Overall Rating Silver - expired
Overall Score 46.06
Liaison Kristina Hope
Submission Date Dec. 18, 2020

STARS v2.2

Knox College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Deborah Steinberg
Director of Campus Sustainability Initiatives
Office of Sustainability
"---" 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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
Knox Farm serves as an urban agriculture model. Established in two vacant lots, the high tunnels, orchard, and market garden, provide an opportunity to students and the Knox community to learn urban agriculture practices and processes.

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:
Our dining services manager, Bon Appetit, purchases from local, small businesses where available. Two examples are Little Blues Farm, a family owned farm, and Innkeepers, a local, family owned coffee roasting company.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
16

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:
Once per term the Hard Knox Café hosts a Meatless Monday.

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:
The Hard Knox Café includes a designated vegan station at every meal.

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:
Foods are labeled if they are vegan, gluten free, or purchased from a local farmer. Posters hung throughout out the cafeteria discuss sustainable dining choices and purchasing.

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:
Knox participates in the Food Organics category of the RecycleMania competition, which tracks food diverted from the landfill. The Knox Chapter of the Food Recovery Network hosts 1-3 "weigh the waste" campaigns each year to bring awareness to plate waste.

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:
All dining services establishments have been trayless since 2008.

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:
In 2015, a chapter of the Food Recovery Network was established that takes leftover food that will not be re-served to local shelters. Unopened, shelf-stable food collected from residence halls during campus move-out is recovered for the campus food pantry.

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:
Waste oil is collected by a local vendor and converted to biodiesel.

Composting 

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:
Knox contracts a local company to collect pre-consumer food waste created by the campus cafeteria.

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:
Knox contracts a local company to collect post-consumer food waste collected from the Hard Knox Café and at the snack bar, the Gizmo.

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:
Dine-in meals are served on washable dishes and flatware.

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)?:
Yes

A brief description of the compostable containers and service ware:
The "Eco Clamshell" program began in September 2008. Students/faculty/staff can purchase, at cost, a reusable clamshell. This is the only way to take carryout from the campus cafeteria.

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:
A discount is offered on both hot and cold beverages if using a reusable mug.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
Dining services contractor hosts workshops where they model healthy cooking suggestions and techniques for students. Knox also hosts a week long International Fair each fall term, the end of which is celebrated with an international food fair, a dinner offering foods from various countries and cultures.

Website URL where information about the sustainable dining programs is available:
https://www.knox.edu/offices/sustainability/food-systems

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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