Overall Rating | Silver - expired |
---|---|
Overall Score | 47.40 |
Liaison | Havina Georgieva |
Submission Date | April 4, 2017 |
Executive Letter | Download |
FIE: Foundation for International Education
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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0.75 / 2.00 |
Mieke
Berg Director of Residence Life Residence Life |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
FIE does not have dining facilities as our residence halls are self-catering. However, we support 'Meat-Free Mondays' (MFM), an initiative to promote awareness of the environmental impact of eating meat.
FIE created MFM magnets and placed them on all refrigerators in its facilities as a reminder for all staff, faculty and students. Also, meat-free recipe cards were created and are placed in our community kitchens. Additional Meat-Free Monday posters are placed in all flats and kitchens to promote the initiative. Students have also been provided with meat-free cooking sessions through FIE's academic and extra-curricular programs.
Venues for co-and-extra-curricular activities are vetted to ensure they offer meat-free options and FIE students are encouraged to communicate with FIE staff any dietary restrictions, including vegetarian and vegan, in order to ensure they are catered for.
More information can be found on our website: http://www.fie.org.uk/about-us/our-values/fie-supports
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
No
A brief description of the farmers market, CSA or urban agriculture project:
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Vegan Dining Program
No
A brief description of the vegan dining program:
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Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
As noted above, although all of FIE residences are self-catering and do not have a dining program, FIE promotes 'Meat-Free Mondays' (http://www.meatfreemondays.com/) through MFM designed magnets on all refrigerators, meat-free recipe cards designed by FIE staff and distributed in all kitchens, and ensuring meat-free and/or vegan options are available at outside venues utilized for academic or social events.
Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
All of our residences have posters promoting 'Meat-Free Monday' prominently displayed; these posters (http://www.meatfreemondays.com/) illustrate the environmental impact just one meat-free day a week can have. Smaller laminated handouts and 'Meat-Free Monday' magnets have been placed in the self-catering kitchens as additional reminders to students while they are cooking or going in to the refrigerator.
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
Yes
A brief description of the other sustainability-related dining initiatives:
Former and current FIE students who have received scholarships have worked to create "Guides to London" for culturally diverse dining options; these, in the past, have included information on where students can find kosher foods, Cuban foods, and other Latino/a cuisines. Students recently created sustainable and meat-free resources for dining out in London.
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
During the 2017 spring semester, two FIE scholarship students organised a screening and after-viewing discussion on the documentary "Just Eat It: A Food Waste Story". At the screening, FIE's administration team also announced a new initiative whereby stickers are now offered in all FIE kitchens (student residences as well as Foundation House) for those to label a food item to invite another to consume it when one foresees not being able to finish it his/herself before it spoils. This ‘community fridge’ initiative serves as a ‘food waste prevention’ system at FIE.
Trayless Dining and Portion Modifications
No
A brief description of the trayless dining or modified menu/portion program:
N/A as FIE does not have a dinning hall nor dining services.
Food Donation
No
A brief description of the food donation program:
N/A as FIE does not have a dinning hall nor dining services.
Food Materials Diversion
No
A brief description of the food materials diversion program:
N/A as FIE does not have a dinning hall nor dining services.
Composting
No
A brief description of the pre-consumer composting program:
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Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
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Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
FIE's self-catering kitchens provide all cutlery, dishes and plates, and mugs and glasses for students and staff, which are all reusable. FIE hosted events within the facilities utilise these reusable resources.
For larger receptions or events, if food is provided, disposable bowls and plates ordered from The Wholeleaf Co. (http://www.thewholeleafco.com/page/1/compostable_palm_leaf_tableware/) are used, thus providing waste free, sustainable tableware and cutlery while supporting the company's goals of sustaining fair employment in rural India.
A water fountain in our academic building encourages reusable/refillable water bottles; no disposable cups are provided. Reusable water bottles (http://www.ohyo.me/) are available for purchase for all students and staff; proceeds benefit FIE's charities. Also, at Foundation House the kitchen has a separate, filtered water tap.
Take-Away Materials
No
A brief description of the compostable containers and service ware:
N/A as FIE does not have a dinning hall nor dining services.
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?:
No
A brief description of the reusable container discount or incentives program:
N/A as FIE does not have a dinning hall nor dining services.
Other Materials Management Initiatives
No
A brief description of other dining services materials management initiatives:
N/A as FIE does not have a dinning hall nor dining services.
Optional Fields
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Please do take into consideration that as FIE does not have a student dining service and therefore many of the criteria in this section are 'not applicable' to FIE.
FIE kindly asks that those questions in turn not be counted against FIE's scoring (i.e. an amending of the total points possible for FIE in this section as some questions were indeed applicable and beneficial to mention while others were entirely not applicable.)
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.