Overall Rating Gold
Overall Score 66.74
Liaison Justin Owen
Submission Date July 22, 2024

STARS v2.2

Weber State University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00 Jennifer Bodine
Sustainability Specialist
Facilities Management
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet

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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Inclusive and local sourcing

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:

Sodexo makes it a priority to purchase from women and minority owned businesses and also works to source locally as well. Information about Sodexo's efforts can be found here: https://us.sodexo.com/about-us/serving-our-communities/supplier-diversity.html 


Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining

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:

Sodexo offers complete protein plant-based options at most of its dining locations daily. This spring semester, Sodoxo partnered with the Energy & Sustainability Office to host a tasting event featuring new plant-based menu items. Sodexo is currently working to roll out 33% plant-based menus by 2025 which is a part of a larger initiatve to roll out 70% low carbon meals by 2030.


The Energy & Sustainability Office also partnered with Sodexo to create Green Event Guidelines. These guidelines provide event planners with strategies to lower the environmental impact of events and dining decisions.  


 


Vegan dining 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:

Complete protein vegan options are offered at nearly every Sodexo dining location every day. This includes The Den which serves WSU housing residents daily.


Labelling and signage 

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?:
Yes

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

Sodexo labels their food with the following icons: vegan, vegetarian, local, and organic.


Part 2. Food waste minimization and recovery

Food recovery program

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:

Sodexo utilizes Lean Path to track and prevent food waste in the kitchen.


Trayless dining and portion modifications 

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?:
No

A brief description of the trayless dining or modified menu/portion program:
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Food donation 

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:

WSU has a Food Recovery Network chapter that works with our food service provider, Sodexo, to get leftover food from events to local homeless shelters. Sodexo also donates food to the Weber Cares Food Pantry which is available to students in need.


Food materials diversion 

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:

Both pre and post-consumer food waste is picked up weekly and is transported to the Wasatch Resource Recovery Center in North Salt Lake where it is converted into biogas and compost products.


Composting 

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:

Both pre and post-consumer food waste is picked up weekly and is transported to the Wasatch Resource Recovery Center in North Salt Lake where it is converted into natural gas and compost products.


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:

Both pre and post-consumer food waste is picked up weekly and is transported to the Wasatch Resource Recovery Center in North Salt Lake where it is converted into natural gas and compost products.


Dine-in service ware 

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:

In the Wildcat Room and The Den, reusable dishware and utensils are primarily used. 


Take-away materials 

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:

For $7, diners can purchase a green reusable to-go container that can be used at any Sodexo dining location. Once used, these containers can be returned to Sodexo for cleaning and the customer is provided with a token that can be used to obtain their food in another green reusable container the next time they come in to dine.


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:

A mug can either be purchased from Sodexo or you can bring your own and receive a discount off any refill of coffee or soda.


Optional Fields

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:
https://weber.sodexomyway.com/explore/sustainability

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.