| Overall Rating | Gold |
|---|---|
| Overall Score | 66.51 |
| Liaison | Jennifer Lamy |
| Submission Date | July 14, 2022 |
Emerson College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Dawn
Sajdyk District Manager Emerson Dining |
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:
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:
Yes, we view our procurement spend as a vehicle for amplifying our core values of inclusion and equity, and pursue these goals through Locally Crafted, part of our Farm to Fork local purchasing program, and our Supplier Diversity program. Locally Crafted vendors must be two of the following criteria:
Locally Sourced: At least 50% of the product’s ingredients are from small, owner-operated farms within 150 miles of the Bon Appétit kitchen.
• Responsibly sourced: At least 50% of the product’s ingredients are responsibly sourced as verified by an approved third-party organization, such as Certified Organic or Fair Trade.
• Humanely sourced: The eggs, dairy, and protein in the product meet all Bon Appétit’s own sustainability standards.
• Traditional/artisan: The product is a staple of a specific cuisine, made in the traditional manner with a minimum of additives and preservatives, or in small batches by hand using traditional methods.
• Justice through ownership: The business is majority minority or woman-owned and -controlled.
• Justice through training: As a founding principle, the business seeks to provide job opportunities to a disadvantaged population.
Our Supplier Diversity program was inspired by best practices developed through Farm to Fork and Locally Crafted. Through this initiative, our regional network of Farm to Fork Foragers (the chefs and managers who are tasked with discovering and partnering with local farmers and food producers) now actively pursue the enrollment of small BIPOC-, women-, and LGBTQ+-owned businesses who meet Bon Appétit’s standards. We communicate this program via a Supplier Diversity COR icon that appears on menu items containing products from vendors enrolled in the program. Additional materials in our cafés and online help tell the stories of these products and vendors to guests.
Among the criteria for the Supplier Diversity program are: being a business that is majority minority- or woman-owned and controlled, or one that provides job opportunities to a disadvantaged population. At Emerson College dining we partner with Jennifer Lees, which provides allergy friendly desserts to our [kitchens/C-stores].
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, Earth Week, plant-forward dining events, 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 our cafés and a complete-protein vegan option is available to the campus communities at every meal served in our cafés. Not only do we offer 100% vegan station in the main dining café, we communicate vegan options to our guests using the Vegan Circle of Responsibility icon on both online menus and menus in multiple other locations 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 café, 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:
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:
Yes, we are trayless in our all-you-care-to-eat café on campus, and train 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:
Yes, we donate food to food for free and community servings, and are 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:
All back of house food waste gets sent to an off-site anaerobic digester, which creates energy in the Boston area.
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 campus kitchens and prep rooms have composting collection bins.
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 facilities have composting collection bins for diners.
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:
The Dining Center exclusively uses reusable service ware.
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:
Yes, we have a reusable clamshell program on campus. We utilize compostable containers for to-go meals and have a composting program on campus that is able to accept those containers.
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:
Yes, we offer a 20% discount to students that utilize their own mugs in all retail locations on campus for coffee or fountain beverages.
A brief description of other sustainability-related initiatives not covered above:
25% or more of Bon Appetit's total meat, poultry, and egg purchases come from producers whose practices have been certified by the independent animal-welfare monitors Humane Farm Animal Care (HFAC), Food Alliance, Animal Welfare Approved, or Global Animal Partnership.
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.