Overall Rating Gold - expired
Overall Score 76.81
Liaison Aaron Durnbaugh
Submission Date March 6, 2020

STARS v2.2

Loyola University Chicago
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Aaron Durnbaugh
Director of Sustainability
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:
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 food stamps but called LINK and WIC in Illinois) and a double-value coupon program for those on food assistance.

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?:
Yes

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).

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?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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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:
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.

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:
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.

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:
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.

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:
Aramark has a very advanced food waste program to reduce food waste in prep and in over planning. Official partnership with local Food Recovery Network chapter.

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 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%.

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:
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'.

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:
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.

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:
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?:
Yes

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.

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:
All dining halls have reusable service ware. Take out locations feature compostable and recyclable food ware.

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:
Loyola has a reusable to-go container program in all dining halls and some retail venues. This is a $10 container that can be turned in for a symbolic carabiner. The carabiner is then handed over to "check out" another to-go container when one is needed.

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:
Nearly all dining locations at Loyola offer a discount for using a reusable travel mug or drink container.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
Wellness materials are listed in menus here: https://luc.campusdish.com/HealthAndWellness

Website URL where information about the sustainable dining programs is available:
http://luc.campusdish.com/Sustainability.aspx

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