Stonehill College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Greg
Wolfe Business Manager/Director of Purchasing Finance |
Part 1. Sustainable dining initiatives
Local community engagement
A brief description of the farmers market, CSA or urban agriculture project:
The Farm at Stonehill was established in January, 2011, in response to food access issues in the neighboring city of Brockton, Massachusetts. Since its inception, The farm has donated over 95,000 pounds of fresh organic produce to our four community partner organizations. We estimate that the produce reaches the tables of about 400 individuals each week through these five community partners and the Mobile Market during our growing season who may not otherwise have access to fresh, organic produce due to a number of social, economic, and geographical barriers.
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Inclusive and local sourcing
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
n/a
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
n/a
Vegan dining program
A brief description of the vegan dining program:
For those who follow a vegan diet, there is a "What's Vegan Today" menu. For those who follow a vegetarian diet, options are more obvious and abundant and marked on the main menu. The Roche Dining Commons, where 90% of meals are served, has a cook/serve to order vegetarian station available at all times. The college dietitian has a specific group listserv for vegans and vegetarians, and individuals with all types of dietary concerns are invited to be on the listserv and take part in various programs put on by the dietitian through the year. The College supports a Meatless Monday program. Continuously, our Executive Head Chef reviews menus and recipes to identify items that can be prepared and/or served in a way that allows an increase in available vegan items, served without the threat of cross contamination.
Labelling and signage
A brief description of the sustainability labelling and signage in dining halls:
Signage is located in dining facilities, food service websites, and info screens located throughout campus.
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
Compost bins in the commercial kitchens and dining facilities- food is composted at The Farm at Stonehill.
Food waste sent to The Farm at Stonehill is weighed and tracked.
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
Stonehill only offers declining balance meal plans, which are based on the food each person purchases from the cafeterias. There are no "all you can eat" cafeterias.
Food donation
A brief description of the food donation program:
Stonehill's food service provider works with local non-profits to donate unserved/packaged food after events on campus.
The Farm at Stonehill was established in January, 2011, in response to food access issues in the neighboring city of Brockton, Massachusetts. Since its inception, The Farm has donated over 40,000 pounds of fresh organic produce to our four community partner organizations. Via our four community partners, our produce reaches the table of about 3,000 individuals or families each season who may not otherwise have access to fresh, organic produce due to a number of social, economic, and geographical barriers.
Food materials diversion
A brief description of the food materials diversion program:
Preconsumer organic waste is given to the pigs at The Farm. From April 16th through November 13th the pigs at The Farm consumed 19,000 pounds of organic waste. In April they ate 60-70 pounds per day, and by November were eating 160-200 pounds per day.
Composting
A brief description of the pre-consumer composting program:
The College currently compost about 100 pounds of fruit and vegetable scraps each day from the campus dining areas - both pre and post consumer waste, which is used at Stonehill's Farm.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The College currently compost about 100 pounds of fruit and vegetable scraps each day from the campus dining areas - both pre and post consumer waste, which is used at Stonehill's Farm. Over the past few years, composting has increased through education and additional compost bin locations.
Dine-in service ware
A brief description of the reusable service ware program:
Ceramic bowls, ceramic plates, salad bowls, reusable plastic cups and metal utensils are provided daily for breakfast, lunch and dinner. Plastic to-go utensils are also available but they are recyclable.
Green reusable plastic containers are available for students who desire to have a to-go meal.
Take-away materials
A brief description of the compostable containers and service ware:
Reusable to-go containers (Reuzzi) are able to be used at Roche Commons, Gigis, and Holy Cross. Containers are tracked via barcodes to ensure their return and track usage.
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:
When utilizing the reusable to-go containers, students do not have to pay for the disposable to-go containers that cost 33 cents each. They must pay $3.00 if they want more than one green to-go container (everyone is given a free one freshman year in the Green Kits). If students bring their own cup to the cafeteria, they do not have to pay for a paper one.
Additionally, students can receive a 50 cent discount per refill on their beverages at the on-campus Dunkin Donuts if they bring their own cup.
Optional Fields
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.