| Overall Rating | Gold |
|---|---|
| Overall Score | 67.27 |
| Liaison | Veronica Johnson |
| Submission Date | Jan. 14, 2022 |
Southwestern University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Andy
Bonczyka General Manager Dining Services |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
The Dining Services department hosts a monthly farmers' market with rotating themes and featured vendors.
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:
The Simple Servings station is SU Dining Services' resident dining option, providing safe and appetizing food choices for customers with food allergies or gluten intolerance.
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
SU Dining Services supports local businesses and communities by purchasing from local producers and growers. SU Dining buys 100% of its fresh dairy products from local and regional farmers. In 2021, SU Dining partnered with TrueHarvest Farms located in Belton, TX to source all its lettuce and leafy green products.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
SU Dining Services hosts a special lunch for Earth Day, featuring plant-based options and local vendors.
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:
At least one vegan entree is available for every meal at the Mabee Commons. Additionally, the salad bar is almost entirely vegan.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
There are multiple signs in the dining hall that promote the university's status as a Food Recovery Verified Institution, the composting program, and its partnership with TrueHarvest Farms.
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:
Southwestern Dining has opted to discontinue the use of trays. The removal of trays has reduced the amount of electricity, chemicals, and water used in the dining halls.
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:
SU Dining Services recovers and donates surplus food at least once per month to Helping Hands of Georgetown, a local hunger-fighting nonprofit organization. Southwestern University is a Food Recovery Verified institution. In 2020, SU Dining Services donated 891 pounds of surplus food to the Helping Hands, equating to more than 550 meals.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Southwestern University has a contract with Break It Down Austin to compost organic waste and compostable material from the Mabee Commons.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Southwestern University has a contract with Break It Down Austin to compost organic waste and compostable material from the residential halls. This includes student personal waste as well as any uneatened post-consumer to-go meals.
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:
All "dine-in" meals are served on reusable plates with reusable utensils and cups.
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:
SU Dining Services offer green reusable to-go containers and utensils for take-out service. Dining also switched to recycled paper cups and paper straws for take-out to keep as many single-use plastic items from going to the landfills.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
There is a 25 cent upcharge for not using a reusable container for take-out.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs 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.