Overall Rating Bronze
Overall Score 41.51
Liaison Lori Chance
Submission Date May 16, 2024

STARS v2.2

Messiah University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00 Brandon Hoover
Director of Sustainability
Operations
"---" 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:
Our Grantham Community Garden hosts an annual 20 week CSA. In 2022/2023, we had 14 CSA members. Each week, members received a minimum of 7 pieces of produce. Our garden team also hosted weekly farmers markets from April until October that served the campus community and those from the greater community.

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?:
No

A brief description of the sustainability-themed food outlet:
---

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:
---

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

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:
Each semester Dining Services does a meatless meal where all options in our traditional all-you-can-eat dining hall. This is accompanied by educational efforts around meatless dining.

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:
There are regularly available vegetarian and vegan options at all 3 dining facilities for students with a meal plan or campus community without a meal plan to purchase a-la-carte

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:
signs related to waste and dining practices such as purchasing are displayed around the campus dining centers and in napkin holders. Additionally, signage is placed around the dining facility educating students about the value of eating lower on the food chain for personal and environmental health

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:
dining services takes pride in its ability to purchase enough food for the occasion without excess. Of course there are still leftovers. These left overs are donated through a food recovery network Total leftovers are analyzed weekly with the data measurement of food weight donated.

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:
The dining hall has been trayless for 10 years or more

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:
Local campus chapter of food recovery network goes to Bethesda Mission

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:
The college sells cooking oil to Valley Protien of East Earl, PA http://www.valleyproteins.com/restaurant-services/uco-recycling-services/

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:
All prep food from the three dining facilities is composted on site. All soil is then used on campus for plantings in the garden or in campus grounds.

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 the three dining facilities is composted on site. All soil is then used on campus for plantings in the garden or in campus grounds.

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:
patrons are encouraged to order "for here" when ordering in order to avoid food waste

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:
All clam shells, bowls, and cups are compostable from ECO Choice

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:
patrons who use reusable coffee mugs or water bottles receive a 5% discount.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
---

Website URL where information about the sustainable dining programs is available:
http://www.messiah.edu/info/20666/about_us/1176/dining_services_and_sustainability

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.