Overall Rating Silver
Overall Score 59.85
Liaison Lisa Lonie
Submission Date Aug. 29, 2024

STARS v2.2

Haverford College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.68 / 2.00 Tom Mitchell
Associate Director
Dining Services
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Haverfarm is a student run farm on campus, and it hosts weekly farmers markets when in season.


Sustainability-themed outlet

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?:
No

A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing

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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

While the dining center sources 80% of its food from US foods, the dining center is always looking for opportunities to support disadvantaged buisnesses and SMEs. For example, the dining center sources its tofu from a small company out fo Reading Pennsylvania. 


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

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:

The dining center promotes vegan options by providding full and wholistic vegan menu options at every meal. 


Vegan dining program 

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?:
Yes

A brief description of the vegan dining program:

There is an all Vegan station at every meal. 


Labelling and signage 

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?:
No

A brief description of the sustainability labelling and signage in dining halls:
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Part 2. Food waste minimization and recovery

Food recovery program

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

We do not track our food waste or have a food waste prevention program, however, we track our production of each menu and record the amount left over if any. These items are then served as a run-out item on the next meal such as soup, DIY bar, or pizza station may be repurposed and used in a different capacity. We also order items based on previous production numbers. 


Trayless dining and portion modifications 

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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

The dining center has implemented trayless dining.


Food donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

We donate items at the end of each semester when we are closed for a short time. However, those shutdown times have decreased over the past few years. Most often we donate produce to a local Church food pantry. 


Food materials diversion 

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

We have an anaerobic biodigester in our main dining center. Food material scraps are fed to the anaerobic biodigester.


We also recycle Cardboard and plastics via the Haverford Facilities Department


Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

We feed the biodigester pre consumer waste.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:
We have reduced any paper items and nonfood trash in the dining center to a minimum. Students are encouraged to leave any excess food on their plates when putting them on the dish return. The dishwasher will then scrape any food items into a munchy crunchy white bucket. 

Dine-in service ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

China, glass and silverware is the standard for the Dining Center.


Take-away materials 

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)?:
No

A brief description of the compostable containers and service ware:
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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?:
No

A brief description of the reusable container discount or incentives program:
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Optional Fields

A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
https://www.haverford.edu/dining-services/sustainability

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.