| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.40 |
| Liaison | Danielle Smith |
| Submission Date | Aug. 23, 2017 |
| Executive Letter | Download |
University of New Brunswick, Fredericton
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 2.00 |
Mike
Hardy Sustainability Officer Facilities Management |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo does have a published sustainability dining policy titled "The Better Tomorrow Plan". His document outlines Sodexo's 14 commitments to enhancing their social, economic and environmental sustainability based on many criteria including an overall reduction of water consumption, reduction of GHG's produced, reduction of waste production and increase the number of products which are sourced fairly, sustainably and have received a third-party certification
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:
UNB hosts a Farmers Market every Wednesday from 11-2 in the Student Union Building. Food is sourced locally from the Ville Cooperative, a local organization located ten kilometers from campus. The food is grown using organic practices but is not certified organic
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:
Sodexo offers vegan dining options at each meal provided in dining halls. These facilities are open to all members of the campus community
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:
Over the past three years, UNBF has hosted a Field to Fork event in September. Local farmers are invited in to talk with student and staff about their produce which is featured in the menu for the event.
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?:
Date Revised: Feb. 22, 2019
A brief description of the sustainability labeling and signage in dining halls:
During meal service, signage indicates where the food originates from. This gives consumers the opportunity to choose foods that were produced locally and have a smaller impact.
Date Revised: Feb. 22, 2019
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:
Mindful by Sodexo - Provides customers with nutritional information to help aid in healthy decision making. It is primarily an online tool that users can access through the company's website. Sodexo offers nutritional information and ingredient lists on products packaged by their food service outlets at UNB
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:
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?:
Date Revised: Feb. 22, 2019
A brief description of the food recovery competition or commitment program or food waste prevention system:
Sodexo utilizes DRIVE, an innovative menu management software, to assist in managing their entire food service system. This allows them to better manage production and lower the amount of food waste that they produce.
Date Revised: Feb. 22, 2019
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:
All Sodexo dining locations at UNB have gone trayless, a means of reducing 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:
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:
Sodexo recycles all cooking oils to limit consumption
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
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:
All dining halls are equipped with reusable cutlery that is cleaned and reused for every meal
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:
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:
Individuals who supply a reusable coffee mug receive a discount on their purchase
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:
Waste-less Wednesday - event that occurs at dining halls once per semester. Information is provided to students and they sort waste into paper, liquid, and food waste. At the end of the meal, the waste is measured and the results are posted. This is to demonstrate how much the students are wasting in dining halls. A second even is held later in the semester to compare results with the first round
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.