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.

Featured Resources

462 resources

Feeding the Flames: A Report on Student Hunger at UIC Membership Required

This report represents the results of a yearlong study of student food insecurity at UIC conducted by students and faculty in the School of Public Health, Division of Environmental and ...

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SFA Dining Waste Audit Membership Required

We conducted a waste audit in our Dining Halls to see how much food we waste!


SFA Dining Earth Month Kick Off Membership Required

We kicked off Earth Month by participating in our campus Earth Month Celebration & Plant Sale and by encouraging plant-based eating at a station takeover in our Dining Hall.


Using Model-Based Reasoning and Experiential Learning to Understand and Improve Sustainability in a Campus Food System Membership Required

The webinar describes an introductory sustainability course at Warren Wilson College that explores the campus food system. Warren Wilson College has a sustainable dining policy and has adopted the Real ...

  • Posted 2 weeks, 3 days ago
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Campus Dining 101: A Benchmark Study on Farm to College in New England Membership Required

Farm to Institution New England is pleased to announce a report that highlights the data collected from college dining operators in the region. This is the second report in our ...


The Menus of Change Protein Flip Membership Required

The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the ...

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Menus of Change Principles of Healthy, Sustainable Menus Membership Required

These principles are part of the Menus of Change initiative by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.

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AASHE Award Winner Webinar - Sustainability, Food Systems and Entrepreneurship Membership Required

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 1 month, 2 weeks ago
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Fields of Learning: The Student Farm Movement in North America Membership Required

Where will the next generation of farmers come from? What will their farms look like? Fields of Learning: The Student Farm Movement in North America provides a concrete set of ...

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Case study for evaluating campus sustainability: nitrogen balance for the University of Minnesota Membership Required

American ecologists recently began to address the ecology of cities. Concurrently, higher education institutions have developed sustainability education programs and instituted sustainability policies and projects. This paper draws together these ...

  • Posted 2 months, 4 weeks ago
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Communicating sustainability: student perceptions of a behavior change campaign Membership Required

Purpose

This paper aims to investigate the impacts of a science-based environmental communication campaign at a university dining hall. The impacts are assessed in terms of student attitudes toward sustainability ...

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Real Food Assessment Tips Membership Required

This document outlines helpful tips for identifying food and beverage products that meet the Real Food Standards, i.e. products that are fair, ecologically sound, humane, and/or local and ...

  • Posted 4 months, 1 week ago
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Real Food Standards 2.0 Membership Required

The Real Food Standards are a comprehensive guide to socially and environmentally responsible food purchasing for universities, developed in deep collaboration with advisors and stakeholders - including 100+ farmers, ranchers, fishermen ...

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The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students Membership Required

To investigate the effectiveness of an online, interactive intervention, referred to as the Green Eating (GE) Project, to motivate university students to adopt GE behaviours.

The study was quasi-experimental and ...

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Impact on Plate Waste of Switching from a Tray to a Trayless Delivery System in a University Dining Hall and Employee Response to the Switch Membership Required

A potential strategy for decreasing food waste in foodservice operations is trayless dining. The objective of this 2010 study was to compare the impact of using a tray vs a ...

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Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility Membership Required

Background

Sustainability and going green have become popular trends among foodservice organizations. Despite this interest, foodservice operations still produce large amounts of edible food waste and contribute significantly to waste ...

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An Economic Analysis of a University Educational Cafeteria Composting Program—Bobcat Blend Membership Required

At Texas State University, a cafeteria-composting pilot program was established in which students source-separated their organic waste at one of the food courts while the program educated students on the ...

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Reduce Food Waste and Food Insecurity with Campus Food Pantries Membership Required

The University of Arizona and the University of Pittsburgh recognized the prevalence of food insecurity in their communities causing both to form food pantries to provide direct assistance to food ...

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Real Food, Real Communities, Real Impact Membership Required

As anchor institutions, colleges and universities have a responsibility to the ecosystems, economies, and communities they touch. Through the Real Food Campus Commitment and Real Food Calculator, Johns Hopkins University ...

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Campus Gardens & Farms: Engaging the whole community Membership Required

Campus farms and gardens often serve as an attractive pathway for engagement, welcoming new partners and collaborations for interdisciplinary learning. During this moderated networking session we will facilitate the sharing ...

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Climate Healthy' and Plant Strong Menus Membership Required

Did you know that GHG emissions associated with food are dominated by the production phase, not the transportation phase? And that plant-based foods are so much lighter on the environment ...

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Strategies for Local & Sustainable Food Purchasing Membership Required

Colleges want to purchase more local foods, yet many are struggling with how to balance the many different values that they want to support while also ensuring that they can ...

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Making an Impact Via Food Recovery Programs Membership Required

800 million people around the world suffer from hunger and 1 in 6 Americans live in food insecure households. F4 is a 501(c)(3) Non-Profit Corporation of the Commonwealth ...

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New Models for Campus Food Production: Orchards and Community Collaborations Membership Required

This panel session will feature how campus food production programs can serve as vehicles for community collaborations, as well as a wide variety of opportunities for experiential learning and campus ...

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Creative Composting: a Comprehensive Approach to Food Waste Reduction Membership Required

Though composting is a great step away from creating landfill waste, it is still very low on the EPA's food waste hierarchy. This study presents how a group of ...

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The Real Food Calculator: Students leading food chain transparency and campus accountability across the nation! Membership Required

Sustainable.' 'Green.' 'Local.' -- How can you REALLY know what type of food system your campus is supporting amidst all this 'green noise'?!? The Real Food Calculator is a student-developed research ...

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The Campus Kitchens Project: Using Food as a Tool for a More Sustainable Campus and Community. Membership Required

Attendees will get an in depth look at The Campus Kitchens Project (CKP) and will be empowered to bring the program to their school. CKP students on 50 campuses are ...

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Fighting Waste, Feeding People: Student Solutions for the Long Term Membership Required

Forty percent of all food produced in America is wasted, while one in six Americans is unsure where his or her next meal will come from. If food waste were ...

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Fair Trade Advocacy: Connecting Campuses & Local Communities Membership Required

This session will explore the Fair Trade movement in the U.S. Students will learn how Fair Trade campaigns on campuses collaborate with local communities to increase Fair Trade purchasing ...

  • Posted 5 months, 1 week ago
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US EPA - NEW Organics Recovery Program Development Toolkit Membership Required

US EPA Region 4 will unveil the working draft of its Organics Recovery Program Development Toolkit developed specifically for colleges and universities. The toolkit is intended to guide campuses looking ...

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Growing Beyond the Campus Garden Membership Required

In 2016, many campuses have developed community gardens on our campuses as tools for co-curricular engagement, reducing food insecurity, and iconic sustainability learning tools. But, after the initial excitement of ...

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Cultivating Regional Partnerships on Campus: Sourcing and Food Service for a Sustainable Mid-Atlantic Food System Membership Required

How do colleges and universities successfully partner with sustainable producers, distributors, and food service management companies for a positive impact that goes beyond campus? Join a conversation among key players ...

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Fish in the Sea, Fish on the Plate - How college foodservice programs can help maintain ocean health and biodiversity Membership Required

Fish and Seafood: Healthy, Sustainable and Confusing. Fish and seafood are among the healthiest and most sustainable protein choices we can make. But chosen poorly, eating fish and seafood also ...

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Campus Greenhouse: Growing Greens for Campus Dining Halls at George Mason University Membership Required

Since its grand opening event during Earth Month of 2015, the President's Park Greenhouse (PPG) has received countless requests for tours, integration with academic courses, hands-on learning and volunteering ...

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Towards Zero Waste in the California State University East Bay Dining Commons Membership Required

The California State University East Bay (CSUEB) Dining Commons (DC) has committed to becoming a Zero Waste facility. To support this effort, and Governor Brown's AB 1826 (the state ...

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Building Community and University Collaboration on Food Justice in Mississippi: Lessons from the MSU Learn and Grow Garden Membership Required

Mississippi is the most food insecure state in the nation. In 2014, 22% of families reported some level of hunger. However, Mississippi remains an agriculture-focused state with some of the ...

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From San Francisco Sea Salt to Mt Lassen Trout-- Serving Up Extreme Local Theme Meals in Resident Dining Halls Membership Required

For the past 2 years, in celebration of food day and earth day, Cal Dining has hosted 'extreme local' theme meals in each of the four resident dining halls at ...

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Black Hills South Dakota Food Hub Membership Required

Black Hills State University (BHSU) conducted an assessment of cafeteria needs for local foods in the winter of 2015, and we have specific knowledge of which large-quantity food providers have ...

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Campus Farms and Gardens: Laboratories for Building Change Agents Membership Required

As climate change realities imbue a desire for tangible action in university students, interest in sustainable food systems is increasing at an incredible pace. As many as 1/3 of ...

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RIT FoodShare: Collaboration Across Campus to Address Food Insecurity and Sustainability Membership Required

RIT FoodShare was conceived by students in the Fall of 2014 who were challenged in a class to research food insecurity and reduce food waste. Their initiative, combined with an ...

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Savings by Design: Implementing a Reusable To-Go Program with savings in mind. Membership Required

Virginia Tech Dining Services has implemented a robust Reusable To-Go container program with the help of partner campus organizations. The program is available at three dining centers and averages 3 ...

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Beyond Excuses: Banning Bottled Water on Your Campus Membership Required

Over 100 North American universities have enacted policies banning bottled water and promoting tap water as a more preferable choice. This workshop will outline the steps of banning bottled water ...

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Higher Education Food Task Force: Institutional Cooperation Addressing Food Security and Sustainability Issues Membership Required

We created a Higher Education Food Task Force with the seven major institutions along what is known as the Wasatch Front in Utah, which is the major population center for ...

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New England Farm & Sea to Campus Network Membership Required

Join us for this networking session. The New England Farm & Sea to Campus Network formed in 2015 in order to help connect campus-based stakeholders and other food system stakeholders ...

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Is Everybody Present? Mindfulness Based Stress Reduction and a Creative Curriculum to Teach Sustainability, Healthful Eating, and Stress Reduction Membership Required

Mindfulness based training and practice is an effective tool promoting resilience, positive health outcomes and awareness of those around us and connection to all living things. This sustainable approach reinforces ...

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Opening a Plant-forward, Farm-to-Fork cafe on the UC Berkeley campus Membership Required

Last semester, Cal Dining opened Brown's- a California Café on the UC Berkeley campus. Brown's opened with the goal of serving food that is delicious, nutrient- dense, and ...

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Compost Cats in the K-12 Classroom: Building a Zero Waste Culture from the Ground Up Membership Required

The Compost Cats program at the University of Arizona has diverted 10.5 million pounds of material from local landfills. While turning garbage into gardens is important, changing the culture ...

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Greening the Mullins Center at UMass Amherst Membership Required

UMass Amherst, a three time STARS Gold Rated institution, has made great strides in creating a more sustainable campus. As a prior student, I take pride in this. As a ...

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The Good, the Bad and the Smelly: Changing Sustainability Perception through Behind the Scenes Tours Membership Required

Much has changed during Appalachian Food Services' 90 years of operation, but our commitment to being affordable, fresh and sustainable has remained constant. None of our efforts and accomplishments matter ...

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Transitioning Dining Hall Pulped Waste to Post-Consumer Compost: Challenges and Lessons Learned at Appalachian State University Membership Required

Following a waste audit in 2011, Appalachian Food Services, the Office of Sustainability and Landscape Services at Appalachian State University began discussing the possibility of transitioning dining hall pulped waste ...

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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. Additional content and advanced benchmarking tools will be added to this tab over time.

Benchmarking Data

The following links connect to specific Content Displays on the STARS website (AASHE membership and log-in required).

Programs and Initiatives

The following links connect to specific Content Displays on the STARS website (AASHE membership and log-in required).

Scores

The following link connects to the Score Display on the STARS website (AASHE membership and log-in required).

Food & Dining Partners

Chartwells Higher Education

Rye Brook, NY
Business Supporter

AGreenOZZI, LLC

East Greenwich, RI
Business Affiliate
Sustainability-minded AGreenOzzi has created the OZZI Collection System. This patented technology will help eliminate the use of traditional disposable take-out containers and replace them with sustainable reusable containers.

Aramark Higher Education

Philadelphia, PA
Business Affiliate

Creative Dining Services

Zeelend, MI
Business Affiliate

Kylie Nealis

Oakland, CA

FarmLogix, LLC

Evanston, IL
Business Affiliate

Java City

Sacramento, CA
Business Affiliate

Leonardo Academy

Madison, WI

SCA Tissue

Philadelphia, PA
Business Affiliate
SCA is a leading global hygiene products company that develops and produces sustainable personal care, tissue and forest products. Tork, a global brand of SCA, is a market leader and committed partner to customers in over 100 countries.
Empowering students to create innovative and sustainable solutions to food waste and hunger.

Vegware US

Warren, OH
Business Affiliate