Overall Rating | Silver - expired |
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Overall Score | 50.92 |
Liaison | Gretchen Vanicor |
Submission Date | June 22, 2021 |
University of Louisiana at Lafayette
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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1.35 / 2.00 |
Monica
Rowand Coordinator Office of Sustainability |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Sodexo purchases a large percentage of their food from local vendors, ie Gulf Coast Produce, Louisiana Seafood and the other vendors located nearby.
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
Yes
A brief description of the low impact dining events and/or plant-forward options:
National days like Vegetarian Day, Vegan Day, Guacamole Day, etc. are celebrated and the Dining Services social media account posts daily about what is available at the Vegetarian Action Station.
Vegan dining program
Yes
A brief description of the vegan dining program:
There is an action station in the main dining hall devoted solely to meatless and vegan meal options. The made-to-order Vegetarian Action Station can accommodate a Vegen diet. The base entree of all of the dishes on that particular action station are vegan, they can remain vegan or things like cheese and other vegetarian rather than vegan options are available to add on in the action process.
Labelling and signage
No
A brief description of the sustainability labelling and signage in dining halls:
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Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
The University participates with the Food Recovery Network and partners with the local Feeding America affiliate, Second Harvest, to recover food from the dining hall and athletics events.
UL Dining Services has been chosen as a test site to implement LeanPath software for its planning. Once implemented, this should reduce waste in food preparation.
UL Dining Services has been chosen as a test site to implement LeanPath software for its planning. Once implemented, this should reduce waste in food preparation.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trays were removed from dining hall operations years ago.
In Spring 2019, the plates and bowls used throughout the dining hall were changed out for smaller versions. Only the entrée plates remain at the previous larger size. Dining staff has seen a significant reduction in waste based on how often they have to take out trash cans.
In Spring 2019, the plates and bowls used throughout the dining hall were changed out for smaller versions. Only the entrée plates remain at the previous larger size. Dining staff has seen a significant reduction in waste based on how often they have to take out trash cans.
Food donation
Yes
A brief description of the food donation program:
We partner with the local Feeding America affiliate, Second Harvest, to recover food from the dining hall and athletics events. In the Fall semester of 2019 we recovered 2,897 pounds of food.
Food materials diversion
Yes
A brief description of the food materials diversion program:
Used cooking oil is collected cleaned and eventually collected by the FiltaFry service. https://www.gofilta.com/services/oil-filtration-active-fryer-management
Composting
No
A brief description of the pre-consumer composting program:
While we do not yet have a pre-consumer composting program, we are working on a windrow-composting solution for all organic waste created by our operations.
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:
The University has a pilot compost program where we collect post-consumer compostables from football games. In the Fall 2019 football season we composted 10771 pounds of material. This is without the existence of a commercial compost option in the area. We are working on a plan to expand this pilot program to pre-consumer composting and more post-consumer collections.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
All meals served at Cypress Lake Dining hall are served on durable china.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
While we don’t yet have on-site composting, certified compostable materials are used for all to-go containers and we are in the process of implementing a reusable to-go container 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?:
No
A brief description of the reusable container discount or incentives program:
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Optional Fields
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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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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.