|Submission Date||Feb. 7, 2020|
OP-8: Sustainable Dining
|1.55 / 2.00||
Campus Sustainability Coordinator
Office of Sustainability, Physical Plant Services
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:
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:
Yes, Bon Appetit prioritizes purchasing locally sourced produce (Edwards, Frog Hollow, Hayshacker, Locati), local eggs in our market, local coffee roaster whenever possible.
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:
"Eat Local Challenge:
Lamb Chop - Upper Dry Creek Ranch, Weston, OR
Amarosa fingerling potatoes – Hayshaker Farm, College Place, WA
Wilted rainbow chard – frog hollow farm, Walla Walla, WA
President plums – Edwards farms, Milton Freewater, OR
Grapeseed oil – Apres Vin, Yakima/Prosser, WA
Walla Walla Onions, Locati Farm, Walla Walla, WA
Local farms featured daily on the salald bar and called out at individual stations where used.
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:
Yes, we prioritize plant-based proteins, and a complete protein vegan option is available at every meal served in our cafés, including breakfast. Vegan options are available at all stations. Proteins are thoughtful and representative of the region/cuisine being served. We communicate vegan options to our guests using the Vegan Circle of Responsibility icon, on both online menus and menus in the café.
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:
We inform guests about low impact food choices and sustainability practices in many ways. On guest tables and in signs around the cafe, we share information about pressing sustainability issues and relevant policies, including antibiotics use on animal farms animal welfare issues, sustainable seafood, and farmworkers rights. Using our Circle of Responsibility (COR) program, we communicate sustainability attributes of ingredients through our online and in-café menus. Menus are labeled with COR icons that denote the following (and more):
if the dish includes local ingredients, and which farm they are from, if the dish includes animal products from a farm with a third party animal welfare certification, if the dish includes seafood rated as Green or Yellow by the Monterey Bay Aquarium Seafood Watch program, if the dish is vegetarian and/or vegan.
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:
We are Food Recovery Certified. Left over, usable food from service and items from our grab and go program are donated.
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:
Trays were eliminated years ago and the dining program has transitioned into an a la carte system. Many menu items are available is smaller protions (sushi, street tacos, gyros).
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:
Left over, usable food from service and items from our grab and go program is donated to the local senior center. The program is operated by student volunteers.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
The default service vessel at each station is a reusable plate, cup or bowl. Reusable flatware is available at condiment stations.
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:
We operate a reusable clamshell containers program. Most single-use to-go service ware that we offer is compostable.
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:
Opting in to the reusable container program is free to all students on the meal plan. Single use containers are available for a $.30 fee. Students with their own cups can get $0.20 or two punches on a 10 hole punch card.
A brief description of other sustainability-related initiatives not covered above:
Sustainability is at the heart of the food and beverage program managed by Bon Appetit @ Whitman College. We have a goal to source at least 20% of ingredients, by dollar, from small, local, owner operated farmers and artisans; prioritize plant-based proteins in the café and offer vegetarian options at every meal; cook from scratch, including stocks, sauces, and soups; prevent and minimize waste in a number of ways; purchase only cage-free and third party certified eggs, pork raised without the use of gestation crates, and ground beef from Certified Humane operations or small, local farmers. Our seafood is never airfreighted, and is purchased in accordance with the Monterey Bay Aquarium Seafood Watch Guidelines for Sustainability, and we’ve been at the forefront of the right for farmworkers rights – including hosting an annual National Farmworker Awareness Week on campus. Last but not least, we communicate with guests through menus in the cafes and through our guest facing website (www.cafebonappetit.com) in order to share our sustainability related policies, the local farms we source from and their distance from the campus, and menu items with COR icons that relay information related to each of these standards.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission: