|Submission Date||Dec. 20, 2019|
OP-8: Sustainable Dining
|2.00 / 2.00||
Bon Appétit Resident District Manager
Campus Dining Service
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Students run a local co-op program open to students, faculty, and staff that functions similarly to a CSA, with Bon Appetit assisting with local food sourcing.
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:
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Bon Appetit purchases tofu, coffee, eggs, produce, mushrooms, artisan bread, and ice creams from local SMEs.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Since Fall 2016, Veg Out Tuesdays have introduced only vegetarian options at lunch at Usdan Marketplace (primary dining hall). From 2016-2018, Veg Out Tuesdays were every other Tuesday as a pilot; since January 2019, these have been every Tuesday.
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:
There are vegan dining options at all venues of the dining program. This includes retail/grab and go options, convenience store, and catered events, as well as a dedicated vegan station in Usdan Marketplace, the main dining hall. This program has been driven by Wesleyan's large population of vegetarian and vegan students. The superior taste and quality of the food, prepared by a chef who is vegan and prepares exclusively vegan foods, attracts vegans and non-vegans alike to try these dishes. Because of these efforts, Wesleyan has been named the "Most Vegan-Friendly College" multiple times.
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?:
A brief description of the sustainability labelling and signage in dining halls:
Dining halls have signage advertising local items, explanation of the post-consumer composting system, vegan and vegetarian options, and table tents that promote sustainability policies and practices.
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:
Wesleyan has participated in EPA's Food Recovery Challenge for Usdan Dining Hall (accounts for most dining traffic on campus) since 2013.
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:
Wesleyan's trayless dining program began in 2009 and covers meals at all campus eateries.
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:
Student volunteers through the Food Rescue program collect food that is normally wasted from Pi Cafe, Summerfields and Usdan and take it to Eddy Shelter, an emergency shelter about 5 minutes from campus. Students also organize, prepare and participate in community dinners at the shelter.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Cooking oil is collected by a company that turns it into fuel. All food waste and compostable products generated in the dining halls and outside cafes is brought to an off-site anaerobic digestion facility.
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 food waste is composted in Usdan and Summerfields dining halls. Student-run cafe Espwesso and Greek houses Alpha Delt and Psi U compost intermittently. Non-Bon Appetit eateries WesWings and Red and Black do not currently compost. Composting is available in all student dorms and is available to all students on a voluntary basis.
From 2012-2016, pre-consumer dining food waste was composted on campus in Earth Tubs. Starting in August 2016, pre-consumer dining food waste will be composted off-site. Residential food waste will continue to be composted in Earth Tubs.
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 food scraps and compostable products from Usdan and Summerfields dining halls, Pi and Usdan cafes, catering operations, and several locations on campus are composted at an anaerobic digestion facility in Southington, CT.
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:
Reusable service ware is available for all dine-in meals. Napkins, straws, toothpicks, and coffee stirrers are the only non-reusable items used in dining halls; all of these are compostable and composting bins are provided for proper disposal.
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:
Bon Appetit's Eco to Go Program is available at Usdan and Summerfields dining halls. Since 2014, all incoming students have received free Eco to Go containers in their welcome packets. Others who wish to join the program or students who misplace their container pay $7.50 to re-enter the program. Participants get an Eco-to-Go key chain when they sign up; this key chain can get swapped for a reusable container after a meal. When students bring back containers to be washed by Bon Appetit staff, they have the opportunity to get a new container or a key chain to use at their next next visit.
Beginning in Fall 2016, only Eco to Go containers have been available for take-out at Summerfields dining hall, resulting in the elimination of disposable plastic to-go containers. Since 2018, only Eco to Go containers have been available at Usdan dining hall for all take-out.
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?:
A brief description of the reusable container discount or incentives program:
Bon Appetit operates a reusable mug program through Cupanion, which gives students and employees a free drink after 10 purchased drinks at Pi Cafe and Usdan Cafe.
A brief description of other sustainability-related initiatives not covered above:
Kosher and Halal items are available at every meal. There are frequent healthy eating initiatives, including Veg Out (plant protein education) and In Balance (portion control).
Website URL where information about the sustainable dining programs 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.