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
Latest News from AASHE Bulletin
New Resources
Oregon State U Reusable Food To Go Containers
- Oregon State University (OR)
Oregon State University has fully transitioned to reusable to go containers, saving over 400,000 disposable containers per year from the landfill.
- Posted Oct. 14, 2017
- Photographs
- View more
Portlandia Farmstandia
- Portland Community College (OR)
Student volunteers and learning garden staff host the first farm stand of the season, affectionately known as Portlandia Farmstandia, at Portland Community College Rock Creek campus.
- Posted Oct. 14, 2017
- Photographs
- View more
UVM Eco-Reps educate peers about composting
- University of Vermont (VT)
All University of Vermont undergraduates now take at least one sustainability course, and 20 Eco-Reps extend that educational experience by teaching their peers sustainable behaviors as part of daily life …
- Posted Oct. 14, 2017
- Photographs
- View more
Macalester College highlighted in AASHE's 2017 Sustainable Campus Index!
- Macalester College (MN)
Caption: Kira Liu '17, left, and Emily Sylvestre '16, right, winterizing the bee hives with Pollinate Minnesota staff at Macalester College's Katharine Ordway Natural History Study Area. The photo was …
- Posted Oct. 14, 2017
- Photographs
- View more
Closed Loop Composting at Central Michigan University
- Central Michigan University (MI)
Through its commitment to utilizing organic waste as a valuable resource, Central Michigan University engages in a full-circle, closed system composting program that also promotes economic prosperity. Material from compost …
- Posted Oct. 12, 2017
- Photographs
- View more
Effects of a College Course About Food and Society on Students' Eating Behaviors
- Stanford University (CA)
This paper aims to examine whether an innovative educational course focused on societal-level issues related to food and food production (Food and Society) would promote healthful eating among college students.
- Posted Aug. 18, 2017
- Publications
- View more
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
- Indiana University Bloomington (IN)
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 …
- Posted Aug. 18, 2017
- Publications
- View more
Positive Attitudes toward Organic, Local, and Sustainable Foods Are Associated with Higher Dietary Quality among Young Adults
- University of Minnesota, Twin Cities (MN)
Scant evidence is available on the relationship between preferences for organic, local, sustainable, and nonprocessed foods (ie, alternative food production practices) and dietary quality. This cross-sectional study examined the characteristics …
- Posted Aug. 18, 2017
- Publications
- View more
Marine Debris & Plastic Source Reduction Toolkit for Colleges & Universities
- University of California, San Francisco (CA)
- University of California, Santa Barbara (CA)
- University of California, San Diego (CA)
- U.S. Environmental Protection Agency (DC)
EPA, the Product Stewardship Institute, and the University of California collaborated on this toolkit to help college campuses and other institutions cut their plastic waste and reduce marine debris and …
- Posted Aug. 17, 2017
- Publications
- View more
Natural Herbicides Project
- Georgia Institute of Technology (GA)
- Engineers for a Sustainable World (CO)
First experiment (for Google Science Fair 2012). Weedy check (control plot in which no natural herbicides were applied) shown to left; treated areas shown to right.
- Posted Aug. 14, 2017
- Photographs
- View more
Development and Validation of Green Eating Behaviors, Stage of Change, Decisional Balance, and Self-Efficacy Scales in College Students
- University of Rhode Island (RI)
Objective: To develop and validate an instrument to assess environmentally conscious eating (Green Eating [GE]) behavior (BEH) and GE Transtheoretical Model constructs including Stage of Change (SOC), Decisional Balance (DB), …
- Posted Aug. 4, 2017
- Publications
- View more
How Federal Programs and Partnerships can Help Reduce Wasted Food on Campuses
- Central Michigan University (MI)
- AASHE (MA)
- U.S. Environmental Protection Agency (DC)
Food is the single largest waste stream sent to landfills and incinerators each year in the United States –over 70 billion pounds, which accounts for 21 percent of Americans’ everyday …
- Posted July 25, 2017
- Videos & Webinars
- View more
The Campus Kitchens Project
- The Campus Kitchens Project (DC)
Images from the Campus Kitchens Project (CKP), a national leader in community service for students and the future of hunger relief. CKP is empowering the next generation of leaders to …
- Posted July 13, 2017
- Photographs
- View more
4 Simple Ways to Reduce Food Waste at Colleges
- University of Houston (TX)
- AASHE (MA)
- The Campus Kitchens Project (DC)
The average U.S. college student produces 142 pounds of food waste per year, adding up to hundreds of thousands of pounds wasted at each school. According to Julian Dautremont-Smith of …
- Posted June 2, 2017
- Publications
- View more
Full Service Organics
- St. John's University, New York (NY)
In the Full Service Organics documentary video, St. john's University, New York (SJU) has documented its efforts of student engagement in fighting hunger and waste, and making compost from food …
- Posted May 22, 2017
- Videos & Webinars
- View more
University of Wisconsin at Stevens Point Designated as the 40th Fair Trade University in the U.S.
- University of Wisconsin-Stevens Point (WI)
The University of Wisconsin at Stevens Point, part of a national initiative by Fair Trade Campaigns to engage college/university students in issues of global poverty, officially received designation as a …
- Posted May 22, 2017
- Case Studies
- View more
Black Hills Food Hub: rural food hubs serving a wider demographic
- Black Hills State University (SD)
Black Hills State University (BHSU) and Spearfish community partners are seeking to create a culture that supports and values local food in order to expand the reach and depth of …
- Posted May 22, 2017
- Case Studies
- View more
Making Local, Healthy, Sustainable Delicious: The How-To Guide for Foodservice Operators
- University of Massachusetts Amherst (MA)
The How-To Guide for Foodservice Operators is a manual for restoring real food and regional food systems to the right place in our society. The guide documents UMass Dining’s journey …
- Posted May 22, 2017
- Case Studies
- View more
Revisiting Service Learning Through Food Equity, One Outcome from the Chemeketa - Marion Polk Food Share Youth Partnership
- Chemeketa Community College (OR)
Chemeketa Student Retention and College Life (SRCL) periodically offers free leadership courses to students. Chemeketa’s dreams of a student farm for the Agricultural Sciences program are still a few years …
- Posted May 22, 2017
- Case Studies
- View more
Reducing the Nitrogen Footprint of a Small Residential College
- Dickinson College (PA)
The release of reactive nitrogen contributes to its accumulation in the environment, causing a variety of harmful effects. To measure Dickinson College’s contribution to nitrogen pollution, and quantify the potential …
- Posted May 22, 2017
- Publications
- View more
Adding a Nitrogen Footprint to Colorado State University’s Sustainability Plan
- Colorado State University (CO)
As a large land grant university with more than 32,000 students, Colorado State University (CSU) has both on-campus non-agricultural and agricultural sources of nitrogen (N) released to the environment. The …
- Posted May 22, 2017
- Publications
- View more
Comparing Institution Nitrogen Footprints: Metrics for Assessing and Tracking Environmental Impact
- University of New Hampshire (NH)
- University of Virginia (VA)
- U.S. Environmental Protection Agency (DC)
When multiple institutions with strong sustainability initiatives use a new environmental impact assessment tool, there is an impulse to compare. The first seven institutions to calculate nitrogen footprints using the …
- Posted May 22, 2017
- Publications
- View more
Transforming Campus Food Service with Anytime Dining
- University of Maryland, College Park (MD)
The Department of Dining Services at University of Maryland (UMD) set a goal to change the student culture and experience on campus through the Anytime Dining residential dining program. The …
- Posted May 22, 2017
- Case Studies
- View more
Assessing the Social and Environmental Costs of Institution Nitrogen Footprints
- University of New Hampshire (NH)
- University of Virginia (VA)
This article estimates the damage costs associated with the institutional nitrogen (N) footprint and explores how this information could be used to create more sustainable institutions. Potential damages associated with …
- Posted May 19, 2017
- Publications
- View more
Zero Waste Guide and the Good Food Festival Case Study
- University of Illinois Chicago (IL)
Throughout the semester, Joe Iosbaker, UIC's Recycling Coordinator and Office of Sustainability (OS) staff member, and Ula Renetskis, Office of Sustainability Intern and author, have been working with Bright Beat …
- Posted May 15, 2017
- Case Studies
- View more
Oregon State U Fully Transitions to Reusable Food To Go Containers
- Oregon State University (OR)
The "Eco2Go" food container program at Oregon State University (OSU) Housing & Dining Services (UHDS) has eliminated all but a few specialized uses of disposable take-out containers within dining services, …
- Posted May 15, 2017
- Case Studies
- View more
University of California, Climate Lab, Video Series Episode Four: Food waste is the world's dumbest problem
- University of California, Office of the President (CA)
This is the fourth episode of Climate Lab, a six-part series produced by the University of California in partnership with Vox. Hosted by Emmy-nominated conservation scientist Dr. M. Sanjayan, the …
- Posted May 15, 2017
- Videos & Webinars
- View more
The Drivers Behind Edible Food Recovery Programs at Institutions of Higher Education
- Messiah University (PA)
Food waste is a multi-faceted issue that affects societies on a social, economic, and environmental level. In 2014, more than 38 million tons of food were thrown away in the …
- Posted May 11, 2017
- Publications
- View more
Temple Tiny House
- Temple University (PA)
The Temple University Tiny House project is a student designed and student constructed sustainable building located at Temple Community Garden on main campus. Completed in spring 2017, the 175 square …
- Posted May 11, 2017
- Case Studies
- View more
Case Study: Oregon State University Becomes the First University to Accept Supplemental Nutrition Program (SNAP) at University Run Grocery Store
- Oregon State University (OR)
In January 2016, OSU began accepting SNAP at a campus grocery store, allowing individuals with SNAP to access these funds while on campus. OSU is the first to have a …
- Posted May 9, 2017
- Case Studies
- View more
The University as a Site of Food Insecurity
- Texas A&M University (TX)
The project investigated a topic of increasing importance, that of food security among undergraduate students while away at school. Specifically, we examine the topic through two methodological approaches. First, a …
- Posted May 5, 2017
- Publications
- View more
Orchard Planting: Earth Week
- Mills College (CA)
Planting the first portion of an orchard at the Mills Community Farm in collaboration with the nonprofits Growing Together and Hip Hop for Change.
- Posted May 1, 2017
- Photographs
- View more
State University of New York at Cortland Campus Garden Spring Planting
- State University of New York at Cortland (NY)
The SUNY Cortland Campus Garden Advisory Committee (consisting of students, staff and faculty) held a bed preparation and planting party at the campus garden.
- Posted May 1, 2017
- Photographs
- View more
High School Outreach
- DePauw University (IN)
DePauw Sustainability Leadership Program members presented on Sustainable Agriculture to 600+ local high school students as part of the high school’s Earth Day celebration.
- Posted April 28, 2017
- Photographs
- View more
Putnam County & Local Food
- DePauw University (IN)
DePauw Director of Sustainability, Anthony Baratta, gave a presentation to students and community members at the Putnam County Public Library titled “Hands in the Dirt: Growing Food in Putnam County …
- Posted April 28, 2017
- Photographs
- View more
Milkweed Planting
- DePauw University (IN)
First-year Environmental Fellows and Sustainability Leadership Program members planted milkweed in the campus greenhouse for use in their student-designed pollinator garden.
- Posted April 28, 2017
- Photographs
- View more
Earth Day Raspberries
- DePauw University (IN)
Campus Farm members Donna and Mayra ('19) weeded raspberry bushes at the one-acre DePauw organic farm.
- Posted April 28, 2017
- Photographs
- View more
UMass Amherst Students Bike for Sustainable Smoothies on Earth Day
- University of Massachusetts Amherst (MA)
On Friday, April 21st, the University of Massachusetts Amherst celebrated Earth Day at the 47th annual Earth Day Festival. Various sustainability-related organizations on campus and in the greater Pioneer Valley …
- Posted April 28, 2017
- Photographs
- View more
Bike-Powered Smoothie Maker
- Florida Gulf Coast University (FL)
During our Earth Day event, students had the opportunity to make their own bike-powered smoothie. Our engineering students built the system, as a part of their class project.
- Posted April 27, 2017
- Photographs
- View more
Dumpster Dive 2017 Western Technical College
- Western Technical College (WI)
In our efforts to raise awareness of the items that can be recycled here on our Western Technical College Campus we held a “Dumpster Dive”.
We asked our college President …
- Posted April 27, 2017
- Photographs
- View more
Central Community College Grand Island Earth Week Expo
- Central Community College (NE)
Students from the Hospitality Management and Restaurant Management program giving away marigold seeds and promoting their Green Fling event which connected restaurant owners, farmers markets, and local farmers.
- Posted April 27, 2017
- Photographs
- View more
Utah State University Earth Day 2017
- Utah State University (UT)
April 21, 2017
9:00 AM- 12:00 PM Yoga, live music, tabling on the Quad
12:30 PM Featured speaker Stacy Bare, TSC Auditorium
2:00-5:00 PM Service Projects
Utah Conservation Corps House …- Posted April 27, 2017
- Photographs
- View more
The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution
- Brown University (RI)
- Colorado State University (CO)
- Dickinson College (PA)
- Eastern Mennonite University (VA)
- University of Chicago (IL)
- University of New Hampshire (NH)
- University of Virginia (VA)
- U.S. Environmental Protection Agency (DC)
Humans release reactive nitrogen into the environment at a rate that is 4 to 5 times as large as from natural terrestrial processes. They do this by producing and applying …
- Posted April 26, 2017
- Publications
- View more
Earth Day Reception and Award Ceremony at Indiana University South Bend
- Indiana University South Bend (IN)
Every year, the Center for a Sustainable Future at IU South Bend thanks our supporters, celebrates the considerable accomplishments they have made possible during the last year, and awards student, …
- Posted April 26, 2017
- Photographs
- View more
Feeding the Flames: A Report on Student Hunger at UIC
- University of Illinois Chicago (IL)
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 …
- Posted April 21, 2017
- Publications
- View more
SFA Dining Waste Audit
- Stephen F. Austin State University (TX)
- Aramark (PA)
We conducted a waste audit in our Dining Halls to see how much food we waste!
- Posted April 11, 2017
- Photographs
- View more
SFA Dining Earth Month Kick Off
- Stephen F. Austin State University (TX)
- Aramark (PA)
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.
- Posted April 11, 2017
- Photographs
- View more
Using Model-Based Reasoning and Experiential Learning to Understand and Improve Sustainability in a Campus Food System
- Warren Wilson College (NC)
- AASHE (MA)
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 April 7, 2017
- Videos & Webinars
- View more
Campus Dining 101: A Benchmark Study on Farm to College in New England
- Farm to Institution New England (VT)
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 …
- Posted March 21, 2017
- Publications
- View more
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.