Overall Rating Silver
Overall Score 51.50
Liaison Elaine Durr
Submission Date Feb. 27, 2018
Executive Letter Download

STARS v2.1

Elon University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.63 / 2.00 Carrie Ryan
Director
Auxiliary Services
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

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

A brief description of the program to source food from a campus garden or farm:

Produce from an on campus farm (Loy Farm) is provided (at no cost) to catering when it is requested by the on campus catering client. The farm is primarily used as a teaching and research space for engaged learning. Most of the produce grown at the farm is donated to those in need in the community through Campus Kitchen. The biointensive method of sustainable food production is utilized at the 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?:
No

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

Residential dining facilities have vegan options available 3x/day. One dining hall has a vegan station serving a hot entree for both lunch and dinner with a variety of vegan proteins, grains and veggies available throughout the dining hall labeled with a vegan icon. Other dining halls have a separate area for vegan options including soups and desserts. In addition, vegan items are highlighted throughout the rest of the dining hall. Dining halls have vegan cereals, non-dairy milk options and a variety of vegan proteins on the salad and deli stations. There are also vegan options in several of the retail locations.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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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:

Local lunches are often hosted during Earth Week in the spring in one of the dining halls. These feature as many local products as possible.


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?:
No

A brief description of the sustainability-themed food outlet:
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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:

There are digital boards with basic nutritional information along with allergen, gluten, vegetarian, vegan and local identifiers. In addition, there has been a local and organic identifier added to help with sustainability labeling throughout our residential locations.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

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

Elon Dining Services has a new food philosophy dedicated to turning fresh, local, and sustainably sourced ingredients into authentic food experiences. Seasonal menus are expertly created and overseen by a registered dietitian. Chef inspired menus are made with high-quality, locally sourced ingredients and are scratch cooked. Clean, health-conscious choices are provided and nutritional information is available online for all menu items. Elon Dining is encouraging innovative programs that foster engagement, such as their nutrition education programs, which are offered at various times throughout the year with a registered dietitian. The registered dietitian is available to consult with students, especially those with special dietary needs, to provide a trustworthy, supportive contact in Dining. Specifically, in October for vegan and vegetarian awareness, the registered dietitian focuses on events promoting plant forward options throughout the dining halls with games and prizes. April is focused on earth month, being sustainable, the benefits of being vegan and buying locally/eating seasonally. Vegetarian, vegan, made without gluten and Smart Choice options are available and labeled as such.


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:

Elon Dining Services performs a kitchen/prep food waste audit daily. All waste is put in a bucket, weighed and then tracked on a website daily. Once a week the numbers are reviewed with the employees and additional training is done if needed.
Since spring 2017, dining has implemented a program called Lean Path, which helps to generate waste reports. In addition, during earth week one dining hall does a weigh the waste event to bring awareness and education to students.


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:

Elon Dining Services incorporated trayless dining during the 2007-2008 academic year and has continued to be trayless in all dining locations.


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:

Campus Kitchen at Elon University (CKEU) provides meals to local community partners.
CKEU is a service opportunity through the Kernodle Center for Service Learning and Community Engagement for students, faculty and staff. CKEU collects food from Elon Dining Services, Loy Farm and other community partners. In FY 16-17, CKEU resourced or donated about 11,354 pounds of food, produced 9,285 meals and provided 1,911 hours of service.

Elon Dining Services also donates food items that would otherwise go to waste over breaks to local community partners.


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:

Elon Dining Services uses a vendor that collects used fryer oil to be recycled into biofuel.


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:

All dining halls have a pre-consumer food waste composting program. The program started in the 2008-2009 academic year. Dining Services staff members are responsible for separating the compostables in the kitchen.


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 January 2011, post-consumer composting began in one retail location and has now been expanded to additional retail locations. The customers are responsible for separating the compostables in retail settings. There are designated bins with signage on the bin and above the bin (including photos).
In the dining halls, dining services staff members put all food waste that comes into the dish room into compost bins.


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:

Elon Dining Services uses reusable service ware in all residential dining facilities.
Retail locations have compostable cups, containers, lids and straws. The cutlery in retail locations is not compostable.


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:

Elon Dining Services provides compostable containers for to-go food at residential dining locations. Compost bins are available in three retail dining locations and other locations throughout campus.


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:

Elon Dining Services has a reusable mug program. Fountain beverages are $1.79. In the case a customer brings a resusable cup/mug/bottle they will receive the refill price ($0.79 vs. $1.79 for a fountain drink or drip coffee).


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:

Bottled water is no longer an option when purchasing a meal with a meal plan.
The default service ware option for all catering orders is compostable.


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