| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.78 |
| Liaison | Jennifer McLaughlin |
| Submission Date | Dec. 9, 2019 |
| Executive Letter | Download |
South Dakota State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Jennifer
McLaughlin Sustainability Intern Facilities and Services |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
Aramark's sustainability policy is posted at SDSUDining.com/Sustainability
On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
Aramark purchases items from the SDSU Dairy Plant and Meat Lab to sell at various locations and through catering and concessions.
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
The SDState Health and Brookings Farmers Market collaborated during the summer of 2019 to bring the Jack's Farmers Market to SDSU. Local vendors were present selling food, crafts, and cleaning supplies. There were also informational booths about campus and community efforts.
Vegan Dining Program
No
A brief description of the vegan dining program:
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Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
In celebration of Earth Day Larson Commons ran a limited time offer called “Earth Day Veggie Creations.” It featured a variety of chef inspired plant forward recipes.
Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
The Student Sustainability Council hosted a sustainable meal. The students cooked sustainable foods to serve to attendees. During the meal they presented on what foods they chose to cook, why, and how it was sustainable. All attendees were encouraged to bring their own reusable ware.
Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Plant-forward menu items have a plant-forward icon on their nutrition cards, which are displayed near the food item.
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
The Local Foods Education Center presents at a variety of community workshops and speaking engagements. Presentations emphasize sustainable and economically viable food systems that are available to all regardless of income. Informal research is done on the Local Foods Education Center to continually learn new ways to farm sustainably.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Aramark's Health & Wellness commitments are posted at https://sdsu.campusdish.com/HealthAndWellness
Aramark also hosts six Restaurant Rotations a year. This past school year the restaurants included menus from South America, Africa, and Asia.
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Aramark participates in Leanpath 360, a food waste reduction program by use of robust state-of-the-art waste tracking terminal.
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trays have been eliminated in all dining locations. Some trays are still present for customers whose physical abilities require the use of a tray.
Food Donation
Yes
A brief description of the food donation program:
Aramark donates surplus pans of food to the Food Recovery Network, and pre-packaged food items that may expire during long breaks are donated to the Brookings Food Pantry. Students can donate money from their meal plans to the Food Pantry or the on campus Jack's Cupboard, which goes towards meals for students in need.
Local Foods Education Center - donates all produce to the local Food Pantry and Harvest Table. Over the last three years, donated items have ranged between 3.5 and 5+ tons.
McCrory Gardens has donated food from the vegetable garden to local food pantries.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
Aramark works with an organization (Midwest Grease) that collects and recycles all fryer oils on campus.
Local Foods Education Center will cultivate some of the produce waste back into the soil for nutrients.
Composting
No
A brief description of the pre-consumer composting program:
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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:
Small scale composting at Local Foods Education Center, McCrory Gardens, and Ag Museum.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
All dine-in service ware and plate ware at Larson Commons, The Market, and Weary Wil’s are reusable. Other locations use disposable ware; however, customers are welcome to use a reusable to-go box at these locations.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
Reusable to-go containers/cups are sold in many locations around campus, and can be used at any dining location. By using a reusable to-go box, customers avoid paying a $0.50 fee for a disposable box.
While we do not have large-scale composting on campus, the disposable to-go boxes are made of compostable material.
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?:
Yes
A brief description of the reusable container discount or incentives program:
Depending on the reusable item, students receive anywhere from a 10 cent to 50 cent savings when using reusable to-go items.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
Receiptless transactions are implemented at campus dining locations, with receipts available only upon request or where a signature is needed.
Through Aramarks Sip Smarter campaign we have eliminated plastic straws in Larson Commons, and switched to paper straws in retail locations. There have also been signage encouraging the use of reusable to-go containers and paper straws.
Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.