Food & Dining
Introduction
Modern industrial food production often has deleterious environmental and social impacts. Institutions can use their food purchases to support their local economies; encourage safe, environmentally friendly and humane farming methods; and help eliminate unsafe working conditions and alleviate poverty for farmers. These actions help reduce environmental impacts, preserve regional farmland, improve local food security, and support fair and resilient food systems. Dining services can also support sustainable food systems by preventing food waste and diverting food materials from the waste stream, by making low impact dining options available, and by educating its customers about more sustainable options and practices.
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Native pollinator garden seed collection at Central Community College
- Central Community College (NE)
Central Community College student (Brayden Adrian) and Sustainability Professional (William Gordon) collecting on campus native pollinator garden seeds for the Students 4 Sustainability club seed sales. (CCC- Sustainability 1)
- Posted July 16, 2026
- Photographs
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Furman University students wash kale harvested from the Furman Farm
- Furman University (SC)
From left, Furman University students Stefan Yazijan ’27, Kevin Amon ’26 and Summer Marsden ’25 wash kale that was harvested from the Furman Farm on November 11, 2024.
- Posted July 16, 2026
- Photographs
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Furman students work at the Furman Farm on MLK Day
- Furman University (SC)
Furman students work in the garden at the Furman Farm as part of the Dr. Martin Luther King, Jr. Day of Service.
- Posted July 16, 2026
- Photographs
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Drone Image
- Macalester College (MN)
Drone Image Showing Macalester College Campus Solar Installations and an image of a MacShare Student Cooperative Sale on campus
- Posted July 10, 2026
- Photographs
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City Farm School: learning sustainable urban agriculture
- Concordia University (QC)
A participant harvests lettuce at Concordia University's City Farm School, an urban farming initiative that provided immersive, hands-on education in sustainable food production. Originating as an initiative of the Concordia …
- Posted June 22, 2026
- Photographs
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RETHINK Sustainability Fair
- Concordia University (QC)
Students, staff and community members connect with local organizations and sustainability initiatives during Concordia University's RETHINK Sustainability Fair. The event promotes sustainable living through education, community engagement and opportunities to …
- Posted June 22, 2026
- Photographs
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Public Market
- Université de Sherbrooke (QC)
The Université de Sherbrooke’s Public Market, held each fall, brings together about a dozen local producers who showcase and sell their products to members of the university community.
- Posted June 17, 2026
- Photographs
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JCCC Sustainable Agriculture Program
- Johnson County Community College (KS)
Produce grown by JCCC's Sustainable Agriculture students from The Stu Shafer Open Petal Farm.
- Posted June 17, 2026
- Photographs
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JCCC Cider and Sunset Event
- Johnson County Community College (KS)
JCCC's annual Cider and Sunset is a free event where students, faculty, staff, and community members can visit our 4-acre campus farm, purchase produce, take tours, and enjoy apple cider, …
- Posted June 17, 2026
- Photographs
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Loyola Chicago's Urban Agriculture and Food Recovery Programs
- Loyola University Chicago (IL)
Loyola has a long standing urban agriculture program that grows, sells, and donates food in the Chicago region.
- Posted June 17, 2026
- Photographs
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Seasonal Salad Campaign Launch at JHU
- Johns Hopkins University (MD)
Hopkins Dining has a goal of sourcing 40% of their food locally by 2030. In 2024, the latest data available for the Climate Action and Sustainability Plan’s Progress Report, they …
- Posted April 22, 2026
- Photographs
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The Plant-Rich Hub
- National Association of College Auxillary Services (VA)
NACAS (National Association of College Auxiliary Services) has created a compilation of tools, guides, and resources to help to make plant-rich dining a reality on your campus. These materials include …
- Posted April 21, 2026
- Tools
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UVA Sustainable Food Collaborative Impact Report
- University of Virginia (VA)
This impact report documents five goals spanning January 2024 through June 2025.
- Posted March 3, 2026
- Publications
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Northern Arizona University: From Plastic Frustration to 34% Cost Savings in One Year
- Northern Arizona University (AZ)
- USEFULL (MA)
Northern Arizona University (NAU) partnered with USEFULL to launch a fully integrated, tech-enabled reusable takeout container program across campus dining. The initiative replaces single-use plastic and paper-based takeout packaging with …
- Posted March 3, 2026
- Case Studies
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MSU Culinary Services Staff Eco Ambassadors
- Michigan State University (MI)
The Culinary Services Eco Ambassador Program is innovative in its peer-led, workforce-embedded approach. Rather than relying solely on centralized oversight, Eco Ambassadors are front line staff and supervisors who serve …
- Posted Feb. 2, 2026
- Case Studies
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food4VOLS: Establishing a Sustainable Food System
- University of Tennessee at Knoxville (TN)
The University of Tennessee, Knoxville's Culinary Institute (located within the College of Education, Health and Human Sciences, Department of Retail, Hospitality and Tourism Management) launched the food4VOLS program in August …
- Posted Feb. 2, 2026
- Case Studies
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The ASU Eco Reps Program
- Arizona State University (AZ)
- Coca-Cola (GA)
The Arizona State University Eco Reps program is an award-winning, peer-to-peer sustainability communication and engagement initiative that transforms how sustainability is understood, discussed, and practiced across Arizona State University. Led …
- Posted Feb. 2, 2026
- Case Studies
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Bin There, Done That: Students Leading UVA’s Waste Shift
- University of Virginia (VA)
The Zero Waste Ambassadors (ZWA) at UVA are a cohort of 20-25 undergraduate students who help sort and expand composting around Grounds. Led by the Waste Minimization Student Employees in …
- Posted Feb. 2, 2026
- Case Studies
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A Greener Way To-Go: Harvard’s Reusable Dining Container Program
- Harvard University (MA)
Harvard College (the undergraduate degree-granting program of Harvard University) has a unique residential system. Virtually all 7,000 undergraduates live on campus for all four years and participate in an undergraduate …
- Posted Jan. 27, 2026
- Case Studies
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Maize and Blue Cupboard - Fighting Food Insecurity Among Students and the Larger Campus Community
- University of Michigan (MI)
The Maize and Blue Cupboard (MBC) is a student-established, student-run campus pantry at the University of Michigan that offers access to food and other campus resources for students facing food …
- Posted Jan. 27, 2026
- Case Studies
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Pitt Eats by Chartwells: A Campus‑Driven Approach to Ending Food Insecurity
- 412 Food Rescue (PA)
- University of Pittsburgh (PA)
The University of Pittsburgh’s Food Security Lockers innovatively recover surplus food from campus dining and distribute it to food insecure students. Launched in Fall 2023, the University of Pittsburgh’s Food …
- Posted Jan. 23, 2026
- Case Studies
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Redbird Fresh Market Developed to Address Food Insecurity at Illinois State University
- Illinois State University (IL)
The Redbird Fresh Market provides eight weeks of fresh produce bags each fall and spring semester to campus employees and students. Participants pay $8/bag, making the program very accessible. Additionally, …
- Posted Jan. 23, 2026
- Case Studies
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Seeing Through Raccoon Eyes: How GSU is Using AI Vision Software to Reduce Post-Consumer Food Waste
- Georgia State University (GA)
Georgia State University (GSU) utilizes Raccoon Eyes, a computer-vision food waste auditing tool, to better understand post-consumer food waste patterns and design targeted, data-driven interventions. After a successful pilot in …
- Posted Jan. 22, 2026
- Case Studies
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Kennesaw State University (KSU) Food Forest: A Living Learning Lab Advancing High Impact Pedagogy, while Promoting Sustainable Agriculture, Climate Resilience, Food Justice, and Food Security.
- Kennesaw State University (GA)
The Kennesaw State University (KSU) Food Forest is a slightly larger than 1/3-acre permaculture-based edible landscape which is located at the KSU Field Station, formerly a Georgia Department of Transportation …
- Posted Jan. 15, 2026
- Case Studies
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The Ecosystem of NGOs Supporting Sustainable Campus Food
- AASHE (MA)
- Better Food Foundation (DC)
The Plant-Based NGO Network is a network of dozens of nonprofits working to shift to a more sustainable food system. Many of these organizations provide services and programs that can …
- Posted Nov. 13, 2025
- Videos & Webinars
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Bridging the Data Gap: Strengthening Procurement Insights from Small Producers Student Case Competition - Final Round
- University of Michigan (MI)
This is the final round for both undergraduate and graduate students of "Bridging the Data Gap: Strengthening Procurement Insights from Small Producers," a case competition held as part of the …
- Posted Oct. 8, 2025
- Conference Presentations
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Bridging the Data Gap: Strengthening Procurement Insights from Small Producers Student Case Competition - Preliminary Rounds
- University of Michigan (MI)
This is the preliminary round of "Bridging the Data Gap: Strengthening Procurement Insights from Small Producers." a case competition held as part of the 2025 Conference on Sustainable Food Procurement …
- Posted Oct. 8, 2025
- Conference Presentations
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Procurement 101
- University of California, Berkeley (CA)
Kick off the evening by joining a special session led by Helene York, a seasoned supply chain executive, and educator who has spent over two decades applying a sustainability lens …
- Posted Oct. 8, 2025
- Conference Presentations
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Zingerman's Tour: Leveraging Lean Six Sigma as an Operational Guide to Sustainability
- Zingerman's Delicatessen (MI)
Zingerman’s Delicatessen is an Ann Arbor, Michigan institution helmed by managing partners Grace Singleton, Rick Strutz, and Rodger Bowser. The Deli is known for full-flavored, traditionally-made foods—from storied sandwiches and …
- Posted Oct. 8, 2025
- Conference Presentations
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Sustainable Procurement Contract Language
- University of Michigan (MI)
This academic poster highlights the research, findings, and recommendations from the 2023 Winter Sustainable Food Procurement Research Project conducted for Michigan Dining (MDining) with sponsorship from the University of Michigan …
- Posted Oct. 8, 2025
- Conference Presentations
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Legal Considerations for Sustainable Procurement
- Georgetown University (DC)
The poultry and meatpacking industries are essential yet plagued by unsafe working conditions and systemic exploitation of workers, particularly immigrants and marginalized communities. This workshop will highlight the work of …
- Posted Oct. 8, 2025
- Conference Presentations
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Shifting to Plant-Based Default
- Sustainable Purchasing Leadership Council (MA)
This session led by the Sustainable Purchasing Leadership Council will dive into how our food choices can drive impactful climate action. The shift to plant-based defaults has been highly successful …
- Posted Oct. 8, 2025
- Conference Presentations
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Fair Labor Considerations and Human Rights Due Diligence in Food Procurement
- Fair Labor Association (DC)
Understanding the human rights risks in food supply chains and engaging with supply chain partners accordingly is crucial to sustainable food procurement. This workshop will begin with an introduction to …
- Posted Oct. 8, 2025
- Conference Presentations
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Tackling the Palm Oil Crisis: Certifying to Save Primates, People, Planet
- University of Michigan-Dearborn (MI)
Palm oil production is a significant driver of climate change, deforestation, and human rights abuses, while contributing to health issues like heart disease and obesity. Palm-to-Palm (PtP) seeks to address …
- Posted Oct. 8, 2025
- Conference Presentations
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Scaling Sustainable Procurement
- University of Michigan (MI)
A project focused on enhancing sustainability within MDining’s procurement stream by developing a vendor scorecard and offering recommendations that promote sustainable practices, maintain vendor diversity, and propose improvements to the …
- Posted Oct. 8, 2025
- Conference Presentations
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Impact Metrics collection and analysis by MDining Analytics team and how Impact Metrics interns are using this to create an impact report for MDining
- University of Michigan (MI)
- Posted Oct. 8, 2025
- Conference Presentations
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Enabling Plant-Forward Pathways: Simple, Engaging Tools to Shift Food Choices in Campus Dining
- Menus of Change University Research Collaborative
Despite growing sustainability goals, adopting plant-based meals at scale remains a challenge for many institutions. This project presents a structured, research-driven approach to helping dining teams normalize plant-forward choices through …
- Posted Oct. 8, 2025
- Conference Presentations
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10 CENTS A MEAL 2022-2023 EVALUATION RESULTS
- Michigan State University (MI)
Shared results from the academic year 22-23 for the 10 Cents a Meal program in Michigan. The poster also provides recommendations on how to improve the program in future years …
- Posted Oct. 8, 2025
- Conference Presentations
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Ethical Eats - How Foodservice Leaders are Transforming Animal Welfare
- Aramark (PA)
- Compassion in World Farming
- Sodexo USA (MD)
As consumer awareness on animal welfare and demand for ethically sourced food continue to grow, major foodservice providers are taking significant steps toward improving animal welfare across their supply chains. …
- Posted Oct. 8, 2025
- Conference Presentations
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Measuring Impact of Values-based Procurement Programs
- The Center for Good Food Purchasing (CA)
Join Good Food Purchasing for a session on integrating values-based procurement strategies into your initiatives. This workshop will provide practical guidance on partnering with GFP or independently conducting values-based impact …
- Posted Oct. 8, 2025
- Conference Presentations
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Introduction to Values-Based Procurement
- Chicago Food Policy Action Council
- The Common Market
Discover how colleges and universities can advance values-based purchasing while supporting diverse, equitable food systems. Join nonprofit food distributor The Common Market as it showcases partnerships that uplift local, climate-smart, …
- Posted Oct. 8, 2025
- Conference Presentations
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Argus Farm Stop Tour: Offsetting Risks of Supplier Diversity
- Argus Farm Stop
Argus Farm Stop sells produce for a wide variety of farms in our local area all year round. Our farmers receive 70% of the purchase price for their goods and …
- Posted Oct. 8, 2025
- Conference Presentations
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Maize & Blue Cupboard Tour: Rerouting Food Waste to Address Food Equity
- Food Gatherers
- Food Recovery Network (MD)
- University of Michigan (MI)
The Maize and Blue Cupboard (MBC) ensures everyone on campus receives equitable access to healthy, nutritious food and the ability to prepare it for themselves or others. MBC provides a …
- Posted Oct. 8, 2025
- Conference Presentations
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Farm-to-Institution: Reentering the Marketplace
- Gavin Orchards
The farm was established in 2010. We started working outside of farms, delivering apples. People heard about offerings and the program grew. We are now delivering to colleges and universities …
- Posted Oct. 8, 2025
- Conference Presentations
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Compostable or Confusing? Unraveling the Complexities of Compostable Products
- World Centric (CA)
As institutions seek to reduce single-use plastics and implement more sustainable procurement practices, compostable products often emerge as a promising solution – but not without confusion.
This session will demystify …
- Posted Oct. 8, 2025
- Conference Presentations
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Unveiling the Palm Oil Pipeline: Re-Imagining Corporate Responsibility Towards Sustainability and Consumer Action
- University of Michigan-Dearborn (MI)
This workshop critically examines the complex interplay between global corporate practices, local community well-being, and the environmental consequences of unsustainable palm oil production. Palm oil, while a lucrative commodity, has …
- Posted Oct. 8, 2025
- Conference Presentations
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Keynote: Building a Sustainable Development Plan with Impact Collective Group (ICG)
- Impact Collective Group
Founder and CEO, Sarah Weishaar launched Impact Collective Group with the vision of empowering organizations to achieve industry-leading success by delivering smart, tailored, and effective ESG solutions that drive performance …
- Posted Oct. 8, 2025
- Conference Presentations
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Invitation to Join the Sustainable Food Procurement Community of Practice
- University of Michigan (MI)
At the close of the 2023 Conference on Sustainable Food Procurement by Institutions, the Sustainable Food Procurement Community of Practice was established to create a collaborative, ongoing platform for continued …
- Posted Oct. 8, 2025
- Conference Presentations
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Conference Sustainability Initiatives
- University of Michigan (MI)
Learn how the 2025 Conference on Sustainable Food Procurement by Institutions has prioritized sustainability in its planning. Hear about Net Zero efforts, food recovery programs, and carbon sensitive catering and …
- Posted Oct. 8, 2025
- Conference Presentations
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Keynote: Establishing a Sustainable Food Culture: Lessons from Zingerman’s Delicatessen
- Zingerman's Delicatessen (MI)
Zingerman’s Deli, a cornerstone of the renowned Zingerman’s Community of Businesses, is committed to sustainability in every aspect of its operations. As part of an $18 million Ann Arbor-based company, …
- Posted Oct. 8, 2025
- Conference Presentations
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This tab provides access to data collected through AASHE’s Sustainability Tracking, Assessment & Rating System™ (STARS). STARS is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance. STARS enables meaningful comparisons over time and across institutions using a common set of measurements developed with broad participation from the campus sustainability community.
All responses reference content from reports under the latest version of STARS, version 2.2. AASHE membership and log-in is required.
OP 7: Food and Beverage Purchasing
- Percent of sustainably or ethically produced food and beverage expenditures
- Percent of plant-based food expenditures
- Sustainable food and beverage purchasing inventory
- Description of the sustainable food and beverage purchasing program
- Website URL - Sustainable food and beverage purchasing
OP 8: Sustainable Dining
- Description of the farmers market, CSA or urban agriculture project
- Description of the sustainability-themed food outlet
- Description of the support for disadvantaged businesses, social enterprises, and/or local SMEs
- Description of low impact dining events and/or plant-forward options
- Description of the vegan dining program
- Description of sustainability labelling and signage in dining halls
- Description of the food recovery competition or commitment program or food waste prevention system
- Description of the trayless dining or modified menu/portion program
- Description of the food donation program
- Description of the food materials diversion program
- Description of the pre-consumer composting program
- Description of the post-consumer composting program
- Description of the reusable serviceware program
- Description of the compostable materials and serviceware program
- Description of the reusable container discount or incentives program
- Website URL - Sustainable dining programs
Additional analysis on scores and quantitative fields can be conducted using the STARS Benchmarking Tool.