Overall Rating Bronze
Overall Score 29.24
Liaison Laurel Pikcunas
Submission Date March 3, 2022

STARS v2.2

University of Hawaii Windward Community College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.68 / 2.00 Christian Palmer
Assistant Professor
Anthropology
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
The Uala Leaf Cafe sells fresh produce and locally made products.

Uala Leaf Cafe’s current food and beverage program is centered around frozen food products due to the pandemic. The meat, poultry, fish/seafood, effs, dairy, and produce are all purchased frozen in bulk and then prepared and packaged for the Meals with a Mission student meal program.
There is very little waste during this period as most students are taking classes online. Our primary meal service is cold-packaged and delivered directly to students
- After production, leftover food that is not suitable for service is composted
- The Uala Leaf Cafe has eliminated styrofoam, plastic utensils, and all non-biodegradable items from the operations in line with current laws and the strategic plan.
- There is currently no beverage service on campus.
- Program currently inactive due to COVID.
https://windwardcce.org/uala-leaf-cafe

Sustainability-themed outlet

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?:
Yes

A brief description of the sustainability-themed food outlet:
Uala Leaf Cafe prides itself on sustainably sourced goods, mostly compostable containers and utensils, zero waste practices, and is actively making strides to create a closed loop system for their operations.

Inclusive and local sourcing

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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Low-impact dining

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:
Uala Leaf Cafe doesn’t always host meatless mondays, but always encourages healthier meals with less meat and more veggies. Program inactive due to COVID.

Vegan dining 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?:
Yes

A brief description of the vegan dining program:
The Uala Leaf Cafe has a vegan option on their menu every single day. The menu has meat options, a vegetarian option, and then a vegan option for the breakfast and lunch every single day. The breakfast options are limited to baked goods, but the lunch options include a full meal.

Labelling and signage 

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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
The Uala Leaf Cafe has signage promoting composting, on campus food production, and local farm support within the cafe dining area.

Part 2. Food waste minimization and recovery

Food recovery program

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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless dining and portion modifications 

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:
Uala Leaf Cafe does not allow trays.

Food donation 

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:
The Uala leaf currently runs the Meals with a Mission initiative which donates food to students in need during COVID shutdowns.

Food materials diversion 

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:
The Uala Leaf Cafe contracts with Pacific Biodiesel to dispose of its vegetable oil.

Composting 

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:
The Uala Leaf Cafe separates its pre-consumer waste into 5 gallon buckets. The student sustainability assistant records weights of the food waste and composts the material at the Nursing Garden on campus. The compost will be used to amend the soil at campus gardens and the cafe herb garden.

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:
The Uala Leaf Cafe has a food waste separation station in the dining area for customers to separate their waste into a five gallon bucket. The student sustainability assistant weighs the waste and composts it at the nursing garden on campus.

Dine-in service ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:
There is none, but this section won't let me reply with a no.

Take-away materials 

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 Uala Leaf Cafe provides compostable paper and plastic take out options. The compostable plastic is not composted, but the compostable paper is through the campus composting program when possible.

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:
The Hub Coffee offers a 20 cent discount to customers who bring their own mug or containers.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
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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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Data source(s) and notes about the submission:
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