Overall Rating | Silver - expired |
---|---|
Overall Score | 46.82 |
Liaison | Ashley Woolman |
Submission Date | May 16, 2019 |
Executive Letter | Download |
Western Colorado University
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
1.88 / 2.00 |
Jonathan
Coady General Manager Sodexo |
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indicates that no data was submitted for this field
Part 1: Sustainable Dining Initiatives
Sustainable Dining Policy
No
A brief description of the sustainable dining policy:
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On-Campus Sourcing
Yes
A brief description of the program to source food from a campus garden or farm:
Sodexo purchases organic, hyper-local produce from the Western Pinnacles Greenhouse whenever available, in turn, supporting a sustainable, student led farming movement (Organics Guild).
Local Community Engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Yes, Gunnison has a local farmers market that runs through the summer and into fall. All kinds of local produce, arts, and crafts are sold each Saturday. Western's Organics Guild (student club) also partners with the farmers market.
Vegan Dining Program
Yes
A brief description of the vegan dining program:
Every lunch and dinner there is a vegan option available for customers with visible signage with a nutritional profile included. As well, there is a vegan station and always a vegan and vegetarian option EVERY meal.
Low-Impact Dining Events
No
A brief description of the low impact dining events:
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Sustainability-Themed Meals
Yes
A brief description of the sustainability-themed meals:
Sodexo usually caters several zero waste food events on campus with locally sourced food options, etc.
Sustainability-Themed Outlet
No
A brief description of the sustainability-themed food outlet:
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Labeling and Signage
Yes
A brief description of the sustainability labeling and signage in dining halls:
Vegan and vegetarian options are available every meal with clear signage displaying these options along with nutritional facts.
Outreach and Education
Yes
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Western's Organics Guild does outreach concerning sustainable food systems each year during Earth Week. They also host "work days" in our campus garden and greenhouse where any student can participate and learn more about organic farming.
Other Initiatives
Yes
A brief description of the other sustainability-related dining initiatives:
Our multicultural center often partners with Sodexo for culturally themed meal events (Pacific Islanders, Flavors of Bavaria, etc).
Part 2: Food and Dining Waste
Food Recovery Program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Sodexo is under contract to divert waste and recycle where possible. The Director of Sustainability tracks recycling and composting data for Sodexo and works with staff to improve waste management. We compost prep waste and spoilage in our industrial composter and we send some food waste to a local pig farm. We give waste oil to the county biodiesel fuel burner.
Trayless Dining and Portion Modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
We have tray-less dining.
Food Donation
No
A brief description of the food donation program:
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Food Materials Diversion
Yes
A brief description of the food materials diversion program:
We donate food waste to a local pig farm and send oil to the county biodiesel burner.
Composting
Yes
A brief description of the pre-consumer composting program:
We compost pre-consumer food waste in our industrial composter. Two student sustainability coordinators operate/maintain the composter and teach food service workers what is compostable.
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:
We compost post-consumer food waste in our industrial composter. Two student sustainability coordinators operate/maintain the composter and teach students what is compostable.
Dine-In Service Ware
Yes
A brief description of the reusable service ware program:
Yes, we have reusable service ware and we also provide "zero waste kits" with reusable service ware for parties or events.
Take-Away Materials
Yes
A brief description of the compostable containers and service ware:
We use biodegradable/compostable flatware and cups.
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:
Discounts on coffee at our cafe are offered to those students who purchase our reusable Western mug.
Other Materials Management Initiatives
Yes
A brief description of other dining services materials management initiatives:
We use a pulper/extractor to reduce food waste volume by as much as 75%.
Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Sodexo is constantly aiming to improve it's sustainability practices, and Western's branch meets and oftentimes exceeds those aims.
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.