| Overall Rating | Silver |
|---|---|
| Overall Score | 52.70 |
| Liaison | Kayla Tillapaugh |
| Submission Date | April 27, 2023 |
Selkirk College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.60 / 2.00 |
Laura
Nessman Sustainability Coordinator Campus Management |
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:
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:
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:
The new cafeteria menu launched in Fall 2022 includes vegan options for both breakfast and lunch. We plan to continue to advertise these options as more sustainable choices.
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:
The new cafeteria menu launched in Fall 2022 includes vegan options for both breakfast and lunch. We plan to continue to advertise these options as more sustainable choices.
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:
As a Fair Trade Campus, all coffee and most tea available is Certified Fair Trade. Information about Fair Trade is provided on campus and these products in the cafeteria are labeled accordingly.
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:
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:
The cafeteria is flexible with portion sizes and will accommodate requests for half portions of entres.
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:
Food is donated to the student residence prior to disposal.
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:
Selkirk College has a composter Castlegar campus and a FoodCycler unit on Tenth St campus that reduce and divert the amount of organic waste send to landfill.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Cafeteria staff divert organic waste from the landfill during meal preparation. This waste is process through our onsite composting options.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Selkirk College has a composter on campus and a work study student which collects and weighs compost waste and maintains and monitors the composting process.
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:
All Selkirk dining facilities provide metal utensils and ceramic plates, bowls, and mugs for "dine-in" meals. This option is promoted as a sustainability initiative.
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:
The college launched a reusable to-go container program at all cafeterias starting September 2022. We no longer offer disposable take out containers.
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:
Customers receive a 10% discount on their beverage if they bring their own reusable mug.
A brief description of other sustainability-related initiatives not covered above:
Healthy eating habits are promoted on campus. During exam time, student ambassadors in partnership with Health Campus host a Healthy Breakfast Sampler, giving students ideas of easy ways to eat a healthy breakfast to nourish them during stressful times.
Castlegar campus has a Thrive Week every January, offering various activities to students, including a lunch period to build your own salad. This event promotes healthy eating choices. Students are asked to bring their own bowl and cutlery to participate.
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.