Overall Rating Bronze
Overall Score 27.31
Liaison Adam Strzemienski
Submission Date Dec. 21, 2019

STARS v2.2

University of North Georgia
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
No

A brief description of the farmers market, CSA or urban agriculture project:
---

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?:
No

A brief description of the sustainability-themed food outlet:
---

Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
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.


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
15

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
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.


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?:
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.


Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
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.


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?:
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.


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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

There are no trays used in the Dining Hall.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

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?:
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.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
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.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

Yes, it uses washable metal service ware.


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)?:
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.


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.


A brief description of other sustainability-related initiatives not covered above:

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.


Website URL where information about the sustainable dining programs is available:
Additional documentation to support 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

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