Overall Rating Reporter
Overall Score
Liaison Marcela Marín Arias
Submission Date Sept. 17, 2020
Executive Letter Download

STARS v2.1

Instituto Tecnológico Metropolitano
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Marcela Marín Arias
Coordinadora Sistema de Gestión Ambiental
Ciencias Ambientales y de la Construcción
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:
---

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

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?:
No

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?:
No

A brief description of the vegan dining program:
---

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
---

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

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?:
No

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?:
No

A brief description of the sustainability labeling and signage in dining halls:
---

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

The Institutional Wellness office conducts the following educational activities:
Toma de bloque (Capturing the building) seeks to promote healthy eating and lifestyles. Held in the cafeterias, it includes games and booths.
The Nutrition Incubator fosters conscious nutrition and responsible eating habits, addressing academic and technical concepts of food preparation, consumption, and waste management.
Our Gastronomic Workshop, aimed at employees, seeks to raise awareness through the preparation of healthy and economical dishes using basic ingredients.
Promotion of healthy habits through the newsletter Saludémonos and posters in Wellness offices


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)?:
No

A brief description of the other sustainability-related dining initiatives:
---

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?:
No

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

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 cafeterias inside the ITM serve their lunches on porcelain dinnerware to reduce the generation of plastic waste.


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:
---

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)?:
Yes

A brief description of the food materials diversion program:

We manage the used cooking oils generated by the institution's cafeterias.
-There is a document with guidelines for the adequate management of used cooking oils (IGA 010).
-We keep records and share them with the collection company, who must have a certificate issued by the competent environmental authority that includes data such as quantity, treatment/use, and final disposal.


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:

Our compost is produced with all the organic material generated at the cafeterias of the institution.


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:

Our compost is produced with all the organic material generated at the cafeterias of the institution and used for planting and maintaining our gardens. In addition, it is given away in environmental education campaigns for students, employees, and teachers.


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:

Our cafeterias serve their food on ceramic dinnerware and use metal utensils. However, the institution still uses disposable cups.


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:
---

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?:
No

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

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)?:
Yes

A brief description of other dining services materials management initiatives:

The ITM has a training program for cafeteria staff on topics such solid waste sorting, recycling used oil, and composting.


The website URL where information about the programs or initiatives is available:
---

Additional documentation to support 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 and complete the Data Inquiry Form.