| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.46 |
| Liaison | Paul Mathisen |
| Submission Date | May 22, 2020 |
| Executive Letter | Download |
Worcester Polytechnic Institute
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Paul
Mathisen Dir. of Sustainability & Assoc. Prof Civil & Environmental Engineering |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
*With education as the primary focus of our business, Chartwells is committed to fostering and promoting sustainable business principles to the Worcester Polytechnic Institute community. *Our associates will lead by example through activities that minimize our impact on the environment by practicing the 3Rs with a primary focus on reduction. * Our programs include the necessary information to encourage informed choices on both the foods we consume and the ways we interact with the natural environment. *Chartwells donations and active volunteerism by our associates are just some of the ways that Chartwells re-invests in our communities.
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:
in WPI's urban setting, there is no space on campus or nearby for a campus garden
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:
*Dick's Market Garden and Greenhouse, Lunenburg, MA, attends campus every fall semester for Farmers Markets. *Chartwells Dining and the Office of Sustainability inititated a CSA program (Stillman's Farms) open to all WPI community members that ran from June through October.
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. *Morgan Dining Hall provides a Vegan hot line for lunch and dinner. Vegan options for breakfast have been initiated. *The Goat's Head restaurant provides a Vegan Menu with changes to options each semester.
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:
Plant-Based Monday is a highlight each Monday at Morgan Dining Hall. Two hot lines serve only vegetarian/vegan options for lunch.
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:
*FYUL is a wellness program developed by students, for students! This ground-breaking initiative is centered on providing "functional foods" that not only taste great, but also deliver amazing health benefits. Through analysis of our dining trends, we have found many customers asking for tasty recipes that fuel their personal health and wellness goals. We were happy to rise to the occasion with revolutionary recipes for our guests to enjoy. Under the FYUL program, guests will enjoy a variety of functional foods developed around main sustainability and wellness topics.*Plant-based Meal Competition (2019). *Earth Table. *Veg Forward. *Superfood Themes.
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 that promotes fair trade, eating local, conservation, Project Clean Plate (minimizing food waste), vegan and gluten free food options.
"
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:
*Fair Trade Events are held 4 times per year. *Superfood Events highlight the nutritional, sustainable, and culinary benefits of plant-based menu items. *Made from Scratch, "Impossible burger" table. highlighting these menu items that are made from scratch.
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:
"WPI's Morgan Dining Hall includes Spoon Around the World, where a changing menu highlights different regions of the world each week—items might include dishes from countries in South America one week, Asia the next. The menu is not repeated on a set rotation, and the Dining Manager says it’s often decided just two or three days ahead of serving to ensure all the ingredients will be available and fresh.
This initiative is a plan to celebrate WPI’s diversity by serving different international dishes every day. A year after its launch, the newly named Spoon Around the World was singled out for its diverse menu by Food Management magazine, and WPI’s Dining Services--operated by Chartwells--has been rated one of the top 30 in the country by lendedu.com."
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. Dining Services has a wall graphic that details the amount of food waste as it relates to specific food items in pounds. Dining Services' food waste initiatives include Waste Not-tracking of both pre- and post--consumer food waste. #StopFood Waste, Celebrating Stop Food Waste Day April 2020. Food waste awareness raising events are held periodically in MOrgan Dining, weighing the weight of food waste on students' plates and showing the total amount of food waste during a particular meal. 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. WPI won Recyclemania's Honorable Mention Award in 2020 for food waste diversion.
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 removed from resident dining in 2005. 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, as well as water that was used to wash the trays.
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:
Meal Swipes are provided to food insecure students. Morgan Dining Hall provides ready-to-be-heated, nutritionally balanced meals to the Oasis House (Offering Acceptance, Support, and Inclusion to Students) for food-insecure students. Also, WPI began a chapter of the Food recovery network which delivers unserved food to a local nonprofit in the city of Worcester 3 times each week.
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. (appx. 650 pounds/month)
All pre and post-consumer food waste is recycled through (appx. 25,000 pounds/month) 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 has 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 program in all dining areas across campus.
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:
All dining areas have compostable containers and serviceware. In addition, all dining halls have reusable take-out containers. The take-out container program was instituted in 2018.
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:
In 2019, Styrofoam cups have been removed from Planet Smoothie and Dunkin' Donuts on campus.Single use plastic straws have been removed from all dining venues across campus.
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 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.