Overall Rating	Silver - expired
Overall Score	57.84
Liaison	Paul Edlund
Submission Date	Feb. 19, 2019
Executive Letter	Download

STARS v2.1

Montana State University
OP-8: Sustainable Dining

Status	Score	Responsible Party
	2.00 / 2.00	Kara Landolfi MT Made Program Manager University Food Services

"---" indicates that no data was submitted for this field

Part 1: Sustainable Dining Initiatives

Sustainable Dining Policy

Does the institution or its primary dining services contractor have a published sustainable dining policy?:

Yes

A brief description of the sustainable dining policy:

OUR VISION. YOUR FUTURE. TOGETHER WE CAN MAKE SUSTAINABLE CHOICES Farm to Campus is MSU Culinary Services' local food purchasing initiative. It is Farm to Campus’ mission to partner with members of our campus and statewide agriculture community to support the development of Montana’s local food systems, and to promote the health of our patrons through enhanced local and sustainable practices on campus. As the largest institutional foodservice operator in the state of Montana, Culinary Services is in a unique position to leverage our buying volumes with local producers to provide them with reliable demand for their products. To do this, we collaborate with local producers, processors and food manufacturers throughout the state, and support students and future producers from MSU’s College of Agriculture.

On-Campus Sourcing

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:

Montana State University has a three acre organic vegetable garden, Towne's Harvest Garden, which students enroll in courses to learn how to grow and market vegetables in our area. We purchase vegetables from them to use in our operations, specifically for outdoor welcome back picnics for students and staff.

Local Community Engagement

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?:

Yes

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

Towne's Harvest Garden (MSU's student organic vegetable garden) offers a ~60 person CSA, a farm stand selling produce outside our main student union building, and a subsidized market for low income populations and students.

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:

In our two dining halls, many vegan options are offered at every meal. Many of the food concepts are build-your-own, with alternative proteins always offered. There is a dedicated area on one of the buffet lines that always offers non-meat options as well. Alternative milks and other vegan options are also stocked in our allergen-friendly cooler that students have access to. Patrons can look at our website, and filter our menus to see what vegan options are menued that day (which excludes many of the routinely stocked items like fruits, vegetables and breads that are not in our system) http://www.montana.edu/culinaryservices/residence_dining_commons/index.html Additionally, our Strand Union Building offers retail foods for purchase, many of which are vegan and/or can be built to satisfy these patrons through our cook to service serving style. Our on-staff Registered Dietitian Nutritionist can also meet with students to discuss their meal planning for free throughout the time they are on campus, assisting in their understanding of how to build a nutritionally adequate diet around specific dietary preferences. Stemming from student and club input, we are routinely adding more vegan options throughout all of our operations to help satisfy the ever increasing demand for vegan dining.

Low-Impact Dining Events

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:

Yes

A brief description of the low impact dining events:

The dining halls host a Farm to Campus dinner and a Montana Livestock Appreciation dinner each year. These dinners feature local food products from the university and the rest of the state to minimize food miles. Additionally, each week we feature Montana Monday's in our retail operations, where a featured lunch special highlights local products. During National Nutrition Month, our operations also specifically highlight and feature alternative proteins and other healthy, low impact foods.

Sustainability-Themed Meals

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:

Yes

A brief description of the sustainability-themed meals:

The dining halls host a Farm to Campus dinner and a Montana Livestock Appreciation dinner each year. These dinners feature local food products from the university and the rest of the state to minimize food miles. Additionally, each week we feature Montana Monday's in our retail operations, where a special lunch features local products. During National Nutrition Month, our operations also specifically highlight and feature alternative proteins and other healthy, low impact foods.

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:

Within each of the dining halls, specific food concepts are featured that highlight local food products that are always served in those areas. For example, Route 406 (406 is Montana's area code for the entire state) is a deli concept that makes sandwiches to order using local breads, meats, cheeses, vegetables, and condiments. Forge 406 is a smoker/rotisserie station that specifically features Montana meats and vegetables. All of the burgers served in both dining halls are 100% fresh, never frozen Montana raised and butchered beef, that are also the marketed highlight in the grill areas.

Labeling and Signage

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?:

Yes

A brief description of the sustainability labeling and signage in dining halls:

All of our menu items are displayed at point of service, and include allergen information, as well as if the dish includes local ingredients, or if it is vegan, vegetarian, or no known gluten. The information can also be observed in our online menu http://www.montana.edu/culinaryservices/residence_dining_commons/index.html

Outreach and Education

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:

Our university has a Sustainable Food and Bioenergy undergraduate 4 year degree, as well as a Sustainable Food Systems graduate degree. Many of these students will interact with our Farm to Campus coordinator to learn about local food and sustainability initiatives throughout the culinary operations. Most of the tenure track professors conduct food system research, and some work directly with our operations to assist local companies in improving their local products to better meet the needs of our institution.

Other Initiatives

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:

Our operations all actively recycle. We have also instituted composting all food from kitchen prep, as well as from the dish return area in our dining halls. Our dining halls are set up in a manner where a large variety of culturally diverse foods are offered on a daily basis, including accommodating halal entrees for international students. Our university also has a very active Wellness program, which promotes healthy lifestyles through exercise, nutrition, and mindfulness.

Part 2: Food and Dining Waste

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:

All kitchen and plate food waste is collected with weights recorded on a daily basis. This information can be relayed on to our chefs to assist in improved forecasting for production. Our catering department also records food waste from events to better project needs at future events. Efficient stocking and ordering procedures helps utilize oldest product first, and reduces the instances of over ordering unnecessary products. Computer programs help estimate food usage requirements to eliminate overproduction.

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:

Trays have been eliminated from dining halls for nearly 10 years. Currently efforts are in place to place signage within the dining halls encouraging students to "taste it don't waste it" to take only what they need and the importance of reducing food waste. Our dining halls offer concepts that focus more on cook as needed foods, helping eliminate excessive amounts of food being prepared and not served. Plate and cup size were considered and ordered smaller so not as much food would be taken at one time. We also work with our dietitian to suggest serving sizes that are of reasonable portion size when finalizing recipes.

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:

During a two week period in November, MSU has a large food donation event called Can the Griz (Mascot of rival school). During this time period, various donation bins are set out across campus. There is a lot of promotional efforts for this event. Yearly, nearly 200,000 pounds of food are collected for the local food bank.

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 (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:

Yes

A brief description of the food materials diversion program:

All of our food waste from our dining halls is composted. Coffee grounds from coffee shops are also composted. The City collects all of our food waste, and the finished compost is dispersed on city parks and landscaping. Used cooking oil is collected and converted it into biodiesel.

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:

All pre-consumer food waste is collected daily for composting from our dining halls.

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:

All food waste is separated by the students in the dish return areas of our dining halls, and collected for composting. The dish return is separated into different sections where compost (all food, napkins, compostable serviceware) are scraped by students from their plates separately from trash (plastics, foil, wrappers). We are mindful of what materials are offered in the dining hall (eliminating as many wrappers, straws or single use containers as possible), to help avoid having to put anything in the trash.

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:

Currently the majority of our food service locations use reusable serving ware. Our catering service on campus has also begun to use reusable dishes when possible. MSU’s dining halls, catering, and retail operations utilize reusable tableware and silverware for their patrons. Most locations encourage or solely offer dine in options, eliminating the need for to-go materials. But, operations are incorporating more biodegradable tableware and silverware for to-go options when that is the only choice.

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:

We promote reusable mugs in all of our coffee shops by offering a discount on drink purchases. One of our coffee shops only serves drinks in reusable mugs, completely eliminating single use disposable cups. In our dining halls, all food is to be consumed in the dining hall, also eliminating the need and use of disposable to-go containers. Resident meal plans allow for unlimited entrance to the dining facilities, encouraging the use of the dining halls for meals and snacks, rather than needing to take food with them from a single admittance. Our catering department and retail operations are also incorporating more and more compostable serviceware as it becomes available for to-go options.

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?:

Yes

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

Currently a 25 cent discount is offered to customers who bring a reusable mug. One coffee shop only serves coffee in reusable mugs.

Other Materials Management Initiatives

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)?:

Yes

A brief description of other dining services materials management initiatives:

We work with our local vendors to utilize reusable containers for delivering products. All of our operations also offers recycling. Food waste is composted. Most food items are purchased in bulk quantities, helping reduce product packaging and making more efficient use of energy for transporting the goods. Energy is saved by using steam from the campus steam plant to heat buildings and cooking equipment.

Optional Fields

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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Data source(s) and notes about the submission:

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