| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 26.10 |
| Liaison | Rachael Budowle |
| Submission Date | April 29, 2019 |
| Executive Letter | Download |
University of Wyoming
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 2.00 |
Rachael
Budowle Campus Sustainability Committee Chair Haub School of Environment and Natural Resources |
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Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
Yes
A brief description of the sustainable dining policy:
UW's Sustainable dining policy covers sustainable purchasing, disposal, and resource/ energy use, setting standards on where food is bought and what food the university will buy. It outlines how UW disposes of food waste as well as packaging waste. The policy also sets guideline for energy efficiency and highlights efforts to educate students about resource use around campus dining. Wyoming vendors are given preference. Antibiotic-free items are given preference. Purchasing occurs in bulk when possible to reduce packaging. Some locally sourced items are given preference. Food waste reduction is prioritized through purchasing, donation, composting, and disposal.
On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
UW Residence Life and Dining purchases produce from the ACRES student farm when seasonally available and cannot be sold at the local farmer's market. Some meat products are produced by UW Meat Science program. Bakery items are produced on campus. Some salad greens are produced on-site in dining halls.
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
ACRES Student Farm is a 1.8 acre vegetable farm that is community oriented, volunteer based, and student run. We grow our produce using sustainable methods and strive to support and promote local agriculture. The Student Farm additionally provides educational and research opportunities for the Laramie and University of Wyoming communities.
The majority of what ACRES does involves cultivating crops that are later sold at the Laramie Farmers' Market and given in Community Supported Agriculture (CSA) shares. ACRES also strives to be sustainable in every respect, so the farm operates using organic methods and practices whenever possible. This means that we greatly restrict use of any synthetic pesticides, herbicides or fertilizers with our precious vegetables. Our primary source of fertilizer comes from fish emulsion, an organic fertilizer. We rotate our crops every season and amend the soil with our very own compost, bringing the sustainability full circle; from soil, to crops, to compost, and then back to soil. These sustainable advantages are passed on to you, as our produce travels only a few miles from where it's grown to where it's sold.
Vegan Dining Program
Yes
A brief description of the vegan dining program:
The central dining hall at UW has a vegan dining program available to all students with a meal plan.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
No
A brief description of the sustainability-themed meals:
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Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
No
A brief description of the sustainability labeling and signage in dining halls:
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Outreach and Education
No
A brief description of the outreach efforts to support learning and research about sustainable food systems:
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Other Initiatives
No
A brief description of the other sustainability-related dining initiatives:
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Part 2: Food and Dining Waste
Food Recovery Program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trays were removed from the dining hall prior to fall 2017.
Food Donation
Yes
A brief description of the food donation program:
Dining Services safely shares extra prepared food to the Laramie Soup Kitchen.
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:
Dining Services composts basic food waste through Acres student farm.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
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Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
The main dining hall uses reusable service ware.
Take-Away Materials
No
A brief description of the compostable containers and service ware:
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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:
All beverage locations offer a discount for customers bringing a reusable coffee mug.
Other Materials Management Initiatives
No
A brief description of other dining services materials management initiatives:
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Optional Fields
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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.