| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.37 |
| Liaison | Alan Brew |
| Submission Date | Feb. 26, 2021 |
Northland College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Members of the Northland College campus garden crew actively sell produce at the Ashland Farmer's Market, taking place every Saturday throughout the growing season.
Sustainability-themed outlet
Yes
A brief description of the sustainability-themed food outlet:
The food outlet is the Hulings Rice Food Center.
Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Northland College purchases from small-scale local farmers as well as works to source sustainable food items.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
The cafeteria host multiple meatless days throughout the year--typically they are hosted on Wednesday and called Why Not Wednesday.
Vegan dining program
Yes
A brief description of the vegan dining program:
Chartwells has one FTE employee that is responsible for having multiple vegan options available at every meal served. We have offered full vegan dining options since 1995.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
All food items that are served in the cafeteria containing local ingredients are marked with a green circle sticker that says Eat Local. This allows guests to see where local items are being featured during a meal--whether it is a hamburger, lettuce on the salad bar, or just onions in a casserole, there is a visual reminder of where local items can be found on the menu.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Campus-wide food recovery competitions are student led initiatives. They not only raise awareness of food-related issues, but students learn management and leadership skills by interacting with the local community. Northland College is an official chapter of the Food Recovery Network.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
There have been no trays at Northland College for over 10 years.
Food donation
Yes
A brief description of the food donation program:
Northland College students under the guidance of the Food Recovery Network collect excess food leftover after meals from Chartwells and preserve it for usage at The Brick, our local food shelf.
Food materials diversion
Yes
A brief description of the food materials diversion program:
All plate waste is composted through the Food Processing/Composting Facility on campus (Hulings Rice Food Center). No food materials go to the landfill, sewer, or incinerator.
Composting
Yes
A brief description of the pre-consumer composting program:
We track and compost all pre-consumer food waste, and have done so since 1994.
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:
Northland College collects post-consumer food waste for use in our new composting facility. Between July 1, 2017 - December 31, 2017, the College composted about 28,000 pounds of food scraps. This is expected to increase dramatically in the years to come.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
All cafeteria service ware is reusable. Furthermore, service ware used outside the cafeteria for on-campus special events is also reusable.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
We have for purchase an eco-clam shell for to-go meals. This is a reusable, commercially washable container. See attachment.
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?:
Yes
A brief description of the reusable container discount or incentives program:
We offer a discount program on beverages if the customer brings in his/her own container. The only way to remove food from the dining area is in one of the eco-containers explained above.
Optional Fields
Chartwells currently uses the tracking program called Waste Not, this keeps track of all products that are wasted thru production, over production, and product loss. These are tracked daily in quarts of waste by each associate and then converted into dollars. These weekly results are then used and compared to help set waste reduction goals throughout the year and raise awareness to waste In each area.
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:
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