| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.32 |
| Liaison | Kirk Hemphill |
| Submission Date | April 24, 2020 |
Florida Institute of Technology
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.23 / 2.00 |
Ken
Lindeman Professor, Sustainability Studies Ocean Engineering & Marine Sciences |
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:
There is a weekly farmers market on the institution’s campus. It provides the opportunity for local producers to sell and market their foods and articles. If there is a high demand expected on a certain product that is present on the market, the on-campus grocery store usually includes it in their inventory to provide to the students again.
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:
The on-campus grocery store sells items that are produced by women-owned businesses as well as by start-ups owned by former students.
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:
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:
Florida Tech Campus Dining operates an environmentally friendly, vegan dining program. Complete protein vegan/vegetarian meals are available every day in addition to an extensive fresh fruit/vegetable bar. Food production staff has extensive training with food allergies and elective diet choices. Upon request, chefs will prepare menu items to meet dietary requests or restrictions whenever possible.
Campus Dining offers a 100% recyclable/compostable takeout packaging program with a reusable packaging program scheduled to be introduced in Fall 2020. Dining has a robust recycling program that includes repurposing cardboard and used cooking oil. All post-consumer waste is pulped to reduce landfill space by approximately 75%.
Campus Dining is actively seeking additional methods to reduce its environmental footprint while maintaining quality and value for the greater campus community.
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:
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:
Campus Dining focuses on a “cook to consumption” style of buffet service that greatly reduces pre-consumer food waste by eliminating over production. Any food that is recoverable is worked into the next day’s menu to curb waste. To minimize post-consumer waste, Campus Dining has installed a pulper, reduces the landfill waste by approximately 75%.
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:
Panther Dining is trayless. The main dining hall is a buffet-style dining area with dishes and silverware. There is, apart from napkins, no post-consumer waste of trays or dishes.
For take-out food sites, the institution uses solely recycled and recyclable containers.
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:
Not at this time. Please see above comment on Cook to Consumption and recoverable food.
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:
Not at this time: used cooking oil is picked up by recycling company with the assumption it is remanufactured into fuel 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:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
A Brevard Zoo Partnership on composting is in development.
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 main dining hall and other dine-in facilities offer china plates, glass drinking vessels and stainless steel flatware. PDH does not offer any disposable serviceware.
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:
The institution uses plant-based, compostable containers for to-go meals.
All “to go” service were at all locations is compostable. PDH will run a pilot program in August of 2020 for a “reusable” to go service.
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:
The Library Coffee Shop which is a part of Florida Tech Dining, offers a “bring your own cup” discount.
A brief description of other sustainability-related initiatives not covered above:
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.