| Overall Rating | Gold |
|---|---|
| Overall Score | 69.84 |
| Liaison | Zachary Czuprynski |
| Submission Date | Jan. 21, 2025 |
Prescott College
OP-8: Food Recovery
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Zachary
Czuprynski Sustainability Coordinator Green Mountain Center for Sustainablity |
8.1 Food recovery program
Narrative and/or website URL providing an overview of the institution’s surplus food donation program:
The campus cafe hosts a popular weekly community soup lunch open to everyone in the Prescott community and beyond. The soups are made from surplus ingredients or items nearing expiration, helping reduce food waste while addressing food insecurity. This well-loved event has no strict limit (within reason) on how much soup can be taken, allowing participants to save extra for future meals.
Do the institution’s dining services divert pre-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s pre-consumer food waste diversion program:
Nearly 100% of pre-consumer food waste is fed to animals or processed by the on-site campus composting system. Pickups are done every week from the campus cafe or as needed.
Do the institution’s dining services divert post-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s post-consumer food waste diversion program:
There are labeled, accessible composting bins throughout campus dining to divert post-consumer food waste. There are two compost facilities where food scraps are emptied and managed by student employees, supervised by the Sustainability Coordinator. The only products not accepted by our compost system are meat and dairy products.
Do the institution’s dining services track and assess their food and organic materials management efforts on at least an annual basis to inform ongoing improvements?:
Narrative and/or website URL providing an overview of the institution’s food and organic materials management tracking and assessment initiatives:
The campus cafe is extremely efficient with purchases to properly adjust the amount of food needed to match demand. This includes tracking the amount of ingredients consumed for a week's worth of meals (excluding catering) and the surplus (or shortage), which is typically used for soup Wednesdays. The bulk of the menu is standardized for a semester, save for a weekly special; thus, this allows for some variety and new dishes, but also very stable meal planning and ingredient procurement, making it easy to minimize the number of food scraps leftover from the cafe at the end of each week.
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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.