Overall Rating Silver - expired
Overall Score 63.29
Liaison Samuel Crowl
Submission Date Feb. 20, 2018
Executive Letter Download

STARS v2.1

Ohio University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Vince Weatherstein
Director of Energy Management
Facilities Management & Safety
"---" 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:
The University has published goals surrounding food sustainability that are incorporated into the University Sustainability Plan.

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:
Produce grown by students in the Plant Biology Learning Gardens is sold in Culinary retail venues.

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:
WellWorks, the University's employee wellness program, hosts a Community Supported Agriculture (CSA) program each summer from Shade River Organic Farm. More information: https://www.ohio.edu/wellworks/events/community-supported-agriculture.cfm The Ohio University’s Campus Involvement Center sponsors an OHIO Farmer’s Market on campus.

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:
Ohio University recently received an "A" grade from PETA2 for "going above and beyond to provide all students with exceptional vegan food.” This high mark was bestowed to only five other universities in Ohio and 114 colleges nationwide (out of more than 1,450). OHIO makes providing healthy and diverse dining options for students a priority. All dining guests can choose from a wide range of Vegan options, including: black-bean wraps, vegan ravioli, Tofurky sandwiches, and vegan cheesecake. A variety of Vegan selections are always offered at each dining court/hall on the Athens campus. Students, faculty and staff with special dietary needs are accommodated on a regular basis, and we are constantly adapting to the diners' demands. In fact, Culinary Services recently hired a registered dietitian to assist with this growing need. Culinary Services makes providing healthy and diverse dining options for students a priority. All dining guests can choose from a wide range of Vegan options, including: black-bean wraps, vegan ravioli, Tofurky sandwiches, and vegan cheesecake. A variety of Vegan selections are always offered at each dining court/hall on the Athens campus.

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:
Every year we host “apple fest” to promote our locally-sourced apples

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:
Zero-waste events are available through OU Catering

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:
To promote and increase the purchase of products from local companies, Culinary Services launched a local food section call "Uniquely Ohio" at each of its campus markets.

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:
Culinary Services has an extensive labeling program to inform students of the attributes of their food choices, including local food, vegetarian and vegan signage. https://www.ohio.edu/food/menus/diets.cfm. In addition, signage (static & electronic) throughout our venues educate students about many sustainable topics including: local food options, the important of reducing post-consumer food waste, the amount of water saved with trayless dining, etc.

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:
Culinary Services works with professors and students to support projects related to sustainable food systems each semester. Examples: in Spring 2016, students participated in a food waste project, and in Spring 2017, students are studying the roadblocks to higher percentages of local food purchases., In addition, Culinary Services has partnered with students from Plant Biology and the Food Studies Theme to offer student-grown produce at our retail operations. This has given students real-world experience in many aspects of the sustainable food system – from planting decisions, to growing, to harvesting, to selling. Culinary Services has also partnered with the Voinovich School of Leadership and Public Affairs to develop a soil-to-soil video that shows the full life-cycle (from harvest to compost) for post-consumer food waste (https://www.youtube.com/watch?v=ZTOPsABabwI). This video project was researched and developed by students.

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:
WellWorks is the University's employee heath and wellness program and it has extensive health and wellness initiatives that are open to the entire campus and community. WellWorks employs the only registered dietitian in the region, who offers regular classes and coaching sessions on sustainable, healthy diets. https://www.ohio.edu/wellworks/ Additionally, campus and community members are invited to purchase produce grown on the University's farm at the Atrium Cafe Market on Wednesdays when in season. The market features diverse organic produce options at competitive prices. Culinary Services provides nutritional information for all food offerings, and displays signage (static & electronic) to educate students about healthy food choices. That signage is created in partnership with our in-house dietitian. Culinary Services also offers a variety of culturally diverse options in all of our dining venues.

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:
The menu planning and forecasting software used by Culinary Services (Food Pro) helps ensure that pre-consumer food waste is kept to a minimum. Our current pre-consumer food waste is 65% below the national average. Culinary Services has also developed signage (static and electronic) to educated students about post-consumer food waste. In addition, all residential dining venues have gone trayless as of 2017, in an attempt to reduce post-consumer food waste. Culinary Services also used a centralized production model, which means that most food products served at the University are made from scratch. Because we purchase raw ingredients, we can ensure that food waste during production is kept to a minimum. For example, we make our own chicken broth from products that are left over from other meal preparations.

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:
Culinary Services implemented the Trayless Dining Program in May 2017. According to a student-led study the program is projected to save 440,000-gallons of water and 88,442-pounds of food waste annually.

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:
Throughout the year, Culinary Services donates excess food items to the Southeast Ohio Food Bank. Additionally, students enrolled in our Flex Meal Plans may utilize their unused meals to purchase non-perishable food items and place them in donation bins located within our Campus Markets. These donation bins are regularly collected by an Athens County food bank. Left over food from the dining halls that can be safely donated but not saved for reserving in the dining hall is donated to a local Athens Food Rescue organization. Extensive and comprehensive Move-out and Winter Break Food-Drives from the residence halls.

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:
Used cooking oil is diverted for use in bio-fuel. Food waste is composted and used by Facilities Management to beautify campus grounds.

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:
Ohio University is home to the largest known in-vessel composting system at any college or university in the nation. Food is collected from Central Foods Facility and all Athens campus dining halls six days per week. Near 100% of both pre- and post- consumer waste is collected. Food is collected from the Central Food Facility and all Athens campus dining halls. Close to 100% of both pre- and post- consumer waste is collected and composted.

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:
Ohio University is home to the largest known in-vessel composting system at any college or university in the nation. Food is collected from Central Foods Facility and all Athens campus dining halls six days per week. Near 100% of both pre- and post- consumer waste is collected. Close to 100% of all post-consumer food waste is collected from residential dining and composted

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:
All dining halls use reusable service ware (plates, glasses, bowls, knives, forks, etc.) for all dine-in operations. To-go options and operations at our Student Union use compostable options on all items packaged in house (plates, clamshells, knives, forks, dressing ramekins, napkins, hot and cold cups including lids, etc.). We have a comprehensive on-campus composting facility.

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:
All disposable to-go containers and utensils in residential dining are compostable. In addition, a reusable to-go container pilot was launched spring semester 2017-18.

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:
Culinary Services offers discounts to customers utilizing reusable mugs at all five campus cafés and our primary food court located in the campus student center. The regular cost of a 16 oz coffee at a campus café is $1.75. Use of a reusable mug discounts this price to $1.25, for a recurring savings of .50 cents per visit.

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:
Culinary Services utilizes cleaning chemicals with minimal packaging in order to reduce waste.

Optional Fields 

The website URL where information about the programs or initiatives is available:
https://www.ohio.edu/food/about/Sustainability.cfm

Additional documentation to support the submission:
---

Data source(s) and notes about the submission:
Ohio University is proud of its on-campus food variety and works hard to provide the campus community with robust menu offerings. Through customer feedback and a close monitoring of the latest trends, our selections are continually updated and new recipes are being added to our menus each year; it is part of our commitment to providing students with the nourishment that they need in order to thrive in their collegiate pursuits. All Data was provided by Erin Robb. Health and Wellness and CSA data provided by Jenn Bennett

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.