| Overall Rating | Silver |
|---|---|
| Overall Score | 49.59 |
| Liaison | Lily Strehlow |
| Submission Date | Feb. 2, 2024 |
University of Wisconsin-Eau Claire
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Lily
Strehlow Sustainability Specialist Risk Management, Safety, and Sustainability |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Our contracted dining vendor (Sodexo) purchases from local and small businesses when possible. One example of this is Blugold Roast, a local coffee company that Sodexo purchases from.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
24
Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
Our contracted dining vendor utilizes a reusable clamshell container (BluBox) to reduce one-time-use containers. Sodexo has also committed to using compostable utensils and plates at catering events.
Vegan dining program
Yes
A brief description of the vegan dining program:
Contracted dining vendor offers vegan options at every meal. These meals are in a separate area from regular meals as to avoid contamination. Students must contact Sodexo to enroll in the program, but extra meals are added as enrollment grows.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Sodexo has labeling and signage for the reusable clamshell container and labeling and signage for composting. The labeling for the BluBox program gives clear instructions on how to use the machine and indicates that students should put excess food waste in the compost before returning their containers. There are multiple labels near and on the compost bins indicating which items, such as food, should be put into the compost and which items should be put into the recycling or garbage.
Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Contracted dining vendor utilizes a lean path food waste tracking system.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Our contracted dining vendor uses a trayless dining system in both our upper-campus and lower-campus dining halls and reusable clamshell containers in both the upper and lower-campus dining locations.
Food donation
Yes
A brief description of the food donation program:
Our contracted dining vendor participates and donates food to local food pantries. Donations increase seasonally when the campus has limited occupancy. Sodexo has partnered with our on-campus food pantry to provide frozen meals for students in need. These are made using leftover food that would otherwise be composted.
Food materials diversion
No
A brief description of the food materials diversion program:
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Composting
Yes
A brief description of the pre-consumer composting program:
Sodexo consistently composts production wasted at the two dining halls. The compost is utilized to grow grass over the top of the local landfill as it fills up.
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:
Compost bins are offered in all dining locations where students sort their own waste. Contracted dining vendor consistently composts production wasted at the two dining halls. The compost is utilized to grow grass over the top of the local landfill as it fills up. First-year students are able to take an optional canvas training to learn more about how to compost correctly, among other things.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
Our contracted dining vendor utilizes reusable service ware at its two dining halls. Single use containers are only available from the sandwich shop and to-go salads, and coffee shops. Re-useable containers or plates and silverware are utilized for all other dining options.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
Our contracted dining vendor supplies compostable plates, napkins, and cups whenever they are able; this usually occurs at catering events.
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:
Our contracted dining vendor offers a fountain beverage discount if a guest brings their own cup.
Optional Fields
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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:
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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.