|Overall Rating||Bronze - expired|
|Submission Date||Feb. 14, 2017|
East Carolina University
OP-8: Sustainable Dining
|1.00 / 2.00||
University Sustainability Manager
HSC Facilities Services
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
The following contains excerpts from Aramark's Responsible Sourcing - Operator Implementation Guide:
We've taken important steps to advance our sourcing practices in a responsible and ethical way. To drive measureable change, we have established the following focus areas and commitments:
- Locally Sourced: Purchase local produce grown within 250 miles and from community-based producers, whenever possible.
- Humanely-Raised: Purchase humanely-raised animal proteins including cage-free shell eggs by 2015, cage-free liquid eggs by 2020, broiler chickens by 2024 and group housed pork by 2017, as detailed in Aramark's Animal Welfare Principles and Policy.
- Sustainable Seafood: Purchase 100% sustainable seafood by 2018 including fresh, frozen and shelf-stable seafood products for both wild-caught and farm-raised seafood, as detailed in Aramark's Sustainable Seafood Principles and Policy.
In addition to supporting and adhering to our responsible sourcing principles and policies, all of the suppliers, vendors and distributors must abide by Aramark's Supplier Code of Conduct, which covers standards around environmental compliance, labor, safety standards and more. This standard applies to authorized suppliers of goods and services to Aramark locations managed by Aramark in North America.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Strawberries on 903 offers a CSA program to faculty and staff at ECU. Subscribers receive a box of produce each week of a 12 week season running from May 3 through July, 2016. The assortment of produce will vary throughout the season and contain a wide variety of seasonal items. Subscribers can purchase a Community Supported Agriculture Agreement – Grower Agreement for 12 weeks for $250. The prices of the produce will reflect value of seasonal items. See below for details about produce selections in each month of the 12-week program:
Asparagus, cabbage, strawberries, spring onions, sweet onions, red potatoes, sweet potatoes, tomatoes, garden peas, beets, broccoli, carrots, cauliflower, kale and lettuce
Yellow squash, patty-pan squash, zucchini squash, sweet potatoes, red potatoes, beets, sweet onions, carrots, cucumbers (slicers, pickles and burpless), tomatoes (slicer and grape), lettuce, cauliflower, blueberries and peaches
Squash, zucchini, eggplant, sweet corn, sweet potatoes, red potatoes, onions, cucumbers, tomatoes, okra, cantaloupe, watermelons, peppers( bell, banana, and hot), green beans, butterbeans, lettuce, blueberries and peaches
More information is available here: http://strawberrieson903.com/products/community-supported-agriculture-program/
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:
ECU Dining Services currently offers a vegan entrée on our main service line at lunch and dinner at both dining halls every day of the week. These dishes often contain rice, beans, soy, hummus and pita, or an ancient grain variety. At breakfast we have added firm tofu to our omelet station (also offered all day) so that a tofu scramble will be available. Other typical protein offerings throughout the day include beans variety, soy milk, peanut butter, and some nuts. We also have a robust salad bar at both residential dining halls. At West End Dining Hall we offer an Asian hibachi station that has rice and tofu as well. Both dining halls serve vegan friendly cereals such as Rice Krispies and Corn Pops.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed 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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Purchased a "Green Thread" board to promote Aramark sustainability initiatives.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Freight Farm will create an opportunity to pursue this credit once it is operational.
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)?:
A brief description of the other sustainability-related dining initiatives:
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:
Modeled off Aramark's LeanPath Program, food waste is tracked on a daily basis. Please see the uploaded spreadsheet for a one-month snapshot of these efforts.
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:
By dining trayless since 2007, ECU Dining Services minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the sewer system.
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:
Weekly protein donations are collected by student volunteers and taken to the Campus Kitchen where donations are sorted and delivered to the following local meal providers: Ronald McDonald House, Joy's Soup Kitchen, Operation Sunshine, and Little Willy's Center.
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)?:
A brief description of the food materials diversion program:
ECU Dining Services collects used cooking oil for a third-party vendor to pick up and convert into fuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
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:
All flatware and service ware used in ECU Dining Facilities is washed and reused.
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:
ECU Dining Services does not currently offer a to-go program.
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?:
A brief description of the reusable container discount or incentives program:
All freshman starting in Fall 2016 received a reusable water bottle from ECU Dining Services. Students, staff and faculty receive a 10% discount at Starbucks for bringing a reusable mug.
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)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Joyce Sealy, ECU Dining Services
J.P. Fesserman, Aramark Manager
Kenneth (Skip) Allen, Aramark Nutrition Director
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.