| Overall Rating | Silver |
|---|---|
| Overall Score | 58.84 |
| Liaison | Paulina Szlachta |
| Submission Date | May 6, 2024 |
St. Lawrence College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.02 / 2.00 |
Jadon
Hook Sustainability Officer Facilities Management 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:
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 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:
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:
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:
SLC's food services provider Browns must offer a vegan food option at every food offering location on campus.
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:
Yes, every plant-based option has green labelling and clear identification of vegan or vegetarian options.
SLC's Sustainability team has also worked with the dining halls and cafe locations to correctly display signage and information re: the reusable cup and container program.
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:
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:
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:
Back of house (run by the food services provider) food waste is composted. This extends to the student-run kitchens in our culinary program (and their affiliated restaurant 'Essence'), and in the student pub kitchen (Larry's Pub).
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Composting is offerered at strategic locations at SLC's dining areas. Front of house, composting is available alongside recycling and landfill streams in the cafeteria and select high traffic areas.
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:
CANO reusable containers and mugs can be used in cafeterias and returned for washing and reuse and gain rewards.
The events and banquet services team caters in-house events with reusable service ware (serving, dining, beverage, and all utensils).
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:
We have CANO Reusable Containers and mugs on all three campuses. CANO containers are used on college grounds and returned in central return locations for washing and reuse.
In addition, all of our hot food meals are served in compostable containers.
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:
- Our CANO reusable container and mug program rewards users with points in an app for choosing the reusable option.
- Cano newsletter entry included to showcase this program: https://www.stlawrencecollege.ca/blog/reducing-waste-at-slc-the-cano-report-fall-2023
- The Bring Your Own Mug program also offers flat 0.10c discount on every hot beverage when using any reusable container.
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.