Overall Rating | Gold - expired |
---|---|
Overall Score | 72.94 |
Liaison | John Alejandro |
Submission Date | Oct. 13, 2017 |
Executive Letter | Download |
University of San Diego
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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1.88 / 2.00 |
Carol
Norman Director of Dining Services Dining Services |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
USD Dining strives to offer fresh, wholesome foods and quality services in a sustainable way. Dining Services considers the environmental impact of decisions and offers an array of eco-friendly cuisine that is good for students and mindful of the environment.
https://www.sandiego.edu/dining/resources/sustainabilty.php
On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
USD Dining has partnered with a student group and class on campus to grow herbs in an on-campus garden; those herbs are then used in food served at the USD Missions Cafe restaurant. There are two other restaurants that have herb gardens in their vicinity that include these herbs in their seasonal menus. Additionally, there is a rooftop garden in the Student Life Pavilion. The USD Catering Department and in-house baker use these herbs for their cooking and baking.
https://www.sandiego.edu/dining/campus/missions-cafe.php
http://www.sandiego.edu/sustainability/take-action/community-garden.php
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Twice a year, USD partners with farmers and/or with other campus department to have a full Farmer's Market event with local farmers and vendors.
http://us12.campaign-archive2.com/?u=f982b3487815000abc23d3bc1&id=64a7bafac0&e=75ad06b126
Vegan Dining Program
Yes
A brief description of the vegan dining program:
There are vegan options available on campus during every meal at every dining facility. At the main dining area, the self service areas offer salad items for diners to design their own salad; customized meals are available from the prepared food areas. Implemented in the spring of 2016, the Vegan station "Clean Earth Kitchen" allows students to pick from a variety of fresh vegetables to sauté with a starch item. Vegan options are also available in all facilities across campus. Dining staff is more than happy to be consulted regarding the individual diner's food needs (allergies, restrictions, etc) and customize a meal to fit each student's needs. Vegan labels indicate which food is classified as vegan so eaters are comfortable knowing the ingredients in their food. An online vegan menu is also available for students and staff to know which food options are available in the main dining areas.
Low-Impact Dining Events
Yes
A brief description of the low impact dining events:
USD has offered a Meatless Monday option to diners for several years now in all dining facilities. Because of the high demand for meatless meals, Dining Services created an all vegan station in our dining hall. Dining Services also participates in a Changemaker Fest annually where they prepare a vegan meal for a low price to all student who attend the event.
https://www.sandiego.edu/dining/resources/sustainabilty.php
Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
The Student Life Pavilion has signage available to indicate low impact food options. Additionally, tips and information is posted to social media. Additionally, different sustainable food practices that USD follows daily are noted through table tents, signage, and social media.
https://www.sandiego.edu/dining/campus/la-paloma.php
https://www.instagram.com/eatatusd/
https://www.facebook.com/USDDining/
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
USD Dining Services meets with students annually to go over projects they are working on for a class or through the Changemaker club. The Changemaker Challenge research done this year was based on water. Projects for the challenge focused on the water usage related to producing meat (water footprint of meats), ways of decreasing water usage, and purchasing policies of sustainable products such as produce and dairy.
https://www.sandiego.edu/changemaker/detail.php?_focus=55140
http://www.sandiego.edu/changemaker/detail.php?_focus=55546
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
USD Dining is the first campus in California to offer a sustain-a-bottle Freestyle program. This reusable bottle has a unique RFID chip that allows you to purchase a semester's worth of refreshment at one time. Users can choose from over 70 low, or no, calorie options while keeping disposable cups, lids and straws out of the landfill. Dining also works with a local company to compost our food waste in many of our dining facilities and, in one facility on campus, composted waste is used in our campus food garden.
https://www.sandiego.edu/dining/resources/sustain-a-bottle.php
Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trays are not provided in any of the campus eateries. All areas are 100% styrofoam-free and trayless dining facilities use greenware - compostable flatware, cups and plates made of renewable resources, and 100% recycled content paper goods. The main dining area, the Student Life Pavilion, serves its customers on chinaware that is washed and reused.
https://www.sandiego.edu/dining/resources/sustainabilty.php
Food Donation
No
A brief description of the food donation program:
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Food Materials Diversion
Yes
A brief description of the food materials diversion program:
USD Dining Services has been converting cooking oil to fuel for several years now. This fuel is used by a USD coach on his personal farm, as well as a given to a company that converts it to Biodeisel Fuel to be used in the San Diego area.
https://www.sandiego.edu/dining/documents/USDTfFree.pdf
Composting
Yes
A brief description of the pre-consumer composting program:
USD currently works with a company who composts all of pre-consumer waste for most of the USD dining facilities. They provide USD with the bins and pick them up weekly.
https://www.sandiego.edu/dining/resources/sustainabilty.php
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 main dining area at USD is home to a BioHiTech Food Digester that transforms 3,200 pounds of food waste into water each week. The digester uses a highly specialized formula of micro-organisms to break down food waste and reduces the amount of solid waste for disposal. This system has diverted waste from landfills and decreased fuel consumption. According to BioHiTech America, operating the company’s 1200 model at full capacity for 1-year will reduce emissions of 470,000 pounds of CO2 and 58 MTCE of greenhouse gases.
The food waste disposed at the composting bins by campus residents is composted and used at the University garden by the Be Blue Go Green garden club.
http://www.biohitech.com/solution
https://www.sandiego.edu/dining/resources/sustainabilty.php
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
USD uses china dishware and silverware daily.
https://www.sandiego.edu/dining/resources/sustainabilty.php
Take-Away Materials
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 (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
Since 2010, USD cafes have offered a discount for patrons who bring reusable mugs.
https://www.sandiego.edu/dining/resources/sustainabilty.php
https://www.sandiego.edu/dining/campus/aromas.php
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
http://www.sandiego.edu/dining/resources/wellness.php#GetWellMeal
Optional Fields
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.