| Overall Rating | Bronze |
|---|---|
| Overall Score | 34.87 |
| Liaison | Courtney Gallaher |
| Submission Date | June 4, 2024 |
Northern Illinois University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.30 / 2.00 |
Alyssa
Edwards Graduate Assitant Earth, Atmosphere and Environment |
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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:
Created with goals to end food insecurity, promote sustainability, and educate - the community vegetable garden shown above was established in the spring of 2014. Located on NIU’s main campus, on the east side of Anderson Hall, the garden is one of many sites that form the DeKalb County Community Gardens (DCCG).
The appropriately named “Communiversity Gardens” thrive with the care and oversight of a strong volunteer network of university students, faculty, staff, and community members.
There are several purposes of the gardens:
Improve agricultural literacy by increasing access to education about sustainable farming practices and the importance of local food production
Help alleviate struggles associated with food deserts in our community
Encourage environmental awareness and ecologically-minded lifestyles
Provide opportunities for intergenerational and cross-cultural connections
Create opportunities for recreation, exercise, therapy, and education
Present opportunities to collaborate, find new ideas, give back to the community, and provide access to fresh produce
The appropriately named “Communiversity Gardens” thrive with the care and oversight of a strong volunteer network of university students, faculty, staff, and community members.
There are several purposes of the gardens:
Improve agricultural literacy by increasing access to education about sustainable farming practices and the importance of local food production
Help alleviate struggles associated with food deserts in our community
Encourage environmental awareness and ecologically-minded lifestyles
Provide opportunities for intergenerational and cross-cultural connections
Create opportunities for recreation, exercise, therapy, and education
Present opportunities to collaborate, find new ideas, give back to the community, and provide access to fresh produce
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:
Yes; through our primary distributor, we purchase some items from minority-owned businesses and woman-owned businesses. During the academic year we partner with GFS to purchase produce from a Business Enterprise Program (BEP)…”for businesses owned by minorities, women, and persons with disabilities is committed to fostering an inclusive, equitable and competitive business environment that will support underrepresented businesses increase their capacity, grow revenue, and enhance credentials.”
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:
Minority-owned businesses – 2.77%
Woman-owned businesses – 0.58%
Woman-owned businesses – 0.58%
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
3.35
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:
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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 available in residential dining. Students that need additional support can work with our dietician.
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:
Yes; signage shows how customers reduce their waste footprint by taking smaller portions and returning for more; shows amount of food wasted; removal of trays to reduce waste; use of reusable to-go containers
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:
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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:
Yes. Trays have been removed from dining halls. Entrées are portioned smaller, and customers are encouraged to finish items before returning for more
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:
Campus Dining donates perishable food at the end of each semester to local food pantries.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
No
A brief description of the food materials diversion program:
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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?:
No
A brief description of the post-consumer composting program:
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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:
Dining halls use melamine plates/cups and metal silverware.
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 do offer reusable to-go containers but do not have an on-site composting program.
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:
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A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs 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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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.