Overall Rating Gold - expired
Overall Score 74.78
Liaison Daryl Pierson
Submission Date March 5, 2021

STARS v2.2

Portland State University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Amanda Wolf
Program + Assessment Coordinator
Campus Sustainability Office
"---" 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:
PSU hosts a weekly Saturday farmers market in the Park Blocks that is open to the entire community. We also host monthly Free Food Market events in which OFB brings fresh produce to campus for students and community members to pick up and any leftover produce is donated directly to PSU's food pantry. PSU Eats, in partnership with others, also helps fund the Learning Gardens Lab (LGL), an experiential learning based community and student garden in SE Portland.

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:
We support Urban Gleaners by donating all excess prepared food for distribution. Food that would otherewise be composted goes to feeding those in need.

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:
At Portland State University, we strive to purchase locally and seasonally whenever possible. With that, we support local SMEs through the purchasing of their goods and products. Chartwells’ parent company, Compass Group, works with a variety of supplier partners that reflect the diversity of the communities we serve on a daily basis. We have access to sourcing food and product from minority-owned and women-owned companies like Salt and Straw, Ruby Jewel Ice Cream, Bashas Mediterranean Cuisine and Sesame Donuts.

In addition, Chartwells at PSU Eats purchases from local small and medium-sized enterprises (SMEs) from Corfini Gourmet, Steven Smith Tea, Humm Kombucha, Molly’s Grown to Eat, Alexis Foods, Bowery Bagels, Spring Valley Dairy,

Finally, through Charlies Produce (1,000 associates / larger than medium size), we purchase fruits and vegetables from the following local farms: Cal Farms, Siri & Son, Jack Siri Produce, Curry & Company, Amsta Produce, Columbia Basin, Rainier Fruit Company, Omstrom Mushroom Farms, Hilltop Produce, Washington Fruit, Chelan Fresh Marketing, Bloxom Produce, Denison Farms, FirstFruits Marketing, Montecucco Farms and Andersen Organics.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
10.90

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:
FYUL, Plant-fueled Monday's with a primarily plant based menu, with only one station serving meat.

Food-waste reduction themed screenings and networking events; catering services regularly provides sustainable, seasonal, local, plant-based dining options with compostable dining ware, world Vegan Day

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:
All dining facilities supply robust well-built vegan and vegetarian options, and options are labeled used "U Balanced" symbols on menus of Balanced, Vegan, Gluten Free, and Vegetarian options. Our institution received an 'A' rating from PETA for our work in this area.

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:
We highlight composting facts in Smith as well as Victors, and have signage promoting locally sourced items. Quarterly, Victor's also participates in No Scraps Left Behind, an program that helps educate consumers on post-consumer waste. This program includes signage with facts about food waste, as well as proving consumers with waste total for the week. We have compost in all of public areas and work to minimize food waste in all eating areas.Anything that is plant-based is labeled, as is vegan and vegetarian options.

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:
Internal waste-tracking system 'Waste Not' tracks post-production food waste. Pre-consumer food waste is weighed and tracked at each vendor locations, then used to help track and determine improvements for food waste reduction in food prep and portioning. Partnership with Campus Sustainability Office also tracks post-consumption food waste 'No Scraps Left Behind' on a quarterly basis.Post-consumer food waste is displayed in the front of the dining hall for the lunch period to raise awareness, then weighed and composted at the end of service.Additionally, partnered with internal waste consultants from ReFED to improve our waste tracking capabilities at dining facilities.

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:
In September 2008, PSU Dining went tray-less in Victors Dining Hall in Ondine. Going trayless helps to conserve water, energy, and chemical cleaners used to wash trays, while also promoting healthy eating habits and smaller portioning. Students are provided with a plate, and are welcome to seek seconds as needed in the dining hall. Food court-style venue provides to-go packaging without tray. Students buss and drop off items at centralized trash, recycling, and composting.

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:
Food from partners is donated daily. Entrees from catering department are provided to Urban Gleaners. Grab-and-gos are given to the student Food Pantry, along with the bagels provided by local franchise partners.

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:
All food scraps from pre-consumer food preparation and post consumer waste are composted, and robust donation programs are in place to reduce amount of food going to landfill or compost. Fryer oil is collected by Sequential Biofuels from three locations on campus: Smith Memorial Student Union Viking Food Court, Victor's at Ondine, and University Place Hotel Lincoln Grill.

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:
All pre-consumer food waste is collected in kitchens for composting.

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:
All post-consumer food waste from Victors Dining is composted by dining hall staff behind tray return. At Smiths Kitchen Food Court, there are four centralized waste collection areas for students to use, all of which have a compost collection green bin as an option. Students in residential halls can also compost, a program was started in December 2014 and any student can participate. Food waste in most departmental spaces is also composted, and many public areas include Campus Rec have a publicly accessible compost location.

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:
Durable china is used in Victors dining hall and industrially compostable service ware is used in Smith's Kitchen food court area. PSU Eats is in beginning stages of providing reusable, individual to-go food containers.

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:
---

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:
If students have their own reusable mugs, they are charged at the small rate no matter what size the mug is as a discount.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
PSU Eats partners with SHAC to highlight our sustainability and health related options. Also highlight fresh foods and have a seasonal concept station (PDX Local) that rotates its menu based around student votes. Also have a meal planner on website and classify meals with icon system designed to help students select the best option for their health (vegan, balanced, vegetarian).

Website URL where information about the sustainable dining programs is available:
http://www.chartwellshighered.com/sustainability

Additional documentation to support the submission:
---

Data source(s) and notes about the submission:
Information Provided by Charwells, aka PSU Eats

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.