| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Michael Mumper |
| Submission Date | Feb. 27, 2019 |
| Executive Letter | Download |
Lebanon Valley College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Michael
Zeigler Dir of Client Services Information Technology |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Metz Culinary is committed to sustainability and cultivating local foods into the dining hall.
http://metzculinary.com/why-metz/sustainability/
file:///C:/Users/gncre/Downloads/METZ_SUSTAINABILITY%20BROCHURE_2017.pdf
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:
Local Days with Apples and Produce
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:
Yes, provide this every day on the first 2 food wells at our Signature Entrees station.
We have a hotline dedicated to being the top 7 allergens free as well as having a vegan entree at every meal on this line. Our salad bar area is also an area where a completely vegan meal can be customized. Our partnership with Vitamax in our smoothie program also allows for a completely vegan meal replacement.
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:
Working on adding Stealth Health menu items for Wednesday Wellness days.
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:
Metz participates in Earth Day events and sponsors a Sustainable Lunch by inviting vendors to share information about sustainable purchasing and dining.
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:
.We promote local foods, farms, and companies that we purchase from. Metz also provides information at coffee bars regarding the purchase of fair trade coffee.
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:
LVC's E.A.T. Group helps engage the campus in sustainable and healthy dining choices. http://www2.lvc.edu/eat/
We work with sharing our efforts with students. T.A.S.T.E. Initiative Student Participation Events that included Sample It, Mom's Clean Plate and Live Well Fuel. Provided a free reusable Peet’s cup to all students to support our campus sustainability efforts while helping reduce our carbon footprint. Introduced Metz’s “Last Straw” program on campus to go straw-less in the dining hall to help reduce our plastic waste in the environment and support LVC sustainability efforts.
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:
We have a Live Well Fuel Road Map to help students navigate the dining hall for healthy dining. Provided support for our campus diversity initiative each month in which we featured a different student group and the cuisine of their heritage. We partnered with student groups to feature the cuisines of India, Brazil, Vietnam, Dominican Republic, Cuba, Israel, Zimbabwe, Taste of Africa, Passover. The recipes were initiated by the students to promote their home cuisine and students donated their time to work with our team to prepare and serve each meal
In addition, Metz purchases Free to Roam Pork, Cage Free Eggs, Line Caught Tuna, No Antibiotic Ever Chicken products and is currently working on a seafood purchasing 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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Metz manages its own waste management program.
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:
All dining facilities at LVC are trayless and use serving utensils that are properly portioned to one serving size.
We have a "Weigh the Waste" program run by students who collect post-consumer food waste and weigh it and track results, 8X per semester.
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:
24 meals a week are donated to LVC's Campus Cupboard. Meals are also donated to the local food bank and homeless shelter.
Metz donates leftover meals 3X per week to local groups. Recently started Campus Food Pantry which we donate meals to 2X per week.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
All service ware is reusable, including reusable cups, plates, and silverware.
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:
Metz offers reusable take out containers and cups to students and employees.
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:
Yes, we let students bring reusable cups to dining hall and retail outlets for discount pricing.
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.