| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 30.46 |
| Liaison | Jesse Carswell |
| Submission Date | Oct. 11, 2019 |
| Executive Letter | Download |
Southern New Hampshire University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
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:
The SNHU dining services offer vegan options at each meal period at multiple stations with made to order options also available.
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:
Within each limited time offer (LTO) option as well as part of the standard menu meatless and vegetarian options are highlighted and focused on each day.
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:
Each semester Dine SNHU offers three focused local and sustainable events. These are highlighted and promoted each semester. These meals are served as part of a global cuisine menu highlighting the purchasing and use of local and sustainable ingredients.
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:
There are various posters that are hung within the dining hall at SNHU that talk about low impact food choices and sustainability practices. Those posters are attached as PDF's.
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:
SNHU Dining offers a health and wellness program called Mindful, which among other things, focuses on plant-based foods as a healthy choice option. More information: https://dinesnhu.sodexomyway.com/explore/nutrition
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:
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:
Lean Path waste management program assists SNHU in monitoring the per consumer food waste helping improve food cost and lowering overall food waste.
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:
SNHU's unit will generally batch cook and have minimal waste. However, when there are significant amounts of overproduction the University will arrange to donate these items to the Manchester soup kitchen.
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:
Cooking oil is recycled through Amenico into biofuel. More information: http://www.amenico.com/used-oil-collection/index.htm
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Preconsumer waste is made into compost using our in-house VET composting machine that cooks 250lbs of food waste into 25 lbs of compost. This compost is given to a local farm.
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:
The reusable service ware program at SNHU Sodexo works to reduce the number of plastic to-go containers the university distributes. This program allows students to purchase a reuseable green food container for a one time charge and return the container for a new one for each meal granted they return their dirty one first.
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:
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:
Dining services has a choose-to-reuse container that can be used for to-go orders and then returned. Reusable silverware is available in the dining hall and patrons can take it for their to-go meals. A student receives a discount on coffee if they use their mug or to go hot cup at a reduced cost of .99 cents per coffee.
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:
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.