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281 resources

UW-Madison Reusable To Go Containers- Ticket to Take Out!

  • University of Wisconsin-Madison (WI)

Beginning in Fall 2018, all University Housing Dining Markets moved exclusively to a reusable to-go container program for all carry-out food. The goal of this program, named Ticket to Take ...

  • Posted April 29, 2019
  • Case Studies
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University of Vermont Dining Services Vendor RFP

  • University of Vermont (VT)
  • Real Food Challenge (MA)

Request for Proposals for the University of Vermont's dining services provider, specifying ways that the Real Food Challenge and other sustainability measures are to be incorporated into the vendor ...

Transitioning “Upward” When “Downstream” Efforts Are Insufficient

  • Western Colorado University (CO)

This article presents the results of a social marketing campaign to encourage individuals to compost at a university dining facility. Downstream efforts were less effective than desired in changing behavior ...

  • Posted Dec. 21, 2018
  • Publications
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The Real Impact of Real Food

The Real Impact of Real Food: 8 Ways Institutional Procurement is Building Real Food Economy

  • Real Food Challenge (MA)

This report pulls from interviews of 50 Real Food vendors across the US detailing how commitments to purchasing Real Food has improved their livelihoods and the overall infrastructure for a ...

  • Posted Dec. 21, 2018
  • Publications
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Lettuce Talk: Students and Dining Staff Collaborating on Plant-Based Dining

  • University of Pittsburgh (PA)
  • Sodexo USA (MD)

Plant-based diets can be healthier and more sustainable than meat-centric diets but plant-based options in college dining halls often fail to be crave-worthy. At the University of Pittsburgh dining halls ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Using Catering to Create a Virtuous Cycle of Sustainability in Your Community

  • Emory University (GA)
  • America To Go (NY)

Sustainability practitioners are constantly grappling with the hard questions: How to overcome inertia of the status quo? How to get others to adopt change? How to get businesses that could ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Green Dining at Georgia State University

  • Georgia State University (GA)

Georgia State's insourced dining services, PantherDining, continues to impress and promote sustainability throughout campus. With the help from the Student Sustainability Fee Fund, PantherDining recently launched Freight Farms' Leafy ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Using FEEDS Communication Platform to Share Sustainability News From Dining Services

  • University of North Carolina, Asheville (NC)
  • Chartwells Higher Education (NY)

As part of our commitment to sustainability, in October 2017 UNC Asheville Dining Services, a division of Chartwells Higher Ed, rolled out a new public communications platform called FEEDS: Farm-Forward ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Leveraging Sustainability in Food Service Across Campus

  • University of Houston (TX)

The University of Houston has undergone a physical and culture transformation with a different food service provider and new collaboration with our Office of Sustainability. In spring 2017 the Food ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Changing Plates: How Aramark Partnered With HSUS to Lead Sustainable Change Through Food

  • Aramark (PA)
  • Humane Society of the United States (MD)

Demand for more plant-based menus continues to grow as students become more knowledgeable about their food choices and the impact on the planet. As part of their continued relationship of ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Driving Food Reconnection at Arizona State University through Collaboration between USP and Aramark

  • Arizona State University (AZ)
  • Aramark (PA)

Surveys conducted at Arizona State University dining locations indicate that the vast majority of customers care about using natural resources responsibly and make a conscious effort to only take what ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Empowering Student Leaders to Create a Zero Waste Food Court

  • University of California, Irvine (CA)
  • Aramark (PA)

In order to divert 95% of solid waste from the landfill, UCI Hospitality & Dining (HDS) and Aramark collaborate with Social Ecology Field Study interns, Campus as a Living Lab ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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BYO[Solutions]: Reuse Programs in Campus Dining

  • University of Pittsburgh (PA)

College campuses are hubs of waste, from plastic bags to disposable food containers and single-use coffee cups. However, universities can use this opportunity to implement waste-reduction programs with the aim ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Encouraging Sustainable Food Purchasing Through Student Programs

  • Skidmore College (NY)

Many institutions endeavor to serve local and sustainable food within its dining services, but the complex and often opaque food system presents significant challenges to identifying and sourcing responsibly-produced products ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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FishChoice

  • Food Alliance (OR)
  • Monterey Bay Aquarium (CA)
  • Marine Stewardship Council (WA)
  • FishChoice Inc. (CO)

The FishChoice platform offers purchasers and STARS participants the ability to run seafood sustainability assessments and find products that meet sustainability standards such as Marine Stewardship Council (MSC) certification, Fair ...

Meeting the food waste challenge in higher education

  • Montana State University (MT)

Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing ...

  • Posted Aug. 10, 2018
  • Publications
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Princeton University Vertical Farming Project

  • Princeton University (NJ)

The Princeton University Vertical Farming Project, led by Dr. Paul Gauthier, uses a hydroponic and artificial lighting growing system to study the viability of feeding a rapidly growing world population ...

Real Food Standards 2.1

  • Real Food Challenge (MA)

The Real Food Standards are a set of criteria and certifications that define Real Food. The purpose of these Standards is to incentivize purchasing from food producers who reflect the ...

Emory University supports Better Life Growers through a commitment to purchase lettuce

Emory University supports local community project and skilled job training with commitment to purchase lettuce

  • Emory University (GA)

Emory University and the Community Foundation for Greater Atlanta partnered on a project to create green jobs in a low-income area of Atlanta and help Emory achieve its 75% local ...

BYO[Bag] in use by students

University of Pittsburgh BYO[Bag] Program

  • University of Pittsburgh (PA)

The University of Pittsburgh BYO[Bag] (Bring Your Own Bag) program launched through Pitt Housing & Dining in 2014 after more than five years of student initiatives to reduce plastic ...

Student Leaders in the University of Dayton Hanley Sustainability Institute partner with campus Master Carpenter to build two 4’x6’ bins to compost campus food.

University of Dayton Composting Bins

  • University of Dayton (OH)

Students in the University of Dayton Hanley Sustainability Institute built two 4’x6’ bins to compost campus food.

Student leaders in the University of Dayton Hanley Sustainability Institute work with campus Master Carpenter to build two 4’x6’ bins to compost campus food waste.

Food Waste Composting Bin Construction

  • University of Dayton (OH)

Student leaders in the University of Dayton Hanley Sustainability Institute work with campus Master Carpenter to build two 4’x6’ bins to compost campus food waste.

Students in the University of Dayton Hanley Sustainability Institute are building two 4’x6’ bins to compost campus food waste.

Food Waste Composting Bin Construction

  • University of Dayton (OH)

Student leaders in the University of Dayton Hanley Sustainability Institute are building two 4’x6’ bins to compost campus food waste.

Student enjoys a plate filled with plant-based proteins at Rice University

Student enjoys a plate filled with plant-based proteins at Rice University

  • Rice University (TX)

Rice University's Housing and Dining department created an initiative called #ourplantbasedjourney to serve delicious plant-based proteins marketed to all students, not just those who self-identify as vegans or vegetarians ...

Rice University chef buys locally-sourced ingredients from campus farmers market

From Farm to Fork at Rice University

  • Rice University (TX)

Rice University chef Martin De Santiago shops for locally-sourced ingredients at the Rice University Farmers Market to use in a Farm-to-Fork dinner. The dinner was organized by the student club ...

Grilled Ciabatta and Muhammara, part of the Spring 2018 Farm to Fork Dinner at Rice University

Farm to Fork Dinner, Spring 2018

  • Rice University (TX)

Rice University student group Real Food Revolution teams with Rice's Housing and Dining department once a semester to host a Farm-to-Fork dinner, featuring a full menu of locally-sourced food ...

ANSI/LEO-4000, The American National Standard for Sustainable Agriculture

  • Leonardo Academy (WI)

The ANSI/LEO-4000 American National Standard for Sustainable Agriculture empowers the entire agricultural supply chain, from producers to consumers, to decisively advance sustainability in agriculture. It is a benchmarking standard ...

Francis Feast and Learn: Sustainability Teach-In and Local Foods Dinner

  • Loyola University Maryland (MD)

The Francis Feast and Learn is a sustainability teach-in and locally sourced meal, inspired by the life’s work of St. Francis of Assisi and Pope Francis’ encyclical Laudato Si ...

Ditch the Disposables

  • Worcester Polytechnic Institute (MA)

Ditch the Disposables is a WPI student-run campaign that was started in 2016 to reduce single-use plastic items at WPI. The project began with a reusable container program in the ...

Departmental Sustainability Mission & Vision Statement -University of Washington Housing & Food Services

  • University of Washington, Seattle (WA)

In the academic year 2017-18, Housing & Food Services unveiled its Sustainability Mission & Vision statement. This articulation of the department’s greater commitment to sustainability was the culmination of ...

Food waste collected at Gallery dining hall; 2 hours, 160 pounds

Clean Plates at State: Michigan State University

  • Michigan State University (MI)

Michigan State University is continually striving to build a sustainable culture on campus and in the Spartan community. Clean Plates at State helps students and members of our community understand ...

SOU Dish Loan Program Inventory Storage

Southern Oregon University Dish Loan Program

  • Southern Oregon University (OR)

Southern Oregon University's Ecology and Sustainability Resource Center launched a Dish Loan Program in fall 2017. The Dish Loan Program is a free alternative for campus clubs, organizations, and ...

Assessing the Energy and Water Use of Vertical Farming at Princeton University

  • Princeton University (NJ)

Research in sustainable solutions for harmful large-scale agriculture will help preserve the earth’s ecosystems and natural resources. Hydroponics is a method of farming that is shown to use considerably ...

The Meat of the Matter: Behavioral Science Nudges for a More Sustainable Diet

  • Princeton University (NJ)

Current levels of global population growth and meat consumption are putting unprecedented demand on agriculture and natural resources. From a sustainability standpoint, the environmental impacts of excess meat consumption, coupled ...

The Most Popular, Annual Sustainable Event at UC Merced - EARTH DAY!

UC Merced's 1st Annual Earth Month Celebration

  • University of California, Merced (CA)

Earth Month was an opportunity for UC Merced organizations and departments as well as Merced Community members to come together in an effort to increase student engagement with our campus ...

The ripple effect: Hydo-Aeorponics growing on campus

  • Missouri Southern State University (MO)
  • Chartwells Higher Education (NY)

In August of 2016 Missouri State University brought 2 zip grow towers( a Hydo-Aeorponics vertical grow tower system) to campus in partnership to display a hyper-local growing option for produce ...

U of A Students Working to Ensure Food isn't Wasted During Walmart Week

The Razorback Food Recovery

  • University of Arkansas (AR)

Food recovery – the practice of preventing surplus foodstuffs from being dumped in the trash – takes numerous forms and provides a variety of social, economic, and environmental benefits. According to the ...

Bobcat Blend crew processing food waste

Composting for a Greener Campus: the Texas State University Bobcat Blend program

  • Texas State University, San Marcos (TX)

Bobcat Blend is a faculty managed, student-run and grant-supported research and teaching-oriented waste management campus composting program at Texas State University. The goals of the organization are to teach students ...

A student stopping by UConn’s Soil and Water Conservation Society’s Earth Day Spring Fling table. This year, each student that visited their table tied a ribbon to a tree with a few words about what they love about the environment.

UConn Earth Day Spring Fling

  • University of Connecticut (CT)

Earth Day Spring Fling is UConn’s largest annual environmental awareness event and celebration. This year’s event took place on April 18th from 11am-2pm on Fairfield Way, the heart ...

  • Posted April 23, 2018
  • Photographs
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Meat Consumption as a Wicked Problem: Evidence from Data and Policies

  • University of Turku

Sustainable food production and consumption is fundamental to the achievement of the worldwide UN Sustainable Development Goals. For a food system to be sustainable, it needs to provide adequate nutrition ...

  • Posted April 11, 2018
  • Publications
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Food Wasting Attitudes and Behaviours Among Residence Meal Hall Users at Dalhousie University, Halifax, Nova Scotia

  • Dalhousie University (NS)

Dalhousie University has undertaken multiple initiatives in recent years to produce less food waste within their dining halls. This study aimed to develop a relation between the attitudes and behaviours ...

  • Posted April 11, 2018
  • Publications
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Sourcing “Less Meat, Better Meat” Through Foodservice Contracts

Sourcing “Less Meat, Better Meat” Through Foodservice Contracts

  • Farm Forward (OR)

Choosing a foodservice company is one of the most important sustainability decisions that a school, university, or business makes. Requests for proposals (RFPs) and contracts can be used to articulate ...

  • Posted April 11, 2018
  • Publications
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Assessment of the Campus Food Environment using Components of the Healthy Campus Environmental Audit

  • University of Nebraska - Lincoln (NE)

The objective of this study was to assess whether the food environment at the University of Nebraska-Lincoln (UNL) campuses supports healthy eating behaviors using components of the Healthy Campus Environmental ...

  • Posted April 6, 2018
  • Publications
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AASHE Award Winner Webinar Series: Sustainability, Food Systems and Entrepreneurship

  • Temple University (PA)
  • University of Wisconsin-Madison (WI)
  • AASHE (MA)
  • Portland Community College, Rock Creek Campus (OR)

The food movement comes in many shapes and sizes. People wonder more now than ever, where does my food come from? How is it grown? Who grows it? Who has ...

  • Posted March 27, 2018
  • Videos & Webinars
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Chatham University: Leading the Way to a More Sustainable Future

  • Chatham University (PA)
  • The Conservation Fund (GA)

Chatham University's Eden Hall Campus is pioneering a vision for a new kind of campus--one that strives to create more energy than it uses, and immerses students in sustainable ...

  • Posted Feb. 28, 2018
  • Videos & Webinars
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Food Garden Workday

Creating a Healthy, Environmentally Responsible and Socially Just Campus Food System

  • California State University, Northridge (CA)

Description In 2016, a year-long study release by the California State University (CSU) found that 24 percent of our system's 460,000 students were food insecure. To address this ...

  • Posted Feb. 28, 2018
  • Case Studies
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Employee Outreach: Creating a Culture of Sustainability in all Stakeholders at Arizona State University

  • Arizona State University (AZ)
  • Aramark (PA)

Arizona State University is committed to being a leader in all areas of sustainability in Higher Education. A vital role in accomplishing this is to create awareness, educate, and integrate ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Benefits for Transitioning to in-House Dining - A Panel Discussion

  • Sewanee - The University of the South (TN)

This panel will explore the process, benefits, and challenges of using an in-house dining service. The panel will examine how a switch from an outside provider to an in-house dining ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Beyond Policy: Sustainable Catering at an Institutional Level

  • Emory University (GA)
  • America To Go (NY)

How many sustainable catering policies, goals, and guidelines are hard-fought and won, but face the challenge of ubiquitous adoption across the institution? Goals for landfill diversion, waste reduction, and sustainable ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Food Service Companies and Campuses Innovating to Source More Local Food

  • Grand Valley State University (MI)
  • University of Vermont (VT)
  • Aramark (PA)
  • Sodexo USA (MD)

This session will focus on increasing local food purchasing through stakeholder engagement at universities in Arizona, Maine, Michigan and Vermont. GVSU continues to expand its sustainable agriculture educational opportunities and ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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