| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 31.76 |
| Liaison | Jonathan Ehrlich |
| Submission Date | Dec. 17, 2019 |
United World College-USA
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Todd
Austin Special Assistant for Strategic Initiatives President's Office |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Sodexo gave approximately $10,000 to the UWC-USA Agroecology Center (ARC) to purchase a 30' by 96' high tunnel (green-house like structure) in 2014. The ARC now supplies about 1/3 of fresh produce served in the cafeteria in return for a reallocation of $5,000 per year from the Residential Dining Budget to the Farm Budget. The ARC has also experimented with selling food to the community through a farm stand, a community-sponsorred agriculture program, and a sales table in the school's cafeteria.
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:
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Sodexo purchases some of its food through Segovia Distributing, Inc. in Albuquerque, a local produce company that sources some of its food from three local farms (i.e., Mesilla Valley Produce in Las Cruces, NM; Navajo Pride Farm in Farmington, NM; & Young Guns Produce in Hatch, NM.). Sodexo also purchases food from Sysco, whose ordering platform allows the Cafeteria personnel to purchase from disadvantaged-owned businesses.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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:
On November 19-20, 2019, the College hosted a Humane Society-US (HSUS) Plant-Based Meals training. During the training, the Sodexo staff worked with several chefs from HSUS to learn new plant-based recipes, which were then served for lunch and dinner on two consecutive days. Prior to their work in the kitchen, HSUS held a presentation and discussion for all interested students, faculty, and staff at the Student Center. HSUS representatives were also present during lunch to interview students and answer questions.
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?:
A brief description of the vegan dining program:
There is a vegan station 7 days a week for 2 meals (lunch & dinner) per day. There are also vegan options available for breakfast though they are not served at a separate vegan station per se.
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:
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:
Sodexo weighs compost buckets and compares month to month (consumer waste, production waste, and post-production waste). All compost is then used at the College's Agroecological Research Center.
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?:
A brief description of the trayless dining or modified menu/portion program:
Trayless dining was implemented in the Cafeteria around 5 years ago.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
Sodexo donates excess food to Parish Hall and Samaritan House in Los Vegas.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
The cafeteria's used cooking oil is recycled by Valley Proteins, Inc., which uses it as a raw material for biofuels and animal feed. (see https://www.valleyproteins.com/restaurant-services/uco-recycling-services/)
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All pre-consumer waste is composted at the College's Agroecology Center
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All post-consumer waste is composted at the College's Agroecology Center
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
The cafeteria only uses flatware and silverware that is reusable for dine-in meals.
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)?:
A brief description of the compostable containers and service ware:
The Cafeteria supplies reusable, plastic clam-shell containers to students and faculty who want to-go meals.
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?:
A brief description of the reusable container discount or incentives program:
A brief description of other sustainability-related initiatives not covered above:
In general, the cafeteria provides culturally-diverse food options. Four days out of the week, there is also a special station with food representing a particular foreign nationality for the day. Any student or faculty member can provide the cafeteria staff with recipes from their home country that they would like them to cook.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.