University of Texas at San Antonio
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.30 / 2.00 |
Mei L
May Director Office of Sustainability Sustainability |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
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:
1) UTSA'S Main Campus opened has two new dining locations in fall 2022, Rising Roll Gourmet Café and Freshens Fresh Food Studio. Both locations offer "fresh, responsibly sourced, healthy options that are customizable to meet a broad range of nutritional needs and lifestyles. Menus has something for everyone, including guests looking for vegetarian, vegan, gluten-free, dairy-free and allergen-friendly choices."
Link:https://www.utsa.edu/today/2022/08/story/utsa-dining-offers-new-options.html
2) UTSA has DEMO kitchens which are "FREE instructional programs that teach cooking techniques and recipes while focusing on nutritional content. These meals are designed to be healthy, inexpensive, and easy to make. Each meal prepared in the Demo Kitchen will include a meal cost sheet and a nutrition information sheet." These sessions teach students how to sustainably source inexpensive ingredients as well sustainable consumption. Additionally, teaching students how to cook potentially reduces excessive taking out/eating out and its associated carbon footprint.
Link: https://campusrec.utsa.edu/fitness-and-wellness/demo-kitchen.html
3) UTSA's main dining hall, servicing around 3700 students, the Roadrunner Café organizes sustainability themed menus, some menus are focused on health and nutrition and others on heritage months (e.g., black history month, women's history month).
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
UTSA's main dining hall, servicing around 3700 students, the Roadrunner Café has a station specifically for vegans/vegetarians. The station is literally named, "Plant Forward"
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:
There are vegetarian and vegan options at Roadrunner Café at all times. (See the above entry) Other venues have a myriad of vegetarian options. Freshens and Rising Roll in particular are extremely vegan/vegetarian inclusive.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
Yes, the dining services department offers sustainable dining options and advertises to go containers for students in reusable containers.
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:
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:
Trays have been removed from all dining areas.
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:
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
All cooking oil is recycled.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Service ware is available at the Roadrunner Cafe. Campus Dining has a no straw policy where diners have to ask for a straw for diners with disabilities. Campus dining offers compostable utensils and to go containers at fast food dining areas, they offer reusable containers to housing and staff on meal plans. The "Eco-To-Go" Program offers the opportunity for purchasing to-go meals in reusable containers that are returned for cleaning and reuse.
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:
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:
UTSA offers discounts to customers who use
reusable mugs. Green Thread reusable cups can be purchased for $4.99 and used for unlimited 99¢ fountain beverage refills at locations across campus. On-campus Starbucks also offers a 15¢ discount off brewed coffee and iced tea and a 10¢ discount off custom beverages to any customer using a reusable container.
A brief description of other sustainability-related initiatives not covered above:
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.