Overall Rating Gold
Overall Score 71.15
Liaison Sarah Stoeckl
Submission Date Aug. 1, 2023

STARS v2.2

University of Oregon
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Tom Driscoll
Director of Food Services
UO Food Services
"---" 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:
In partnership with Food for Lane County and Trillium Produce Plus, the UO Student Sustainability Center places fresh produce directly into the shopping bags of UO students who self-identify as living at or below 200 percent of the Federal poverty level.

Like a free farmer’s market for students, students can select the fruits and vegetables they like, and receive printed recipes that use ingredients available at the market that day. Produce Drop is held on the second and fourth Tuesday of every month, from 3:00–5:00 p.m.

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?:
Yes

A brief description of the sustainability-themed food outlet:
The UO's Fresh Marketcafé is a go-to for sustainable food options. Offering organic rice bowls, scratch made pasta, abundant local fruits and vegetables, and a wide selection of vegan and vegetarian options daily. The Lemon Grass Tofu Curry is a campus favorite available everyday from 11:00 a.m. until it’s gone!

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:
University of Oregon Emerging Small Business Program

(1) The University encourages participation of Emerging Small Businesses by creating an Emerging Small Business Program. The Emerging Small Business Program is limited to businesses that meet the definition in ORS 200.005(3) and that maintain a current certification issued by the State of Oregon. When conducting procurements, the University may implement the Emerging Small Business Program by methods including, but not limited to:

(a) Priority of Contract Award. In the event of a tie low Bid, when price is the sole determinative factor, give priority to a certified Emerging Small Business;

(b) Exclusive Emerging Small Business Opportunities. The University has the authority to create opportunities that are only open to certified Emerging Small Businesses. When the University issues a Solicitation Document, the University may determine that it is in the University’s interest to limit the opportunity to only qualified and certified Emerging Small Businesses.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
1

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:
UO Dining promotes Low Carbon menus through identifying Low Carbon Impact menu items on posted menus. UO Dining hold an annual Low Carbon Footprint week throughout residential dining venues to promote and feature plant-forward dining 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:
UO housing dining services offers a wide selection of both vegan and vegetarian entrees. Award winning vegetarian menus (requiring the purchase of over 18,000 lbs of tofu and 1,500 lbs of Tempeh a year) is available daily in addition to authentic international favorites such as Kimchee, Sushi, and Thai Curries. In the UO's EMU, four food establishments offer vegan alternatives.

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:
Dining services places LOW CARBON FOOTPRINT flags next to menu choices that offer a lower environmental impact. The value of reusable vs disposables is clearly labeled throughout all dining facilities to reduce

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:
All compost and recover is measured and tracked through collection and actual tonnage from hauler/processor. We have extensive records on everything we do.

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:
UO dining facilities have portion control through tray-less dining, meals are served in individual dishes.

The student union with independent vendors each offer individual dishes.

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:
Food that is cooked and not served is sent to the local food bank.

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?:
Yes

A brief description of the food materials diversion program:
Food materials which are surplus scraps or compromised ingredients are composted using aerobic composting though a local compost company.|

Cooking oils are separated and provided to Sequential a bio-fuels company.

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:
All food service areas have composting in all the kitchens for pre-consumer food waste.

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:
Post consumer food is collected from offices - any office can choose to participate in a voluntary office composting program, which centralizes materials and combines these materials with pre-consumer compost collection.

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:
Residential Dining services utilizes Reusable dining ware in all dining facilities, this includes utensils, as well as food boats, plates, and bowls.

Away from main dining, the coffee outlets on campus offer a 25 cent discount for refill cups. Starbucks offers a 10 cent refill discount.

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:
Campus Housing utilizes reusable plates and service ware for dining in and dining out. Reusable collections have replaced the need for compostable serviceware.

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:
Reusable diningware is offered at all dining locations as the primary option for dine-in and take-out. Discounts are offered at all cafe locations for bringing reusable mugs.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
The Student Sustainability Center offers students a reusables library of durable eating and drinking containers to prevent any additional packaging waste.

Website URL where information about the sustainable dining programs is available:
https://housing.uoregon.edu/nutrition-dietary-needs

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.