Overall Rating Reporter - expired
Overall Score
Liaison Ryan McEnany
Submission Date March 6, 2020

STARS v2.2

Pace University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Ryan McEnany
Director Energy & Resiliency
Facilities & Capital Projects
"---" 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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
In addition to offering CSA to students and staff, we also host a mobile food pantry for community members, this occurs about once a month.

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:
Yes, our dining services partner offers sustainability throughout the dining experience. There are locally sourced ingredients, including a herbs from a hydroponic garden inside the dining hall, vegan options, sustainable seafood and a food waste management plan.

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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Chartwells utilizes women and minority owned businesses as well as local small farms for some of its food and beverages.

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?:
Yes

A brief description of the low impact dining events and/or plant-forward options:
Yes there are plant based options both vegetarian and vegan.

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:
There are always vegan and vegetarian options at every meal.

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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
Yes, vegetarian options are labeled as such and vegan options are labeled differently as we understand the importance to provide both options. You can view the menu here, the online menu also uses labels to denote vegan and vegetarian options.

https://www.dineoncampus.com/pacenyc/whats-on-the-menu

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
Yes, we compost pre consumer waste through the use of our Earthtub on the Pleasantville Campus or through the NYC Brown Bin Program in NYC.

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 are not provided in the dining areas. Students bring individual items to the cashier for purchase.

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:
As mentioned before we have a mobile food pantry where food is donated to community members, students and staff.

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:
As mentioned before, we compost and avoid pre-consumer waste from going to the landfill or incinerator.

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:
Yes, in Pleasantville we compost on site and then use the compost in the organic garden. In NYC we utilize the NYC Brown Bin Program.

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:
Not at this time, but we will be rolling it out in the near future.

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:
Yes, on our White Plains Campus plastics were virtually eliminated and silverware is used as well as plates. In NYC compostable service ware is used.

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:
Many of the to go containers are compostable, as well as the utensils and straws. This was planned in conjunction with expanding our 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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Optional Fields

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:
https://www.dineoncampus.com/pacenyc/sustainability

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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