| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.42 |
| Liaison | Amy Dvorak |
| Submission Date | March 6, 2020 |
Lewis & Clark College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Amy
Dvorak Sustainability Manager Facilities |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
The institution hosts a CSA and/or supports local CSAs. The dining services contractor works with local food providers - often leading farms tours for students.
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 support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Locally we purchase from a number of small providers, including Bui Tofu, Tao of Tea, Garcia Family Farms, and Ace High Orchards
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
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?:
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.
Our main café has a station designated vegan only for every service period.
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?:
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 such as gestation crate use, 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 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
Table tents, daily menus, and informational boards all demonstrate sustainable food information throughout the dining facilities.
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:
A proprietary system for tracking and reducing pre-consumer food waste is employed by the institution's dining/food services provider.
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:
Yes, we are trayless in our all-you-care-to-eat café on campus, 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?:
A brief description of the food donation program:
Yes, we donate food to Urban Gleaners, 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?:
A brief description of the food materials diversion program:
Oil is reclaimed for fuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The institution composts approximately 25,000 lbs of food each month from both pre and post consumer waste, this includes a campus wide composting in student and employee kitchens.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The institution composts approximately 25,000 lbs of food each month from both pre and post consumer waste, this includes a campus wide composting in student and employee kitchens.
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:
Reusable service ware is available in dining locations however disposable is also available in to-go food areas.
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:
Compostable to go containers are no longer approved by our municipality for composting in our system.
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?:
A brief description of the reusable container discount or incentives program:
Discounts are provided in food service locations for the use of reusable containers.
A brief description of other sustainability-related initiatives not covered above:
Yes, wellness and nutrition information is made available via the website.
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:
2018/2019 data
2018/2019 data
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.