Overall Rating Silver
Overall Score 52.36
Liaison Delicia Nahman
Submission Date March 3, 2020

STARS v2.2

Lafayette College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.75 / 2.00 Christopher Brown
General Manager
Bon Appétit Management Company
"---" indicates that no data was submitted for this field

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:

We host in conjunction the LaFarm market outside of Gilbert’s for much of the year with LaFarm.


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 ECO Café (which stands for Environmentally Conscious Options) provides a full array of local farm forward options, healthy and local smoothies and grab and go items, packaged in compostable takeaway containers. ECO also carries local beverages including kombucha and cider, a local soup maker and pasta maker.


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 adhere to Bon Appétit’s companywide standard of sourcing 20% of all ingredients from small (defined as under 5 million dollars in annual sales), local (from within 150 miles), and owner operated farmers and artisans. Our chefs also regularly go beyond these commitments to foster close relationships with local producers, providing them with valuable revenue streams and consistent support throughout the year.


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

Yes, we host a number of low impact dining events, including an annual Eat Local Challenge, Earth Week, and an annual National Farmworker Awareness Week. Through educational materials on each table, and in signage throughout the café, we share information about the benefits of prioritizing plant-based proteins for one’s health and the environment, and offer plant-forward meals multiple times per week in each café.


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:

Yes, we prioritize plant-based proteins in the cafes and a complete protein vegan option is available to the campus communities at every meal served in our cafés. We communicate vegan options to our guests using the Vegan Circle of Responsibility icon, on both online menus and menus in the café


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:

We inform guests about low impact food choices and sustainability practices in many ways. On guest tables and in signs around the cafe, we share information about pressing sustainability issues and relevant policies, including antibiotics use on animal farms, animal welfare issues, sustainable seafood, and farmworkers rights. Using our Circle of Responsibility (COR) program, we communicate sustainability attributes of ingredients through our online and in-café menus. Menus are labeled with COR icons and specific reference to vendors that denote the following (and more):
 if the dish includes local ingredients, and which farm they are from
 if the dish includes animal products from a farm with a third party animal welfare certification
 if the dish includes seafood rated as Green or Yellow by the Monterey Bay Aquarium Seafood Watch program
 if the dish is vegetarian and/or vegan


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:
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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:

Yes, we are trayless in our all-you-care-to-eat café on campus at Lafayette, and train all servers in portion control to help minimize post-consumer food waste.


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:

Yes, we donate food to the Third Street Alliance, Safe Harbour and Project Easton by working with Lafayette’s Food Recovery Network student group, and are currently Food Recovery Verified.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
No

A brief description of the food materials diversion program:
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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 pre-consumer compost program works in Marquis directly with LaFarm to pick up buckets to be used in their compost. Other materials are put through the pulper to eventually make its way into compost.


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:

All post-consumer food waste from our 2 main sit down dining halls is put through a pulper and brought to a composting area to be composted and is then used on our student farm.


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:

In our Residential dining facilities and Gilberts Cafe we offer reusable (washable) service ware including cups, bowls, plates silverware etc.


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:

Yes, we have a reusable clamshell program on campus and we utilize compostable containers for to go meals, and have a composting program on campus that is able to accept those containers.


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:
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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:
Additional documentation to support the submission:
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