Overall Rating Bronze
Overall Score 32.70
Liaison Carl Powell
Submission Date Jan. 10, 2017
Executive Letter Download

STARS v2.1

Ringling College of Art and Design
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.63 / 2.00 Tammy Walsh
Dean of Students
Student Life
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:

Through a variety of innovative programs and policies, we work closely with communities to reduce the impact our operations have on the world around us.


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

n/a


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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Yes, we are planning on hosting a farmers market in the near future as spring approaches ; approx. sometime in March or April


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:

We have Complete Protein Vegan offerings in our Dining Hall for each meal period, as well as Vegan offerings in our Brickman Café’ and Outtakes store.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

We are planning a "Meatless Monday" every last Monday of the month starting after winter break. We are working with the Humane Society and Planning is still in progress


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

We abide by the Monterary Bay Aquarium with the program called Seafood Watch -


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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

We post large posters in our dining halls that offer information torwards sustainability and low impact food choices and displays what Chartwells offers. We are also working with the Humane society which also will be providing sustainable resoruces. We are also in the beginning stage of working with RCAD's student organization chapter, "This Spaceship Earth"


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

We post signage informing the students of the choices we make. We are working with The Humane Society, also An RCAD chapter called "This Spaceship Earth" to develop a catered and informative message of sustainability


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)?:
Yes

A brief description of the other sustainability-related dining initiatives:

Cultural Diverse options international stations, your region, your world themes, calorie counts (wellness) on our digital menu boards, lagooms and beans in our salad bars


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:

We have been Trayless since Fall 2010, which in turn saves water, electricity, and reduces food waste.


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:

n/a


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)?:
No

A brief description of the food materials diversion program:
---

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
---

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:

We offer utensils, plates, bowls, cups


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:

Implemented program that started in Fall 2013.


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?:
Yes

A brief description of the reusable container discount or incentives program:

Yes. We offer reusable containers at cost for each student. Our Outtakes store offers a $0.25 discount on all drip coffee refills if you bring in your own mug.


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)?:
Yes

A brief description of other dining services materials management initiatives:

Yes. Bioselect food packaging... Buying local products to support family farms


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Some additional sustainable initiatives we take include: filter fry, napkins, recyling, green cleaning (green sealed cerfitified products), sustainable seafood, Rbfh Free milk, Rbgh free yogurt, reduced antibotic chickens, use local produce in support of the American Family Farmers, Reduced antibotic turkey , cage-free eggs, eco/fair trade certified coffee

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 and complete the Data Inquiry Form.