Ringling College of Art and Design
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Tammy
Walsh Dean of Students Student Life |
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:
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 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:
Minority owned businesses
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:
Plant based menus on one station every day. Station is called "Plant based" for breakfast, lunch and dinner in every location.
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:
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 for breakfast, lunch and dinner as well as in the dining hall.
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:
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 resources.
We have or own marketing person for labelling.
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:
The program is called "Waste not 2.0"
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:
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?:
A brief description of the food donation program:
We donate a small amount to Street of Paradise at the end of the semester.
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:
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:
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)?:
A brief description of the compostable containers and service ware:
We use" eco compartment containers" where the students bring the container back, get a new container in the meantime. The container get cleaned and will be reused.
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:
We offer reusable containers at cost for each student. Our Outtakes store offers a $1 discount on all drip coffee refills if you bring in your own mug.
A brief description of other sustainability-related initiatives not covered above:
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
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:
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, sustainable seefood
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, sustainable seefood
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.