Overall Rating	Gold
Overall Score	75.15
Liaison	Laura Young
Submission Date	March 3, 2022

STARS v2.2

Michigan State University
OP-8: Sustainable Dining

Status	Score	Responsible Party
	2.00 / 2.00	Carla Iansiti Sustainability Officer Culinary Services

"---" 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 MSU Student Organic Farm is a 15-acre, certified organic year-round teaching and production farm. It offers an immersive, hands-on farming experience for undergraduate crew members, participants of the Organic Farmer Training Program, and volunteers. The farm also collaborates with MSU faculty to offer courses in organic farming, internships, interdisciplinary experiential educational activities, and research opportunities. The farm has run a CSA since 2002, which was the first year-round CSA in Michigan. The CSA currently serves about 110 weekly shares year-round. https://www.canr.msu.edu/sof/eat/csa

Developed out of the RISE (Residential Initiative for the Study of the Environment) living learning program at Bailey Hall, the Bailey Greenhouse and Urban Farm launched Land Grant Goods (LGG). LGG is MSU's first value added agriculture business founded and managed by MSU students. The business supports the food system of the future, creates the next generation of food activities and entrepreneurs, and fosters innovations in the local food system at MSU. The Greenhouse produces a wide variety of greens, tomatoes, herbs, and mushrooms. They have a mobile certified kitchen parked at the MSU Student Organic Farm where the students process their jams. Culinary Services purchases their honey, tea, herbs and some vegetables to certain dining areas on campus as well as the Kellogg Hotel & Conference Center. Bailey Greenhouse and Urban Farm also hosts a farmstand, and occasionally offers popup farmstand around campus, including at the Surplus Store and Recycling Center.

https://rise.natsci.msu.edu/bailey-greenhouse/
https://www.landgrantgoods.com/

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:

Each neighborhood has dedicated dining venues that offer low impact, vegetarian, vegan, and plant based options such as "Veg Out" at Brody Square, Holmes Hall and Case Hall. In addition, Culinary Services has an allergen free certified dining hall called Thrive, which is free from the big 8 allergens. Thrive has received the National Grand prize of the Loyal E Horton Dining Award from the National Association of College and University Food Services (NACFUS). They have also been honored with the National Food Allergy Innovation award form Allertrain. https://eatatstate.msu.edu/news/allergyaward20

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?:

Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

Thirteen percent of MSU's food purchases come from disadvantaged businesses, social enterprises or local SMEs. Example businesses include Coastal Produce, a woman owned company in the HUBZone since 1998 and Woody's Oasis, a family owned, small local business for over 35 years. More information about support for local SMEs can be found in the MSU Sustainable Food Procurement Guide: https://eatatstate.msu.edu/sustainability/guide

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:

Culinary Services has significantly expanded its focus on plant-forward options. This included hosting the Moving the Needle Symposium: Sustainable and Plant Forward Menus in 2020 to explore the growing trend with plant-based foods with university professionals in the region. (Refer to additional documentation for more information). Culinary Services also hosts many food events for students and staff around the benefits of fresh grains and wholesome vegetarian and vegan choices. MSU partners with vendors (e.g., In Harvest) to showcase the annual Whole Grain Sampling Day event. Held in March of each year, it celebrates the flavors and health benefits of whole grains. Its featured at one dining location in each neighborhood. https://wholegrainscouncil.org/get-involved/whole-day-whole-grain http://www.inharvest.com
https//www.youtube.com/watch?v=F0Gy6BKVFnQ.

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:

MSU SLE (formerly RHS) Culinary Services seeks to provide education and menu options focused on nutritional recommendations, healthy and wellness, all while reducing the environmental impact. Plant based cuisine including plant-based, complete protein meals are offered daily in every dining hall. Patrons are able to fulfill their nutritional needs with only vegan and/or vegetarian options at all halls. Dedicated ventures serving plant-based vegan and vegetarian items are available in every neighborhood. Patrons are able to review menus and access nutritional information through the MSUtrition app, available at: https://eatatstate.msu.edu/nutrition.

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:

Culinary Services uses standarized logos that are listed by each menu item for the guest to identify vegan, vegeterian, and kosher foods. There is also messaging on menus that will have a "contains" line listing for potential allergens/ restrictions for the big 8 allergens. The MSUtrition also allows patrons to plan and track their meals, view nutritional content and ingredients for Eat at State menu selections, and filter menu options based on their allergies and dietary preferences. http://eatatstate.msu.edu/nutrition

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:

Clean Plates at State is a student run and volunteer food waste program at MSU that helps put environmental sustainability into prespective for campus dining hall guests. It seeks to reduce the amount of food waste on campus throught educational initiatives and a recurring food waste analysis conducted annually in all the residential dining halls. Electronic scales weigh each customer's plate subtracting a tare allowance for every type of plate across campus. During FY19, food waste was reduced from 3.16 ounces per plate to 2.98 ounces per plate — a reduction of 24,982 pounds total. The program is currently paused due to the COVID-19 pandemic. https//youtube.com/watch?v=dZ8yxzzz7g_k

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:

Culinary Services is trayless in all its locations with the exception of one. https://eatatstate.msu.edu/sustainability

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:

MSU has several outlets and programs to donate food. Culinary Services supports the community and donates well over 100,000 lbs annually of food through various methods, including both perishable and non perishable foods. Help Tackle Hunger is a campus food drive in partnership wtih MSU Athletics to donate to the MSU Student Food Bank. Many donations are collected as part of SLE/RHS' long-running Pack Up. Pitch In program. Food donations are taken to the MSU Student Food Bank, MSU Safe Place as well as many local organizations.
http://foodbank.msu.edu/
http://eatatstate.msu.edu/node/2747119
http://rhs.msu.sustainability

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:

SLE (formerly RHS) has a commitment to food waste and recovery systems. Both pre and post consumer food waste programs are tied into academic partnerships. Pre-consumer food waste is collected and transported to an off-campus local composter. Some pre-consumer food waste also goes to the vermicompost facility at the MSU Surplus Store and Recycling Center (SSRC). SSRC has an online dashboard for all the diversions in real time from each individual buildings. http://msurecycling.com/rhs-impact/

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:

Pre consumer food waste is captured in the kitchens and coffee grounds are collected from the campus Starbucks venues. The pre-consumer food waste is then transported to the campus vermicomposting facility located at the MSU Surplus Store and Recycling Center (SSRC). Food waste is turned into vermicompost which is then sold at SSRC. https://ipf.msu.edu/about/news/digestive-power-worms

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:

Brody Square, MSU's largest dining hall, utilizes a Pulper that processes all pre and post food waste. The food waste is then transported to the on-campus MSU Anaerobic Digester. http://www.egr.msu.edu/bae/adrec/ http://eatatstate.msu.edu/sustainability

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 in-service dining halls have a dishroom and use reusable china and flatware http://eatatstate.msu.edu/sustainability

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:

MSU Culinary Services uses compostable containers in all of its take-out operations http://eatatstate.msu.edu/sustainability

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:

N/A

Optional Fields

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

Reusable water bottles and mesh bags for recycling are given to all incoming freshman. Single use straws are not available in the dining halls, Starbucks, and retail shops on campus. Plastic bags are prohibited in the campus retail operations. http://eatatstate.msu.edu/sustainability

Website URL where information about the sustainable dining programs is available:

http://eatatstate.msu.edu/sustainability

Additional documentation to support the submission:

MSU_STARS_2.2_OP_08_Moving_the_Needle_Symposium_Program_Brochure.pdf

Data source(s) and notes about the submission:

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