Overall Rating Reporter
Overall Score
Liaison Allison Brooks
Submission Date Sept. 13, 2019

STARS v2.2

Randolph College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Allison Brooks
Sustainability Coordinator
Buildings & Grounds
"---" indicates that no data was submitted for this field

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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?:
No

A brief description of the sustainability-themed food outlet:
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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?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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:

The dining service director and the chef offer vegan options at every single meal because every student living on campus is required to have a meal plan.


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:

A television screen in the dining hall displays information about dining services' sustainable practices.


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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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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:

The Randolph College dining hall has completely eliminated trays and styrofoam to-go boxes from its cafeterias.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:

Because Randolph College has a small student population and every student is required to eat in the dining hall, it is easy for the chefs to know exactly how much food to prepare, and they also have a policy to re-use left overs for the next meal time. This results in very low post consumer food waste and leftovers.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
No

A brief description of the food materials diversion program:
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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:

Starting in January 2018, Cheatham Dining Hall began donating its pre-consumer waste to Lynchburg Grows, a local urban sustainable farm, for composting.


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:
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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:

All plates, cups, and flatware in the dining hall are reusable.


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:

Students can buy a re-usable to-go container for $5 when they want to carry food out of the dining hall. They can bring the to-go container back to the dining hall where they receive a token. The to-go containers are washed by the dining hall personnel and clean ones are available for students.


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 community members bring their own mug to the cafe, they only pay the "refill" price for coffee.


A brief description of other sustainability-related initiatives not covered above:

Randolph College's PanWorld club has partnered with dining services to feature dishes from our international students' home countries.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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