University of South Carolina
OP-8: Sustainable Dining

Environment Sustainability is a fundamental part of our mission, guiding how we operate. We reduce our environmental impact through practices that enrich and support the natural environment. What is Green Thread? Through Green Thread, our environment sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. We continuously improve our own practices, while offering expertise and practical solutions. We place special emphasis on responsible sourcing, waste minimization, efficient operations, and transportation management. But we don't stop there. We measure our impact and hold ourselves accountable to continuously improve. Responsible Sourcing We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products. Waste Minimization We minimize our waste by reducing, reusing and recycling. We minimize our footprint through our waste reduction efforts. Across our operations, we have established practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially. Efficient Operations We implement practices to conserve natural resources and ensure operational efficiencies. Fueled by the understanding that our day-to-day actions have an impact, we work closely with our clients to conserve energy and water. Transportation Management We ensure our transportation programs reduce fuel usage and emissions. Transportation provides a vital circulation system that enables delivery of the highest quality product and service. With our vehicle fleet of thousands, it’s essential for us to minimize our use of fossil fuels and generation of emissions.

The Healthy Carolina Farmers Market is a convenient way for USC students, faculty, staff and community members to shop for fresh, healthy, locally-grown produce and sustainable products. Our mission is to make these products even more available to the University of South Carolina campus community, as well as to connect students, faculty and staff to health and wellness resources on campus. The Healthy Carolina Farmers Market is a collaborative partnership between Healthy Campus Initiatives, Student Government, the Office of the First Lady, Russell House University Union, Parking Services and the South Carolina Department of Agriculture to promote the vision of a Healthy Carolina. It aims to emphasize the direct connection between local food choices people make and the quality and health of our environment and daily lives. The market promotes overall wellness through campus resources, cooking demonstrations, health screenings and community engagement, while still providing access to healthy, fresh and locally-grown goods.

A vegetarian or vegan entrée and sides are available daily at each of the four residential dining halls along with a salad bar that offers a variety of plant-based proteins including edamame, beans, hummus and sunflower seeds. Each residential dining hall also provides almond milk and soy milk. An overview of each location’s menu along with nutrition and ingredient information is available online. Most retail locations have incorporated daily vegan offerings into their menu to satisfy both vegetarians and vegans including soups, sandwiches, veggie burgers, salads, tacos and protein entrees with sides. Additionally, vegan substitutions are available upon request at some locations, such as soy milk for smoothies, vegan cheese for pizza, burgers and salads, and vegan buns for locations that typically serve dairy-containing varieties. All vegan and vegetarian items are labeled, and a registered dietitian is available to educate students on locating these items.

Aramark hosts meals featuring sustainably-sourced ingredients in residential dining halls (e.g. Fair Trade coffee, MSC-Certified fish, etc.)

Honeycomb Café is a residential dining hall that focuses on sustainably and locally sourced products. Meat, produce, coffee, and pantry items are sourced locally and sustainably whenever possible. Signage to promote sustainability, encourage consumer choices, and identify food sources is in place and easily seen. There is also a small herb garden on-site that is used in dishes.

Large and obvious signs are used to promote specific menu items that are reliably sourced from sustainable or local vendors. Additionally, educational signage is displayed on TV monitors in the largest dining locations. Information about local sourcing, composting efforts, and food donations are all displayed prominently across campus.

Staff volunteer days have centered around availability of healthy and sustainable food in the community. Additionally, Aramark sponsors events for several local organizations that encourage healthy local food systems. Educational events are scheduled for different dining locations, and the sustainability manager guests speaks during seminars throughout the semester. Aramark staff engage with several student groups on research projects for classes. We're also engaging faculty, staff, and administration in research opportunities to study customer perferences, demographics, overall health, and to increase local procurement and sustainable practices on campus.

The on-site dietitian and sustainability manager host Plant-Forward and Veg Out events to educate guests about the environmental and social benefits of healthy eating.

The 5 largest campus dining locations utilize LeanPath systems to analyze and reduce food waste on campus. Culinary staff utilize LeanPath results to drive changes in production numbers in our locations.

All dining locations (apart from one small faculty dining room) are trayless and portion sizes for each menu are standardized. Clear signage at the point of decision encourages guests to take only what they can eat and welcomes them to come back for seconds if they are still hungry.

Aramark partners with the Food Recovery Network to donate safe leftovers from dining halls, catered events, and retail locations. We donate approximately 1,200 pounds per month to 4 local hunger relief agencies, including the on-campus food pantry.

Green Energy Biofuels, a local company, collects waste oil from our kitchens to convert into biodiesel; the byproduct, glycerin, is used to make soap on campus. The profits are cycled back to fund sustainable initiatives on campus.

19 of our 35 dining locations divert pre-consumer waste through composting. Our catering kitchen, all 3 residential dining halls, and the student union all collect compostable materials daily.

Our 3 residential dining halls and one retail location divert post-consumer waste to compost. Compost bins are located in dish rooms to collect plate waste and kitchen staff have been trained on what to compost.

Reusable to-go containers are available in all 3 of our residential dining locations, and plastic straws and utencils have been removed from these locations. 5 of the 11 locations in the student union encourage guests to choose reusable service ware.

Retail locations offer compostable to-go containers, and most of those locations collect compost on-site.

Guests who have a reusable mug get a discount on coffee in all locations. We also partnered with Cupanion's Fill it Forward campaign to offer varying rewards for choosing reusable water bottles.

For questions regarding the data from Aramark Dining Services' at the University of South Carolina, you can contact the Sustainability Manager. Scott Warner warner-scott@aramark.com