Overall Rating Silver
Overall Score 55.03
Liaison Sara McIntyre
Submission Date Aug. 10, 2022

STARS v2.2

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

Status Score Responsible Party
Complete 2.00 / 2.00 Sara McIntyre
Sustainability Coordinator
OESS
"---" indicates that no data was submitted for this field

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

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.


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?:
No

A brief description of the sustainability-themed food outlet:

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.


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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

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.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
10

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:

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).


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?:
Yes

A brief description of the vegan dining program:

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.


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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:

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.


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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

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.


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:

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.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

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.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

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.


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:

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.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
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Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

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.


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:

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.


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?:
Yes

A brief description of the reusable container discount or incentives program:

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.


A brief description of other sustainability-related initiatives not covered above:

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.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:

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


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

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.