Overall Rating Silver
Overall Score 48.56
Liaison Jay Meldrum
Submission Date July 8, 2020
Executive Letter Download

STARS v2.1

Michigan Technological University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.25 / 2.00 Jay Meldrum
Executive Director of Sustainability
Facilities Management
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:
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Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

The food/dining services staff, along with MTU students, maintain a garden at the Wadsworth Hall dormitory. The food from this garden is utilized by the dining services department. https://www.mtu.edu/news/stories/2013/july/sustainable-vegetable-garden-takes-root-tech.html


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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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:

Vegan options are always available on the menu to the MTU community. See the link below for one example of what we serve at Douglass Houghton Residence Hall. (pdfs of menus available)
https://www.mtu.edu/dining/centers/dhh/


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
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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:
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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?:
No

A brief description of the sustainability labeling and signage in dining halls:
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Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Yes, individuals from the dining services leadership staff attend seminars and classes to expand their knowledge on sustainable food systems.


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)?:
Yes

A brief description of the other sustainability-related dining initiatives:

MTU dining services support wellness initiatives, an example can be found in cooking classes. Additionally, culturally diverse options are available. Once a week, dining services teams up with international students from across campus to bring a special event known as Khana Khazana (food treasure). International students make authentic ethnic foods from their homes and share them with you every Friday during the academic year. On the menu is normally 2-3 dishes and a dessert. https://www.mtu.edu/dining/about/events/


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:

The university uses the LeanPath program. Both pre-consumer and post-consumer waste is measured. Any discarded waste is weighed and photographed. The information is then sent to Lean Tracker and weekly reports are generated.
https://www.mtu.edu/dining/about/sustainability/


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 Douglass Houghton Hall cafeteria has been a trayless dining area for the past several years. Additional targets to become trayless include: McNair dining hall.
http://www.enterprise.mtu.edu/green_campus/culture.php


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:

The university donates food that would otherwise go to waste to local non-profits. Michigan Tech also maintains the Husky Food Access Network, which provides donated food to the campus community. In 2018-2019 over 1800 pounds of food was distributed to those in need. https://www.mtu.edu/huskyfan/donate/


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)?:
Yes

A brief description of the food materials diversion program:

MTU dining services partners with a 3rd party vendor to transport and convert used cooking oil to bio fuel and animal feed.
https://www.mtu.edu/dining/about/sustainability/


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
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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:

MTU has invested in a dehydrator/composter through a grant from the Michigan Department of Environment, Great Lakes and Energy (EGLE) formerly the Department of Environmental Quality (DEQ). The goal is to reduce food disposal waste by 90% daily.

https://www.mtu.edu/sustainability/composting/


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:

The university uses metal flatware and real dishes that can be reused.


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)?:
No

A brief description of the compostable containers and service ware:

MTU dining services uses certified compostable containers for to-go meals through retail dining (example: Khana Kazana) and catering events only.


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?:
No

A brief description of the reusable container discount or incentives program:
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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)?:
No

A brief description of other dining services materials management initiatives:
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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