Overall Rating Bronze
Overall Score 35.40
Liaison David Liebman
Submission Date Feb. 28, 2019
Executive Letter Download

STARS v2.1

Santa Rosa Junior College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.25 / 2.00 Guy Tilotson
Waste Diversion Technician
Facilities
"---" 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:

The below points are in the contract between the campus and the food vendor.

1.9 Sustainability

1.91 Food Service Products and Packaging: Contractor shall make every effort to use environmentally friendly food service products and use only 100% recyclable or 100% compostable products.

1.92 Contractor shall use green, environmentally friendly cleaning and sanitizing products.

1.93 Contractor agrees to work closely with SRJC Shone Farm as a supplier of fresh Produce.

1.94 Contractor shall use local food producers and suppliers whenever possible.

1.95 Contractor shall provide periodic reports to the District on its sustainable practices

1.96 Contractor shall work with the District to educate students and staff on sustainable food practices and to promote same.


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:

The beef used for hamburgers served in the cafeteria is sourced from Shone Farm which is our campus farm located in Forestville, CA. In addition, the SRJC culinary program operates an on-campus cafe/bakery and dining room which sources organic produce from Shone Farm based on availability.


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:

The campus farm provides a CSA box for people who are interested.

https://shonefarm.santarosa.edu/products-csa


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?:
No

A brief description of the vegan dining program:
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Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
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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?:
Yes

A brief description of the sustainability-themed food outlet:

The SRJC Culinary Arts Bakery has used 100% organic (and locally sourced wherever possible) produce for the past 10 years. In addition, the purchasing team makes every effort to procure local meat and grains, as the budget allows. The Culinary Arts Bakery participates in schoolwide composting efforts and has a separate, large outdoor bin dedicated to the Burdo Culinary Arts building, where the Bakery/Cafe and Dining Room are located. Culinary Arts students gain experience and are able to use Campus as a Living Laboratory in both back and front of house operations at the Bakery/Cafe.


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:

The dining hall has a request a straw policy where straws are only available by request.
Additionally as a waste reduction effort the dining hall removed plastic clamshell to go containers and replaced them with a compostable plate and aluminum foil.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

A brief description of the outreach efforts to support learning and research about sustainable food systems:
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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)?:
No

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

No trays are not offered.


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:
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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:
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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:

Composting is offered on both the customer side and employee side of the cafeteria.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

Composting is offered on both the customer side and employee side of the cafeteria.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:

N/A


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:

Compostable paper plates are used throughout the dining services and paper clamshells are available upon request.


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:

There is a 25 cent discount for bringing 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)?:
No

A brief description of other dining services materials management initiatives:
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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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.