Overall Rating Silver
Overall Score 49.48
Liaison Stars UM6P
Submission Date Aug. 31, 2020

STARS v2.2

Mohammed VI Polytechnic University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.05 / 2.00 Maryame JEBBARI
Sustainable Developpment PMO
Sustainable Developpment
"---" indicates that no data was submitted for this field

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 Mohammed VI Polytechnic University held the weekly exhibition 'UM6P solidarity Market' of local products for the benefit of the local cooperatives from Rhamna Region, where the university is located. This event is organized in collaboration with Act for Community; a network of engaged employees from the OCP Group and its Eco-system.


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:

The UM6P is offering a food truck service to the UM6P community as an alternative of the restaurant. The service is selling food and beverage to students, staff and visitors with a cheap price.


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:

The UM6P has recruited two disadvantaged women from Benguerir to prepare and sell Moroccan pancakes at the university cafetaria. The purpose of this social initiative is to encourage disadvantaged local businesses and to improve the standard of living of marginilized families.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
24

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
---

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?:
No

A brief description of the vegan dining program:
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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:

The contractor M-GREEN group offers an environmental awareness campaign for the profit of the UM6P community in order to develop a common sense and responsible attitudes against food waste at the UM6P.


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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
---

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?:
No

A brief description of the trayless dining or modified menu/portion program:
---

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:
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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 bread is sorted and collected at the canteen by the employees for their pets instead of going to waste. In addition, cooking oils are destined to valorization after being collected by the company KILIMANJARO biofuel.


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:
---

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

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?:
Yes

A brief description of the reusable service ware program:

The UM6P canteen is equipped with reusable porcelain ware for “dine in” meals.


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:
---

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?:
No

A brief description of the reusable container discount or incentives program:
---

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

The Sustainable Development Department is working on a practical guide designed to students and aiming at raising awareness of the UM6P community on good food practices in order to reduce food waste.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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