|Submission Date||Feb. 27, 2017|
Loyola University Chicago
OP-8: Sustainable Dining
|2.00 / 2.00||
Director of Sustainability
Office of Sustainability
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
The policy of our dining vendor Aramark specific to the services provided to Loyola:
Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We place special emphasis on responsible sourcing, waste minimization, efficient operations, and transportation management. But we don’t stop there. We measure our impact and hold ourselves accountable to continuously improve.
We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.
We minimize our waste by reducing, reusing and recycling. We minimize our footprint through our waste reduction efforts. Across our operations, we have established practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially.
We implement practices to conserve natural resources and ensure operational efficiencies. Fueled by the understanding that our day-to-day actions have an impact, we work closely with our clients to conserve energy and water.
We ensure our transportation programs reduce fuel usage and emissions. Transportation provides a vital circulation system that enables delivery of the highest quality product and service. With our vehicle fleet of thousands, it’s essential for us to minimize our use of fossil fuels and generation of emissions.
Additionally, Aramark has a company wide policy that can be found here: http://www.aramark.com/responsibility with details such as;
Sourcing products responsibly -- in a way that minimizes impacts to people, animals and the environment -- has a direct affect on our local and global economies, our health and wellness, and the environment. We work closely with our suppliers and our clients to provide options to meet a variety of sustainability objectives.
We buy locally sourced fruits and vegetables, humanely-raised meats and sustainably caught seafood. And our efforts extend to products like fair-trade certified coffee, and reusable, recyclable and compostable plates, cups, cutlery and paper products. Working with our suppliers, we’ve taken important steps on responsible sourcing:
Locally Sourced - We are committed to purchasing local produce, grown within 250 miles of our locations.
Humanely Raised - With policies for purchasing cage-free eggs, group-housed pork and other foods, we address animal welfare concerns.
Sustainable Seafood - We are committed to meeting our goal to source 100% sustainable seafood.
Across our operations, we’ve implemented practices that decrease the impact – and the cost – of waste. Starting with what we purchase, and continuing through to how we dispose of waste, we work hard every day to reduce our environmental footprint.
As a global food service company, we're proud to be recognized by the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Agriculture (USDA) as a Food Loss and Waste 2030 Champion for our commitment to reduce food loss and waste in our operations by 50 percent by 2030.
Our approach to managing food waste is aligned with the EPA’s food recovery hierarchy, and with our “behind the scenes” food management programs, we make sure we are ordering accurate amounts of food, preparing and serving it in a way that limits waste, and tracking our progress.
According to industry standards, pre-consumer food waste shouldn’t exceed five percent of the total food purchased. We’re on par with those standards, but our goal is to go beyond that.
We’ve developed a food management process and training program that teaches our employees about using standard menus, proper portions, preparation and production, and keeping track of waste through an online portal. This online program lets us know not only how much we’ve reduced our food waste, but also the value.
By following our process, we’ve seen a measurable decrease in the amount of food waste across all our businesses – about 12.5 percent on average.
For the university we include sustainability into every Request For Proposals (RFP) when considering new vendors. While we haven't released one on food service recently, we have this included as a policy in every RFP we send out.
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:
We source materials for our farmers market from our own urban agriculture program.
We serve produce grown on our Retreat and Ecology Campus at that dining venue.
Urban Ag program provides produce for student-run business, Felices Pizza.
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:
The Loyola Farmers Market is student run and the outcome of a course project 8 years ago.
The Farmers Market is run and hosted by Loyola and allows purchases with Supplemental Food Assistance Program (SNAP, commonly referred to as good stamps but called LINK and WIC in Illinois) and a double-value coupon program for those on food assistance.
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:
Loyola accommodates a wide variety of special dietary needs, including vegan dining, upon request. The two main dining halls offer vegan entrees and the sides do not include animal-derived ingredients (including milk, eggs, and dairy products). These dining halls also offer "Meatless Mondays" when more vegetarian options are offered every week to promote healthier eating and eco-conscious choices.
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:
Students developed a 'No Impact Meal' program that is delivered to the Residence Halls. In this program, sustainability interns work with the residence life staff to design a menu, procure the materials, cook the meal and oversee a program on intentional food (sometimes called 'slow food'). The program addresses the resources that went into the various meal elements and the money that actually makes its way to the primary producer (the farmer).
This is also conducted occasionally for staff / faculty events but primarily focuses on the residence life audience.
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:
Yes, we host these at our Retreat and Ecology Campus utilizing the products from the Farm located there.
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:
Engrained Cafe is a branded sustainability cafe operated by Aramark. It features local goods (primarily proteins and baked goods but occasionally produce as the season allows).
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:
There is an extensive marketing platform implemented by Aramark. This includes incorporating into the monthly calendar, on digital signage, on tabletop napkin dispensers and countertop signage. Programs such as meatfree mondays, vegetarian and vegan options, specific programs (Earth Day, HungerWeek), local sourcing and nutrition information is communicated through this media.
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:
We incorporate sustainable food into a number of our programs. Most specifically it is part of the annual HungerWeek program and hosts speakers, events and a 'Sustainable Food Fair'.
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:
Wellness materials are listed in menus here: http://luc.campusdish.com/EatWellContent/ViewMenu.aspx
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:
Aramark has a very advanced food waste program to reduce food waste in prep and in over planning.
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 of Loyola's residential dining locations feature tray-less dining. Our tray-less dining program saves each individual almost 500 gallons of water used for cleaning every year. It also saves energy, stops the use of cleaning agents that can pollute water supplies, and reduces food waste by 25-30%.
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:
A on-campus student group has formed over the last two years to facilitate this transaction. We also target large events for specific donations during 'WelcomeWeek'.
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:
Loyola donates its waste vegetable oil to Loyola's Biodiesel Production Program. The fuel processed in the Biodiesel Program uses 100% waste vegetable oil as feedstock. Students participating in the Biodiesel Program also created "BioSoap" formed entirely from biodiesel production and the vegetable oil from campus cafeterias. The soap is sold on both the Water Tower and Lake Shore Campuses and all proceeds benefit the continued success of the Biodiesel 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:
Loyola is committed to minimizing its environmental footprint by fostering a culture that reduces, reuses, and recycles waste. This commitment includes supporting a closed-loop waste management process that works to reduce source packaging, enabling recovery and reuse of discarded materials, and recycling waste to create raw materials for other purposes. We are always seeking new and innovative ways to minimize our environmental footprint.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Loyola began the first phase of a new Compost Collection Program launched in August 2012 that collects plate waste from one of its largest, buffet-style dining halls (Simpson) and hauls it to a non-Loyola large-scale composting site. In fact, 25 pounds of coffee grounds from the Simpson Dining Hall were composted in a single month. The long-term plan for the program is to collect compost food waste from both buffet-style dining halls, the a la carte dining venue, campus cafes, and catering.
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 dining halls have reusable service ware. Take out locations feature compostable and recyclable food ware.
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:
Loyola currently does not have a reusable to-go container program. However, Loyola's dining services are deeply committed to protecting and improving the environment and we consistently encourage students to use reusable containers and utensils. These materials are compostable.
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:
Nearly all dining locations at Loyola offer a discount for using a reusable travel mug or drink container.
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:
Aramark has a food waste recovery program to prevent food waste and additional cost.
Loyola's Urban Agriculture program has a policy to donate 20% of all produce grown each year to local food pantries or other charities.
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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