Overall Rating Gold
Overall Score 73.04
Liaison Troy Goodnough
Submission Date March 30, 2018
Executive Letter Download

STARS v2.1

University of Minnesota, Morris
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.63 / 2.00 Troy Goodnough
Sustainability Director
Office of Sustainability
"---" 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:

The UMM sustainable dining policy includes guidance, including the campus preference to purchase local/organic food when in season and when it competes on price.


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:

UMM has an on-campus organic garden and Native Garden. Student cultivate food in the campus garden and provide produce to Dining Services.


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:

UMM is a lead organizing partner of the Morris Area Farmers Market.


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:

Our dining services has vegetarian and vegan options on the 'hot lunch' menu each day. In addition, there is a stir-fry line, a pasta bar, and a salad bar with protein options such as tofu and beans at every meal.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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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:

One of our biggest sustainability-themed meals is the annual Pride of the Prairie meal, which uses locally-produced food for the meal.


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?:
No

A brief description of the sustainability-themed food outlet:
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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:

The institution primarily uses table tents on tables. Most of the messaging is about the on-campus composting program.


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:

The UMM food service provider has partnered with the campus to provide funding for student positions to engage in sustainable food outreach.


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)?:
No

A brief description of the other sustainability-related dining initiatives:
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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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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:

In the fall of 2009, trays were eliminated in the cafeteria. In addition, the Turtle Mountain Cafe became trayless in January of 2012.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:

Our food service cooks in batches meaning there is rarely food left that could be donated. With food that is left over, staff creatively reuse it in different meals. For example, surplus hamburgers are ground and used in tacos.


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)?:
No

A brief description of the food materials diversion program:
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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:

Following a two year long conversation between Morris students, faculty, and staff, the composting initiative launched in the fall of 2012. Pre-consumer waste is collected from the campus dining hall, and in some on-campus residence halls and composted on-campus.


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:

Following a two year long conversation between Morris students, faculty, and staff, the composting initiative launched in the fall of 2012. Post-consumer waste is currently collected in the dining hall, on-campus café and coffee shops, and in some on-campus residence halls and composted on-campus.


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 metal 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:

The Turtle Mountain Cafe (TMC) is our restaurant-style option that is not included in our standard meal plan. For $5, anyone can purchase a reusable to-go container to take their food to go; the next day, they can return their dirty container and receive a clean container to take new food to-go.

Our main dining services has buffet-style meals. There are no to-go options so there is no need for reusable containers.


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:

At the on-campus coffee shop, a $0.10 discount is awarded to customers who bring their own mug. Reusable mugs are also for sale at the counter.


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)?:
No

A brief description of other dining services materials management initiatives:
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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