| Overall Rating | Gold |
|---|---|
| Overall Score | 65.05 |
| Liaison | Konrad Schlarbaum |
| Submission Date | Feb. 15, 2021 |
University of Colorado Colorado Springs
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Polly
Knutson CBORD, Business Systems, and Marketing Manager Dining and Hospitality Services |
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:
UCCS’s Food Next Door program hosts a CSA program. The CSA program provides support for Colorado local farmers and nutrition education/local food literacy. The Farm collaborates with Food Next Door during these markets in order to show customers how some of the produce can be cooked and used in dishes through food demonstrations. The CSA is available to the Colorado Springs community to purchase via an online portal.
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:
The Roaring Fork Dining Hall and the Lodge Dining Hall both have Market Fresh stations. This platform serves dishes seven days a week that focuses on sustainable menus. The Market Fresh platforms focus on meatless and allergen free dishes.
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:
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:
The Roaring Fork Dining Hall and the Lodge Dining Hall both have Market Fresh stations. The Market Fresh platforms focus on meatless and allergen free dishes. The dining halls promote protein dense plant forward dishes as part of the Menus of Change program.
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:
Multiple vegan options including complete-protein vegan options are available at each dining location during each dining period. Food options are indicated with a vegan symbol option on the food cards. UCCS dining has earned a grade A on PETA Vegan Report Card*.
*PETA’s Vegan Report Card’s annual update has been delayed for the 2020/2021 school year due to COVID-19. According to PETA “We’ve been closely monitoring the status of colleges and universities across the United States over the last several months as many of them have moved to remote learning because of COVID-19. This means that numerous schools have scaled back their dining programs or halted them entirely.”
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:
Digital displays, static clings, and food identifier cards are used to display this information at the stations.
Menus are available daily for each of the dining locations. Students can enter in filters such as gluten friendly, soy, free, vegan, vegetarian, healthy choices, etc. to find entrees that they would like.
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:
UCCS Dining and Hospitality Services works with the Office of Sustainability to conduct food waste audits and provide feedback to DHS. Food waste is low due to practices such as trayless dining and “all you care to eat” practices that allow students to come in whenever they want for meals. The University has also participated in the U.S. EPA Food Recovery Challenge.
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 in all dining locations.
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:
UCCS Dining and Hospitality Service (DHS) locations donate and document donations in the CBORD system.
Perishable food is donated to the Colorado Springs Food Rescue. Much of the food is delivered by volunteers to a variety of local organizations utilizing bike trailers.
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:
DHS works with Front Range Grease to recycle the used oil and turn it into biodiesel. All dining operations compost either on- campus or through commercial operators.
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-consumer receptacles are in each kitchen. Coffee grind waste goes to our in-house compost program. Most of the pre-consumer compost goes to the on-campus farm.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Compostable post-consumer receptacles are placed in each dining area. UCCS has regular weekly service from its waste hauler to collect compost for wind row composting at an off-campus commercial facility.
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:
Meals are served on chinaware dishes with silverware in all dining locations.
*Due to health department regulations around COVID-19 all dining locations have transitioned to to-go compostable or recyclable meals only. Dine-In service is currently suspended at all dining locations on campus. 12.10.20
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:
UCCS started the OZZI reusable containers program for Cafe 65 and Clyde's in 2015. The program is known as Green&Go. In these locations, customers have the choice of washable dishware, reusable to-go boxes, or compostable boxes. We are still looking at ways to move more customers over from the compostable boxes to the reusable boxes.
*Due to health department regulations around COVID-19 reusable container programs have been suspended until further notice.
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:
All coffee shops give a $.30 discount if a mug is provided.
*Due to health department regulations around COVID-19 reusable container programs have been suspended until further notice.
A brief description of other sustainability-related initiatives not covered above:
UCCS dining is part of the Colorado Proud program that allows us to use the Colorado proud labeling on Colorado Products. We participate in wellness programs with RDs and grad students. UCCS participates in the Menus of Change initiative to promote sustainable food services.
There is a permanent global station for featuring foods from all over the world in the Roaring Fork Dining Hall. Additionally, events are held each year to highlight foods from selected regions and cultures.
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.