| Overall Rating | Silver |
|---|---|
| Overall Score | 46.40 |
| Liaison | Robert Sitler |
| Submission Date | July 14, 2023 |
Stetson University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.10 / 2.00 |
Candra
Reid staff member Chartwells |
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:
We hosted a farmers market on campus prior to COVID, but it has not restarted.
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:
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:
Yes, we feature days that we highlight a majority plant based menu to promote the alternative options to our entire community. With these menu offerings, we change our Homestyle menu and highlight our vegetarian and vegan offerings in other stations throughout the dining hall to highlight these options in different aspects.
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:
Every day on our Homestyle station we offer a prepared vegan entrée with options of side dishes that are also vegan. We also ensure that we have a vegan protein option available on our made to order stations, such as Mongolian and Action station, so that those meals can be fully customized by the guest.
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:
When we offer our special events regarding vegan takeovers, we explain the benefit to adding more vegan options into your diet. We also highlight the benefit to only taking the food that the guest plans to consume to help us with waste reduction. We work hard within to unit to reduce waste as much as we can, so it really helps to have the support of guests in trying to do the same to help in the initiative.
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:
As a Chartwells account we are required to participate in our corporate initiative of Waste Not. This program is instilled to require cooks and staff to measure any waste to record and allows us to be mindful each day of what is being overproduced. With this data, we are able to modify our production daily to ensure that we are wasting less product. We also measure our trim of fruits and vegetables to allow us to truly be able to identify our true yield produce and proteins.
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:
We operate our dining hall in a trayless capacity to reduce the amount of water wasted to wash these. As it uses approximately a gallon of water to wash one tray, so this greatly helps us in our waste reduction initiative.
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:
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:
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:
We operate 98% of our services in our dining hall on recycled Bamboo plates and serviceware. We would only transition to paper in the dining hall if we lose the use of our dish machine, as our team would be unable to handle washing these dishes by hand.
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:
Yes, we offer a reusable Eco-clamshell for our To-Go meals served from our dining hall. We offer this at a one time cost to the guest and they would then bring this clamshell in for each visit and we provide them with a cleaned new one to select their meal for that service.
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 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.