| Overall Rating | Gold |
|---|---|
| Overall Score | 68.36 |
| Liaison | Marianella Franklin |
| Submission Date | Jan. 10, 2023 |
University of Texas Rio Grande Valley
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Roberto
Cantu Assoc Dir Auxiliary Services Auxiliary and Print Services |
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:
UTRGV Campus Food Security Initiative (CFSI) aims to address food insecurity and foster healthy eating habits by creating easy access to locally grown or sourced fresh produce and plant-based products, supporting local farmers and vendors across the Rio Grande Valley. The CFSI initiative works with UTRGV local farms to disseminate food to underserved UTRGV students in an effort to target food insecurity. The program is a pay-what-you-feel model.
https://www.utrgv.edu/pewd/cfsi/index.htm
The Hub of Prosperity is a 5-acre research and education farm located at the Edinburg First United Methodist Church. Currently managed by the UTRGV Center for Sustainable Agriculture and Rural Advancement (SARA) and the the UTRGV Agroecology Program, the Hub aims to be a regional model of a local, sustainable food system that encourages civic engagement and develops scientific capacity around food and agriculture while improving food self-reliance for the University and the local area community.
https://openfoodnetwork.net/hub-of-prosperity/shop#/about
UTRGV supports the Environmental Awareness Club and Agroecology Club's monthly farmer's market, held outside of the university recreation center or the student union on the Edinburg campus.
https://www.facebook.com/UTRGVFarmersMarket/
Some of the produce is harvested from the community/research garden belonging to the Agroecology and Resilient Food Systems department (School of Earth, Environmental, and Marine Sciences) on the UTRGV Edinburg Campus. Produce also is donated to the Environmental Awareness Club by neighboring farms across the Rio Grande Valley when they either have an excess of product or produce that would be harder to sell. All produce sold at the farmer’s market is certified organic, having been harvested according to USDA standards.
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:
The Student Food Pantry's mission is to assist students in need at UTRGV by providing food supplements to those who have been impacted by financial problems/conditions and subsequently are experiencing difficulty meeting their basic need of adequate nutrition. Students who do not have their basic needs met are not functioning at their highest potential. With the Food Pantry, UTRGV is seeking to meet the sustainable development goal of eliminating hunger.
When Sodexo caters on-campus events, leftover food is packaged in biodegradable containers which volunteers from the Food Pantry pick up to distribute.
https://www.utrgv.edu/foodpantry/
UTRGV contracts Sodexo Group for its campus dining and catering services. As part of Sodexo's mission, it includes sustainability in available products and services, for which UTRGV thoroughly selects in efforts to reduce waste and promote biodegradable containers and utensils.
https://utrgvdining.sodexomyway.com/explore/sustainability
https://us.sodexo.com/corporate-responsibility/sustainability.html
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:
The UTRGV Campus Food Security Initiative (CFSI) aims to address food insecurity and foster healthy eating habits by creating easy access to locally grown or sourced fresh produce and plant-based products. Fresh produce is sourced directly from local farmers during the growing season and through a local produce distributor during the summer months. The unique advantage of CFSI is that it is a student-centered and student-driven initiative with embedded unprecedented professional development opportunities. The CFSI kitchen serves as a hands-on education center for students to learn about the benefits of plant-based food and creating delicious plant-powered food. Student teams work under professional mentors to learn about all aspects of food sustainability and develop professional and technical skills in their field of study through this initiative.
https://dayofgiving.utrgv.edu/giving-day/40863/department/41381
Sandella’s Flatbread Café, overseen by Sodexo, a UTRGV dining services contractor, promotes Meatless Mondays every week. The main dining hall at both campus locations hosts low impact events on special occasions, such as Earth Day, when the grill expands the menu to offer black bean/mushroom blend burgers.
https://dietsinreview.com/diet_column/01/sodexo-switches-to-meatless-monday-nationwide/
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:
In addition to offering clearly labeled Gluten-Free, Vegan, and Vegetarian options (https://utrgvdining.sodexomyway.com/explore/nutrition), Sodexo caters to the dietary needs of all students, including those who have food allergies, Celiac disease, or other dietary needs:
My Zone is our campus “pantry” where food items needed by students with celiac disease or food allergies can be housed with precautions against cross-contact. This special area is free of gluten-containing ingredients, as well as tree nuts and peanuts. My Zone gives students the ability to be involved in their own allergen-safe meal preparation. Simple Servings is our allergen-safe, dining option for our customers with food allergies, gluten intolerance, or those who prefer plain and simple foods. The Simple Servings station offers food free from common allergens: peanuts, tree nuts, shellfish, wheat, soy, milk products, and eggs.
UTRGV offers this plant-based and culturally-diverse station in addition to a salad bar at the main dining halls on the Edinburg and Brownsville campuses.
Students can have any meal made vegan – offering tofu or meat alternatives when available, but always stocked with vegetables, legumes, pasta and other ingredients to make a nutritious, satisfying meal.
Lettuce wraps and soups at the deli are vegetarian options, and the “Simply To Go” pre-packaged line of food products sold at all campus venues also make complete vegan meal options available. Sandella’s Flatbread Café and Schunior Street Grill also offer Black bean veggie burgers and other vegetarian options, and Jazzman’s Café and Bakery modifies any menu item upon request.
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:
Sodexo’s nutrition icons make it easy to identify healthy choices, with icons designating food as "Mindful" (https://www.mindful.sodexo.com/) or Gluten-Free, Vegan, Vegetarian. (https://utrgvdining.sodexomyway.com/explore/nutrition). Simply To-Go products are also labeled Organic or Vegan when applicable.
Additionally, signage throughout the UTRGV dining halls indicate to students the waste-reduction efforts being undertaken by Sodexo and UTRGV, including cardboard recycling, trayless dining, a reusable cup initiative, and Xprss Nap Dispensers, which save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins.
Branded cups from Aspretto coffee share the mission of 100% natural and ethically sourced. http://aspretto.sodexo.com/home.html
Additionally, posters educate customers about the plastic waste problem, and the discontinuation of the plastic straw dispenser at UTRGV dining halls and food stands. Now, biodegradable straws are available upon request.
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:
Sodexo, UTRGV’s primary dining services contractor, participates in both a food waste tracking program and an annual competition.
Sodexo is a signatory to UN Sustainable Development Goal 12.3, which sets a target of 50% reduction in food waste per capita by 2030. Over 8 years of partnership, Leanpath and Sodexo have developed the highly customized WasteWatch powered by Leanpath food waste prevention platform to help Sodexo reach their food waste prevention goals. (https://blog.leanpath.com/vivastory-sodexo-leanpath)
In the Fall, Sodexo at UTRGV participates in a "Weigh the Waste" competition. In the campus dining hall for a week, Sodexo sets up special containers for post-consumer food waste alone, and it is weighed. This serves a dual purpose of data gathering, to see if they need to make changes in signage or serving sizes, while also educating the public about the problem of food waste as a social, economic, and environmental issue.
In the pre-consumer sense, chefs are also trained to re-use as much usable food as possible such as by using daily vegetable scraps for fresh soup.
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:
UTRGV is a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!
Additionally, UTRGV dining as of Styrofoam-free as of Fall 2018, replacing Styrofoam to-go containers with reusable “Eco-Takeout” plastic to-go containers, which are free as long as they’re returned to the dining hall. If not returned by the end of the year, students are charged $4.99. If lost, the fee can be paid off to continue participating in the Eco-Takeout program.
https://utrgvdining.sodexomyway.com/explore/sustainability
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:
Simply-To-Go pre-packaged food, which is made daily and sold at auxiliary food stands around campus, could be a source of waste if not for Sodexo’s intervention; on its last ‘serve by’ day, unsold food products are taken to the dining halls and students can take these pre-packaged items along with their other food options for free (included with regular price of buffet).
Other Sodexo food is not donated out of concern for food quality and safety.
The produce not sold at the on-campus farmer's market by the Agroecology club and Environmental Awareness club is taken to the Food Pantry where it is stored in refrigerators until it is picked up by students.
https://utrgvcatering.catertrax.com/
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:
Sodexo has a contract with Filta to collect and reuse cooking oil. Filta services reduce the amount of oil used (means less trash created by the number of plastic and cardboard boxes, and reduces the number of boxes being shipped around the country; Reduced energy usage with improved frying practices, and reduced chemical usage through better fryer maintenance. The oil is then taken and converted into biofuel (not returned to UTRGV). https://www.gofilta.com/go_green
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:
The UTRGV Campus Food Security Initiative (CFSI) aims to address food insecurity and foster healthy eating habits by creating easy access to locally grown or sourced fresh produce and plant-based products. That said,
"Sustainable Food Systems" is at the core of this initiative; every effort is made to use locally grown produce and compostable kitchen waste is transported to the university farm, Hub of Prosperity. To sustain this initiative and to continue serving the RGV community, we appreciate donations from generous donors.
https://dayofgiving.utrgv.edu/giving-day/40863/department/41381
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:
UTRGV Dining Services utilize metal silverware and plastic service ware that is washed and reused using the APEX Dishwashing System. APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results.
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:
Simply-to-Go food is wrapped in compostable plastic and their "paperboard" to-go products are purchased from a company with a record of sustainable production:
Vegetable- and water-based inks and coatings
Inks with low levels of VOC’s (volatile organic compounds)
Lightweight paperboard that reduces fuel costs for transportation
Recycled paperboard with up to 35% post-consumer waste
https://utrgvcatering.catertrax.com/
https://www.sctray.com/sustainability
Dining ware to accompany to-go meals is biodegradable as well.
https://www.utrgvrider.com/university-community-takes-action-to-be-eco-friendly/
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:
UTRGV students and staff are discounted $.50 for serving their coffee in reusable mugs or soda in reusable branded tumblers.
“Eco-Takeout” plastic to-go containers are free (as long as they’re returned to the dining hall - if not returned by the end of the year, students are charged $4.99. If lost, the fee can be paid off to continue participating in the Eco-Takeout program.) The incentive to use these is that they’re the only way to have a Takeout meal from the dining hall; UTRGV simply does not offer Styrofoam or other disposable to-go container or allow students to bring their own. Thus, they’re a great convenience to students who might not want to eat in the dining hall.
https://utrgvdining.sodexomyway.com/explore/sustainability
A brief description of other sustainability-related initiatives not covered above:
Sodexo partnered with U-REC for a “Wellness Wednesdays” health and wellness initiative that was carried out the first Wednesday of every month since the Fall 2018 semester. Open to all UREC members (all UTRGV students, and staff who become members) these mindful eating and exercise events offered healthy eating tips, fun recipes, free food samples, and goodies. Personal Trainers were available to answer fitness questions. Recipes included Greek yogurt bars, vegetarian paninis, fruit-infused water, and gluten-free muffins.
https://www.utrgv.edu/urec/programs/fitness-and-wellness/nutrition/index.htm
Sodexo itself aims to educate students about sustainable food systems and nutrition through its "For Your Health" initiatives: https://www.mindful.sodexo.com/ask-the-dietitian/
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.