Overall Rating | Silver - expired |
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Overall Score | 53.27 |
Liaison | Morgan Hartman |
Submission Date | Feb. 20, 2018 |
Executive Letter | Download |
University of Nebraska - Lincoln
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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1.38 / 2.00 |
Pam
Edwards Assistant Director Housing Dining Service |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
No
A brief description of the sustainable dining policy:
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On-Campus Sourcing
No
A brief description of the program to source food from a campus garden or farm:
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Local Community Engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Vegan Dining Program
Yes
A brief description of the vegan dining program:
Vegan and vegetarian options are provided at every meal. Vegan entrees are classified by having at least five grams of protein.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
The two residence hall dining centers serve regularly scheduled Good. Fresh. Local. meals with food sourced from local (Nebraska) farmers and producers.
Sustainability-Themed Outlet
Yes
A brief description of the sustainability-themed food outlet:
The two residence hall dining centers provide the meals serving local food (food purchased from farms and producers in Nebraska).
Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Good. Fresh. Local. menu items are identified by labels and signage.
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
The University Dining Services Assistant Director presents classes on the UNL campus about the Good. Fresh. Local. program. In addition, programs are presented in the community explaining the organizaiton of the Good. Fresh. Local. program.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
University Dining Services provides information for students on different components of wellness. In addition, options representative of different cultures, such as Halal, Brazilian and other cultures are made available for students.
Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
Dining Services does not have computerized food waste prevention system to track and improve practices but does have manual programs in place to track and reduce food waste.
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trayless dining was implemented at the university in spring 2009 and is still being used. Students are provided different sized bowls and plates. Trays are used only in instances of special need.
Students initiated a program to increase the awareness about food waste and to decrease its occurrence.
Food Donation
Yes
A brief description of the food donation program:
Donations of leftover food are made through FoodNet; a service in which individuals pick up food donations rather than having it delivered. Food donations come mainly from conferences held at the university during the summer months.
Food Materials Diversion
No
A brief description of the food materials diversion program:
Cooking oil that has been used in the dining centers is picked up by a waste management service that picks up used food service grease and sells it for cosmetics and soaps.
Discussion about a food materials diversion program has been initiated but has not yet been put in place in the dining centers.
Composting
No
A brief description of the pre-consumer composting program:
At this time there is not a campus-wide pre-consumer composting program.
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:
At this time there is not a post-consumer composting program for the dining centers.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
Reusable service ware consists of china dishes, plastic glasses and stainless silverware.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
UNL Dining offers limited to-go options.
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?:
No
A brief description of the reusable container discount or incentives program:
With minimal to-go food options, UNL does not offer discounts for reusable mugs.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
The university instituted a policy that all disposable dishes, dining utensils, and beverage containers must be compostable and would be required to be composted in a professional facility.
Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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