|Overall Rating||Gold - expired|
|Submission Date||May 14, 2018|
University of Wisconsin-Stevens Point
OP-8: Sustainable Dining
|2.00 / 2.00||
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
UWSP is committed to sustainability and its practice in our daily operations. Sustainability is the human enterprise of living to meet today’s needs without compromising the needs of future generations, and to be ecologically sound, socially just, culturally affirming, politically doable, and economically viable. We demonstrate our commitment to sustainability through such measures as local food purchasing, resource recovery (recycling), composting food wastes, energy reduction and continually exploring ideas to promote and support sustainability initiatives.
UWSP Dining will use all reasonable efforts to incorporate affordably priced local and renewable products and services that reflect the campus’s commitment to sustainability. We will also focus efforts on utilizing reusable, recyclable, and biodegradable products when available.
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Produce from Nelson and Pade Aquaponics are served at dining locations on campus. Nelson and Pade is in partnership with UW-Stevens Point.
Dining and Summer Conferences also makes purchases from ColdSnap Aquaponics out of Wisconsin Rapids.
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:
Daily vegan choices are integrated into the cycle menu. The NetNutrition program is an online program that consumers can search for vegan, vegetarian, gluten-free options being served and allergy information. Vegan and Vegetarian options are clearly labeled on all of our serving lines.
The CPS Cafe offers protein complete vegan offerings daily, but is not open for supper.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Dining and Summer Conferences offers meatless options daily.
During Earth week we highlight vegetarian options and promote via social media and signage in our dining locations. We also hosted our “Camp Wilderness” theme meal in which we worked closely with our CNR student organizations to use local and regional foods and recipes highlighting the importance of environmental considerations in food service. Recipes for the event included local foods, invasive species, sustainably farmed greens and regional flavors.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
“Camp Wilderness” theme meal in which we work closely with our College of Natural Resources student organizations to use local and regional foods and recipes highlighting the importance of environmental considerations in food service. Recipes for the event included local foods, invasive species, sustainably farmed greens and regional flavors.
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:
CPS Café offers the best natural and organic foods. The menu focuses on healthy eating choices. The food is sourced from sustainable local farms and the café uses green-sustainable practices in the operation.
Homegrown Cafe has a selection of organic and natural foods.
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?:
A brief description of the sustainability labeling and signage in dining halls:
University Dining Services communicates its sustainability practices such as composting, local foods, sustainable sourced foods and waste reduction through signage in our dining halls.
Food and beverage products at the CPS Cafe are labeled to specify what farm/ farmer has provided the ingredients used in that product.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
In 2018 our dining services won a sustainability award from the National Association of College & University Food Services in the Outreach and Education category. https://www.nacufs.org/sustainability-awards/
DSC regularly schedules trips to local farms and businesses to promote student involvement in the local food marketplace via our Culinary Learning Journeys (CLJs) program.
Throughout every semester, our Focus on Food Series highlights many local food items like Wisconsin Artisan cheeses, Heirloom Potatoes, Cranberries, Apples, and other Wisconsin grown or produced foods.
Focus on Foods has also focused on sustainable diets and created four learning sessions that were offered as SBE credit to students on campus to help educate about the need for sustainable eating, how they can make small changes to be more sustainable and how Dining and Summer Conferences promotes sustainability through our programs.
"Taste of Red Barn Dairy" campus' main milk distributor offered free food samples and chat with Red Barn's newest farmer, Olivia Hennes! Olivia is a recent UW Platteville grad and a first generation farmer (meaning her farm was not handed down to her from her family). She is currently milking 35 cows and really excels at the individualized animal husbandry and resulting milk quality that is key to our brand. The opportunity to join our company and earn an above-market sustainable pay price, based on excellence, was a key factor in her decision to begin farming.
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)?:
A brief description of the other sustainability-related dining initiatives:
Dining and Summer Conferences promotes an area of sustainability each day during Earth Week. We host theme meals each semester some of which focus on culturally diverse options. We promote our “green on the go” program by offering discounts for the use of re-useable to go containers. We also charge $0.25 for disposable to go ware in order to increase the use of our re-useable containers.
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:
At this time we do not track our food waste. We are going to take part in the Real Food Challenge starting research next fall.
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:
The Debot Dining Hall, where the University offers all you can eat style dining, is trayless.
The program started weekends only for the 2009-10 academic year. Since 2010, the program has been run full time.
Our retail dining locations portion all options thus hoping to eliminate wasted food.
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:
Food for Friends - students can donate a meal swipe to the Cupboard to help fellow student in need.
Food is donated to area shelters whenever possible. Food from our on campus day care is donate to the cupboard 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 (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
Used cooking oil is collected by the College of Natural Resources for biofuels research and by SANIMAX to be used in biodiesel creation.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All pre-consumer waste that is produced in the Dining Services departments is collected by our Resource Recovery department where it is composted and used for fertilizer in flower beds and on practice fields.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All post-consumer waste goes into a pulper which grinds up left over food and removes much of the water. The dehydrated material is added to campus compost .
Residential Living and the Waste Education Center team collects organic waste from the halls. The Grounds department adds the compost to soil for landscaping on campus.
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:
Dining locations with seating for "dine in" meals all provide metal silverware for their patrons.
Dining customers are provided with plates, silverware and cups that are all re-useable. We also provide the option of purchasing a “green on the go” container as a re-useable option for those who cannot dine in.
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:
Our fiber to go containers are considered compostable, as are our napkins and hot cups. Our plastic to go cups and silverware are recyclable.
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?:
A brief description of the reusable container discount or incentives program:
Beginning in March 2014, reusable take-out containers were made available to students in the Dreyfus University Center food court. Students can purchase a food container for $6.00. Each time the container is used, the student receives a $0.50 discount on their food purchase and will be making money after their 13th purchase.
After use, the dirty container is returned to the food court and the student is given a validation ticket to hand to the food service worker when they next want to purchase food in a “Green on the Go” container. Used containers are washed and ready to be handed out again. This program is also available to faculty and staff of the University of Wisconsin Stevens Point.
All reusable mugs are given a 25 cent discount on purchases. Reusable mugs are also available for purchase on campus and are sold at cost.
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)?:
A brief description of other dining services materials management initiatives:
Dining and Summer Conferences has conversations and works with our vendors to reduce the amount of packaging on our products (buying in bulk, using crates rather than boxes or bags etc.) and reducing our carbon footprint in regards to sourcing our products as close to our vendors as possible.
The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.