| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.92 |
| Liaison | Andrea Troyer |
| Submission Date | July 26, 2017 |
| Executive Letter | Download |
Eastern Mennonite University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 2.00 |
Bruce
Emmerson Food Services Director Pioneer College Catering |
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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:
On Wednesdays during the growing season students from the student-run campus gardens hold a campus farmers market with produce sales to students at reduced prices and employees at full price.
Vegan Dining Program
No
A brief description of the vegan dining program:
Eastern Mennonite University has available vegan and vegetarian options for its students at every meal in its cafeteria. Main dishes including vegan soups and entrees are available for most meals, but if its not always a prepared dish, there is a stir fry station and the salad bar available. The salad bar includes marinated tofu salad and a variety of beans. Soy milk has also been added as an alternative to dairy.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
EMU dining does an annual local harvest meal in the fall on the front lawn soon after students get to campus. All the main ingredients are sourced locally from small farms.
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
No
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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Other Initiatives
No
A brief description of the other sustainability-related dining initiatives:
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Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Eastern Mennonite University has a trayless dining program in which trays are removed from the dining halls. The trays are never in sight, however, if a customer requests a tray, one is provided. The trayless dining program began during the 2008-2009 school year and is intended to continue indefinitely.
Food Donation
Yes
A brief description of the food donation program:
Every Friday volunteer students take the left over food from the week to a local Salvation Army homeless shelter. When classes are not in session, cafeteria workers transport the extra food, so food is donated year round.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
Cooking oil is picked up by a contractor in Richmond that converts it to biodiesel.
Composting
Yes
A brief description of the pre-consumer composting program:
The cafeteria does their best to compost as close to 100 percent of food prep scraps as possible. They have compost bins available and train workers on what can be composted.
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:
Everyone who eats in the cafeteria is responsible for cleaning their own plate before placing it on a conveyer belt to be washed. Two compost bins and one trash can are available with instructions about which bin to place wastes in. In the back of the house, much of the food in reused or donated that goes out on the lines each day. The rest is placed in the compost bins.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
No disposable dishes or cups are used in the cafeteria at EMU.
Take-Away Materials
No
A brief description of the compostable containers and service ware:
This program is called "Green on the Go". Customers are able to receive a plastic container and silverware for a five dollar deposit. This container can be reused at the snack bar for the duration of the school year for take-out meals. Once the container is returned, the five dollar deposit is given back.
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:
In the University coffee house, Common Grounds, there is a discount for anyone that brings in their own reusable mug.
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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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.