| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.90 |
| Liaison | Cody Friend |
| Submission Date | March 19, 2019 |
| Executive Letter | Download |
University of Nebraska at Omaha
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 2.00 |
Sarah
Burke Sustainability Coordinator Student Affairs |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
UNO Food Services & Catering:
There is no written policy, however, they do specify in both their prime vendor contract and with their weekly produce bids that locally grown and/or processed products will receive preferential considerations for purchase.
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:
Scott Dining (Scott Housing Food Provider):
Working to offer a vegetarian option at every meal period (sometimes it is vegan)
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:
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:
UNO Food Services & Catering:
Recyclable serviceware is labeled stating these facts. Advertise that a product being served is from a local firm/provider/vendor/source.
Scott Dining (Scott Housing Food Provider):
They are starting to label all vegetarian and vegan options.
Baxter Arena:
Customizable menus upon request
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:
Baxter Arena:
Arena works with the sports team's nutritionist to inform them on what sustainable food items that they offer.
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:
UNO Food Services & Catering:
They offer a number of diverse, ethnic food options both during International Education Week and throughout the school year.
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:
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:
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:
UNO Food Services & Catering:
Works with the student organization, Every Bite Counts, to donate leftover catering food and Eat-Fit-Go meals to a local nonprofit that works with homeless and at-risk youth.
Baxter Arena:
Donates their non-perishable food items
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:
UNO Food Services & Catering, Scott Dining, & Baxter Arena all recycle their spent cooking oil to local companies for processing (either as animal feed or fuel).
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
UNO Food Services & Catering:
The majority of the food prepared is prepared to order. Food is not wasted by preparing ahead and having to dispose of the food if it is not purchased.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting 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:
Scott Dining (Scott Housing Food Provider):
All serviceware used is reusable (buffet-style facility): plates, bowls, glasses/mugs/cups, silverware.
Baxter Arena:
Silverware, china, and glasswares used for various catering events.
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:
UNO Food Services & Catering:
Carryout containers are recyclable.
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:
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:
UNO Food Services - Hefty Energy Bag Program. Recycles several tons of cardboard each week from cardboard boxes received from various vendors/manufacturers that we utilize.
Scott Dining - Recycle all cardboard, aluminum, tin, and plastic in the kitchen.
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.