| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.14 |
| Liaison | Emily Zabanah |
| Submission Date | March 30, 2020 |
| Executive Letter | Download |
Seneca Polytechnic
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Paula
Echeveste Sustainability Specialist - Engagement & Outreach Office of Sustainability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Healthy for Life ™ Implementation guide to frame health, wellness and sustainability messaging for customers.Get the Good Stuff ™ healthy choices labelling to guide consumers towards healthier choices. The aim for this materials is to enable a healthy food environment, educate an informed consumer marked, encourage a heightened level of interest and engage a connected community.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Summercrisp and Oakleaf lettuce from Seneca Urban Farm by Ripple Farms found at Newnham's Campus Salad Bar, its harvested usually once a week.
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?:
A brief description of the farmers market, CSA or urban agriculture project:
- Since the summer of 2018 Seneca hosts once a month a Farmer's market with local farmers and vendors that focuses on community engagement and educating the community on the importance of consuming locally and high quality products hosted at Newnham and King Campus.
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:
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
During Local Food Day events and the Annual Sustainability Fair Meals prepared with local ingredients and sustainable items made from food scraps are sampled and sold at Newnham's Cafeteria.
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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Healthy for Life and Live it Good programs offer communication such as newsletters and pamphlets about sustainable food options. MSC ecolabel is communicated when this option is available. Sip Smart Campaign signage to decrease use of plastic straws. Get the Good Stuff labeling guides consumers toward healthier food options.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Local Food Days and Healthy For Life events are hosted by a Registered Dietitian who engages and shares sustainable and local food information with students, staff and faculty.
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)?:
A brief description of the other sustainability-related dining initiatives:
International Inspired Dishes available at the Cafeteria and Health & Wellness events participation.
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:
LeanPath prevention system is in place.
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:
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:
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)?:
A brief description of the food materials diversion program:
LeanPath program directs waste to the Macerator where it is transformed to compost.
Compost bins are located around the food service areas
Fryer oil is collected and recycled by Wardlaw's Poultry Farm (https://www.wardlawspoultryfarm.com).
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
LeanPath prevention system is in place.
https://blog.leanpath.com/aramark-implements-leanpath-cutting-edge-food-waste-tracking-technology
The pre-consumer compost goes through a macerator, which shreds and eliminates the liquid of the material, after that, the organics goes to an in-vessel composter on-site at King and Newnham Campus. These wastes can be food waste, meat and fish, garden and horticultural. The composter provides a clean and simple solution that allows food waste to be treated after its disposal, within a reasonably small area with minimal operator interaction. In 14 days, the composter transforms the food waste into compost, which can be used for lawns and other green areas, thus closing the loop of recycling.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Compostable waste is collected by the current waste hauler at King, Newnham, York and Markham Campus.
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:
Currently working ona reusable service ware program
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:
Compostable items: Soup container by EcoProducts, To-go containers by Earthchoice, salad and cereal bowls by Sabert, Napkins by Tork Xpressnap ecologo, sample containers plant fiber by World Centric, Sandwich packaging by Grab-n-Go Green, Paper Straws by Stone, Sleeves by Seasidepaper, Pastry bags by EcoCraft
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?:
A brief description of the reusable container discount or incentives program:
The lug-a-mug program offers a 10 cent discount when the customer purchases drinks from dining locations using a reusable 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)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives 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.