Overall Rating Silver - expired
Overall Score 48.64
Liaison Lawrence Brien
Submission Date Dec. 12, 2018
Executive Letter Download

STARS v2.1

State University of New York at Brockport
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.75 / 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?:
Yes

A brief description of the sustainable dining policy:
Being good stewards is one of the Brockport Auxiliary Service Corporation's (BASC) core company values. Not only does it strive to manage resources efficiently to create and preserve value for our customers, but also takes steps to care for our environment. BASC supports living, learning, and working green.

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

A brief description of the program to source food from a campus garden or farm:
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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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
BASC contracts with Giambrone, a Rochester produce food distributor, for fresh produce. Giambrone provides local produce whenever possible. There are signs in the dining halls that communicate weekly local produce.Local farms include Kirby's Market, Garden Farm, Hill-View Farms, Sodoma Farms, Intergrow, Smith's Farm Market, and many others. Approximately 90% of the dairy products served on campus are produced locally and about 12-15% of produce is sourced locally through prime 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?:
Yes

A brief description of the vegan dining program:
At both Brockway and Harrison dining halls, a vegetarian entree and vegan soup are offered daily at lunch and dinner. In addition, vegans can find tofu, hummus, soy milk, and a wide selection of vegetables and legumes at the salad bar daily in each dining hall. Vegetarian items are labeled with a (V) symbol to indicate that they have been prepared with no meat. Similarly, vegan items are labeled with a (VGN) symbol to indicate that they have been prepared using no animal products.

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:
BASC has hosted Farm-to-Table themed meals, including a Harvest Celebration - Farm to Table Thanksgiving in the Harrison and Brockway Dining Halls in 2015.

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:
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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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:
There are signs in the dining halls that communicate weekly local produce.

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:
Description of the BASC sustainability is provided on the website: https://basc1.org/about/sustainability/about-basc-sustainability#FAQs

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)?:
No

A brief description of the other sustainability-related dining initiatives:
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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:
All trays have been removed from both Harrison Dining Hall which is a Freshman dining Hall as of 2010 and Brockway Dining Hall as of 2011.

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:
The Dining Services work with organizations in the city of Rochester to donate leftover food and products for use at food shelters.

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:
Cooking oil is recycled.

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:
There is at least one trash can labeled "Compost" in each food service location. There are signs both above and on top of these trash cans that displays what can and cannot be put in these compost cans. Students are ultimately responsible for making sure that compost foods do not end up in the trash can if it all possible.

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:
BASC has partnered with Natural Upcycling to compost waste.

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:
Working Green -Dispenser implementation (napkins, silverware)

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)?:
Yes

A brief description of the compostable containers and service ware:
Take away materials are Eco-friendly and made from 100% annually renewable resources such as corn. Containers are also placed in the dining halls and all residence halls at the end of each school year for students to return any dishes, glass, and silverware.

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:
The reusable mugs offered at the dining areas on campus may be used to purchase fountain beverages, coffee, hot tea, hot chocolate, and cappuccinos. The mug must be purchased directly from the institution. When reusable mugs, 16 oz are received for the price of 12 oz.

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:
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The website URL where information about the programs or initiatives is available:
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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.