Fullerton College
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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Reporter |
Tyler
Deacy Interim Director of Sustainability Sustainability |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
No
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining
No
A brief description of the low impact dining events and/or plant-forward options:
N/A
Vegan dining program
Yes
A brief description of the vegan dining program:
Every meal at the dining hall has a complete-protein vegan option of some kind.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Grab-and-go barcodes include full nutrition information, including signage and labels for vegan, vegetarian, gluten-free, and other low impact options.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Our dining hall uses the LeanPath food waste prevention system to weigh and track food waste and inform its food management practices.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
The dining program is completely trayless, as well as being to-order on most food items to only cook what will be ordered and consumed.
Food donation
Yes
A brief description of the food donation program:
While there is not much food waste coming out of the dining hall during regular operations, when our dining services provide catering, food is donated to local food banks to reduce waste.
Food materials diversion
No
A brief description of the food materials diversion program:
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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:
Yes, but only cups as of 2021. Disposable utensils are currently used, but they are compostable.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
The dining hall provides eco-friendly branded containers for all to-go meals.
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?:
Yes
A brief description of the reusable container discount or incentives program:
Yes, but only on coffee. Coffee is provided at refill price if you bring your own reusable cup.
Optional Fields
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Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.