| Overall Rating | Gold |
|---|---|
| Overall Score | 73.84 |
| Liaison | Andrew Horning |
| Submission Date | Dec. 19, 2022 |
University of Michigan
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kenneth
Keeler Senior Sustainability Rep Office of Campus Sustainability |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Dining works collaboratively with the campus farm. MFarmers markets are held throughout peak Michigan harvest season (June - October) These markets feature Michigan produce from local farmers and include educational materials to promote healthy and sustainable foods. MHealthy, Student Life, and Michigan Medicine developed this program with the support of Planet Blue/Office of Campus Sustainability. There are a variety of Campus gardens located across 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?:
A brief description of the sustainability-themed food outlet:
Fireside Cafe represents a sustainability themed food outlet. The retail cafe is run by Michigan Dining and works directly with the campus farm to feature produce that is grown in one of three hoop houses or from the farm.
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
U-M M-Connect Program is designed to promote socially responsible procurement campus wide including food services. All dining halls purchase from the campus farm and feature fresh produce on salad bars calling out the work of the farm (students growing food for students). In addition, the campus farm donates produce ot the Maize and Blue Cupboard (food pantry on campus).
http://procurement.umich.edu/diversity-sustainability/mconnect-program
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Dining hosts various events throughout the year. In the fll, we provide a "Welcome to Michigan " meal that allows students to understand where their food is grown. Pop-ups happen randomly and also promote local and sustainable food. Dining host a convocation picnic for all incoming freshmen (approx 8000) and is made from local and sustainable food and is zero waste.
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?:
A brief description of the vegan dining program:
Vegan and vegetarian entrees are offered in every dining hall at every meal period. All menus are identfied by any allergen and special dietary needs (vegan or Vegetarian) at point of selection. All menus are displayed on the website and on the Michigan app for easy navigation. Every dining hall offers vegan entree options at every meal along with vegan sides. Dining also offers a vegan dessert option
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?:
A brief description of the sustainability labelling and signage in dining halls:
MyNutrition is an online tool that can help you make smart, healthy choices in Michigan's residential dining halls. Use it to:
•Select well-balanced meals
•See how your food choices measure up nutritionally
•Screen dining hall offerings for allergens
Special icons are used to denote menu items that qualify as vegetarian, vegan, MHealthy, Halal, or gluten-free. You'll find a key at the top of each MyNutrition page. They are also listed in the lower right corner of each meal planning page. Once you make your choice, only menu items that meet the criteria will be displayed.In addition to food sustainability, we market/promote initiatives like our "know where to throw campaign) to educate on wasted reduction initaitves
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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Diverision is tracked through the campuses waste management system and reported back to dining. We participate in Campus Race to Zero Waste (previously recyclemania), and have compost (pre&post-consumer) in all dining halls and retail locations on campus. We educate the community regarding our initiatives and encourage the community to participate.
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?:
A brief description of the trayless dining or modified menu/portion program:
MDining has implemented trayless in all units. In addition, plated dining with small plates to reduce food waste has been implemented to allow students portion size control and reduce food waste. If the students want more all they have to do is ask!
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
A U-M local student chapter of Food Recovery Network has recovered over 27,000 pounds of food from the dining halls since inception 4 years ago. MDining also collaborates with a student-led food pantry (Maize and Blue Cupboard) offered every month throughout the academic year.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Leftover food is gleaned and collected by FRN (Food Recovery network) and donated to the local food bank. Over 40,000 pounds have been gleaned since inception of the program. Cooking oil is picked up from the dining halls to be recycled for animal feed or biofuel. U
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
100% pre-consumer composting in all units (Residential Dining Halls, catering and retail)
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
100% post consumer composting in all units (Residential Dining Halls, catering and retail) including compostable to-go packaging and ‘zero-waste’ catering events. Compost bins are available in or adjacent to all dining units for diversion from land fill zero waste catered events are available to all. post-consumer composting available to all consumers.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
All dining halls use reusable service ware. If the dishwasher fails, compostable service ware is deployed. China used in all dining halls. Reusable containers are also offered for togo meals through the dining halls
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)?:
A brief description of the compostable containers and service ware:
MDining uses certified compostable containers in all food units- Residential Dining, Retail, and Catering. Available in all units.
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?:
A brief description of the reusable container discount or incentives program:
MDining operations offers a reusable mug discount in all retail cafe and store locations.
A brief description of other sustainability-related initiatives not covered above:
MDining collaborates with the Carbon Neutrality Acceleration Program to create lower carbon footprint food options in dining halls - MDining actively works to reduce Palm Oil usage as the Palm Oil industry commonly violates humman rights and animal welfare rights
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.