| Overall Rating | Silver |
|---|---|
| Overall Score | 54.61 |
| Liaison | Daniela Beall |
| Submission Date | March 3, 2022 |
University of Wisconsin-Green Bay
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.40 / 2.00 |
Matthew
Suwalski Union Director Student Union |
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:
The Campus Kitchen at UWGB turns food waste into delicious meals that we serve to our local community. We are volunteer run by UWGB students
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:
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 dining hall and retail dining offer vegetarian and vegan options every day, plus monthly promotions.
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:
Vegan-based meals are available daily at at least one of our dining venues. Additional vegan recipes continue to be added to the available choices. A nutritionist provides a listing of current offerings nutritional profiles, including whether they item is vegetarian or vegan, on the dining website.
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:
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:
Waste Not is a measurement tool that categorizes daily waste before disposal. This tool allows accounts to posts results and track progress to help minimize the cost and environmental impact of food waste in all accounts. Waste Not focuses on where the waste from our cafés comes from and where it goes once it leaves our facilities.
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:
Our program has been trayless for many years now.
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:
We work with several local shelters, pantries, and organizations to donate meals or short-dated product that will not be used.
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:
Food waste is diverted to our Campus Composter that is mixed with wood chips donated by local tree companies. Once cured the final compost materials is available for community pick-up and shared with a local community gardens.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
We compost both pre and post consumer food waste from on on-site dining operations.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
We compost both pre and post consumer food waste from on on-site dining operations.
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:
All silverware, plates, and glasses, and are returned to the dish room 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:
The University has implemented and utilizes a reusable take-away container (OZZI) program in our dining program.
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:
Reusable mugs are available for purchase at food service locations. A discount is given to individuals using these mugs to purchase refills at our coffee house.
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.