Overall Rating | Silver - expired |
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Overall Score | 46.18 |
Liaison | Suzanne Wood |
Submission Date | April 3, 2020 |
Executive Letter | Download |
UMass Chan Medical School
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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1.13 / 2.00 |
Suzanne
Wood Sustainability & Energy Manager Facilities Managment |
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Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
Sodexo's "better tomorrow plan" which is centered around sustainability -saving on energy, reducing waste, and using the most local ingredients possible.
On-Campus Sourcing
No
A brief description of the program to source food from a campus garden or farm:
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Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Farmers’ Market is hosted on University Campus is from 12-5 on Tuesdays beginning in early July through October.
Vegan Dining Program
No
A brief description of the vegan dining program:
No, vegan options are not available at every meal, however during lunch vegan options are available at the deli and at the expo station, upon request. Vegan options at the grill as well but are cooked on separate sauté pan to avoid contamination with animal products. Additionally, the menus do identify which items are vegan with the symbol "VG" next to menu item.
Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
Sodexo does offer meatless Mondays, though the program does not occur every Monday. For both lunch and dinner there is at least one entree that is vegetarian. Every dining area also has a salad bar and deli bar that includes fresh vegetables, daily specials and a variety of a variety of vegetarian and vegan spreads and sandwich fillings. For customers that are vegan and lactose intolerant consumers, soy milk is available in all of our dining rooms. Additionally, Dining Services operates on an “open kitchen” policy. Any student who needs specific/individual help with their meal (dietary need, choice, or allergy) can speak with one of our cooking staff to have a meal made custom for their needs. In the case of vegans, we often have complete protein grain based foods available. However, some may choose to have other foods stir-fried for them by our staff instead.
Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Sodexo offers different vegetarian stations and highlights many different vegetarian "limited time only" specials throughout their menu cycle. Much of Sodexo's marketing is based around these items.
Outreach and Education
No
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Mindful program to promote healthy choices through education and challenges. Sodexo continually promotes culturally diverse foods as part of their expo station and host ethnic restaurants on Fridays.
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Pre-consumer food waste is donated to a local pig farmer to be used as feed.
Trayless Dining and Portion Modifications
No
A brief description of the trayless dining or modified menu/portion program:
No, however, we do not have "all you can eat" dining at UMMS
Food Donation
Yes
A brief description of the food donation program:
Pre-consumer food waste is donated to a local pig farmer to use as animal feed. Every Friday the farmer arrives at UMASS Medical School and picks up about 200 gallons of pre-consumer food waste.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
Yes, diverts pre-consumer food scraps for donation to local pig farm and recycles used cooking oil.
Composting
No
A brief description of the pre-consumer composting program:
No, donate to local pig farmer instead
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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Dine-In Service Ware
No
A brief description of the reusable service ware program:
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Take-Away Materials
No
A brief description of the compostable containers and service ware:
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Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
Dining Services offer a $0.25 discount for using reusable mugs rather than disposable mugs. Additionally, reusable mugs are sold by dining services for convenience.
Other Materials Management Initiatives
No
A brief description of other dining services materials management initiatives:
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Optional Fields
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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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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.