| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 27.31 |
| Liaison | Adam Strzemienski |
| Submission Date | Dec. 21, 2019 |
University of North Georgia
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
"---"
indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
---
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
---
Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Per contract:
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods.
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods.
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
15
Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
There are several options that are meatless or promoting meatless entrees.
Per Contract:
5.2 Top Recommendations:
2. Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
3. Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
4. Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Per Contract:
5.2 Top Recommendations:
2. Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
3. Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
4. Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Vegan dining program
Yes
A brief description of the vegan dining program:
There is a vegan station in the main Dining Facility and options at food concepts on campus.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Per contract:
Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Food waste is tracked and measured to prevent future waste. When possible, waste is used in the Dining Service's compost program which creates its own compost & given to local farmers.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
There are no trays used in the Dining Hall.
Food donation
No
A brief description of the food donation program:
---
Food materials diversion
Yes
A brief description of the food materials diversion program:
When possible, waste is used in the Dining Service's compost program which creates its own compost & given to local farmers.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Composting
Yes
A brief description of the pre-consumer composting program:
When possible, waste is used in the Dining Service's compost program which creates its own compost & given to local farmers.
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:
When possible, waste is used in the Dining Service's compost program which creates its own compost & given to local farmers.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
Yes, it uses washable metal service ware.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
Per Contract:
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Other food service concepts on campus use compostable containers.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Other food service concepts on campus use compostable containers.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
Per Contract:
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Optional Fields
From Food Service Contract:
5. Sustainability Statement:
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods
Reduce, reuse and recycle wastes
Conserve energy
Maintain transparent and traceable supply chains
Support safe and fair working conditions for all individuals that are a part of the food system.
Ensure healthy, humane animal treatment
Promote practices that reduce use of pesticides and harmful chemicals, conserve soil and water, and enhance wildlife conservation.
Guarantee food product integrity
Inform patrons on the sourcing, nutrition, seasonality, environmental sustainability and other qualities of foods served
Utilize green cleaning products to the extent feasible
Ensure continual improvement of practices
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Emphasis on world cuisines – to reflect the increasingly international character of our student body and other food cultures.
Develop SOPs – Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
5. Sustainability Statement:
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods
Reduce, reuse and recycle wastes
Conserve energy
Maintain transparent and traceable supply chains
Support safe and fair working conditions for all individuals that are a part of the food system.
Ensure healthy, humane animal treatment
Promote practices that reduce use of pesticides and harmful chemicals, conserve soil and water, and enhance wildlife conservation.
Guarantee food product integrity
Inform patrons on the sourcing, nutrition, seasonality, environmental sustainability and other qualities of foods served
Utilize green cleaning products to the extent feasible
Ensure continual improvement of practices
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Emphasis on world cuisines – to reflect the increasingly international character of our student body and other food cultures.
Develop SOPs – Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
Mr. Tom Dove (Aramark) is our Food Service Director and can be contacted with specifics about their operations.
Thomas Dove
Thomas.dove@ung.edu
(706) 864-1770
Thomas Dove
Thomas.dove@ung.edu
(706) 864-1770
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