| Overall Rating | Silver |
|---|---|
| Overall Score | 49.64 |
| Liaison | Adam Maurer |
| Submission Date | March 31, 2021 |
Seattle Central College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.60 / 2.00 |
Adam
Maurer District Sustainability Coordinator Office of Sustainability |
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:
The college has hosted a Sunday, year round farmers market for the past 10 years or so. It is run by the Neighborhood Farmers Market group and is located on the public sidewalks and entryways on Broadway Street on the Seattle Central campus.
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:
n/a
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:
The Atrium= No, but our Seattle Culinary Academy (SCA), which operates a small cafe, sit down restaurant, and bistro, focus on sustainability principles and practices, including supporting disadvantaged businesses, social enterprises, and local SMEs. Currently, we procure products and services from Caffe Vita (local roastery), Cape Cleare Fishery (Port Townsend small business, hook & line salmon and ling cod), Farmstand Local Foods (facilitate connections between small farms and restaurants), Puget Sound Food Hub (facilitate connections between small farms and restaurants), Preservation Meat Collective (local rabbits and other meats), Spring Rain Farm (local ducks), Foraged & Found (local mushrooms and seasonal greens), Wolf Fork Apiary (honey from Dayton, WA), Glorybee (local flours and grains), Medosweet Farms (local dairy products), Wild Salmon Seafood (do not purchase items which appear on the Seafood Watchlist)
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:
n/a
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:
n/a
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:
The Atrium= no, but the Seattle Culinary Academy (SCA) labels their grass fed beef, locally sourced food, and other sustainability attributes about their food on their menu.
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:
We don't currently participate in a formal competition or commitment, but all of our dining locations compost back of house. The Seattle Culinary Academy separates out vermicomposting appropriate materials for our Plant Science Lab vermicompost system.
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:
Seattle Culinary Academy (SCA) operates three food locations, both use reusable china (compostable to-go containers upon request). No trays at either location. The third, a cafe, offers small finger food items in compostable to-go containers. In The Atrium, customers are offered plastic reusable trays that are then washed. A lot of the food is also packaged in to-go containers.
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:
All food fit for consumption that is leftover on Fridays, but will not keep until Monday, is donated to local food banks. Additionally, all dining locations donate food at the end of each quarter to local food banks.
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:
Used cooking oil from all dining prep areas is collected and picked up by a third party to be recycled.
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 food preparation areas have compost collection bins that are serviced by a third party and taken to a industrial compost facility.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All dining major dining areas have food+compostables collection bins with signage. They are emptied by our custodial staff and then taken to a third party industrial compost facility
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:
Seattle Culinary Academy (SCA) operates three food locations, both use reusable china (compostable to-go containers upon request). No trays at either location. The third, a small cafe with no seating, offers small finger food items in compostable to-go containers. Due to limited space and capacity, most food it prepared in compostable to-go containers.
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:
All dining service ware is certified compostable as per City of Seattle ordinance. The compostable service ware is accepted by our third party industrial compost facility
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:
Atrium- $.10 discount for coffee/tea for those that bring their own cup and Seattle Culinary Academy offers a $.25 discount at their café.
A brief description of other sustainability-related initiatives not covered above:
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.