Universidad San Francisco de Quito
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Camila
Higuera Academic Assitant CHAT |
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:
USFQ has a farm that is located away from its main campus and offers weekly produce bags for sale to the community.
In addition, the Agronomy career advises the collective called "Mujeres emprendedoras de la ruta de Humboldt" (Entrepeneur Women of the Humboldt Route) organized in the community of El Pinar-La Chorrera, Toctiuco, in the center-west of Quito, with the objective of providing theoretical and practical training for the management of urban gardens and the development of a conservation and eco-tourism program on the slopes of Pichincha. In addition to boosting production in organic urban gardens of various agricultural species, the project proposes the introduction and management of germplasm of Andean plants such as chocho, quinoa, oca, melloco and mashua, and the development of a propagation unit for plants from the slopes of Pichincha for its conservation and ecotourism program. It has 126 beneficiaries.
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:
One of our professors and chefs, Esteban Tapia, runs the Slow Food movement here in Ecuador and hosts events for students and the local community. One of his main projects consists of the protection of the national Cacao. Article for support (in Spanish) https://www.slowfood.com/es/se-crea-en-ecuador-el-baluarte-slow-food-para-la-proteccion-del-cacao-nacional-del-choco/
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:
Yes, USFQ has helped small fish producers and roots and edible flowers suppliers through its food and beverage purchasing.
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:
Since 2019, the university has implemented Meatless Mondays for the community. Campaigns were communicated to our students and staff. The School of Hospitality, Culinary Arts and Tourism has maintained their Meatless Monday’s events until now.
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:
Currently there are 10 already pre-made vegetarian options in two of USFQ's restaurants:
1 Fiesta Salad
2 Souvlaki Salad
3 California Salad
4 Pasta Salad
5 Sánduche mediterráneo
6 Mushroom Grileed Cheese
7 Veggie Burguer
8 El Griego
9 Wrap Vegetariano
10 Ensalada Tabulé
Because food is made from scratch every time, it can be subject to change. This means that people can ask to leave out any components not only for personal reasons but also for dietary restrictions such as lactose intolerance or allergies. There are both vegetarian and vegan options. This means vegetarian broth, veggies and rice plus Carve or tofu. These do not exclude dairy products. Salads are made to order thus people can leave out any animal products. There are sufficient grains such as Lupin an Andean grain that ranges from 32% to 52% of protein.
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:
One of our professors and chefs, Esteban Tapia, runs the Slow Food movement here in Ecuador and hosts events for students and the local community.
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:
USFQ has created a menu for students and staff that has modified portions with no buffet option to reduce food waste.
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:
USFQ has made agreements to help Fundación Reina de Quito with food donation in multiple occasions.
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:
All of the dining services' organic waste is donated to a pig farm for feeding.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
As part of the Smart Campus projects, during 2020 a treatment system for orgsnic waste was evalauted and selected. A biodigestor has been installed in the experimental farm and is expected to operate fully in 2022. The system will treat the organic waste generated on campus.
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 following POS have reusable service ware for “dine in” meals: Piramide, Amore Mio, Via Bonita, Marcus and Apice.
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:
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:
You receive a 10 cent discount in coffee if you bring your own mug part of the Regenera program in conjunction with the Innovation and Sustainability Office.
A brief description of other sustainability-related initiatives not covered above:
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.