Overall Rating Bronze
Overall Score 29.22
Liaison Navin Tagore-Erwin
Submission Date March 3, 2022

STARS v2.2

University of Hawaii Maui College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 0.88 / 2.00 Meagan Jones
SSM Faculty
Sustainable Science Management
"---" indicates that no data was submitted for this field

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?:
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 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 support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
No

A brief description of the low impact dining events and/or plant-forward options:
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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:

There is a salad bar in the dining hall but I would not consider it a diverse, complete-protein vegan option available to every member of the campus community at every meal.


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?:
No

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

Sodexo participates in the EPA food recovery challenge and Maui College donates food to the Maui Food bank.


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:

Trayless dining is enforced to customers unless the trays are required to accomodate customers with disabilities.


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:

UHMC Dining Services donates excess food that would go to waste to the Maui Food Bank


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

Yes, oil is recycled. Food waste is give to pig farmers or on campus composting.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:

Food waste is given to on campus composting for the farms but there is no official program.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
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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:

The dining hall provides metal utensils, porcelain, and melamine plates for dine in meals


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:

The dining hall provides compostable to go containers and utensils, however we do not have an on site composting program.


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?:
Yes

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

Customers who use reusable containers can receive a discount on dispensed coffee and soft drinks.


A brief description of other sustainability-related initiatives not covered above:

Sodexo encourages consumers to practice healthy and balanced lifestyle choices by adopting smart eating habits and participating in physical activity and exercise. More on Sodexo's health and well being commitments can be found here: https://us.sodexo.com/our-impact/health-wellbeing.html


Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
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Sodexo participates in the EPA food recovery challenge and Maui College donates food to the Maui Food bank. Customers who use reusable containers can receive a discount on dispensed coffee and soft drinks. The dining hall provides compostable to go containers and utensils, however we do not have an on site composting program. The dining hall provides metal utensils, porcelain, and melamine plates for dine in meals. Food waste is given to on campus composting for the farms but there is no official program. Cooking oil is recycled. Food waste is give to pig farmers or on campus composting. UHMC Dining Services donates excess food that would go to waste to the Maui Food Bank. Limited trays only used by older customers that cannot hold food items.

Sodexo encourages consumers to practice healthy and balanced lifestyle choices by adopting smart eating habits and participating in physical activity and exercise. More on Sodexo's health and well being commitments can be found here: https://us.sodexo.com/our-impact/health-wellbeing.html

More data on food and dinning was submitted through David Tamanaha, Vice Chancellor for Administrative Services. Most info for this section was found by Doug Paul, Douglas.Paul@sodexo.com.

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.