| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.52 |
| Liaison | Alan Burr |
| Submission Date | March 5, 2020 |
University of Wisconsin-Platteville
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 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 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:
The Sustainability Program runs a 1 acre campus garden and develops edible landscaping across campus to educate the public on food production. We also just applied to host a Farm to School AmeriCorps educator for the local K-12 School District next year.
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 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:
UW-System has a policy giving preferences to minority-owned, women-owned, and Disabled Veteran-Owned businesses in our purchasing (1983 Wisconsin Act 390):
https://doa.wi.gov/Pages/StateEmployees/ProgramDescription.aspx
https://doa.wi.gov/Pages/StateEmployees/ProgramDescription.aspx
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:
The Sustainability Office hosts Dinner in the Garden each fall where all of campus is invited to harvest produce from the garden and cook it into vegetarian meals over an open fire.
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:
UW-Platteville offers vegan entrees for every meal and students are encouraged to ask for special accommodations to make a meal vegetarian or vegan.
https://campus.uwplatt.edu/dining/special-dietary-needs
https://campus.uwplatt.edu/dining/special-dietary-needs
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?:
No
A brief description of the sustainability labelling and signage in dining halls:
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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?:
Yes
A brief description of the food donation program:
Dining Services runs Pioneer Provisions, the on-campus food pantry. They currently donate bulks, pre-consumer, items to students are in need and are in the process of purchasing equipment that will also allow them to save leftover meals from catered events and donate those as well.
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:
Dining has provided food waste to an area farmer since 2013.
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. We contract with Sanimax to take our organic waste to a commercial compost facility.
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. We contract with Sanimax to take our organic waste to a commercial compost facility.
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 the Crossing 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 the Ozzie Reusable to go container system in The Crossing and offers compostable disposable options at an added cost to consumers when the reusable option is not used (hinged Earth Choice 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 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 30 cent discount to those who bring their own mugs.
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:
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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.