| Overall Rating | Gold |
|---|---|
| Overall Score | 65.07 |
| Liaison | John Alejandro |
| Submission Date | Oct. 22, 2024 |
University of San Diego
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Milena
LaBarbiera Sustainability Coordinator Office of Sustainability |
Part 1. Sustainable dining initiatives
Local community engagement
A brief description of the farmers market, CSA or urban agriculture project:
Building off the efforts of last year, May 5, 2023 marked the one year anniversary of the launch of the new Linda Vista Farmer's Market - Love Linda Vista. The Linda Vista Farmers' Market is where civic and community engagement flourishes with learning about the community and where local San Diego County Certified Farmers can gather to sell fresh produce directly to residents and visitors alike. Furthermore, the Linda Vista Farmers' market is a space for unique micro enterprises owned by local residents to share their talents of handmade crafts, providing access to locally sourced goods and making diverse foods.
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Tu Mercado is a market and cafe that offers natural, organic, local food, beverages, and merchandise. It includes locally operated, alumni-owned Ryan Bros Fair Trade coffees and organic teas.
Inclusive and local sourcing
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
USD Dining uses smaller local business for retail items and all tea and coffee. Partners include: Cravory, Cake Pop Shop, Seacoast, John Lenore, and Ryan Brothers, as well as local vendors at sporting events.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
Every Monday Dining Services offers a Meatless Monday entree featured at the largest campus dining facility (Pavilion Dining), at the live-action cooking station. Every spring Dining hosts a plant-based event where vegan and vegetarian options are offered at all micro-restaurants within Pavilion Dining during dinner. Each large scale bi-annual food festival has a zero-waste component in partnership with the university's Office of Sustainability.
Vegan dining program
A brief description of the vegan dining program:
Vegan options are available in all campus dining locations. The largest dining facility and primary residential facility (Pavilion Dining) offers several plant-based proteins including products such as the Beyond Burger. One of the core stations within the facility, "Clean Earth Kitchen," offers a vegan-only menu every lunch and dinner. Customers may choose from a variety of vegetables, vegan proteins, sauces, supplements, toppings, etc.
Labelling and signage
A brief description of the sustainability labelling and signage in dining halls:
Digital menu screens denote all items that are vegan, vegetarian (and/or gluten-free). Various campaigns throughout the year promote low impact food choices and sustainable practices via events, signage (tables/posters etc.), and social media.
https://www.instagram.com/eatatusd/
https://www.facebook.com/usdaux/
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
Dining utilizes a menu management software (CBord) that allows us to purchase products as needed. This also allows Dining to buy “just in time,” which reduces waste.
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
USD has been 100% tray-free since 2008 across all campus dining locations. Each year Dining assesses and revises all dining and catering menus and portioning to support sustainability efforts and help decrease food waste.
Food donation
A brief description of the food donation program:
Food materials diversion
A brief description of the food materials diversion program:
Used cooking oil is donated to a vendor to convert it into fuel.
Composting
A brief description of the pre-consumer composting program:
Pre-consumer food scraps from dining and catering units are deposited in an on-site Harp CX2 Biodigester which turns the food waste into fertilizer that is used for campus gardens and grounds. Dining Services also donates all its used coffee grounds to the Grounds Department to be combined with mulch for use on campus landscaping.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
In the main dining hall on campus (Pavilion Dining), students are encouraged to leave any leftover food on their plates at the dish return. Dining staff deposits this leftover food into the on-site Harp CX2 Biodigester which turns the food waste into fertilizer that is used for campus gardens and grounds.
Additionally, the City of San Diego provided USD with Organics recycling bins for food waste. These Organics bins were distributed at various residence halls across campus for student use.
Dine-in service ware
A brief description of the reusable service ware program:
The largest dining facility and primary residential facility (Pavilion Dining) and the campus restaurant (La Gran Terraza) offer silverware and china dishes (bowls/plates) for dining in.
Take-away materials
A brief description of the compostable containers and service ware:
Campus Dining Services offers the Ozzi reusable to-go container program. The containers are accepted at the 3 largest campus dining locations: Tu Mercado, Pavilion Dining and La Paloma.
https://www.planetozzi.com/
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?:
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 (currently $.50 on coffee and tea, and $.25 on espressos and tea lattes).
USD Dining was the first campus in California to offer a sustain-a-bottle Freestyle beverage program (2016). The program is open to students, faculty, staff and visitors. The reusable sustain-bottle has a unique RFID chip that allows one to purchase a semester's worth of refreshment at one time and at one low-price (equating to $ .51 cents a day for a semester of unlimited fills and a reusable bottle). This program keeps disposable cups, lids and straws out of the landfill while offering great cost savings to customer. Disposable soft drink cups are not distributed/available for free, encouraging students to bring their own reusable vessel or sustain-a-bottle. No disposable cups are given out during all-you-care-to eat dinners and weekend brunches.
Optional Fields
Fruit and vegetable for salad bars are prepared from scratch every day (reducing volume of food scraps).
Condiments are available in bulk containers rather than single-use packets.
Dining and Catering Services are 100% styrofoam free.
Retail units do not distribute plastic/single-use bags.
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:
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.