| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.21 |
| Liaison | Gary Cocke |
| Submission Date | Sept. 11, 2019 |
| Executive Letter | Download |
The University of Texas at Dallas
IN-25: Innovation B
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Gary
Cocke Sustainability Director Office of Sustainability |
Name or title of the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
UT Dallas food waste programs demonstrate university buy in for a holistic program that exceeds EPA and UN food waste goals for reducing food waste by 50% by 2030 and exceeds food waste criteria put forth by STARS in other areas. With this cumulative effort, UTD is currently diverting 66% of food waste with robust engagement from students faculty and staff.
Sustainability Club (student org) - Has founded a chapter with Food Recovery Network and services leftovers from campus dining to Hope's Door every weekday so that food is provided to those in need rather than being wasted.
Student Government - Provided funding for compost caddies that are provided to students living in campus apartments so that students can compost food waste.
Eco Reps (student workers) - Provide training to students in apartments so that they compost correctly.
Office of Sustainability - Facilitates the Comet Composting program and works with contract composter.
Dining Services - Diverts all food waste from the campus dining hall and pre-consumer food waste from union dining locations. Dining Services was able to address 100% diversion rate in its dining hall by removing all materials that could contaminate the food waste stream so that the only bins provided to students are compost bins.
Housing - Provided funding for a compost bin near student apartments.
Faculty - We currently have faculty research looking at how congestion affects food waste in order to test the hypothesis that long lines lead to students over-serving themselves in order to avoid waiting in line for seconds.
Which of the following impact areas does the innovation most closely relate to? (select up to three):
Food & Dining
Waste
A letter of affirmation from an individual with relevant expertise or a press release or publication featuring the innovation :
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:
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.