| Overall Rating | Silver |
|---|---|
| Overall Score | 54.69 |
| Liaison | Trevor Ledbetter |
| Submission Date | Jan. 6, 2025 |
University of Arizona
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Trevor
Ledbetter Director Office of Sustainability |
Part 1. Sustainable dining initiatives
Local community engagement
A brief description of the farmers market, CSA or urban agriculture project:
The University operates a weekly farmer's market through Tucson Village Farm, where community members are able to purchase produce and retail products produced by the Farm to support TVF's mission of providing health and agriculture education to Arizona youth.
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Radiccio is a restaurant that recently opened and is centered around plant based foods.
Inclusive and local sourcing
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
We purchase items from small local vendors. The products that we get from these vendors range from locally made flour tortillas and sweet bread to items for catering events like flavored popcorn.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
Plant forward dining options are available at all restaurants including some franchises. Radicchio is a new restaurant that is provides all plant forward dining.
Vegan dining program
A brief description of the vegan dining program:
Most restaurants have vegan options available for customers. This includes various protein options like tofu, beans, and vegan protein for smoothies. Vegan options are available for all meals. Breakfast options include vegan omelets and vegan protein shakes. For lunch and dinner various locations offer varieties of proteins, soups, salads, and entrees that are all vegan.
Labelling and signage
A brief description of the sustainability labelling and signage in dining halls:
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
The University of Arizona aspires to align with the EPA's Food Recovery Hierarchy wherever possible. As such, our internal catering program works closely with campus stakeholders to right-size food purchasing for small and large events alike (Source Reduction). Leftover food from large events in the Student Union is diverted via our Boxing Up Hunger program to the Campus Pantry to feed campus community members who are food insecure (Feed Hungry People). Several faculty have been conducting research over the last few years, taking food waste and scraps from the Student Union, and feeding it to insects to produce insect protein, with the goal of commercializing and normalizing the use of insect proteins in Southern Arizona and beyond (Feed Animals). Used cooking oil is diverted to a local company called Grecycle where it is turned into biodiesel (Industrial Uses). Finally, the Student Union also collects pre-consumer food waste in most of its on-campus restaurants as well as catering services which are diverted to the Compost Cats program for local composting (Composting). This program is described in other sections of STARS on student engagement.
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
There are no trays in our all-you-care-to-eat locations. There is no real way to limit the portions that the consumers eat at these locations but we do have signs out that ask students to only get what they are able to eat. Our plate size also encourages smaller serving sizes.
Food donation
A brief description of the food donation program:
Boxing up Hunger is a program that not only helps reduce waste but also provides students with food insecurity options. This program takes the left-over untouched food from catering events and boxes it up. Once these meals are boxed up, they are donated to the Campus Pantry where campus community members with food insecurities are allowed to take a meal.
Food materials diversion
A brief description of the food materials diversion program:
Used cooking oil is diverted to a local company called Grecycle where it is turned into biodiesel (Industrial Uses).
Composting
A brief description of the pre-consumer composting program:
When units are preparing food, they are encouraged to compost what is compostable. To do this, they have designated bins where they place the compostable food items. These food items then get taken to the compost bins, which is then processed by the Compost Cats 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:
In various units’ customer have the option to compost food they have left over. The designated compost bin has various signs that show customers what food they are able to compost and which food they shouldn’t compost.
Dine-in service ware
A brief description of the reusable service ware program:
At locations where consumers "Dine in", the utensils, plates, and cups are all reusable ceramic plates, and plastic cups.
Take-away materials
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:
Due to health code and food safety, the Student Union does not allow reusable containers when getting to go. However, coffee houses on campus have a 10% discount if customers bring their reusable mug in.
Optional Fields
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:
Source is the university's student unions. Latest update: January 2023
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.