| Overall Rating | Silver |
|---|---|
| Overall Score | 50.74 |
| Liaison | Rachel Kornhauser |
| Submission Date | Feb. 17, 2023 |
State University of New York at Oneonta
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
Rachel
Kornhauser Sustainability Coordinator Finance and Administration |
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:
Seasons Cafe is a custom restaurant focusing on local products as much as possible to support local farms and community. The menu changes seasonally.
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:
Each April, when our campus celebrates Earth Week local food dinners are hosted in at least one of the 2 dining halls.
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:
There is a station in one dining hall that is dedicated to vegan and vegetarian dining and includes entrees, sides and dessert. All dining facilities offer vegetarian and vegan options with every meal.
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 is labeling and signage of low impact and healthy food options at each station including local, gluten free, vegan, vegetarian, dairy free, etc.
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:
Throughout the year, Sodexo interns set up waste demonstrations as part of the "Weight the Waste" initiative. This is a Sodexo initiative in which colleges across the country are weighing their post-consumer food waste to raise awareness about the amount of food that gets thrown out after it reaches your plate.Students with no food waste when they drop off their dishes are eligible for prizes, and the dining hall with the lowest food waste is celebrated.
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:
In 2008, the College removed trays from the dining facilities to encourage less food waste and also downsized plates and resized portions to those recommended by registered dietitions as healthy portion size.
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:
Any perishable items that cannot be utilized during shut down and will not last until business resumes are donated to a local soup kitchen.
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:
Approximately 2 tons per month of pre-consumer food waste is donated to local pig farmers to use for feed. There are sometimes interruptions to this service based on the needs of the farmers but it is expected to be re-established soon after a few month break.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
A student run on-campus composting program that in past year composted approximately 1 ton of food every three months has been on hold due to COVID. There is intention to get it started again next fall.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
The only disposable service ware used in dining halls are compostable straws by request.
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:
Reusable to-go containers are given to students for take out food. Students are encouraged to return the containers, and given a credit when they do so, to be washed and re-used.
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:
A 20 cent discount is available at the College's retail facilities to anyone who purchases coffee using a reusable mug.
A brief description of other sustainability-related initiatives not covered above:
We are committed to cuisine diversity. Common Table is a program that features signature dishes from the home country of international faculty and staff. Each year a Sodexo global chef hosts an internationally themed dinner.
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.