| Overall Rating | Gold |
|---|---|
| Overall Score | 65.17 |
| Liaison | Lisa Mitten |
| Submission Date | March 2, 2023 |
State University of New York at New Paltz
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Steve
Deutsch Executive Director Campus Auxiliary 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:
SUNY New Paltz Farmers’ Market takes place weekly on campus and provides the campus community with access to a diverse array of healthy, local, and sustainably grown and produced products. The market also aims to educate the campus community about the benefits of such local and sustainable agriculture to personal health, the community, the environment, and the local economy.
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:
In the fall of 2019, Sodexo re-branded a convenience store located at The Roost at Ridgeview Hall into an organic convenience store.
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:
Sodexo purchases local produce from the woman-owned business Red Barn Produce of Highland, NY. https://www.redbarnproduceny.com/
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:
Sodexo organizes an annual meal to celebrate World Vegan Day. It also offers a plant-forward menu. Pre-pandemic, Sodexo developed the popular V93 (Vegan-93) line of grab-and-go vegan goods has grown to include 15 items that could be found at Wooster Hall in Element 93 pre-pandemic. In the spring of 2022, Sodexo hosted a plant-based foods week during Earth Week and has plans to offer this successful event again in 2023.
For additional information, visit the following webpages:
https://sites.newpaltz.edu/news/2019/10/campus-restaurants-and-dining-hall-will-celebrate-world-vegan-day-nov-1/
https://www.sodexo.com/home/inspired-thinking/all-inspired-thinking/blogList-area/inspired-thinking/vegan-vegetarian-plant-based.html
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:
Sodexo has an all-vegan station at Peregrine Dining Hall called Vegging Out. It was substantially revamped and expanded in the fall of 2022. New Paltz Dining Services strives to increase the vegan options for our students campus-wide. Currently vegan meals are also available at Element 93, Tokyo Sushi, SubConnection, and Pomodoro's.
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:
Dining services does offer some signage for local, organic, vegan, vegetarian, gluten-free and Mindful (healthy) options, but we elected not to pursue this credit due to the current extent of this signage.
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:
Sodexo has signed onto the EPA Food Recovery Challenge. Sodexo incorporated LeanPath into its kitchen management practices.
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:
Peregrine Dining Hall uses trayless dining.
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:
SUNY New Paltz participates in a local food donation program in partnership with FeedHV. https://www.feedhv.org/
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:
Used cooking oil from dining operations is picked up by a bio-gas company. The cooking oil is turned into fuel oil.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All pre-consumer waste generated from the Catering Department and at the Student Union and Peregerine Dining Hall is collected and picked up six days per week during the academic year and sent to a local compost facility.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Post-consumer compost from Peregrine Dining Hall is picked up 6 days a week throughout the year and a few times a week when classes are not in session.
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:
Sodexo and Campus Axuiliary Services launched a 100% reusable serving ware program at the main residential dining hall, Peregrine Dining Hall for all take-out meals during COVID-19. Sodexo and Campus Auxiliary Services invested in reusable take-away containers, soup/salad containers, utensils, and drink cups.
Beginning in the fall of 2021, the reusable container program was introduced at Element 93. In the fall of 2022, this reusable container program was expanded to retail food outlets at the Student Union Building.
For more information, visit https://sites.newpaltz.edu/news/2020/12/sustainability-suppresses-community-spread/
In the fall of 2021, Peregrine Dining Hall returned to reusable plates and silverware for serving.
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:
Sodexo uses the Ozzi reusable servingware program at Element 93, the Student Union Building, and Peregrine Dining Hall.
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:
Non-reusable servingware (paper to-go food containers) have a $1 up-charge.
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.