoff Director of Sustainability Office of Sustainability |
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:
Bon Appetit hosts a farmers market in collaboration with it's Eat Local Challenge each September. The institution invites farmers whose food is already being featured in the meal itself to meet with individuals attending the meal and sell their produce. If not all produce from the farmers is purchased by meal attendees, Bon Appetit purchases this excess for use in future meals.
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:
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:
Yes, we host a number of low impact dining events, including an annual Eat Local Challenge, a Low Carbon Meal during Earth Week, and an annual National Farmworker Awareness Week. Through educational materials on each table, and in signage throughout the café, we share information about the benefits of prioritizing plant-based proteins for one’s health and the environment, and offer plant-forward meals multiple times per week in each café.
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:
Yes, 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.
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 such as gestation crate use, 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:
The Sustainability Leadership Program (SLP) Food Recovery Intern partners with Bon Appetit to transport unsold, packaged food from campus cafes to the Beyond Homeless women's shelter. Items are categorized and weighed weekly by student interns and this information is shared with Bon Appetit management company to track and improve its food management practices.
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:
When Bon Appetit became our food provider, they instituted a trayless dining program and it has been successful in reducing food waste since its inception. Bon Appetit also trains all servers in portion control to help 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:
In addition to the food recovery program with Beyond Homeless in town, The Center for Spiritual Life has also started a student food bank in 2019. Bon Appetit is currently Food Recovery Verified.
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:
Bon Appetit provides kitchen scraps to a pig farmer in our Greencastle community.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Pre-consumer kitchen scraps are collected by students and sustainability staff to be composted at the Ullem Campus Farm.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Students and employees dining on campus enjoy reusable, washable silverware and dishes.
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:
DePauw Dining Services utilizes compostable containers and "Green-To-Go" container program with reusable containers. As of 2019, reusable containers are the only option to take food to-go.
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:
Coffee or tea that is purchased using a reusable mug is discounted at DePauw Dining Services. Reusable to-go containers are the only other option for all other to-go food service operations.
A brief description of other sustainability-related initiatives not covered above:
Bon Appetit offers a number of culturally diverse options at each meal, and we have also upheld the 1/3 wellbeing commitment, a commitment to utilize cooking oils with health benefits, whole grains, and healthy cereals in at least one-third of our meals.
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.