Overall Rating Silver
Overall Score 51.77
Liaison Martin Sanchez
Submission Date June 29, 2024

STARS v2.2

Tecnológico de Monterrey – Campus Sonora Norte
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.18 / 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:
---

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?:
Yes

A brief description of the sustainability-themed food outlet:
The first Monday of the month, "Lunes por el Futuro" (Monday for the Future) is held with concessions where a plant-based protein option is offered, in addition to the permanent option of vegan or vegetarian dishes at each Campus.

 

Evidence 1: https://tecfood.tec.mx/es/sostenibilidad

Evidence 2: http://tecfood.itesm.acsitefactory.com/es/nutricion.

Evidence 3: https://tec.mx/es/vida-en-campus/tec-food.

Evidence 4: Page12, https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY-lineamientos-sostenibilidad-2023_0.pdf

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:

We have local value suppliers who provide us with bulk products. They also prepare products daily, avoiding waste.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
---

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:

On the first Monday of the month, dishes with plant-based protein are offered.


Page 12, https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY-lineamientos-sostenibilidad-2023_0.pdf


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:

Both in internal Tec cafeterias and concessions, guidance is provided on the preparation of a dish with plant-based protein.


Page 16: https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY_Lineamientos_oct-2023.pdf


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:
---

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?:
No

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

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:

Visual aids are available in concessions and cafeterias that encourage users to take only what they need (food, napkins, salt, etc.). The food servers and à la carte dishes are portioned and standardized to prevent waste and excess food on the plate.


Page 6: https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY-lineamientos-sostenibilidad-2023_0.pdf


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:

The main objective is to rescue safe food from concessions and catering events at each of the Tecnológico de Monterrey campuses to prevent waste. Additionally, it aims to promote a culture of donation to the Tec community, institutions, and/or vulnerable individuals who are in need (vulnerable Tec community, nursing homes, shelters, hospitals, community kitchens).


Page 6: https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY-lineamientos-sostenibilidad-2023_0.pdf


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 amount of oil we use in cooking is significant as it is used for frying food. This used oil is deposited in a special container so that, through suppliers authorized by the Campus, it can be converted into other products such as lubricants, soaps, candles, cosmetics, paints, biofuel, organic fertilizer, and additives for animal feed.


 


Page10: https://tecfood.tec.mx/sites/g/files/vgjovo1061/files/MTY-lineamientos-sostenibilidad-2023_0.pdf


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:
---

Dine-in service ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:
---

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:
---

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:
---

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
---

Website URL where information about the sustainable dining programs 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.