Overall Rating Bronze
Overall Score 40.80
Liaison Carey Hewett
Submission Date Feb. 26, 2021

STARS v2.2

Texas Tech University
OP-8: Sustainable Dining

Status Score Responsible Party
1.27 / 2.00 Jessica Bunyard
Analyst
BIMAR
"---" indicates that no data was submitted for this field

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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?:
No

A brief description of the sustainability-themed food outlet:
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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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

Hospitality Services purchases from HUB Vendors. (Historically Underutilized Business')


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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:

"Vegetarian students needs to pay special attention to their diet to ensure they are getting enough nutrients. To learn more about eating a vegetarian diet, click here to visit the Special Diets page. You can also email smartchoices@ttu.edu with any questions you may have about vegetarian options on campus.
https://www.depts.ttu.edu/hospitality/smartchoices/specialdiets.php
Vegan/Vegetarian
Vegan/Vegetarian options are offered at almost all locations on campus. We will work with students on an individual basis if needed to provide ingredient lists and suggestions. For additional information regarding vegan/vegetarian items on campus, please check the Nutrition page downloads. You can also check out the healthy eating guidelines page for more information on eating a healthy vegan/vegetarian diet. We are also continuously adding new vegan/vegetarian foods to our menus in dining halls and retail outlets, so check back often to learn about new items."


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?:
No

A brief description of the sustainability labelling and signage in dining halls:
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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:

We utilize Lean Path a food waste program at one of our AYCE Locations on campus - however this year due to COVID dining restictions that location is closed.


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:

Went trayless several years ago at our operations to aid in reduction of usage of water to clean trays and to help to eliminate food waste in our all-you-care-to-eat operations.


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:

Hospitality Services donates food to South Plains Food Bank several times a year. Traditionally at close downs at the end of each semester and at the end of summer.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

Used cooking oil is picked up by a company that uses the oil to make biodiesel.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
---

Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
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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:

In our all-you-care-to-eat operations we utilize metal utensils and reusable plateware and bowls.


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:

All locations utilize easily compostable to go containers at our grab and go and all you care to eat locations.


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?:
Yes

A brief description of the reusable container discount or incentives program:

At our retail operation customers can bring in refillable containers to use at our fountain drink stations for a discounted price over using a disposable cup. Also each incoming freshman received a metal reusable straw to cut down on plastic straws going to a landfill.


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:
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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 and complete the Data Inquiry Form.