Overall Rating | Silver |
---|---|
Overall Score | 53.65 |
Liaison | Mike Harrington |
Submission Date | Dec. 17, 2021 |
The New School
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
1.68 / 2.00 |
Mike
Harrington Assistant Director Tishman Environment & Design Center |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
The New School is a pickup hub for the Corbin Hill Project CSA
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
No
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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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
Yes
A brief description of the low impact dining events and/or plant-forward options:
'Meatless Mondays'
Vegan dining program
Yes
A brief description of the vegan dining program:
Vegan option at every station
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Video display messaging, website
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Trim Trax
Trayless dining and portion modifications
No
A brief description of the trayless dining or modified menu/portion program:
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Food donation
Yes
A brief description of the food donation program:
Food Recovery Network
Food materials diversion
No
A brief description of the food materials diversion program:
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Composting
Yes
A brief description of the pre-consumer composting program:
Collected, weighed, and tracked daily in Trim Trax
Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes
A brief description of the post-consumer composting program:
Composting via Action Carting per Univeristy Facilities department
Dine-in service ware
Yes
A brief description of the reusable service ware program:
We use plates and china
Take-away materials
Yes
A brief description of the compostable containers and service ware:
To Go Containers are compostable, Service ware is biodegradable
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:
$0.25 discount for using china, $0.99 coffee refills
Optional Fields
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Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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