| Overall Rating | Bronze |
|---|---|
| Overall Score | 37.30 |
| Liaison | Jennifer Dunseath |
| Submission Date | July 26, 2022 |
Roger Williams University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Tim
Valton Associate Director Residence Life and Housing Residence Life and Housing |
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:
Our seasonal farmer's market brings local produce, dairy, meats, & breads to our RWU community.
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:
Farm-to-Fork promotes the purchases of local food, beverages, and artisan products (local is defined as from within 150 miles of campus). The program also encourages supporting minority and women owned small businesses. All Farm-to-Fork partners must be considered "small" meaning making under $5 million per year.
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:
Beginning in the spring, 2017 semester, the Upper Commons dining hall now celebrates Meatless Monday’s with one station serving an all plant-based menu;
Low carb and diet day - annual event in april, runs along earth day.
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:
Vegan options available at the Upper Commons dining hall at all meal times;
We’ve focused our vegan efforts throughout the dining program:
The Upper Commons deli converts to a vegan destination during dinner offering many Mediterranean and Middle Eastern, full flavored options
We’ve increased our vegan offerings during breakfast, at our desserts station, and in our Grab & Go
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:
Throughout the academic year, dining runs waste awareness and reduction campaigns through informative posters and signs in the Upper Commons dinging hall.
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:
Since partnering with the student-run Food Recovery Network in April, 2014 we’ve donated over 18,000 lbs of food to partnering agencies in need that would have otherwise gone to waste.Partnering agencies include: Lucy’s Hearth Women & Children’s Shelter (Middletown, RI) and McKinney Cooperative Shelter (Newport, RI).
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:
No trays are used in our dining halls.
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:
At the end of each semester, food donations are made to the RI Veterans Home and the Bristol Good Neighbors soup kitchen to reduce the waste stream.
All of the Baypoint dining hall's pre-consumer waste is given to farm-to-fork partner, Aquidneck Honey, to be used as animal feed.
Our waste vegetable oil is collected by Newport Biodiesel and converted into clean-burning sustainable fuel for local homes and businesses.
Food is also donated weekly to 2 local shelters by the Food Recvoery Network Club on campus.
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:
All of the Baypoint dining hall's pre-consumer waste is given to farm-to-fork partner, Aquidneck Honey, to be used as animal feed.
Our waste vegetable oil is collected by Newport Biodiesel and converted into clean-burning sustainable fuel for local homes and businesses.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All of our pre and post-consumer waste is composted by partnering with "The Compost Plant". This is done in the production kitchen, Upper Commons, Lower Commons, and Baypoint dining halls. Since July 2014, we’ve composted over 258 tons of organic waste. Catering utilizes compostable paper products and utensils. The Upper Commons utilizes all compostable paperware.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Our post-consumer waste from all RWU dining hallsis composted in parntership with "The Compost Plant".
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:
The dining hall uses reusable plates and silverware for all dine-in meals.
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:
RWU Bon Apetit provides reusable eco-clamshells and to go containers, bags and cups to be used in the lower commons dining area.
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:
When a reusable cup is brought in, the customer is offered a $1 refill discount on coffee.
A brief description of other sustainability-related initiatives not covered above:
Upper Commons has run culture themed meals, such as columbian night or east asian cuisine.
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.