Overall Rating	Bronze
Overall Score	43.72
Liaison	Karen Marin-Hines
Submission Date	March 1, 2022

STARS v2.2

Texas Tech University
OP-8: Sustainable Dining

Status	Score	Responsible Party
	1.35 / 2.00	Jessica Bunyard Analyst BIMAR

"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:

Yes

A brief description of the farmers market, CSA or urban agriculture project:

Explore the goods of Lubbock's local vendors! Downtown Farmers Market hosted by student activity board SAB http://events.ttu.edu/cal/event/eventView.do?b=de&href=/public/cals/MainCal/CAL-ff808181-60d3dc64-0165-2483864f-00005987.ics

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?:

A brief description of the sustainability-themed food outlet:

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Inclusive and local sourcing

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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Low-impact dining

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:

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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:

Vegan and Vegetarian students need to pay special attention to their diet to ensure that they are getting enough specific nutrients. The Smart Choices wellness program is designed to support the Texas Tech campus in its efforts to maintain healthy dining choices and to enhance the college experience. Hospitality Services is working hard to make healthy eating easier for everyone on campus. Aside from providing healthier alternatives and labeling Grab-n-go choices with the new Smart Choices sticker, we provide the campus with educational information covering a wide variety of nutrition-related topics. The Smart Choices wellness program is designed to support the Texas Tech campus in its efforts to maintain healthy dining choices and to enhance the college experience. http://www.depts.ttu.edu/hospitality/smartchoices/index.php http://www.depts.ttu.edu/hospitality/smartchoices/specialdiets.php

Labelling and signage

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:

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Part 2. Food waste minimization and recovery

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?:

A brief description of the food recovery competition or commitment program or food waste prevention system:

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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:

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.

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:

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.

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?:

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.

Composting

Does the institution or its primary dining services contractor have a pre-consumer composting program?:

A brief description of the pre-consumer composting program:

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Does the institution or its primary dining services contractor have a post-consumer composting program?:

A brief description of the post-consumer composting program:

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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:

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

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 utilize compostable clamshells and bowls for our grab-and-go and at one of our all-you-care-to-eat operations.

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 overusing a disposable cup.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:

All over campus, students have access to healthy choices and snacks to complement their balanced lifestyles. The Smart Choices Program works to provide healthier alternatives to everyday food choices, and provide students with the necessary information to make smarter, healthier choices on-campus. Look for Smart Choices label all across campus to help identify healthy options that have less than 400 calories and/or less than 30% fat.

Website URL where information about the sustainable dining programs is available:

http://www.depts.ttu.edu/hospitality/green_it.php

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

http://www.depts.ttu.edu/hospitality/

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.