Overall Rating Gold
Overall Score 72.89
Liaison Micah Kenfield
Submission Date Feb. 27, 2019
Executive Letter Download

STARS v2.1

University of Illinois, Urbana-Champaign
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Micah Kenfield
Sustainability Coordinator
Institute for Sustainability, Energy, and Environment
"---" 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:

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)


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
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.


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:

The Sustainable Student Farm hosts a farmstand on our main quad every week that is seasonably appropriate


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:

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.


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:

We offer a meatless monday program.


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:

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.


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:

One of the residential dining options is specifically sustainability-focused.


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:

Low impact choices are labeled within the residence hall food lines.


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:

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.


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:

Dining has a strong focus on wellness as well as sustainable food options through its resident dietician.


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:

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.


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:

All residence hall meals are served without trays


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:

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.


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:

Waste oil is directed to a student-led biodiesel initiative


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:

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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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:

We use reusable service ware.


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:

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.


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:

Local juice will be offered in bulk serving containers instead of being put in plastic bottles first.


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