| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.76 |
| Liaison | James Speer |
| Submission Date | Feb. 26, 2019 |
| Executive Letter | Download |
Indiana State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Dana
Babel District Manager Sodexo |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
ISU Dining Services by Sodexo has 14 strong commitments to environmental sustainability. We also recycle cardoboards, cans, and grease. Sodexo also participates in all of the University's initiatives in regards to energy conservation and we also work with facilities management for food waste compost.
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:
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:
Sodexo provides Vegan and Vegetarian options at every meal in the dining halls and vegetarian. We provide a Vegan and Vegetarian station in the dining halls and include these options in catering. All vegan and vegetarian foods are labeled with signs and along with online access to weekly menus and ingredient lists. Meatless Mondays have been implemented in the dining halls.
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:
The Earth Day picnic includes local and vegan stations, elite events with vegan options, plant forward vegetarian and vegan stations.
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:
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:
Different options are identified on monitors and paper signage. We also include color and symbol distinctions.
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:
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:
Built Environment, Food, Energy, Grounds, Transportation, Curricula, Residence Halls, Bee Campus USA. We also partner with the dietetics program to aid in the identifying of the wellness choice of the day.
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:
Sodexo recovers food not served and donates to local charities.
ISU Dining Services by Sodexo is Food Recovery Verified and donates to a local charity that distributes food to various food pantries throughout the city.
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:
Lincoln Dining Hall is trayless and in both dining halls guests are encouraged to taste dishes prior to choosing to put it on their plates as this helps to eliminate food waste
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:
Indiana State University's food service provider Sodexo donates surplus food to the local Catholic Charity where it goes to feed local school age children. The Sodexo Stop Hunger Foundation donates $20,000 in food every summer for school age children. We conduct a Jam the Bus program that is a can food drive that collects approximately 11,000 pounds food that is donated to Catholic Charities.
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:
Sodexo is in a recyclable oil program for both dining halls and our retail locations.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Our three main dining service areas do compost pre-consumer food waste. We have a SOMAT machine in Lincoln Quad and our other two dining services collect vegetable scraps that Grounds Maintenance composts for use as soil amendment in our community garden.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
In 2009 we installed a SOMAT Machine in Lincoln Quad that takes all of the effluent from dish washing then grinds and cooks the material so that all post-consumer food waste can be composted. This material is used as an organic additive to the soils at the community garden.
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:
Post-consumer waste is removed from reusable service ware and composted. Service ware is cleaned and sanitized through the Ecolab Apex dishwashing system for future use. Guests at Lincoln Dining Hall can purchase a to-go container. This container is used to carry-out a meal. They are microwaveable, washable, and recyclable and help reduce waste in the dining hall. the guest can then return the to-go container and get a clean one for another meal.
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:
Lincoln Quads Dining Halls has a reusable to-go meals program. Diners can buy into the program for a one time fee that lasts the entirety of a semester. They are given a reusable container for their carry out meal. The diner may then rinse out the container and bring it back to the dining hall in exchange for a sanitized container when they are ready for their next to-go meal for the regular cost of eating in the hall. These containers are microwavable, washable, and recyclable and help reduce waste in the dining hall.
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:
Reusable cups are considered refills and are charged as such at $1.00 per refill. This is a savings of $0.50 for small beverages and more for larger beverages.
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:
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.