Overall Rating Bronze
Overall Score 28.79
Liaison William Ghrist
Submission Date May 23, 2018
Executive Letter Download

STARS v2.1

Washtenaw Community College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.50 / 2.00 Sandra McCarthy
Faculty Librarian
Library
"---" 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:

WCC has a garden/farm on campus knows as the Core Garden. The Culinary Program grows herbs in the garden. There is a small farmers market late summer through early fall. The garden has grown vegetables and herbs as part of their focus to provide fresh produce to underprivileged WCC students. Aimed at teaching people where their food comes from, farm-to-table cooking was the objective. The garden produced 700 pounds of food this past season and was given away free at WCC farms stands.


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:

WCC has a garden/farm on campus knows as the Core Garden. There is a small farmers market late summer through early fall.


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:

1. Garrett’s -- Not vegan, but vegetarian options are available for every Garrett’s restaurant service. Garrett’s menu does not have vegan/vegetarian labels, but the wait staff is aware of vegetarian options.
2. Aramark-- Many options available everyday. Java Spot offers Earthen Jar which is vegan/kosher; and panini vegetarian option. Edibles offers salad bar with tofu offered; veggie burgers; and soups are homemade vegetarian option available. Subway offers sub with vegetables only. Menu TV options provides vegan signage.
3. Fabulous Foods -- Yes, as needed for event. Vegetarian option. Stir Fry Option available. Buffet tables or separate vegan/vegetarian table
4. Vending -- N/A

All campus food services offer vegan options accept for Vending machines.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
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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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

WCC does not have a dining hall. Labeling of food nutrition is provided at all venues with signs and TV billboards.


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:

Aramark offers Green Thread Platform. Green Thread Platform is committed to reduce environmental impact by providing responsible solutions that enrich and support the natural environment. The Platform includes responsible sourcing, waste minimization, efficient operations, and transportation.


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:

Aramark is working towards Health People for 2020 by providing nutritional food options to students and employees.

Outside vendors are present during the week offering culturally diverse options such as middle eastern, asian, and

Human Resources is promoting Health and Wellness initiatives by supporting walking for fitness.


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?:
Yes

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

Aramark follows waste tool kit with master menu program and guidelines for batch recipes. Master menu program involves weigh wasted food before composting to keep below 4%. Guidelines for batch recipes helps to reduce food waste by measuring need ingredients based on number of people. This process reduces food waste. WCC was at 2.3% for 2016-2017.


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:

WCC food sources do not use trays.


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)?:
Yes

A brief description of the food materials diversion program:

WCC performs composting of food scraps and the waste oil is recycled.


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:

Pre-consumer composting includes all food waste and compostable paper and plant-based products being composted during preparation and cooking before being served to customers.


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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Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:

N/A


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)?:
No

A brief description of the compostable containers and service ware:
---

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:

Aramark -- Java Spot offers special rate to customers who use their own coffee 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)?:
Yes

A brief description of other dining services materials management initiatives:

There is ongoing discussion with vendors to limit what is needed for food each day. This process helps cut back on food waste. Only order what is needed based on numbers. For example, campus Subway will only prep food ready for two (2) days out.

Aramark will host daily meetings within their group about food options for the day.


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Websites
Garrett’s http://culinary.wccnet.edu/garretts/
Aramark http://www.wccnet.edu/resources/otherresources/foodservices/javaspot/
http://www.aramarkcafe.com/layouts/canary_2010/locationhome.aspx?locationid=4097&tmp=20160105232956
Fabulous Foods http://www.fabfoodcatering.com/ review menu options
Vending N/A

Annual dining services Expenditures on Food
Garrett’s $85,000 (includes some equipment purchases)
Aramark N/A
Fabulous Foods $200,000
Vending N/A
Annual dining services Expenditures on conventionally produced animal products
Garrett’s 15% of $85,000 = $12750
Aramark N/A
Fabulous Foods $20,000
Vending N/A
Annual dining services Expenditures on sustainably produced animal products
Garrett’s 10% of $85,000 = $8500
Aramark 0%
Fabulous Foods $10,000 seafood
Vending N/A

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.