Overall Rating Silver
Overall Score 55.78
Liaison Jennifer McLaughlin
Submission Date Dec. 9, 2019
Executive Letter Download

STARS v2.1

South Dakota State University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Jennifer McLaughlin
Sustainability Intern
Facilities and Services
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:

Aramark's sustainability policy is posted at SDSUDining.com/Sustainability


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
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.


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?:
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.


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?:
No

A brief description of the vegan dining program:
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Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
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.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
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.


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:
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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?:
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.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
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.


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)?:
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.


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:

Aramark participates in Leanpath 360, a food waste reduction program by use of robust state-of-the-art waste tracking terminal.


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:

Trays have been eliminated in all dining locations. Some trays are still present for customers whose physical abilities require the use of a tray.


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:

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.


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)?:
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.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
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.


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:

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.


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:

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.


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)?:
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.


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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