Overall Rating	Silver
Overall Score	46.93
Liaison	Kevin Salfen
Submission Date	Oct. 21, 2024

STARS v2.2

University of the Incarnate Word
OP-8: Sustainable Dining

Status	Score	Responsible Party
	1.68 / 2.00	Kevin Salfen Co-Director, Office of Sustainability Office of Sustainability

"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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:

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Sustainability-themed outlet

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:

Although there isn't a sustainability-themed food outlet, vegetarian/vegan options are a part of the regular dining program.

Inclusive and local sourcing

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?:

Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

Sodexo's food purchasing platform clearly indicates woman-owned and minority-owned businesses with an icon to recognize this status. They are clearly marked as preferred vendors.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:

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Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:

Yes

A brief description of the low impact dining events and/or plant-forward options:

Plant-based and vegan entrées are offered daily in the main campus dining hall.

Vegan dining program

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?:

Yes

A brief description of the vegan dining program:

Plant-based and vegan entrées are offered daily in the main campus dining hall.

Labelling and signage

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?:

Yes

A brief description of the sustainability labelling and signage in dining halls:

Vegetarian/vegan symbols are used to label food in the main campus dining hall.

Part 2. Food waste minimization and recovery

Food recovery program

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?:

Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

The culinary team measures and tracks the quantity of food waste by using the program Waste Watch powered by Lean Path. Currently less than 5% waste.

Trayless dining and portion modifications

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?:

Yes

A brief description of the trayless dining or modified menu/portion program:

Trayless dining program is in use. Sodexo offers smaller portions and self-serve stations so guests take only desired amounts of food. The kitchen cooks in small batches.

Food donation

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:

Yes

A brief description of the food donation program:

Surplus food is repurposed or donated when possible.

Food materials diversion

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:

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Composting

Does the institution or its primary dining services contractor have a pre-consumer composting program?:

Yes

A brief description of the pre-consumer composting program:

All waste bins are labeled throughout the dining facility to utilize composting and recycling programs.

Does the institution or its primary dining services contractor have a post-consumer composting program?:

Yes

A brief description of the post-consumer composting program:

Food waste separated from compost.

Dine-in service ware

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:

Yes

A brief description of the reusable service ware program:

The dining hall uses reusable service ware including plates, bowls, utensils, cups, and glasses.

Take-away materials

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)?:

Yes

A brief description of the compostable containers and service ware:

Dining hall utilizes Choose to Reuse program. Catering department offers compostable plates and utensils made from sugar cane and bamboo.

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:

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Optional Fields

A brief description of other sustainability-related initiatives not covered above:

Dining hall staff ensures that electrical appliances and lighting are manually turned off when not in use during the work day.

Website URL where information about the sustainable dining programs is available:

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Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Source: Teresa Whitaker, Catering Manager (Sodexo), University of the Incarnate Word

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.