Overall Rating Silver
Overall Score 46.35
Liaison Amy Seeboth-Wilson
Submission Date March 2, 2018
Executive Letter Download

STARS v2.1

University of Wisconsin-Platteville
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.63 / 2.00 Amy Seeboth-Wilson
Sustainability Coordinator
Facilities Management
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:
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Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

Our Edible Campus Garden provided some (a very small amount) of seasonal produce to Dining during the fall. Throughout the winter, Dining Services sources herbs and tomatoes from the campus greenhouse.


Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/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:

The Sustainability Program helps run Mineral Street Community Gardens in conjunctions with the Platteville Main Street 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:

Campus Dining Services provides vegetarian and vegan meal options at all dining locations every day. In most cases, ingredients of each meal are listed directly upon the item, if they are not they are made available by request to any Dining Service staff. The Dining Services website includes a listing of vegetarian and vegan meal options available at their locations: https://www.uwplatt.edu/dining/special-dietary-needs

Students and staff may also request special meals be made to accommodate eating preferences with one day notice.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

In 2016-2017, the University promoted Meatless Mondays in their Dining Halls.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

Green Campus Project and the Sustainability Office hosted a harvest dinner in the fall that was open to all 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?:
No

A brief description of the sustainability-themed food outlet:
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Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
No

A brief description of the sustainability labeling and signage in dining halls:
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Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Campus has edible mini gardens located through the grounds with signage inviting students to help themselves to fresh produce, we also hold garden workdays and workshops on cooking with local foods.


Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
Yes

A brief description of the other sustainability-related dining initiatives:

The Mindful Bites Program labels food choices on campus.that meets the following criteria:

Mindful Bites are entrees that meet three of the following five criteria:

• Less than 600 calories
• Less than 6 g of saturated fat
• Less than 600 mg of sodium
• More than 6 g of fiber
• More than 12 g of protein

or sides that meet three of the following five criteria:

• Less than 350 calories
• Less than 3 g of saturated fat
• Less than 300 mg of sodium
• More than 3 g of fiber
• More than 6 g of protein

https://www.uwplatt.edu/dining/mindful-bites


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?:
No

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

Our main dining hall, Bridgeway Commons, is trayless, which has been proven to minimize post-consumer food waste.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:
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Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
No

A brief description of the food materials diversion program:
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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:

We have food waste compost programs in all of our dining locations on campus. Post consumer waste is composted at all locations; pre and post consumer waste is composted at Bridgway Commons, our primary dining hall.


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:

We have food waste compost programs in all of our dining locations on campus. Post consumer waste is composted at all locations; pre and post consumer waste is composted at Bridgway Commons, our primary dining hall. We also collect post consumer compost at all Residence Halls and in five academic buildings.


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:

Both Bridgeway Commons and Platters in the Markee Pioneer Student Center use reusable plates and silverware. Bridgeway Commons also uses reusable bowls and cups.


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 Services uses several compostable Earthchoice items- hinged to-go containers, "plastic" utensils, and soup containers.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:

Both campus coffee shops offer a 25 cent discount to those who bring their own mugs.


Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
No

A brief description of other dining services materials management initiatives:
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support 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 and complete the Data Inquiry Form.