Overall Rating | Gold - expired |
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Overall Score | 72.89 |
Liaison | Miriam Keep |
Submission Date | Feb. 27, 2019 |
Executive Letter | Download |
University of Illinois, Urbana-Champaign
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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2.00 / 2.00 |
Micah
Kenfield Sustainability Coordinator Institute for Sustainability, Energy, and Environment |
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Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
University Housing Dining Services strives to create an environmentally responsible dining program, from how we source the food, to practices like trayless dining and reducing waste. Its sustainable dining policies include commitments to local sourcing, waste reduction, and recycling among other initiatives.
(Referenced in UIUC Dining's Sustainability page: http://www.housing.illinois.edu/dining/about-dining/sustainability)
On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
The Sustainable Student Farm on campus sends 95% of its output to campus dining.
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
The Sustainable Student Farm hosts a farmstand on our main quad every week that is seasonably appropriate
Vegan Dining Program
Yes
A brief description of the vegan dining program:
Illinois is among the top 10 most vegan friendly campuses. Housing offers vegan supplements at all dining operations with multiple vegan entrees and sides at every meal.
Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
We offer a meatless monday program.
Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
There is a large focus on locally raised food offered in the dining halls, including specific days / meals centered around food grown locally / on-campus.
Sustainability-Themed Outlet
Yes
A brief description of the sustainability-themed food outlet:
One of the residential dining options is specifically sustainability-focused.
Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Low impact choices are labeled within the residence hall food lines.
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
At outreach events, activities, and presentations, the sustainable nature of our dining options is communicated to students. Additionally, the UIUC Housing App features a dining section with information about our sustainable and vegan options.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Dining has a strong focus on wellness as well as sustainable food options through its resident dietician.
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
We use Leanpath, a food waste tracking terminal that includes a built-in scale, camera, and touchscreen user interface. Before throwing away any food waste (overproduction, expired items, trimmings, etc.), a culinary team member places the food on the scale, the camera takes a picture of the waste, and the user answers a few questions, with just a few short taps. That data is then automatically transmitted in real-time to the LeanPath Online Reporting Dashboard.
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
All residence hall meals are served without trays
Food Donation
Yes
A brief description of the food donation program:
Prepared and unserved foods are donated to Salvation Army Stepping Stone, The Times Center and other organizations (Center for Women in Transition, etc). Raw, unprepared foods are donated to the Eastern Illinois Food Bank.
Food Materials Diversion
Yes
A brief description of the food materials diversion program:
Waste oil is directed to a student-led biodiesel initiative
Composting
Yes
A brief description of the pre-consumer composting program:
Aerobic digesters are used in the dining halls.
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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Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
We use reusable service ware.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
Reusable to-go containers are used at our Bevier Hall Cafe.
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:
The residence halls and nearby coffee shops offer a discount for bringing your own water bottle or coffee cup.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
Local juice will be offered in bulk serving containers instead of being put in plastic bottles first.
Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about 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.