| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.54 |
| Liaison | Stephane Menand |
| Submission Date | June 22, 2017 |
| Executive Letter | Download |
Missouri University of Science and Technology
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Ashley
Dyl Marketing Director Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
At Chartwells, we look for opportunities to make a difference in the lives of our guests through our commitment to nutrition and healthy eating. With these opportunities come important responsibilities. Chartwells’ approach to social responsibility and sustainability is part of our Balanced U program. As a part of Compass Group, we are acutely aware of the impact our operations have on the communities in which we do business and on the environment as a whole. We are proud of our collective efforts to make our world a better place.
Chartwells has a long-standing commitment to protect the environment. Through a variety of innovative programs and policies, we work closely with the communities of which we are a part to reduce the impact our operations have on the world around us. Our focus on recycling, resource conservation and waste reduction not only helps us operate more efficiently, but it also lets us ensure that the resources we use today will be available for future generations.
Our Balanced U Sustainability approach addresses four basic tenets of sustainable and socially responsible business practices:
1. Eat Green
2. Run Green
3. Return Green
4. Build Green
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
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?:
A brief description of the farmers market, CSA or urban agriculture project:
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:
TJ and Rayl Dining Halls each carry a daily vegan entrée along with vegan-friendly options at the sandwich and salad bar. The Havener Food Court has a station, Veggie Patch that carries freshly made wraps and salads, some vegan, and all vegetarian. Chart wells works directly with students who eat a vegan diet and allow them to help create the menu options. Students can requests specific desired vegan foods and Chartwells will individually make their meals.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
For meatless promotions, we offer a back-to-school "Get-Fit-Dinner" at TJ Dining Hall where the menu consists of healthy, meatless items to promote healthy choices among the student body. As of now, that is our main meatless event. We are looking to start a meatless dining promotion once a week in the Fall semester.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
We have done themes
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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Yes, we offer signage for special promotional items at the stations. We also use key indicator symbols on our menus, signs and web media indicating sustainable foods we serve.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about 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)?:
A brief description of the other sustainability-related dining initiatives:
We regularly host themed dining events to highlight culturally diverse menus, health and wellness focused menus, etc. We also offer Halal each day at our Zatar location as well as every Tuesday at the Kitchen Line Station in our Havener Food Court.
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:
We utilize Trim Trax as well as participate in sustainable programs such as the Love Food Not Waste program & Project Clean Plate.
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:
We have removed trays from our TJ Dining Hall and we offer limited trays at our Havener Food Court. We also offer Eco-To-Go containers which are reusable plastic containers that the students may purchase with a one-time fee and have use of clean, sanitized containers each time they visit the dining halls throughout the year.
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:
Chartwells dining services at Missouri S&T donates pre-consumer, post-consumer and leftover or surplus food to local pig farmers to use as feed in their farming operations.
Food is also donated to the Greater Rolla Area Charitable Enterprise (G.R.A.C.E.) through Chartwells Share-A-Meal Program. Through this program, students and employees can donate declining balance dollars from their meal plans to help hungry families in the community. At the end of each semester, Chartwells uses this money to purchase food from its inventory to donate to G.R.A.C.E. to feed hungry families. We also donate to G.R.A.C.E. any leftovers or foods that cannot be used in time, during slower periods of school such as seasonal and holiday breaks.
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)?:
A brief description of the food materials diversion program:
Our oil is filtered as much as possible and then deposited into a grease trap, a special container supplied by a rendering company. The company then uses the oil for other products, such as animal feed or biofuel. We also donate some of this oil to a local student who uses it to power his converted diesel truck.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
We have pre-consumer food waste from fruits and vegetables. These are then donated to a local farm.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Yes. We use traditional dinner ware such as ceramic plates, stainless flatware and our eco-to-go reusable plastic to-go containers.
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:
Yes, we offer eco-to-go containers that are made of sturdy, reusable plastic. This helps to reduce landfill waste by eliminating disposable Styrofoam. We take care of washing/sanitizing these containers after the students return them following their to-go meal.
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?:
A brief description of the reusable container discount or incentives program:
Einstein Bros., au bon pain and Miner Break Café each offer reduced-cost refills on drip coffee with reusable mugs.
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)?:
A brief description of other dining services materials management initiatives:
Zatar packaging is biodegradable. We partner with the university & recycle plastics, cans and cardboards
The website URL where information about the programs or initiatives 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.