Overall Rating Bronze
Overall Score 36.07
Liaison Michelle Bennett
Submission Date Jan. 31, 2020
Executive Letter Download

STARS v2.1

University of Delaware
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 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?:
Yes

A brief description of the sustainable dining policy:

Good or services provided vendor within 250 miles of campus- Newark DE.


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:

UD Organic farm does not currently produce adequate volume to supply Dining Hall meal(s). Dining Services has procured limited amounts of produce, on an ad hoc basis, for special catering events.


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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Produce items sourced locally in keeping with weekly l update. In house baked items (mini pies, breads etc) available along with wkly grilled protein served with salad


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?:
Yes

A brief description of the vegan dining program:

All dining locations on campus have vegan/vegetarian options available. Rodney has dedicated station with accompanying sides of bean, rice, grain daily. Sample menus: Vegan Beefy Mac, Portobello Mushroom Taco, Baked Tofu with coconut rice, Mediterranean Stir Fry.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

present limited time offers with focus use of plant forward items. Program also includes -Fit Friday, Farm to Table Tuesday


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

Residential Dining- Fall Harvest themed event presented in three campus locations. Catering involved with Ag dept. to present Farm to Table event-utilizing farm grown vegetables and protein items


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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

Educational tabling events held throughout the semester by staff dietician and nutrition students. Post 250 radius map with listing of local vendors used. Some products- milke/ Udairy include "local" signage logo.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Dining Services provides ongoing support into research efforts related to sustainable food systems. Research topics have included improving anaerobic digestion by leveraging existing aerobic digestate, with multiple research project exploring the impacts of different inputs and outputs of the aerobic digesters.


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)?:
Yes

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

Staff dietician conducts wellness tabling events throughout the semester in conjunction with nutrition student. Residential Dining program has expanded its menuing of a more diverse offering to meet the needs of a growing international student base. Catering also making an effort to expand culturally diverse offerings including sampling of more complex dishes.


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:

Two campus locations actively involved in Food Recovery network. Department is also a supporting advocate for community based "Code Purple" program of feeding/housing the homeless. No competition- collection of unused portions redistributed by students & the local food bank to individuals in need.


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:

UD has trayless dining across all sit-down dining facilities


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)?:
Yes

A brief description of the food materials diversion program:

Caesar Rodney dining has (2) mechanical aerobic digester systems. Pencader dining has pulper which has been deactivated due to county decision to close composting site. All cooking oils are up-cycled into biofuel.


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 uses two aerobic food digesters in our largest dining hall to break down pre-consumer food waste. This process is similar to composting, and the digestate is safe for sewer discharge. Dining locations also show month over month reduction in food waste through both Lean Path system and pre-post tabulation of production records


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 uses two aerobic food digesters in our largest dining hall to break down post-consumer food waste. This process is similar to composting, and the digestate is safe for sewer discharge. Dining locations also show month over month reduction in food waste through both Lean Path system and pre-post tabulation of production records


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)?:
Yes

A brief description of the compostable containers and service ware:

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


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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