| Overall Rating | Silver |
|---|---|
| Overall Score | 45.57 |
| Liaison | Steven Sypniewski |
| Submission Date | Jan. 24, 2025 |
SUNY Buffalo State
OP-8: Food Recovery
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 2.00 |
Sarah
Reid Campus Planner Campus Planning |
8.1 Food recovery program
Narrative and/or website URL providing an overview of the institution’s surplus food donation program:
2023 Food Scraps and Recycling totals:
Recycling: 56909 KG (125,200 lbs.)
Donations: 552 KG (1215 lbs)
Please see additional optional documentation in attached file below below.
Chartwells donates several time a week to Milligan's food pantry, our on-campus pantry in support of fighting student foo insecurity. Chartwells also donates each semester several hundred pounds of food to various agencies in Buffalo, most notably Saving Grace Ministries and Freinds of Night People. This is reported quarterly to NY State.
Do the institution’s dining services divert pre-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s pre-consumer food waste diversion program:
Buffalo State University Composts through Farmer Pirates.
.https://sustainability.buffalostate.edu/recycling-guide
https://www.farmerpirates.com/
Please see additonal optional documentation in attached file below
Do the institution’s dining services divert post-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s post-consumer food waste diversion program:
Do the institution’s dining services track and assess their food and organic materials management efforts on at least an annual basis to inform ongoing improvements?:
Narrative and/or website URL providing an overview of the institution’s food and organic materials management tracking and assessment initiatives:
Waste Not™ 2.0 is a proprietary and patent-pending, chef-centric, cloud-based waste tracking program. This is developed by chefs for chefs and focuses on real waste reduction opportunities rather than trim, bones, cores, and peels and offers real-time tracking and dashboard reporting
Each kitchen uses the tablet in real time to track waste for customizable profiles or areas of the kitchen as know where in your kitchen your waste is coming from. Each profile will track Kitchen Red Waste (avoidable waste) and Kitchen Green Waste (Trim, Bones, Shells).
This program also allows us to get to a better estimation of weight by choosing your specific container and then the “Type of Waste” in that container. For example, if you choose “dry” waste then that would mean your container is filled with light items.
The Reporting Tool will automatically calculate the following figure:
Optional documentation
The attached file in the additional documentation is the required 2023 annual report the campus must send to the New York State Department of Environmental Conservation (NYSDEC). This includes data, email chains, reciepts, etc. documenting the food recovery composting activities and food donations from the campus dining facilities.
Additional documentation for this credit:
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.