Overall Rating Reporter - expired
Overall Score
Liaison Dr. Christopher Williams
Submission Date Feb. 16, 2018
Executive Letter Download

STARS v2.1

University of Delaware
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Michelle Bennett
Sustainability Manager
Facilities
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:
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Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

A brief description of the program to source food from a campus garden or farm:
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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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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?:
No

A brief description of the vegan dining program:
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Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
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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?:
No

A brief description of the sustainability-themed food outlet:
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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?:
No

A brief description of the sustainability labeling and signage in dining halls:
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Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

A brief description of the outreach efforts to support learning and research about sustainable food systems:
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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)?:
No

A brief description of the other sustainability-related dining initiatives:
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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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

UD's Dining Services (including our contractor Aeromark) perform targeted food waste audits on a semi-regular basis as part of their normal operations. These audits have already helped them adjust their operations to reduce waste. For example, Aeromark has adjusted the ways they cut and prepare vegetables to reduce food waste.


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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

This summer, UD sustainability program will host a research student who is interested in tackling this exact issue.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

UD Parking allows community members to reduce their parking fines each year by donating non-perishable food goods instead. This is a very popular program, especially among students. UD also collects food goods and donations for food banks during the holiday season.


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)?:
No

A brief description of the food materials diversion program:
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Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

UD participated in a compost program in 2014-2015, but our local facility shut down. However, UD does have two aerobic food digesters that reduce food waste into a nutrient-neutral sludge, which is discharged into the sewer with almost no environmental impact.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

UD participated in a compost program in 2014-2015, but our local facility shut down. However, UD does have two aerobic food digesters that reduce food waste into a nutrient-neutral sludge, which is discharged into the sewer with almost no environmental impact.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

UD provides reusable cutlery in all sit-down dining areas.


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)?:
No

A brief description of the compostable containers and service ware:

n/a


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?:
Yes

A brief description of the reusable container discount or incentives program:

UD community members can enjoy a discount at all food and beverage outlets when they bring a reusable beverage container.


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)?:
Yes

A brief description of other dining services materials management initiatives:

- UD implemented trayless dining in all dining halls about 5 years ago.
- UD employs two aerobic digesters in its largest dining facility (Caesar-Rodney) to reduce food waste down into a nutrient-free sludge, which is drained to the sewer. The sludge is so environmentally benign that UD is not required to attain a special permit for this discharge.


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.