| Overall Rating | Silver |
|---|---|
| Overall Score | 54.76 |
| Liaison | Amy McElhinney |
| Submission Date | March 22, 2021 |
| Executive Letter | Download |
University of Mount Union
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 2.00 |
Jamie
Greiner Sustainability and Campus Outreach Manager Nature Center |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
AVI Foodsystems
Sustainability
Love Of The Earth Mission
We continue to bring new ideas to the forefront to protect the environment and make decisions that are fiscally and environmentally responsible. Reducing our environmental footprint and integrating sustainable practices is vitally important. Each team member is encouraged to conserve and treat resources with respect. Simple things like switching off lights to major initiatives to reduce environmental impact are a part of the company’s culture and beliefs.
We customize and develop our sustainability plan for each location, focusing on your goals and employing aggressive policies and ground-breaking practices. Learn more at AVILoveoftheEarth.com.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
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?:
A brief description of the farmers market, CSA or urban agriculture project:
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:
AVI offers many different food options in the buffet style dining that is offered, many of which conform to a vegan diet.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
When feasible, AVI purchases local foods and advertises this information, along with the daily menus, on TV monitors.
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:
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?:
A brief description of the sustainability labeling and signage in dining halls:
When feasible, AVI purchases local foods and advertises this information, along with the daily menus, on TV monitors and in napkin holders on tables.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
As an institution we have hosted numerous programs for Campus Sustainability Month and Earth Month from The Ethical Choices Program. Additionally, numerous classes have utilized these same programs in the classroom. The following details the program content used:
• Healthful Eating
Heart disease, type 2 diabetes, obesity, certain cancers, and other diseases are heavily influenced by diet and lifestyle. Students learn about the connections between the Standard American Diet and health, and discuss ways that informed dietary choices can help prevent or relieve diseases. We also explore how modern farming and agricultural practices contribute to present-day public health concerns. The latest meat and plant-based food science technologies are also discussed.
•The Environment and Modern Agriculture
Students explore how the current global demand for animal products and related crops affect ecosystems and our health through global warming, the depletion of natural resources, the pollution of soil, water and air, the loss of wildlife, deforestation, and ocean depletion. Participants discuss alternative food choices that can help protect our environment. The latest meat and plant-based food science technologies are also discussed.
•The Ethics of Eating
Including information from the above presentations, students comprehensively explore the impacts of food choices on human health, the environment and animals in modern animal agriculture.
•Cell-Based & Plant-Based Technologies: The Future of Meat and Dairy
Students will discover how food science innovations have the potential to revolutionize modern food production and consumption systems, as well as address health, sustainability and ethical concerns. Participants explore plant-based meats, cultivated (cell-based) meats, and "animal-free" dairy and egg technologies, taking an in-depth look at the science behind their production, as well as the benefits, with a vision for a more sustainable, healthy and compassionate food system.
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)?:
A brief description of the other sustainability-related dining initiatives:
Our proprietary wellness program, nutriSOURCE, is a multi-faceted approach to wellness. Our mission is much more than healthy foods. We work diligently to educate and provide the choices our customers are seeking. Wellness selections are clearly identified in our dining centers and within our vending machines with easy to understand labeling and Point Of Sale materials. The AVI wellness team works diligently with procurement, culinary, research and development, and marketing teams to positively impact our culinary offering.
Visit our AVInutriSOURCE.com site to learn more about our leading health and wellness program.
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:
AVI is our current food service provider. We do not have any programs or practices to track or reduce pre-consumer food waste in the kitchen, prep and spoilage.
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:
We currently do not have a formal program or practice in place to track and reduce post-consumer food waste.
We conduct food waste audits of post-consumer food waste and do various outreach events tabling in front of the cafeteria to educate students on food waste.
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:
The Regula Center for Public Service holds food drives throughout the year. Other departments on campus hold periodic food drives that are donated to local charities, organizations including the on-campus Student Resource Center, Raiders Cove and the Alliance Food Pantry. The Regula Center for Public Service also coordinates a Community-wide Thanksgiving Dinner with donations from the University of Mount Union staff, faculty and students, and local area businesses.
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)?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
We do not have a food waste compost program. The Nature Center actively composts food waste, but this is an offsite location.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
We do not have a food waste compost program.
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 dine in meals are served on reusable plates and bowls. All cups and silverware are reusable. No disposable service ware is used in the Dining Hall. It is all washed using Industrial Dishwashers.
The campus dining offers reusable to-go containers made available to students at $10 for the year.
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:
The campus dining offers reusable to-go containers made available to students at $10 for the year.
All other to-go containers are compostable; however, we do not offer composting on our campus.
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?:
A brief description of the reusable container discount or incentives program:
There are no discounts for customers who bring their own reusable containers at this time.
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)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives 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.