| Overall Rating | Silver |
|---|---|
| Overall Score | 58.33 |
| Liaison | Jessica Bilecki |
| Submission Date | March 14, 2024 |
University of the Pacific
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Sia
Mohsenzadegan resident district manager Bon Appetit |
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indicates that no data was submitted for this field
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?:
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Bon Appetit supports the Ted & Chris Robb garden activities by integrating garden ingredients into catering orders upon request. They also donated funds to help establish the Bon Appetit native plant garden.
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?:
Yes
A brief description of the sustainability-themed food outlet:
One of the stations at The Marketplace (Stockton main dining facility) is Bon Chun. This station is Korean inspired. Though one meat option and certified sustainable fish are options, the station primarily features plant-forward foods.
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:
Through their Farm to Fork initiative Bon Appetit Management Company requires chefs to purchase at least 20% of their ingredients from small farms and ranches located within 150 miles of their kitchens. They support farms where the owners live on or nearby the land and work it themselves. They also prioritize women owned and operated providers. Women owned providers supply much of the rice, chocolate and juice served in the facility.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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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:
Bon Appetit Chefs collaborate with the university dietician to provide quarterly "Food for Your Well-being" sessions. Led by the dietician, these are food demos, sampling and talks. Recipes feature plant-forward food.
Once a week Bon Appetit hosts Meatless Mondays where the specials at every station are meatless.
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:
One of the stations at The Marketplace (Stockton main dining facility) is Bon Chun. This station is Korean inspired. Though one meat option and certified sustainable fish are options, the station primarily features plant-forward foods.
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:
There is an information table just outside the main Stockton food facility and the Stockton and Sacramento campuses have digital screens for displaying information. The table is regularly updated with informational flyers and pamphlets about crate free pork, cage free eggs, hormone free milk, "Seafood Watch" labels and initiatives such as Meatless Mondays. Table tents at the Sacramento and Stockton campuses also share this information.
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:
Bon Appetit utilizes a number of practices to track and reduce food waste. Once a year Bon appetite separates and weighs consumer waste and kitchen waste. Results are used to educate staff to watch what is wasted and what is useable food. Recently a scale was purchased to measure and track food waste more frequently. Additionally, produce is ordered a few days ahead of when it is needed and it does not sit longer than seven days, minimizing spoilage. Dishwashers are regularly consulted on what menu options were not well received.
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?:
No
A brief description of the trayless dining or modified menu/portion program:
Trays are available. However, the student culture is such that they are not used.
Bon Appetit serves food only on plates and in compostable or reusable to-go containers. Meals are pre-portioned and only the salad bar has a buffet option helping reduce post-consumer food waste from taking more than is needed.
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:
Bon Appetit donates food one to two times per week to St. Mary's Dining Room in Stockton which serves breakfast, lunch and dinner daily to community members facing food insecurity.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes
A brief description of the food materials diversion program:
Fry oil at the Stockton campus is picked up by a third party company that filters and processes it for use as feedstock for renewable fuels. Fry oil at the Sacramento campus is recycled by Sacramento Rendering Company for use in soap, paint, candles, animal feed, biofuel, etc.
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:
Bon Appetit collects all food waste from food preparation areas in clear 5 gallon buckets. These are then emptied into exterior organics waste collection bins for pickup by Republic Services.
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:
During the day, all waste at The Marketplace (main dining facility) is placed on the dish return and sorted back-of-the-house. Food scraps are collected and taken to the compost bins for pickup by Republic Services.
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:
Pacific provides reusable plates and utensils for dine in meals unless a to-go container is requested. There is a reusable option for to-go containers.
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:
Students who choose not to use Tiger To-Go eco-clam receive their to-go food in a compostable paper clamshell with an addition $1.00 charge. Bon Appetit offers reusable metal utensils at The Marketplace and disposable utensils. Disposable utensils are now available from a dispenser rather than the pre-packaged spoon, fork, knife combo. These utensils are not yet compostable though it has been requested from the supplier. Students may dispose of compostable containers at collection bins in the library, dining facility or residential waste collection area.
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?:
Yes
A brief description of the reusable container discount or incentives program:
The Tiger-To-Go program allows customers to purchase a reusable clamshell (eco-clam) for $5.00. When finished using the item, they return it to The Marketplace (main dining facility) for a clean replacement or a wooden token for their next use. The cycle continues until the item is lost or breaks. Every time it is used instead of a compostable clamshell they save $1.00 since there is a $1.00 charge for compostable clams.
A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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