Overall Rating Silver
Overall Score 49.88
Liaison Karen Marin-Hines
Submission Date Feb. 29, 2024

STARS v2.2

Texas Tech University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.35 / 2.00 Karen Marin-Hines
Campus Sustainability Officer
Operations
"---" 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:
The Heart of Lubbock Community Garden is supported by Texas Tech. The Heart of Lubbock Community Garden is open to everyone – especially nearby residents – who wants to pull weeds, prune or pick, or just learn about nutrition, gardening and sustainability. Groups and businesses are welcome, too.
https://www.facebook.com/lubbockcommunitygarden

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?:
No

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

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) and small and medium locally-owned businesses.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
56.08

Low-impact dining

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:
---

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 needs to pay special attention to their diet to ensure that they are getting enough of 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 campus with educational information covering a wide variety of nutritionrelated 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?:
No

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

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
We utilize Crunchtime to track waste.

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-youcare- 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?:
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:
---

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 plate ware 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 at all of our retail 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?:
No

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

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 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:
---

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.