|Submission Date||March 2, 2018|
Hobart and William Smith Colleges
OP-8: Sustainable Dining
|1.88 / 2.00||
Office of Sustainability
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
HWS Dining Services actively participates in Sodexo’s Sustainability Program; Better Tomorrow Starts Today Program. The Better Tomorrow Plan is something that Sodexo does each and every day to improve the communities we serve. The Better Tomorrow Plan focuses on four categories; People, Health, Community Planet, which each category is broken down into subcategories. Subcategory For our People focuses on fostering diversity and inclusion, respecting human rights, and achieving world class health and safety standards. For your health focuses on developing and promoting health and wellness solutions. For your community focuses on supporting local community development and increasing fairly traded certified purchases. For our plant focuses on sourcing local, seasonal, or sustainably grown and raised products, reducing our carbon footprint, water footprint, organic waste, and non-organic waste. Dining services recently completed a sustainable and local purchasing and practices document to highlight their sustainability efforts.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/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:
HWS Dining Services and The Finger Lakes Institute have teamed up annually for HWS Food week, which concludes with Hobart and William Smith Colleges’ Farmer’s Market. The farmers market has been held every fall and spring since October 2013, where dining services actively participates in the farmers market every semester.
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:
The main dining hall has a vegetarian line that always offers a vegan option. In addition, students may select a variety of self-serve options, ranging from oatmeal to salads, which are available throughout the day.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Every Monday is Meatless Monday, where dining services menu is primarily made up of 60% vegetarian and/or vegan options offered Breakfast, Lunch, and Dinner. HWS Dining services also offers, every day, the Just Veggin station that offers only vegetarian and vegan options. Wellness Wednesdays are another HWS Dining Services sustainability themed dining event, where the menu is primarily made up of healthy entrees. Dining Services mindful entrees limit sugar, dairy, fat, and calories.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Farm-to-table, apple fest, breads and spreads. HWS Dining services hosts various sustainability-themed meals, including, but not limited to Farm-to-table, which features locally sourced entrees; apple fest, which features locally sourced fruit; and breads and spreads, which features locally sourced condiments and freshly baked, in house, breads.
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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Posters are hung daily in the dining hall, vegan/vegetarian labels are used to identify vegetarian and vegan entrees on HWS dining services daily menus, local foods labeled are also used throughout the dining hall, which highlight our in-season food products, such as local dairy products (offered everyday-all day), fruit from local orchards such as red jacket, and freshly baked, in –house, pastries, breads, and doughs
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
HWS Dining Services has implemented our LeanPath program, which tracks our daily waste and provides areas where we can improve, reducing our organic waste. Weigh the waste is another program where students can actually see the amount of organic and non-organic waste that they may waste on a daily basis. Dining services has also participated in Sustainability training with the Humane Society of the United States, where all of our chefs had rigorous training on locally sourced food products, vegetarian and vegan options, and reducing our carbon footprint.
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Each semester a dining services nutritionist talks in dining hall about healthier heating and efforts are made to educate campus about nutrition and the importance on eating healthy.
A variety of themed meals are offered each month to be festive and incorporate many diverse cultures.
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:
In January 2014, our main dining facility implemented “Lean Path,” a waste tracking program that monitors pre-consumer waste. The Lean Path program continues to be an ongoing program at the Colleges. Dining also utilizes batch cooking, portion control tools (e.g. portioning utensils, bags), and a food management system, which tells dining how much food to cook based on historical trends.
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:
There is only one dining hall on campus. It was just renovated over the summer of 2017 and is 100% trayless.
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:
All surplus food at the end of the semester is donated to local charities. We have donated to Catholic Charities Soup Kitchen, St. Mary's Church, and House of Concern in recent years. We have also donated soup and bread to the Catholic Charities for their annul Empty bowls program, which spreads hunger awareness. Around holidays, salvation army, center of concern for Geneva, Donation at break periods.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
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:
All pre-consumer food waste is captured by Dining Services and diverted to compost totes easily accessible to the kitchen. The newly implemented Lean Path has also identified ways to decrease pre-consumer waste.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Compost receptacles for food scraps and napkins are located at all retail dining facilities as a part of a 3-bin waste collection system. Post-consumer food waste in the HWS main dining hall is managed by the dishline staff. The organics are pulped and diverted to compost totes.
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:
The Colleges resident dining serviceware is 100% reusable, including hot drink cups, cold drink cups, plates, bowls, silverware, etc. Catered events also have the option to use reusable service ware at no extra cost.
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:
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?:
A brief description of the reusable container discount or incentives program:
Students, faculty and staff that use reusable mugs/cups receive a $0.50 discount on coffee and other hot beverages at retail locations on campus.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Hobart and William Smith students kicked off the fall 2017 semester with an enhanced dining experience at the Scandling Campus Center that includes new spaces, food stations and increased functionality. The newly revamped facility includes upgrades to the main dining hall and servery such as a larger, more open dining environment with additional student seating and a new common room to support faculty, staff and campus gatherings. A new allergy friendly zone has been created and includes “Simple Servings,” which provides food choices for those with allergies or gluten intolerance, while “My Zone” has been designed as a “pantry” where food items needed by those with allergies or special considerations can be housed with precautions against cross-contamination. To accommodate the busy lives of students, there’s also a new simply-to-go option. The project has followed LEED principles and includes elements that reflect the Colleges’ commitment to sustainability and the environment. These features include environmentally sensitive finishes (paint, carpets, flooring, wood), LED lighting for new fixtures, energy efficient equipment, trayless dining and a new dishwasher that saves both energy and water consumption. In partnership with the IT Services, the space now features more robust wifi and more electrical outlets for charging convenience.
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