| Overall Rating | Silver |
|---|---|
| Overall Score | 45.79 |
| Liaison | Larry Cook |
| Submission Date | Dec. 4, 2020 |
| Executive Letter | Download |
University of South Carolina
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Scott
Warner Sustainability Coordinator Aramark, Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
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.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
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.
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?:
A brief description of the vegan dining program:
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.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Aramark hosts meals featuring sustainably-sourced ingredients in residential dining halls (e.g. Fair Trade coffee, MSC-Certified fish, etc.)
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?:
A brief description of the sustainability-themed food outlet:
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.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
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.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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.
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
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.
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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
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.
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?:
A brief description of the trayless dining or modified menu/portion program:
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.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
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.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
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.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
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.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
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.
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)?:
A brief description of the compostable containers and service ware:
Retail locations offer compostable to-go containers, and most of those locations collect compost on-site.
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?:
A brief description of the reusable container discount or incentives program:
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.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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
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
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.