| Overall Rating | Bronze |
|---|---|
| Overall Score | 26.01 |
| Liaison | Doug Oetter |
| Submission Date | March 5, 2021 |
Georgia College & State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
| -- | 0.00 / 2.00 |
Doug
Oetter Professor History and Geography |
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:
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:
We have a vegan menu for all three meals, including a vegetarian and vegan station for lunch and dinner. Signage indicates the ingredients. Both our vendor (Sodexo) and University Housing have teamed up to offer 'Meatless Mondays;' Sodexo gave away 30 meals to participants, who were treated to movies such as "Forks over Knives." We did a first-phase Real Food Challenge survey, which has informed student and campus groups.
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:
The university purchased a large-volume industrial composter specifically to handle post-consumer food waste from the cafeteria. We have hired two part-time staff to collect, monitor, and operate the composter. The products will be combined with our landscape/yard waste composting program.
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:
In combination with an industrial composting project, which collects post-consumer dishpit organics from the main cafeteria, we are now quantifying food waste on a daily basis. We went trayless in 2012.
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:
Cafeteria employees and student volunteer are working to transfer extra food to homeless shelters and local churches, part of a Campus Kitchen program.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
A trial program is underway to develop a composting program for kitchen and dishpit waste. We are developing our processes and beginning to collect data.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
We provide eco friendly recycled to go forks, spoons, knives, and take out containers. They are not to be reused, but they are made out of and 100% recyclable.
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:
We provide eco-friendly recycled to go forks, spoons, knives, and take out containers. They are not to be reused, but they are made out of and 100% recyclable.
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:
Refillable mugs are charged the price of one size smaller.
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.