|Submission Date||May 21, 2019|
OP-8: Sustainable Dining
|1.75 / 2.00||
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
With education as the primary focus of our business activity, Radford University Dining is committed to fostering and promoting sustainable business principles to our clients and customers. Our associates will lead by example through activities that minimize our impact on the environment by practicing the 3Rs, with a primary focus on reduction. Our programs will include the necessary information to encourage informed choices on both the food we conserve, and the ways we interact with the natural environment. Charitable donations, and active volunteerism by our associates are just some of the ways that Radford University Dining re-invests in our communities.
Radford University Dining Services continues to reduce Radford University’s carbon footprint through a variety of sustainability programs and practices such as:
• Putting Flavor First ◦through cultivating campus gardens, purchasing locally and supporting the American family farm.
• Reducing Our Eco Footprint ◦by implementing recycling programs, diverting waste from landfill and choosing the right disposables.
• Improving Animal Welfare ◦by committing to raising the bar for the care of farm animals.
• Reducing Food Waste and Feeding Our Communities ◦through source reduction and food recovery programs.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
However, we are working toward supporting campus community garden at Selu Conservancy and growing herbs in-house in hydroponics garden
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Hosting Farmer’s Market Thursdays in residential dining facility to feature locally sourced products and inviting local farmers to come promote and educate on their crops.
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?:
A brief description of the vegan dining program:
Dalton Kitchen, our flagship dining facility on campus, offers a great selection of vegan and vegetarian dining options. These selections are available for breakfast lunch and dinner and brunch on the weekends. Dalton Kitchen has a venue called “Rooted” that was created to satisfy the needs of vegan and vegetarian guests. We offer a variety of vegan selections a day at Rooted. This menu consists of a variety of chef inspired specials. The guest comes to the Rooted station and can talk with the chef attendant to choose their menu item that can be prepared for each guest preferences. The chef inspired vegan options can be served individually or paired to allow our vegan guests a well-balanced meal.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Annually, Dining Services plans to host a “Stop Food Waste” event in the Spring 2019 academic semester. Events may include food waste audits, activities for students, and rewards for students who didn’t waste any food during their meals. In April 2019, Dining Services will host an event in Dalton Kitchen to celebrate the nationwide Stop Food Waste Day. During the week leading up to this event, Dining Services and Radford Sustainability have historically conducted food waste audits, information fairs about Food Recovery Network, and posted additional signage about food waste in dining areas and around campus.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Currently planning a Farm to Fork event, involving local farmers and vendors as a way to educate and involve within the community on campus.
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?:
A brief description of the sustainability-themed food outlet:
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?:
A brief description of the sustainability labeling and signage in dining halls:
Signage includes: waste tracking posters at entrance to dining hall, sustainability posters throughout and Food Recovery Network data (includes student involvement).
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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)?:
A brief description of the other sustainability-related dining initiatives:
FYUL (For your unique life) recipes and ideas for health and wellness, Nutrition interns, Vegan and Vegetarian Campus survival guide, Partnerships with campus departments (ie Center for Global Education & Engagement and Center for Diversity & Inclusion).
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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Dining Services recently began employing the Waste Not program in Dalton Kitchen. Webtrition is also used.
Waste Not tracks waste to build awareness and determine trends to aid in minimization of waste in preparation and production. Webtrition is also used as a forecasting tool to plan production and find high and low use items.
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?:
A brief description of the trayless dining or modified menu/portion program:
Yes. Dining Services first implemented Trayless Dining in 2007 during Earth Week and soon moved to Trayless Dining full time. This initiative not only saves in Food waste, but also reduces water usage.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
Last year, Dining Services collaborated with the student Food Recovery Network on campus chapter (launched March 2018) to donate over 1500 pounds of food from on campus restaurants to Radford-Fairlawn Daily Bread (local community kitchen providing free meals to people in need). The FRN program is ongoing during the 2018 - 2019 academic year. In addition, Dining Services will make additional donations from Dalton Kitchen when prepared trays of unserved food are left over from lunch and dinner meals.
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)?:
A brief description of the food materials diversion program:
Yes. All cooking oil is recycled. Last year, Dining Services recycled 78,750 pounds of cooking oil.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
Dalton Kitchen and New River Grille House uses all reusable service ware. Catering has reusable service ware per customer request.
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)?:
A brief description of the compostable containers and service ware:
Compostable containers are available in Create in Bonnie Student Center
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?:
A brief description of the reusable container discount or incentives program:
At two campus locations, Starbucks and Au Bon Pain, customers receive a 10% discount on beverages when using a reusable mug. Looking this year to begin this in Kyle Hall at Outtakes “Peets”.
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)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission: