Overall Rating Reporter
Overall Score
Liaison Sarah Ballew
Submission Date March 7, 2025

STARS v2.2

University of Oklahoma
OP-8: Sustainable Dining

Status Score Responsible Party
Complete Reporter Sarah Ballew
Director, Energy Management & Sustainability
Facilities Management
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
Yes

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

The OU Fit + Rec Community Garden is a gardening education program designed to offer participants an opportunity to learn where their food comes from as well as to help cultivate participants into better stewards of the environment by designing, nurturing, and harvesting the community garden.


Sustainability-themed outlet

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:
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Inclusive and local sourcing

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:

The University’s priority is to continue to increase purchasing from locally-owned companies that use local ingredients whenever possible. OU uses our purchasing power to incubate new businesses.  It is an objective to keep as many purchases as possible in state and contribute to the local economy. 

The University purchases from the following local companies:

  • VAP – coop that provides wheat products including pizza crusts 
  • Sweis Brothers Pitas – bakers specializing in pitas
  • VinYard- Produce and chocolate 
  • Kize Concepts – energy bars
  • Head Country - Barbeque Sauce & rubs
  • Oklahoma City Meats
  • Mountain View Meat Company
  • La Baguette

 


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
29.61

Low-impact dining

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:

The University’s Department of Housing and Food Services hosts a variety of events which promote sustainable dining practices. The Sustainable Food Fair aims to educate the campus community to become better informed on sustainable food terms – USDA certified organic, natural, vegan, vegetarian, etc. The vegan and vegetarian definitions can promote both a lower-impact and plant-forward diet.  The Eat Local Fair highlights local vendors supporting and providing food to campus dining facilities.

Couch Restaurants, a campus dining facility, offers many specialized options for those who prefer vegan choices. At Couch Restaurants, the Vegetation Station serves a vegan entrée and side dish at both lunch and dinner. A dessert can be found on the Top 8 free cart.  The salad bar in Couch Restaurants also provides different choices including assorted beans and tofu for protein options. The other concepts in this facility offer at least one vegan option as well. The other cafeterias and retail operations also offer plant based and plant forward options.


Vegan dining program 

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:

Couch Restaurants, a campus dining facility, offers many specialized options for those who prefer vegan choices. At Couch Restaurants, the Vegetation Station serves a vegan entrée and side dish at both lunch and dinner. A dessert can be found on the Top 8 free cart.  The salad bar in Couch Restaurants also provides different choices including assorted beans and tofu for protein options. The other concepts in this facility offer at least one vegan option as well. The other cafeterias and some retail operations also offer vegan options.


Labelling and signage 

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:

During Green Week, dining services utilizes and incorporates a “Happy Earth” logo to promote the “Make a World of Difference” message.  The Happy Earth logo is placed in the cafeteria to correspond to meals and dining options that are plant-based and plant-forward.  Additionally, education is presented to detail the resource-intensity required by different types of food.  The education leverages principles from the sustainable food pyramid.


Part 2. Food waste minimization and recovery

Food recovery program

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:

The university implemented trayless dining to address excess food waste (as well as an energy and water conservation measure).  Removing trays has resulted in customers taking less food and subsequently producing less food waste.  Excess food waste is monitored by volumes tracked in the food digester.


Trayless dining and portion modifications 

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:

Trayless dining has been implemented from dining services, except where special needs exist.


Food donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

Housing and Food Services’ food rescue program allows excess, edible food to be picked up and transported to area shelters and soup kitchens. Currently, the Salvation Army participates in the food rescue program.


Food materials diversion 

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
No

A brief description of the food materials diversion program:
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Composting 

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:

The Power Knot Food Digester at Couch Restaurants is an aerobic bio-digester that mixes food waste with Powerzymes (microorganisms).  The food waste is decomposed and converts solid food waste materials into grey water.  Both pre- and post-consumer material is fed into the bio-digester.


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:

The Power Knot Food Digester at Couch Restaurants is an aerobic bio-digester that mixes food waste with Powerzymes (microorganisms).  The food waste is decomposed and converts solid food waste materials into grey water.  Both pre- and post-consumer material is fed into the bio-digester.


Dine-in service ware 

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:

Reusable service ware is utilized for “dine in” meal service at all campus dining facilities.


Take-away materials 

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)?:
No

A brief description of the compostable containers and service ware:
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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:

Customers receive a reusable cup discount at Housing and Food Services non-retail locations.


Optional Fields

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

Halal-friendly and Halal-certified foods are served at select dining locations on campus.

OU Food Services participates in the health program LiveWellOU

OU Food Services tables information to feature plant-based meal samples as a way of introduction for meatless meals to residents.


Website URL where information about the sustainable dining programs is available:
http://www.ou.edu/content/housingandfood/dining.html

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.