| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 28.95 |
| Liaison | Thomas Wassmer |
| Submission Date | June 17, 2019 |
| Executive Letter | Download |
Siena Heights University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Jun
Tsuji Professor of Biology Biology |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
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:
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:
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:
Options available to be prepared fresh upon request.
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:
Ethnic-themed dinners
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:
Signs throughout the dining hall about food waste and efforts to promote food sustainability. Product/menu identifiers and nutritional labels posted as well
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:
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:
Provide/able to provide meals to meet specific dietary needs. Themed meals or meal that are centered or ethnicity and culture.
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:
Each year demonstration/challenge weighing post consumer waste during a day.
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:
Trays are not provided in dining room. The appropriate dinner ware (plates, bowls, cups) are positioned at the start of each service line where food is made available. Portion control is primarily around proteins. Guests are able to consume as much as they would like in the dining room. However, to serve all guest, portion sizes of proteins are controlled through use of a food service staff member serving the food. Other portion control measures are handled through the size of the dinner ware that are being used.
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:
A large vat is provided by a "grease" collection vendor. Used fry oil and or fats collected from the kitchen are disposed of in the vat which is located in the loading dock are. The vat is emptied based on need.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
In partnership with the Adrian Dominican Sisters, students from Siena Heights University and the Adrian Dominican Sisters collect pre-consumer compostable waste three mornings a week to place into the composting mound in the Permaculture Garden next door to the Siena Heights campus.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Plastic dishes, metal silverware
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:
Many of the disposable products (not all) utilized are from "BioSelect". Bioselct provides food service products that are biodegrable, compostable, made of annual renewable resources. Napkins meet Green Seal Standards GS-1 based on chlorine-free processing, water and energy efficiency content at 100% with a minimum of 50% post-consumer material. There are some disposable products such as Styrofoam take out clamshell containers in use.
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:
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:
Cardboard is recycled daily. Many of the disposable products (not all) utilized are from "BioSelect". Bioselct provides food service products that are biodegrable, compostable, made of annual renewable resources. Napkins meet Green Seal Standards GS-1 based on chlorine-free processing, water and energy efficiency content at 100% with a minimum of 50% post-consumer material. There are some disposable products such as Styrofoam take out clamshell containers in use.
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.