Overall Rating Gold
Overall Score 67.09
Liaison Mercè Jorba
Submission Date Feb. 29, 2024

STARS v2.2

IESE Business School - Barcelona
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.23 / 2.00
"---" 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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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:
EUREST-Compass Group (https://eurest.es/) is IESE's main contractor for catering services. This contractor supports disadvantaged businesses, social enterprises and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchases.
A notable example would be the purchase from La Fageda (https://www.fageda.com/en/what-is-la-fageda/):
La Fageda is a social project whose mission is to improve the quality of life and promote the social integration of people at risk of social exclusion in La Garrotxa, through real and dignified work.
This entity was founded in 1982 and its objective is the social and labor integration of people with intellectual disabilities and / or severe mental disorders of the Garrotxa region, through business activities, officially recognized as a Special Employment Center since 1985, registered under number T00044 by the Department of Social Welfare, Directorate General of Social Affairs of the Generalitat of Catalonia (Spain).
The activities of the Special Employment Center are gardening services, dairy cattle breeding and the production of dairy products, ice cream and jams. The yogurts and desserts of the La Fageda brand are made entirely in the Santa Pau factory exclusively with raw materials from Catalonia (Spain).
Other examples of suppliers:
ANNA ECOLOGICA, S.L.
FRUITES CLARAMUNT, S.L.

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?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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:
EUREST-Compass Group (https://eurest.es/) is IESE's primary dining services contractor.
A "vegetarian menu" is offered every day at lunch service.
Attached is an example of the lunch options offered during one week (at least one vegetarian option is included each day).

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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
A logo is used to identify products made with low environmental impact, beneficial for the IESE community and for the planet.
See document attached.

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:
In 2022, IESE (together with EUREST) launched the "Stop Food Waste" program.
The main objectives of the project are:
1. To increase awareness and commitment regarding food waste generated in the dining room and its consequences for the environment.
2. Best practices and habits aimed at reducing the amount of waste in both Eurest's kitchen staff and among consumers.
Waste is measured according to its origin:
"Kitchen": waste generated in food preparation.
"Line": Exposed food that is not sold to users.
"Canteen": Remains of food from diners' trays.
Measuring and monitoring these wastes allows actions to be taken to reduce them (e.g. modify menus/portions to reduce post-consumer food).
Attached are the first results of this campaign in which a residue of 160.96 grams per menu served was determined.

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:
As explained above, one of the objectives of the Stop Food Waste program is to reduce post-consumer food waste. In addition, at IESE, food portions are served by the catering staff (there is no self-service buffet).

Food donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:
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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:
The Barcelona and Madrid campuses collect used cooking oil generated in the dining services and send it to waste treaters that convert it into biodiesel.
Barcelona sends cooking oil to the company "ReFood": https://www.refood.es/es/home/
Madrid sends cooking oil to the company "Discoil":
https://www.discoil.es/

Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
---

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 

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:
The tableware (plates, cutlery, glasses) used in the dining rooms is reusable.
In March 2021, IESE launched the "Single-Use Plastic Reduction"-Zero Waste campaign through which:
- Plastic bottles were eliminated at all points of sale and in services for program participants.
- Replaced plastic soft drink bottles with cans or glass bottles.
- Single-use coffee cups were eliminated.
-Plastic cutlery and plastic stirrers were replaced with more sustainable options (stainless steel and wood, respectively).
-New reusable cups from IESE and STARBUCKS were implemented.
During 2023 IESE has launched the "second phase" of the "Reducing Single-Use Plastics" campaign in which hydration points for events have been implemented and the delivery of water bottles for event participants has been definitively eliminated.
Attached is information about the campaign.

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?:
Yes

A brief description of the reusable container discount or incentives program:
In 2023, IESE launched the "SAVE & GO" program. IESE students, faculty and staff can buy "surplus food" at a reduced price: dishes prepared that day that have not been sold, with the same guarantee of food safety and hygiene. In addition, the food is delivered in returnable and reusable containers (https://www.youbumerang.com/en) without generating waste.
How to place an order?
1. Download the "Time2eat" and "Boomerang" apps.
2. Open "Time2eat" and select "SAVE & GO".
3. If there are leftover meals on that day, they will be marked as available.
4. Place your order and pick it up at the cafeteria.

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:
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Additional documentation to support the submission:
8._SUSTAINABLE_DINING.pdf

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.