| Overall Rating | Reporter |
|---|---|
| Overall Score | |
| Liaison | Mark Bremer |
| Submission Date | March 30, 2021 |
| Executive Letter | Download |
State University of New York Polytechnic Institute
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Shea
Garramone Student Data Entry |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo has a commitment to delivering sustainability services, reducing carbon emissions, being united for progress, not wasting food, and being transparent about where their food comes from.
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:
Sodexo used a hydroponic tower in the Campus Center and used some of what they grow in the campus cuisine.
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:
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:
Yes, vegan options are available for every meal served in the Campus Center dining hall. Special requests can be filled via email to the chef.
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:
Yes, once per month a "Local Thursday" event is planned in the dining hall.
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:
Mario Cafe is located in the library and features only local and sustainable foods.
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:
Yes, new signage has been ordered promoting food waste to energy program along with a "to go" program offering reusable containers.
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:
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:
Sodexo hosts a global food event every year with food made by a chef from a different country.
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 participated in the Food Recovery Network. Also, a Food Production and Tracking system is in place to reduce the amount of waste.
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:
SUNY Poly is completely trayless.
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:
Surplus prepared food from the Campus Center Dining Hall is occasionally donated to a local homeless shelter via the Food Recovery Network in partnership with Mother Marianne's Kitchen in Utica.
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:
In coordination with the local waste authority, Sodexo is collecting pre-consumer and post-consumer organics waste separately to fuel an anaerobic digester at the county wastewater treatment plant as part of the Food2Energy 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:
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:
All of the dine-in ware is washed and reused.
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 provides reusable containers for students who want to take out meals.
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:
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:
Sodexo has introduced innovative packaging and recycling solutions, such as re-useable materials, bioplastics, and organic material, to help eliminate plastic waste from ending up in landfills.
The website URL where information about the programs or initiatives 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.