| Overall Rating | Silver |
|---|---|
| Overall Score | 52.51 |
| Liaison | Josh Nease |
| Submission Date | May 10, 2022 |
Radford University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
Josh
Nease Sustainability Manager Academic Programs |
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?:
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.-- This has been paused during COVID, and we will resume Farmer’s Markets soon as we can.
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 support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Annually, Dining Services plans to host a “Stop Food Waste” event in the Spring academic semester. Events may include food waste audits, activities for students, and rewards for students. In April, 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 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:
Our website lists all available vegan options broken up by each dining facility on campus. Vegan Awareness Month in October is celebrated and promoted in all dining halls on campus. To be labeled as Vegan, foods do not contain any animal products at all. This includes honey, eggs, dairy products of any kind, chicken, seafood, beef, ham or any other animal stock or base.
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?:
A brief description of the sustainability labelling and signage in dining halls:
In all dining halls, signage is displayed to promote local eating and reducing plate waste.
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:
Radford Dining partners with Food Recovery Network to ensure any unused edible food is donated. FRN and donations have not resumed post COVID but will do so as soon as deemed safe.
Internally we utilize a system called Waste Not. The tool helps us track waste to build awareness and determine trends to aid in minimization of waste in preparation and production.
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). Post 2020, due to the pandemic, this was on pause, however, will resume as soon as feasible.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
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 provides reusable service ware, utensils, and cups for “dine-in” meals. We had to pause the program during the pandemic, but as soon as safe to do so, we will return to the reusable service ware program.
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 provided where available in dining locations on campus.
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?:
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. This program is currently on pause due to the pandemic, but will resume soon as safe to do so.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.