| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.15 |
| Liaison | Amber Saxton |
| Submission Date | Jan. 8, 2021 |
George Mason University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Amber
Saxton Sustainability Program Manager Office of Sustainability |
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:
Two dining halls, Southside and Ike, both grow a share of their own herbs. Mason Dining implemented Urban Cultivator growing systems in each unit, equipped with lighting, watering, and automated monitoring of Ph balance for the plants. Herbs grow year-round in the cultivators where customers can interact with the seeding and harvesting process.
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:
Zeponic Farms, located in Woodbridge, VA, is a family-owned and operated “Freight Farm,” a hydroponic growing operation that supplies Dining with ~300 heads of fresh lettuce each week. Through a unique business model, the farm employs students from the Mason LIFE program, providing meaningful work for adults with intellectual and developmental disabilities.
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:
Farm-to-Table Dinners – Mason chefs work to source food locally when it is available. Dining hosts farm to table dinners in the resident dining halls featuring locally-sourced foods to celebrate the abundance of the region, support local agriculture, and educate diners about local and seasonal availability.
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:
An increasing number of Mason dining customers, staff, and vendors are interested in eating plant-based diets, for health, social, and environmental reasons. Dining is committed to providing nutritious meals for all diets and is excited about the expanding demand for plant-based diets.
Vegan Guide: https://green.gmu.edu/wp-content/uploads/GMU_VEGAN_GUIDE_2018.pdf
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:
Mason student dining halls promote sustainable practices through various ways, including large posters and signs on sustainable foods at entrances and exists, and rotating weekly signs above the food counters to indicate the week's local food options.
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:
Beyond going trayless, the plates in Mason resident dining halls are smaller in size and come in a variety of shapes. This limits portion sizes in the all-you-care-to-eat environment, where customers are able to return for another helping if desired. Switching to these plates alone reduced overall food waste by 15%.
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:
The Mason Campus Kitchen, led by student volunteers, recovers pre-consumer food from dining halls and donates to local shelters and food kitchens.
http://gmufourthestate.com/2019/02/11/campus-kitchen-provides-for-locals/
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:
Mason recycles all kitchen oil waste (over 7,000 gallons annually). The oil is taken and used to create steam energy at a power plant, which helps reduce fossil fuel consumption.
Mason resident dining halls have been composting food waste since the 2018 Spring semester.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Food waste is picked up by Veteran Compost, a local company that collects food waste and turns it into organic soil right in Fairfax, VA.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Food waste is picked up by Veteran Compost, a local company that collects food waste and turns it into organic soil right in Fairfax, VA.
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:
Mason provides silverware for all students, faculty, and staff dining in dining halls, and silverware are washed with a high efficiency dishwashing system.
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:
Since April 2019, Mason has used compostable service ware alongside pre and post consumer composting.
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 on-campus coffee retailers offer a “buy 9 get one free” incentive to customers who bring a reusable mug.
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.