|Submission Date||Dec. 14, 2017|
St. Lawrence University
OP-8: Sustainable Dining
|1.63 / 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:
Students in the University's Sustainability Program spend the academic year living and learning on an organic farm. They work alongside the SLU homesteader, who teaches them about growing their own food sustainably, including how to plan and plant a garden, raise livestock, and preserve food for the winter. Some of the food is sold to and utilized by the University's Dining Services.
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:
The Green House (Low Impact Living Theme Cottage) seeks to create a comfortable living space for ecologically-minded and environmentally-conscious individuals on campus.
As a house they have focused on food as a tangible way to connect with local community, contribute to a sustainable food system and raise awareness about issues surrounding food. Students cook dinner five nights a week using produce from two local farms and organic bulk food from the Potsdam Food Co-op and a regional distributor, Regional Access. Additionally, the students of the Green House participate in Community Supported Agriculture (CSA) share with Birdsfoot Farm. The residents work nearly 200 hours at Birdsfoot to reduce the cost of their CSA and contribute to the cultivation of their food.
For more information about the St. Lawrence University Green House visit: http://www.stlawu.edu/green/green-house
Additionally, the University's Dining Services works in partnership with North Country Grown Cooperative and other local businesses to provide local foods on our menus. Some of the local products include maple syrup, milk, apple cider, spring water and local produce in season. Additionally, Dining Services is proud to also serve organic fair trade coffee. (http://www.stlawu.edu/dining/dining-services)
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 option is served (or available) at each meal in both main dining locations. All vegan options are labeled as such. From rice and soy milk for breakfast cereal to rice and bean dishes for lunch to faux meat dishes for dinner, vegan eaters find an ever increasing diversity of food choices.
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:
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:
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:
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:
The University has a Dining Services representative who is actively engaged in the Local Food Committee. This committee is comprised of local growers and stakeholders who meet monthly at the Cornell Cooperative Extension Farm.
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:
Dining services hosts various ethnic food nights. Additionally, Dining Services hosts a unique program: "Recipe From Home." This program encourages students and their families to submit their unique family recipes. The recipes will be prepared and given a trial run to a student test panel. Selected recipes will be included in the meal selection.
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:
Trayless dining has been eliminated at the University. Eliminating trays from our student dining facility cuts food waste and saves soap and water
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:
Food that has not been on the serving line is cooled and sent to Campus Kitchens when they need it. Campus kitchens (CKP) is a program working to combat hunger, develop healthy lifestyles and encourage sustainability; by providing a weekly dinner in the Canton community. The CKP volunteers freeze donated food or use it that day if needed. The dining hall also donates produce and other food that won't keep at the food pantry to CKP when they are closed for extended periods of time over breaks.
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:
The University diverts the used cooking oil to our Central Heating Plant where the oil is reused to help heat during the winter.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The preparation of all vegetable and fruit items in Dana Dining Hall (the main University dining facility) and the Northstar Cafe constitutes the pre-consumer waste composting program. Examples include the scraps from the preparation of fruit or vegetable salads, eggs from the grill and bread ends from sandwiches.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The University offers several avenues for participation in post-consumer composting.
Patrons to the the Northstar Cafe, located in the Student Center, have access to highly visible post-consumer composting receptacles. Additionally, residents may request composting receptacles for their rooms or community kitchens.
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 with reusable tablewares and 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 reward eco-conscious customers who opt to use reusable containers. Dana Dining Center has reusable take out containers for those who choose to take their meal out. This is an exchange program: pay for the first container, bring it back and receive a clean one or a token for another container later one.
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:
Patrons who bring reusable mugs receive a 10% discount.
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:
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 and complete the Data Inquiry Form.