| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.01 |
| Liaison | Paul Mathisen |
| Submission Date | May 23, 2017 |
| Executive Letter | Download |
Worcester Polytechnic Institute
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Liz
Tomaszewski Facilities Systems Manager/Sustainability Coordinator Facilities Department |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
With a focus to encourage responsible and sustainable practices in our supply chain, Compass Group is proud to lead the foodservice industry with groundbreaking policies that champion local farmers and fair trade; reduce the use of antibiotics in chicken, turkey and pork; commit to healthier oceans with sustainable seafood purchasing policies; support sustainable agriculture and healthy rural economies; focus on social justice; and promote farm animal welfare with 100 percent use of cage free shell eggs and the elimination of artificial rBGH from milk and yogurt products.Compass Group's 360° platform is built upon four tenets:Nutrition and Wellness – Promoting a healthy lifestyle for our guests and associates by focusing on nutrition and wellness through BALANCE; Sustainability – Encouraging responsible and sustainable practices in our supply chain; Compass in the Community – Increasing associate participation in communities through our global "Compass in the Community" program; Corporate Governance and Ethics – Conducting ourselves and our business in an ethical and fair manner
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
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?:
A brief description of the farmers market, CSA or urban agriculture project:
Farmers Markets are offered 6-8 times per year
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:
Daily menus include food that has balanced nutrients and portion size; contains no solid meat, no dairy, no eggs and no honey; and contains no solid meat, but may contain eggs or dairy. Dining locations on campus must provide these things daily: 1 plain bean or legume (minimum), 1 whole grain composed salad (minimum), fruit or vegetable side, a vegetarian or vegan sandwich, a veggie burger, and dried fruit.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Silent Dining is offered weekly in resident dining
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Food Day and through corporate programming in Be A Star
Star 3 Compass in the Community
Compass Group recognizes its responsibility to make a positive contribution and impact in our communities through outreach initiatives. This can easily be achieved by leading, participating, or supporting a community outreach project that also contributes to meeting MAP 1, 2 or 3 goals and objectives:
* Partner with your client(s) and guests to lead an outreach project.
* Assist with programs your client and guests are already hosting via in-kind, financial, or volunteer support.
* Collaborate with area Compass Group accounts in facilitating a community action event.
* Individually lead activities to meet a societal need.
* Recognize and aid with associate-initiated community outreach.
How to get credit:
* Complete and save the Compass in the Community Form and upload it to the Star Claims page of the Be-A-Star website at beastar.compass-usa.com by the Star 3 due date June 17, 2016.
The Purpose of Completing a Compass in the Community Star Achievement is…
It demonstrates Compass Group’s value of Responsibility in making positive contributions to the health and well-being of associates, customers, and the communities in which we work and live. These activities can potentially strengthen associate, client, and customer relationships which in turn will result in higher retention levels with all groups. Other positive outcomes include unit organic business growth, opportunities for additional sales with other Compass Group companies, and access to greater supply savings.
Consider participating in the national Compass in the Community North America Awards. Refer to the “Awards” section to review the additional guidelines.
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:
na
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?:
A brief description of the sustainability labeling and signage in dining halls:
The dining hall has a wall graphic that details the
amount of food waste as it relates to specific food items in
pounds.
We also have signage related to the use of our exclusive of cage free eggs on campus and on the use of fair trade purchasing of tomatoes.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Food Day and through corporate programming in Be A Star
Star 3 Compass in the Community
Compass Group recognizes its responsibility to make a positive contribution and impact in our communities through outreach initiatives. This can easily be achieved by leading, participating, or supporting a community outreach project that also contributes to meeting MAP 1, 2 or 3 goals and objectives:
* Partner with your client(s) and guests to lead an outreach project.
* Assist with programs your client and guests are already hosting via in-kind, financial, or volunteer support.
* Collaborate with area Compass Group accounts in facilitating a community action event.
* Individually lead activities to meet a societal need.
* Recognize and aid with associate-initiated community outreach.
*If you need help getting started, refer to the Compass in the Community “Ideas and Suggestions” resource document.
How to get credit:
* Complete and save the Compass in the Community Form and upload it to the Star Claims page of the Be-A-Star website at beastar.compass-usa.com by the Star 3 due date June 17, 2016.
The Purpose of Completing a Compass in the Community Star Achievement is…
It demonstrates Compass Group’s value of Responsibility in making positive contNoributions to the health and well-being of associates, customers, and the communities in which we work and live. These activities can potentially strengthen associate, client, and customer relationships which in turn will result in higher retention levels with all groups. Other positive outcomes include unit organic business growth, opportunities for additional sales with other Compass Group companies, and access to greater supply savings.
Consider participating in the national Compass in the Community North America Awards. Refer to the “Awards” section to review the additional guidelines.
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)?:
A brief description of the other sustainability-related dining initiatives:
Resident dining program offers a “spoon around the world” program that features weekly menus themes from around the world to provide students diverse menu offerings
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:
Dining operations' food waste initiatives include TrimTrax, a waste stream auditing system for service kitchens. The dining hall has a wall graphic that details the
amount of food waste as it relates to specific food items in
pounds. In addition, the Student Green Team ran a Clean Plate program over the 1st semester to build awareness about food waste in Morgan Dining.
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:
All dining locations on campus are trayless, including Morgan Hall, the Library Cafe, and the Goat's Head Restaurant. The trayless dining has decreased food waste substantially, Also, Project Clean Plate is a nationwide program that began on the WPI campus. The program is designed to reduce food waste in all-you-can-eat campus dining operations and provides awareness about international hunger to students. The program solicits help from student organizations to encourage peer-to-peer waste education. Food waste is monitored at the disposal area and an estimate of waste food is posted weekly, educating students about preventable food waste.
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:
Chartwells partners with WPI students through the Food Recovery Network where donations are made 3-5 days per week to Local shelters
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)?:
A brief description of the food materials diversion program:
All fry oil is recycled through Western Mass Rendering.
All pre and post-consumer food waste is recycled through
Tyde Brook Farm for feed for their pigs in Holden Mass
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 and post-consumer food waste is recycled through
Tyde Brook Farm for feed for their pigs in Holden Mass
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 pre and post-consumer food waste is recycled through
Tyde Brook Farm for feed for their pigs in Holden Mass
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:
Resident Dining have reusable dishes, glassware and silverware. Retail locations have the ability to use China and Silverware instead of disposable containers-We have also instituted a reusable takeout container as well in our main
Retail dining facility. .
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 have also instituted a reusable takeout container program as well in our main retail dining facility.
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?:
A brief description of the reusable container discount or incentives program:
Guests at our Dunkin Donuts and retail facility receive a free size upgrade when purchasing with a reusable cup
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)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The percentage of total dining services food purchases comprised of conventionally produced animal products is not actually 100! We actually don't have the data to answer this question but we had provide answer to be able to earn points for our vegan dining program. Answering 0% would earn us full points in part 1 of the credit, so we answered 100% to avoid claiming any points in part 1.
http://www.csrwire.com/members/11308-Compass-Group-North-America
https://www.wpi.edu/news/spoon-around-world?utm_source=The+Daily+Herd+at+WPI&utm_campaign=104cace227-Daily+Herd&utm_medium=email&utm_term=0_725edf6e04-104cace227-420849389
The percentage of total dining services food purchases comprised of conventionally produced animal products is not actually 100! We actually don't have the data to answer this question but we had provide answer to be able to earn points for our vegan dining program. Answering 0% would earn us full points in part 1 of the credit, so we answered 100% to avoid claiming any points in part 1.
http://www.csrwire.com/members/11308-Compass-Group-North-America
https://www.wpi.edu/news/spoon-around-world?utm_source=The+Daily+Herd+at+WPI&utm_campaign=104cace227-Daily+Herd&utm_medium=email&utm_term=0_725edf6e04-104cace227-420849389
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.