Sewanee - The University of the South
OP-8: Sustainable Dining

We support the University Farm, the South Cumberland Farmers Market, individual local growers, and the area Food Hub. The University Farm grows a wide variety of produce, flowers and meat goats. Support for local agriculture programs looks like purchasing directly from growers, from the local Farmers Market, and from the local food disributor, Food Hub. Additionally, Sewanee Dining purchases products directly from a women's shelter: buying Blue Monarch's value-added goods and granola. Plus, Sewanee Dining sends students to help at the farmers market. Bonner students are local food interns. We send Bonner students to local farms and to support the SETN chapter of NYF. As a University Office/Program, Sewanee Dining raises awareness amongst our community and student population by having class visits to local farms and area growers.

Though it is not specifically a sustainability-themed food outlet, buying locally and promoting sustainability is the guiding principle of Stirling's Cafe, the University-owned coffee shop.

Dining buys anything the Univiersity farm grows and will sell us. Additionally, Sewanee Dining has direct relationships with many local farms and the local food hub. We make purchases from those partners every single week. The University coffee shop (Stirling's) looks to buy all produce, meats, milk, honey and eggs locally first and then will fill the purchasing needs with traditional vendors thereafter. The The central University dining hall is limited by the volume of local availability. We buy as much as we can seasonally and develop menus based on the produce and meats that are available. The dining hall (McClurg) has a standing commitment to purchasing a certain amount of eggs, lettuce, tomatoes, 150# of beef, and a set number of gallons of local cider, annually. Local fruit is also bought in season and then frozen for use the rest of the year. Additionally, Sewanee Dining annually pre-books orders of strawberries, 5-6 lambs, and 5-6 University-raised goats. When available we always menu seasonal vegetables as they are market-available. All other dining purchasing needs are then met via the regional What Chefs Want vendor. What Chefs Want is based in KY and they have and distribute lots of local products that are KY and TN farm-based. The Sewanee Dining (for McClurg) purchasing process goes: local (Food Hub, local farm partners), What Chefs Want, and finally, Sysco. Importantly, Sewanee Dining purchases from What Chefs Want for emergency orders as they deliver daily. Most of the dining hall proteins and dry goods come from Sysco. As stated above, Sewanee Dining purchases products directly from a women's shelter: buying Blue Monarch's value-added goods and granola.

Sewanee Dining has hosted Meatless Mondays, plant-based cookouts, and How Then Shall We Eat: an all plant-based discussion series focused on plant based eating on campus and in the community. The dining hall has a dedicated vegan line; additionally, plant-based options are available daily at most other "dining stations" in the dining hall (eg. the "homestyle meal," "grill," "sum," "salad bar", or "pizza" stations. Dining has held twice annual Hootenanies, which were well-attended contra dances plus hyper-local food sourcing with invitations directly to local growers to attend. Plus Sewanee Dining has hosted Ferment Fridays (take local products and make big batches of fermented foods (hot sauce, kimchi, kraut, kombucha) with students which were then served in the dining hall) and Family Dinners (small gatherings in student spaces to host informal cooking lessons using locally sourced ingredients, monthly).

The dining hall has a dedicated vegan line; additionally, plant-based options are available daily at most other "dining stations" in the dining hall (eg. the "homestyle meal," "grill," "sum line," "salad bar", or "pizza" stations, to name a few). There are vegan desserts, breads, cereals, "milks" and other products available as well. Each prepared dish is labeled as to whether it is: dairy free, gluten free, vegan, soy free, etc. Additionally, the dining hall has a dedicated kitchen space with a large variety of plant-based options at every meal that has earned a Dean's List A Plus PETA certification.

All local foods are labeled. Each prepared dish is labeled as to whether it is dairy free, gluten free, vegan, soy free, etc. And, when in session there is collaboration with an entomology course wherein students look at pollinator-importance to foods and label every item in the dining hall that was dependent on pollinators - twice during the semester.

We use a food waste prevention system that we developed that utilizes production sheets with our cycle menus to adjust production based on acceptability and we track our food waste numbers. We have years worth of data on the numbers (production and food waste). We also make estimates and participation based on past performances. Finally, we take the unused portions in the dining hall and the Sewanee Community Action Committee picks them up, packs them into TV dinner trays, freezes them and then hands them out to food insecure families and individuals.

A small number of trays are available as needed to address accessibility equality for diner's needs. You will not see the student population utilizing trays.

We take the unused portions in the dining hall and the Sewanee Community Action Committee picks them up, packs them into TV dinner trays, freezes them and then hands them out to food insecure families and individuals. Additionally, at school break closures (when the dining hall will be closed for a number of days or weeks), we take all the perishable foods or items that are not easily frozen or preserved to the local food banks, senior centers, etc to hand out.

The dining hall collects pre-consumer, plant-based ingredients to be collected and composted by the University Farm. Approximately 10 tons are composted every year. All the cooking oil is picked up and recycled by a third party, and all cardboard is recycled as well as all metal cans.

The dining hall collects pre-consumer, plant-based ingredients to be collected and composted by the University Farm. Approximately 10 tons are composted every year.

We have silverware and ceramic plates and plastic cups. During the non-covid intensive time (March 2020 - October 2020) we have almost no take-out ware. The only such disposbables are used for sick take-out meals used to support our ill students - they must be pre-ordered. Our dining hall is strictly designed to be a dine-in establishment.

Cup 'n Gown Cafe and Stirling's Coffee Shop both have a reusable mug program. When available from Sysco, compostable to-go ware is the first choice for all dining outlets and when not-available (supply chain issues) recyclable to-go ware is used.

Pre-Covid, Stirling's and Cup 'n Gown both offered discounts for using reusable cups (punch cards). Post-covid those programs are still waiting to be picked back up.

We work closing with our Health and Wellness office to continually educate and inform our community on healthy sustainable choices. We also work with the international student groups to provide represent diverse and authentic food cultures.

All data was compiled directly in partnership with the Associate Director of Dining and the Coffee House Manager.