| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.22 |
| Liaison | Mary Ellen Mallia |
| Submission Date | Dec. 21, 2018 |
| Executive Letter | Download |
University at Albany
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Mary Ellen
Mallia Director of Environmental Sustainability Finance and Business |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo at UAlbany has their sustainability policy at the following website: https://www.ualbanydining.com/explore/sustainability
This includes information on local food sourcing, recycling, composting, sustainably produced food and waste reduction strategies such as trayless dining, bulk condiments and Xprss Nap
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/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 hosts a Farmer's Market as part of our campus crunch celebration in the fall
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:
UAlbany dining offers a plant based station in both main campus dining rooms. This station is open for lunch, dinner and late night. Our residential dining program is open to students, faculty, staff, and the public.
Each of our retail venues offers at least 1 plant based menu item. Our retail program is open to students, faculty, staff, and the public.
Our catering department offers plant based menu items for selection.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
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 inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Our marketing team uses social media and other forms of advertisement for promoting local and sustainable dining practices. We encourage students, via signage, to take only what they will eat in an effort to reduce food waste.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Sodexo, our food service provider partners with the Office of Sustainability to host Weigh the Waste events, focusing on food waste, in line with World Food Day. They also emphasize the benefits of local food and feature a NY grown product each month via the Harvest of the Month campaign. There are also large photographs of some of the local farms we partner with located in the hall where students queue up in for meals in the freshman dining hall.
A very popular program conducted by the campus nutritionist is using the Blender Bike to make smoothies or salsa to support sustainable programming on campus such as the annual fall Farmers Market, National Kale Day, and National Nutrition Month in March. Information on the wellness services can be found at: https://www.ualbanydining.com/explore/nutrition
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Sodexo employs a nutritionist who conducts many events around health, well-being, diet and stress management. One of these campaigns is Mindful Eating, which encourages students to be more conscious about what they eat and how that will affect their well being and academic performance. Donna is also available to students for consultation Food allergies, celiac disease, diabetes, or other special dietary needs
Eating healthy on campus
Vegan and vegetarian nutrition
Weight management
Information on the wellness services can be found at: https://www.ualbanydining.com/explore/nutrition
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:
UAlbany is part of the EPA's Food Recovery Challenge and reports on an annual basis. UAlbany dining partners with The Recovery Food Network to donate food to the North East Regional Food Bank. Residential dining uses a composting system supported by the university
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:
Trays were eliminated over 8 years ago. Staff also controls portions by serving students themselves.
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:
UAlbany is part of the Food Recovery Network. We have established a system where food from the dining halls that can be donated is wrapped up, frozen and picked up weekly by our Regional Food Bank.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
The university contracts with Filta, who removes our kitchen grease and reuses or recycles the oil. Last academic year, Filta reported that UAlbany recycled 41 tons of kitchen oil.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Pre and post consumer food waste is picked up by an organics waste hauler to a composting facility. The hauler provides regular reports on the amount of food waste.
The dining hall staff are taught to minimize pre-food waste and and compost.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
See above, all food in the dining hall is centralized in the kitchen. Students place their plated leftovers on a conveyor belt which transports that waste into the kitchen. There is staff places the organics into the composting bins. The dining hall staff are taught how to sort and correctly compost student-produced food waste.
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:
All dishware used in the dining halls are reusable. Condiment packets have been replaced with bulk containers. Water bottles have been replaced with water carafes.
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 (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
The 518 Market gives discounts for students, faculty and staff to tea and coffee when they bring their own reusable mugs.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
Dining services will donate left over food and supplies to area food pantries at the end of each semester and prior to week long breaks. The dining halls have converts to using bulk condiment dispensers.
The website URL where information about the programs or initiatives 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.