Overall Rating Bronze
Overall Score 38.36
Liaison Marga Martinez
Submission Date Oct. 10, 2024

STARS v2.2

Oakton College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 0.50 / 2.00 Debra Kutska
Sustainability Specialist
IT
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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?:
No

A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing

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?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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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

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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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?:
No

A brief description of the vegan dining program:
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Labelling and signage 

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?:
No

A brief description of the sustainability labelling and signage in dining halls:
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Part 2. Food waste minimization and recovery

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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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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?:
No

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

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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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?:
Yes

A brief description of the food materials diversion program:

We offer organics collection bins in each of our two kitchens (one at each campus) and another is in the service area for our sandwich making station. Staff were trained in how to appropriately clean out ingredients, salad bar, expired, or leftover prepared foods and compost organics. We have our contracted waste service which picks up our organics twice per week.


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:

We offer organics collection bins in each of our two kitchens (one at each campus). Staff were trained in how to appropriately utilize these bins during food prep, putting all appropriate organic matter in the bins. We have our contracted waste service which picks up our organics twice per week.


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:

We do have a post-consumer composting program but only for certain special events. These need to be planned in advance. IF requested, then we utilize compostable service ware and provide organics collection bins. Food, leftovers, and service ware are then sent with our organics pick up with our waste service.


Dine-in service ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:
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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)?:
No

A brief description of the compostable containers and service ware:
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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:

This is only offered for drinks. If individuals bring their own cups, they receive a discount on coffee and fountain drinks.


Optional Fields

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

Our Early Childhood Education Center went Zero Waste in 2015. Students are fed two meals and a snack five days a week with compostable service ware. All uneaten food, leftovers, and service ware are put into organics collection bins in the classroom and kitchen. These are cleaned out daily and picked up by our contracted waste service.


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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