| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.85 |
| Liaison | Aimee Lemrise |
| Submission Date | Jan. 10, 2020 |
| Executive Letter | Download |
Southern Illinois University Carbondale
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.25 / 2.00 |
"---"
indicates that no data was submitted for this field
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No
A brief description of the sustainable dining policy:
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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:
SIU farms supplies produce periodically throughout the year to University Housing Dining.
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?:
No
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?:
No
A brief description of the vegan dining program:
While there are some vegan entrees offered and some signage marking vegan options, we do not think that this yet qualifies as a program for the terms of this credit.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No
A brief description of the low impact dining events:
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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 Farm to Fork event, hosted by SIU housing, Sustainability, and the Fermentation Science Institute has been held both in the fall and spring to highlight local farms, local beer and wine, and student talent. Student friendly prices are available to encourage student participation.
https://housing.siu.edu/dining/f2f
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:
---
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?:
No
A brief description of the sustainability labeling and signage in dining halls:
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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:
SIU community members are engaged in our Food Sustainability Working Group, a collaborative effort aimed at identifying and improving sustainable food practices on campus.
https://sustainability.siu.edu/participate/working-groups.php
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:
The institution hosts cultural dining events. They also have a Nutrition Team, comprised of students in related majors that provide outreach and presentations. Also, you can contact them for personalized assistance in choosing healthier choices.
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?:
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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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:
We no longer use trays in dining facilities except for students with disabilities.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No
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)?:
Yes
A brief description of the food materials diversion program:
Waste oil is picked up and processed into other products by external vendors.
-Student Center uses Kostelac Grease Service: https://www.kostelacgrease.com/ (After processing the used oils and fats, the finished product is shipped to various animal feed companies. It is then blended with other high-energy protein products as an ingredient for animal feed. Also, some of the finished product is used in the making of bio-diesel and other consumer goods. Our finished products include bleachable fancy tallow, yellow grease, brown grease and meat & bone meal.)
-University Housing sends their grease to Ace Grease Service, Inc.
https://www.acegrease.com/ (Ace Grease: We collect used cooking oil and clean grease traps from restaurants, hotels, hospitals, penal institutions, and large food manufacturing plants. We then process and recycle the raw material into valuable products that are used to create plastics, soaps, livestock feed, and biodiesel fuel.)
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:
Pre- and post-consumer food waste from our dining halls dining halls are being measured, tracked, and diverted from the landfill to our forced-aeration composting facility. Some of the waste is sent through a pulper that extracts the water weight for easier transport. The waste is then stored in large drums that are picked up daily and transported to the compost facility.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes
A brief description of the post-consumer composting program:
Pre- and post-consumer food waste from our dining halls dining halls are being measured, tracked, and diverted from the landfill to our forced-aeration composting facility. Some of the waste is sent through a pulper that extracts the water weight for easier transport. The waste is then stored in large drums that are picked up daily and transported to the compost facility.
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:
Yes, serviceware is washed and reused within University Housing Dining.
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)?:
No
A brief description of the compostable containers and service ware:
Though, the Marketplace in the Student Center uses 2 sizes of compostable containers, we are not able to compost them on-site at this time. They also hosted a Green Fund project in 2019, making paper straws available as opposed to plastic during the project period.
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:
Starbucks and Marketplace offer discounts for people who use their own mugs for beverages.
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)?:
No
A brief description of other dining services materials management initiatives:
---
The website URL where information about the programs or initiatives is available:
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.