| Overall Rating | Silver |
|---|---|
| Overall Score | 59.21 |
| Liaison | Elaine Durr |
| Submission Date | Feb. 11, 2022 |
Elon University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Carrie
Ryan Assistant Vice President Auxiliary Services |
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:
As part of the Alamance County Food Collaborative, Elon Dining Services has a relationship with the Authentically Alamance Farmers’ Market at Elon Community Church to promote local vendors and increase student attendance at the market. Elon Dining Services participates in quarterly events, such as cooking demonstrations at the Farmers’ Market and supporting community dinners featuring local growers and food industry workers.
Elon Dining Services held an Online Farmers Market in Spring 2021, which allowed Elon University students, faculty, and staff to order local products on an app and pick it up at a time of their choosing. The Online Market accepted all tenders, including Phoenix Cash, Food Dollars, and Meal Dollars, encouraging the university community to purchase local produce, animal proteins, and artisan goods through Elon Dining Services.
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:
In Fall 2021, Elon Dining Services converted one of three dining halls to serve completely plant-based menus. The location focuses on purchasing seasonal and hyper-local produce and certified sustainable product when possible. This location also features a range of educational and local signage to foster curiosity and engagement in dining decision making.
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:
Elon Dining Services continuously seeks out small, local, and disadvantaged businesses through community partnerships and local food hubs.
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:
Elon Dining Services hosts multiple farm to table meals throughout the year, serving only seasonal ingredients sourced from within a 150 mile radius. Elon Dining Services holds regular outreach events to educate the student body on environmental benefits of local, plant forward dining, as well as how to create nutritious plant forward meals.
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:
Residential dining facilities have vegan options available 3x/day. One dining hall serves only vegan menus, including a hot entree for both lunch and dinner with a variety of customizable vegan proteins, grains, dips, and veggies available. All dining halls have a separate area for vegan options, including soups and desserts. In addition, vegan items are highlighted on all menus, with recipe filters that can be viewed in the dining hall or online. Dining halls have 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 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:
There are digital boards with basic nutritional information along with vegetarian, vegan and local identifiers. In addition, there is rotating signage in all locations to inform guests of plant forward and local products.
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:
Elon Dining Services uses LeanPath to collect daily back of house food waste data. Before being composted, all food scrap and prep waste is weighed, and team members enter details on the product being weighed. Once a week the numbers are reviewed with the employees and additional training is done if needed. LeanPath allows chef managers to identify commonly wasted food items and cost to weight ratios.
In Fall 2021, Elon Dining Services started a pilot front of house LeanPath program in one of the dining halls, which requires students to dispose of un-eaten food in a bin that is weighed in real-time. A screen is connected to the waste scale, and displays comparative data on weekly food waste. This allows Elon Dining Services to better track post-consumer waste, and engages students with the impact of un-eaten food. Elon Dining Services also holds a monthly Weigh the Waste event, which encourages students to be mindful of preventing food waste and allows Dining to collect student feedback on waste reduction.
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:
Elon Dining Services incorporated trayless dining during the 2007-2008 academic year and continues 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?:
A brief description of the food donation program:
Campus Kitchen at Elon University (CKEU) provides meals to community partners. CKEU is a service opportunity through the Kernodle Center for Civic Life for students, faculty and staff. CKEU collects food from Elon Dining Services, Loy Farm and other community partners. In FY 19-20, Elon Dining Services donated 450 pounds of food, which is less than prior years due to the pandemic. In FY 20-21, no food was donated due to the pandemic. In fall 2021, 245 pounds of food were donated.
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?:
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. In FY 20-21, Elon Dining Services recycled over 12,000 pounds of used oil.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All dining halls, retail locations, and food prep stations have a pre-consumer food waste composting program. Beginning in 2008, all organic material is composted by a local family operation. Elon Dining Services staff members are responsible for separating the compostables in the kitchen, and leadership holds bi-annual training on compost guidelines.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All dining locations, as well as many campus buildings have post-consumer compost bins for organic waste. Guests are responsible for separating the compostables in retail settings. There are designated bins with signage on the bin and in some locations above the bin (including photos). In the dining halls, Elon Dining Services staff members separate all organic 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?:
A brief description of the reusable service ware program:
Elon Dining Services uses reusable service ware in all residential dining facilities. During FY 2020-2021, there were times during which reusable service ware was not used due to COVID-19 safety protocols. Retail locations have compostable cups, containers, and lids.
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:
Elon Dining Services provides certified compostable cups, soup containers and flatware for to-go food at dining locations. Easily identifiable compost bins are available in all retail dining locations and multiple other locations across campus. Every student, faculty, and staff member with any level of meal plan receives a free reusable to-go container, which can be returned and washed at any residential dining location. The reusable to-go container program was not active during FY 2020-2021 due to the pandemic and returned in FY 2021-2022.
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:
Elon Dining Services reduces single use disposables by providing reusable incentives in all locations. Every student, faculty, and staff member with any level of meal plan receives a free reusable to-go container, which can be returned and washed at any residential dining location. This has allowed Elon Dining Services to eliminate almost all disposable containers. The reusable to-go container program was not active during FY 2020-2021 due to the pandemic and returned in FY 2021-2022. Elon Dining Services provides a $.30 beverage discount when guests use a reusable mug or cup (when allowed per current COVID-19 guidelines), and a 10% discount when guests use a reusable grocery bag. Additionally, Elon Dining Services holds frequent reusable giveaways, encouraging students to utilize reusable mugs, bags, and straws.
A brief description of other sustainability-related initiatives not covered above:
Elon Dining Services prioritizes ingredients that are additive free, responsibly sourced, locally procured, made from scratch, and nutritionally balanced. Seasonal menus are expertly created and overseen by chefs, a registered dietitian, and a sustainability coordinator. 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. Recently, Elon Dining Services moved forward in partnership with Elon University’s on campus farm, Loy Farm, by hiring a full-time farm manager. The farm manager will dedicate a hoop house and production field to produce specifically planned and grown for residential dining hall use. Additionally, Elon Dining Services partners with Loy Farm to educate students and chefs alike on regional agricultural methods and varieties. Elon Dining Services staff make quarterly visits to local farms and producers to learn more about production methods, and communicate processes to the Elon student body. Elon Dining Services is encouraging innovative programs that foster engagement, such as partnerships with campus sustainability groups, culturally specific cooking classes, student informed recipe development, and nutritional education. April is focused on earth month, the benefits of plant forward eating, and buying locally/eating seasonally. Vegetarian, vegan, made without gluten and Smart Choice options are available and labeled as such.
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.