Middlebury College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Jack
Byrne Director of Sustainability Integration Environmental Affair |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
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:
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Our number one policy / priority is if we can source the items locally at a reasonable price we do so. If we cannot source it locally we look for other sustainable products that are of good quality and price. For example Fair Trade Bananas.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Each of our three on-campus dining halls hosts a meatless meal every week which is promoted through Dining Services' social media and online menus.
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:
At each lunch and dinner at least one entree is vegetarian. To accommodate our vegan and lactose intolerant diners, soy milk is available in all of our dining rooms. Each dining room also features a salad bar and a deli bar with different items daily, including fresh vegetables, daily specials and a variety of vegetarian and vegan spreads and sandwich fillings. Additionally, Dining Services operates on an “open kitchen” policy. Any student who needs specific/individual help with their meal (dietary need, choice, or allergy) can speak with one of our cooking staff to have a meal made custom for their needs. In the case of vegans, we often have complete protein grain based foods available. However, some may choose to have other foods stir-fried for them by our staff instead.
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?:
A brief description of the sustainability labelling and signage in dining halls:
Locally-sourced ingredients such as milk, eggs, beef and produce are labeled as such.
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:
During Dining Services training, employees are instructed on how to compost pre and post consumer waste from kitchen food waste, prep waste, and spoilage.
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:
In 2007, the dining halls stopped making trays available to all students. Trays are still available to students with disabilities. Similarly, in retail services dining areas, trays are still available for students or guests with disabilities.
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:
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
During Dining Services training, employees are instructed on how to compost pre and post consumer waste from kitchen food waste, prep waste, and spoilage. All food waste is composted onsite to divert from landfills.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
A collaborative effort between Dining Services and Facilities Management turns about 350 to 400 tons of food waste into rich piles of compost for use in greenhouses and gardens, and as soil amendment on campus. Food prep scraps, waxed cardboard, paper towels, napkins and food prep waste paper is composted.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Postconsumer food residuals, waxed cardboard, and paper towels are composted. Plate waste (post consumer food residuals) is run through a pulper to remove excess water. All dining halls on campus compost postconsumer waste and all retail operations also have compost bins available.
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 "dine in" service ware is reusable.
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:
Our retail operations offer compostable to-go containers. We have a reusable to-go container program for students to take food out of the dining halls. This program includes a reusable box and cup.
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:
Our retail operations offer a discount if customers bring their own mugs/cups.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs is available:
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.