Overall Rating Silver - expired
Overall Score 51.92
Liaison Katie Beitz
Submission Date May 15, 2018
Executive Letter Download

STARS v2.1

Oklahoma State University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Ilda Hershey
Sustainability Coordinator
OSU Physical Plant
"---" 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?:
No

A brief description of the sustainable dining policy:
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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:
We purchase produce such as bell peppers, eggplant, and cucumber from the hydroponic farm under the OSU Floriculture Department. One outlet, the Rancher's Club, helps itself to herbs, tomatoes and other produce grown by OSU Landscape Services in a garden in front of the restaurant three seasons of the year.

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:
The farmer’s market was discontinued based on lack of interest from local farmers to travel to campus. However, OSU Dining Services teams up with OSU's Food & Agricultural Products Center on the “The Farm to University Dining" program, designed to bring local, fresh, healthy food to the university from Oklahoma farmers.

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:
We offer a variety of dining options that accommodate vegan lifestyles in our dining facilities daily including a stir-fry wok location, four salad bars (one of which is self-service), and a growing presence of vegan choices in our convenience stores. Every meal offers complete-protein vegan options such as sunbutter or peanut butter sandwiches, beans & rice, hummus & pita, nuts, seeds, almond milk, soy milk and other soy products. One dining facility, Passport, features only international fare and includes many vegan options. One convenience store offers "Tasty Bites" items, many of which are vegan. Vegan cheese has been introduced in a new dining concept called The Natural. At The Natural, food is prepared in a controlled environment, making it allergen-friendly and suitable to those who may have certain dietary needs. All menu items, including salads, flatbreads and paninis, are gluten-free as well.

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:
1) Free cooking classes for students and staff include vegetarian meals such as Three Bean Chili and are followed by sharing the meal and recipe. 2) We feature local produce grown in Oklahoma via a program called Farm Fresh. The first week of each month a fruit or vegetable is showcased across campus at nutrition awareness tables with free product samples, creative recipes, and nutritional information, which create an interest in trying the food. The item is utilized in a variety of menu options across campus for the month. 3) We host an annual MIO Fair (vendors in the Made In Oklahoma program showcase their products and give samples to participants).We also feature Made in Oklahoma products monthly. This gives students a chance to meet local food vendors and sample their products. The goal is to increase awareness of the importance of buying locally produced products.

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:
During Earth Week in April, a Sustainability Dinner is offered that is completely sourced with local foods. In 2017, the meal was hosted in 3 locations at 2 different times. During Hispanic Awareness Week, February 20-24, 2017, special menus were written for Passport at the Student Union at the request of the Hispanic Student Association.

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:
1) Roots is an eco-friendly eatery that serves fair trade coffee, vegan and vegetarian options. 2) Red Earth Kitchen is designed to promote locally sourced food, 3) The Natural specializes in vegan, vegetarian, gluten-free and alergen free options.

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:
Signage on digital menu boards and table tents near dining venue registers and on dining tables promote programs such as "Cups for a Cause" refillable discount cups, items such as durable shopping bags, and events such as the Sustainability Dinner and healthy cooking classes.

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:
OSU Dining Services hosts a MIO (Made in Oklahoma) Coalition Fair each year to connect local farmers with the campus community. As a land grant institution, OSU's Cooperative Extension Service conducts outreach on topics such as using cover crops, reducing pesticide use, composting, preparing meals from scratch, and canning, to name a few. OSU also has a new Food Studies program that combines OSU's agricultural college's interest in farms and foods with other OSU divisions including English, History, Sociology, Hotel & Restaurant Administration, and Gender Studies.

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:
OSU participates in Partnership for a Healthier America campus wide. The program has a food service component that includes whole grains, fruits and vegetables, a healthy icon program (Choose Orange), trayless dining, plant-based options and healthier dessert items. The “Choose Orange” food-labeling program encourages students to choose healthier options while dining on campus by easily identifying better-for-you choices without having to read a nutrition label. The program is based on the U.S. Dietary Guidelines and qualified items are identified by a “Choose Orange” logo. Some Choose Orange items are also MIO (Made In Oklahoma) products. Five outlets are Oklahoma Department of Health Certified Healthy Restaurants: Bread & Beyond, Country BBQ, Which Wich, The Natural, and Zest. North Dining’s Noodle U includes noodle soups and food featuring the following cuisines: Japanese, Thai, Vietnamese, Mexican and Chinese. The Zest menu at North Dining was created using only Halal meats. Halal meats include ground beef, flank and chicken. Mediterranean food served at Zest includes menu items from Moroccan, Greek, Italian, Spanish, Turkish, and Israeli cuisines.

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:
University Dining Services uses an online tracking method to reduce over purchase and over stocking that could lead to spoilage. We are enrolled in the EPA Food Recovery Challenge commitment program and report data annually.

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 removed from all dining outlets.

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:
UDS' Celebrations Catering has partnered with the leaders of the Panhellenic Meal program to donate leftover food from the Panhellenic Meals to Wings of Hope. There were meal donations from 9 meals during Bid Week. Catering supplied containers and Panhellenic staff picked up the food from the Catering office to deliver it to Wings of Hope. Catering customers may make arrangements in advance for leftover individually-wrapped foods and whole fruit to be donated to local food banks or shelters.

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:
Cooking oil is collected at each dining facility for conversion into other oils and lubricants.

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:
Campus kitchen staff separate produce scraps and coffee grounds for local farmers to take away and compost on their local farms.

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:
n/a

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:
Reusable service ware is used for "dine in" meals in a few campus locations.

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:
University Dining Services offers compostable, biodegradable and/or recyclable content containers. At this time, there is no nearby composting program that will accept organic containers or food waste. The closest facility is about 100 miles away.

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:
UDS sells "Cups for a Cause" reusable, lidded cups at $6.99 each, which can be refilled at virtually every dining outlet on campus with coffee, tea or soda for only 99 cents. Regardless of the current years' design, discount refills with any previous "Cups for a Cause" cup is honored.

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:
Recycling: front-of-the house for cans, plastic bottles and clean paper; back-of-the house for cardboard. Durable shopping bags are sold in convenience stores.

Optional Fields 

The website URL where information about the programs or initiatives is available:
https://statemagazine.okstate.edu/Made_In_Oklahoma_products

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Also UDS Fun Facts https://sustainability.okstate.edu/dining-fun-facts and the OSU Food Studies Prorgram http://foodstudies.okstate.edu/ and Made in Oklahoma Food Products story https://statemagazine.okstate.edu/Made_In_Oklahoma_products

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.