Overall Rating Gold - expired
Overall Score 78.28
Liaison Hannah Rushing
Submission Date Jan. 26, 2017
Executive Letter Download

STARS v2.1

Sterling College (VT)
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Nicole Civita
Assistant Director
Rian Fried Center for Sustainable Agriculture & Food Systems
"---" indicates that no data was submitted for this field

Part 1: Sustainable Dining Initiatives 

Sustainable Dining Policy

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:
Our Kitchen Vision plan is: Vision Statement We strive to function effectively and safely within Sterling’s food system, constantly innovating and evolving, creatively utilizing ingredients available to us on campus and in the local community as much as possible, and educating others wishing to adopt or expand on an enclosed food system. Overview The Sterling Kitchen has strong values around sustainability that it has incorporated into its operations. It seeks to continue evolving it’s systems to increase sustainability and strengthen Sterling’s food system. The Sterling Kitchen is growing quickly and as such needs to enhance its operations and its facilities to make it as safe and efficient as possible while increasing the integrity of the food it produces and offers to its community and to surrounding communities. Goal: To prepare our food with care and intention. Objectives: Continue striving to make all food from scratch. Maintain a consistent style of comfort food + world cuisine. Constantly research and develop new recipes.

On-Campus Sourcing 

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:
Since the college’s inception, Sterling Farm has been a prominent feature of a Sterling education. Our diversified and ecologically focused farm is a part of life here at Sterling—through academic study, the work program, and day-to-day community interactions. Around 20% of the food eaten on campus is produced right here, and almost a quarter of the student body work on the farm, gaining hands-on experience managing crops, livestock, woodlands, and diverse power systems. Sterling’s campus food system leads the nation in our use of “Real Food.” We’re currently at 75% real food—up from last year’s 74%!

Local Community Engagement 

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:
The Sterling Farm is offering CSA (Community Supported Agriculture) shares to faculty, staff, and students during the summer and fall months when the farm is producing her greatest bounty. Seasonal Vegetable/Herb Share 14 weeks, June-September. Weekly pick-up Thursday 4-6 PM at Wash House. Offerings will vary, but will include much of the following throughout the season: mixed greens, assorted roots, assorted brassicas, scallions, garlic, cukes/zukes, tomatoes, green beans, and herbs. Pick your own flowers available to all CSA members! Fall Storage Share Single pick-up in Fall after harvest. Will include a combination of the following: onions, leeks, carrots, potatoes, beets, turnips, rutabaga, winter squash, cabbage. Total of ~100 lbs Meat Option (to be combined with one or both of the other CSA shares) A limited amount of Sterling-grown meat is available for presale at a discounted rate to CSA members. Pick-up times will be communicated when harvest dates are set.

Vegan Dining Program 

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:
The Sterling College kitchen accommodates a wide variety of diets including vegetarian, vegan and dairy free at every meal. Those meals are complete-protein options and are either clearly labeled at the buffet-style serving, or available separately in the kitchen. Additionally, on average, on average, 4 out of 20 meals per week served to the entire community are vegetarian / vegan, so there would be no need for a separate, special meal.

Low-Impact Dining Events 

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:
We host both meatless Mondays, as well as "local harvest" meals, to make sure we have a consistent amount of low-impact meals on campus.

Sustainability-Themed Meals 

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:
Yes, we host local harvest dinners, as well as a Slow Food potluck, every semester.

Sustainability-Themed Outlet 

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?:
Yes

A brief description of the sustainability-themed food outlet:
We have a 24/7 snack table in the Dunbar Dining Hall, which is our only dining hall on campus. The food on the snack table is created in-house from ingredients from our farm or from local farms. They have included local butter and cheeses, house-made breads and cookies, as well as dips and local crackers.

Labeling and Signage 

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:
We have two large bulletin boards in Dunbar Dining Hall that are devoted to sustainability information about our food. One bulletin board is devoted to talking about the Real Food Challenge and our local farms and purveyors.

Outreach and Education 

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:
We have two large bulletin boards in Dunbar Dining Hall that are devoted to sustainability information about our food. One bulletin board is devoted to the work of our Sustainable Agriculture & Sustainable Food Systems majors, including learning and research about the local food system and sustainable foods and ecological farming.

Other Initiatives 

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)?:
Yes

A brief description of the other sustainability-related dining initiatives:
We have "student takeovers" of the kitchen at least twice a semester. Students have made culturally diverse meals ranging from sushi to curry to goat fricassee. All ingredients are sourced either on-campus or locally.

Part 2: Food and Dining Waste 

Food Recovery Program

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
As a Work College, we have a full time student whose job it is to track and move compost for both pre-and post consumer food. This position is nicknamed "Captain Compost." The position responsibilities include: • Develop a workable compost system that maximizes re-use of waste materials. • Routine management of garden compost activities and timely emptying of kitchen compost to insure efficient and sanitary return of composted materials in soils. • Establish record keeping of compost progress and keep consistent records. • Turn piles regularly. • Rodent control. • Creatively interface with the campus community to educate and inform about the composting process. • Train weekly Farm Chores Crew. • Support Farm Hands Coordinator and work with Farm Hands Crew.

Trayless Dining and Portion Modifications 

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:
Aside from Captain Compost (we're thinking about getting that position an official cape), we do not use trays in our dining hall. We ask that community members take a reasonable helping first of food, finish that, and THEN go up for seconds (if needed).

Food Donation 

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:
We participate with Salvation Farms in food gleaning; managing agricultural surplus more efficiently across communities in Vermont. We also participate in the local Meals on Wheels and "Pies for People," which turn surplus agriculture into delicious pies that go to the Hardwick Food Bank.

Food Materials Diversion 

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:
We divert food materials from the landfill into animal feed for our farm. Pigs love leftover focaccia, by the way.

Composting 

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:
Our composting covers both pre- and post-consumer food waste. We have a full-time position, "Captain Compost," who only manages food waste on campus.

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:
Our composting covers both pre- and post-consumer food waste. We have a full-time position, "Captain Compost," who only manages food waste on campus.

Dine-In Service Ware 

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:
We use no trays. We use no disposable plates, silverware, mugs, or glasses. They are all reusable.

Take-Away Materials 

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:
We do not use any to-go containers for food and beverage items. We have a large collection of mugs for community members to use for coffee and tea; if people are bringing food out of the dining hall, they may use a regular plate.

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?:
No

A brief description of the reusable container discount or incentives program:
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Other Materials Management Initiatives 

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)?:
Yes

A brief description of other dining services materials management initiatives:
We purchase food directly from local farmers who deliver in bulk in reusable containers. We also track waste in the kitchen.

Optional Fields 

The website URL where information about the programs or initiatives is available:
http://www.sterlingcollege.edu/community/eating-at-sterling/

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Sterling College has been ranked #1 in the nation for real food in the Real Food Challenge, serving 75% real food.

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