| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.83 |
| Liaison | Andrew Porter |
| Submission Date | March 10, 2017 |
| Executive Letter | Download |
University of Cincinnati
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Daniel
Hart Sustainability Coordinator Planning + Design + Construction |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
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:
Mick & Mack's Contemporary Cafe has an herb garden located on the TUC patio. The restaurant incorporates these Items into their menu and food preparation as much as possible.
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:
The Soiled Hands Learning Garden is a collaboration between the UC Office of Sustainability and Early Learning Center. Its mission is to engage students of all ages in experiential environmental education, foster interest in gardening and sustainable land use, and build community, all while inspiring deeper connections with nature. The 5000 sq. ft. space is now a place on the Uptown Campus that allows UC students to have hands-on experience with urban agriculture. https://www.uc.edu/af/pdc/sustainability/campus_initiatives/landscape/uc_garden.html
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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:
Designated vegetarian and vegan entrees are offered at each meal at the "Vegetarian Corner" station. The majority of other stations offer menu options prepared with ingredients selected by the diner, creating the opportunity to customize vegetarian versions.
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:
In addition to daily vegetarian options, the third Monday of CenterCourt's menu rotation offers meatless options. Signs highlighting those options are posted at all the food stations with information on the environmental and health benefits of eating less meat.
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:
Signage highlighting local and sustainable food choices is found throughout UC dining locations. This includes signs highlighting vegetarian options are that are posted at all the food stations with information on the environmental and health benefits of eating less meat.
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:
The UC Early Learning Center Children's Garden was founded in 2005 as a collaboration between the Center and the Civic Garden Center of Greater Cincinnati. The UC Early Learning Center provides daycare for UC faculty and staff as well as community members, for children 3 months to 5 years. The garden was created to provide hands-on nature education for the children and their families. In 2010, UC students, faculty, and the Office of Sustainability developed a new collaboration with the UC Early Learning Center to expand and improve the Children's Garden so that it could become a more active environmental education opportunity for both the daycare children and UC student
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:
The Food Focus Committee is a venue where all members of the campus community can participate in making the food and dinng intiaitives at UC more culturally diverse, healthy and/or sustaianble. vhttp://www.uc.edu/food/food_focus_committee.html
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:
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:
Beginning in Fall 2008, UC implemented trayless dining service to reduce wasted food. http://www.uc.edu/News/NR.aspx?ID=8768
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:
The University has a food pantry where food that would go to waste is give to students and individuals in the community that may be food insecure.
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:
A cooking oil filtration system is used and all spent oil is recycled via Restaurant Technologies (https://www.rti-inc.com/).
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
UC first piloted its composting program with a grant from Ohio's Environmental Protection Agency in AY3-14. http://www.uc.edu/news/NR.aspx?id=18169
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
In 2013, ARAMARK piloted reusable to-go containers in place of styrofoam and since then has also switched to compostable to-go containers. http://www.uc.edu/af/pdc/sustainability/campus_initiatives/food.html
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:
In 2013, ARAMARK piloted reusable to-go containers in place of styrofoam and since then has also switched to compostable to-go containers. http://www.uc.edu/af/pdc/sustainability/campus_initiatives/food.html
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:
Starbucks and other campus Cafe locations offer a discount for coffee if the customer brings in a reusable mug.
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:
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.