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

1227 resources

Still Hungry and Homeless in College

  • Temple University (PA)
  • University of Wisconsin-Madison (WI)

This is the largest national survey assessing the basic needs security of university students. It is the HOPE Lab’s 3rd national survey; the other two focused on community colleges. This …

  • Posted April 11, 2018
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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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AASHE Award Winner Series - Composting, Recycling and Turning Trash Into Cash

  • Austin Community College (TX)
  • University of San Diego (CA)
  • AASHE (MA)

Andy Kim, Director, Environmental Stewardship & Sustainability and Darien Clary, Sustainability Coordinator, Austin Community College District (Winner of AASHE 2014 Best Case Study from an Associate College with 5,000+ Full-Time …

  • Posted March 12, 2018
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University of Vermont Eco-Reps Composting Campaign

  • University of Vermont (VT)

At the University of Vermont (UVM), the Recycling and Waste Management program and the UVM Eco-Reps have identified a lack of understanding of composting within on-campus residential halls. Although composting …

  • Posted March 5, 2018
  • Case Studies
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University of Vermont Eco-Reps "EcoWare, Everywhere!" Campaign

  • University of Vermont (VT)

The University of Vermont (UVM) implemented reusable EcoWare to-go containers in retail locations 2011. Data collected from the past 4 years has shown that EcoWare uses became concentrated in residential …

  • Posted March 5, 2018
  • Case Studies
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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 practices …

  • Posted Feb. 28, 2018
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Green Interview: Kimberly Smith, Director of Conferences and Events, AASHE

  • AASHE (MA)

When Kimberly Smith began as director of conferences and events at the Association for the Advancement of Sustainability in Higher Education (AASHE), she already thought she was doing her part …

  • Posted Feb. 28, 2018
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An aggregated and dynamic analysis of innovations in campus sustainability

  • Smith College (MA)

Purpose: This paper aims to compose a systematic understanding of campus sustainability innovations and unpack the complex drivers behind the elaboration of specific innovations. More precisely, the authors ask …

  • Posted Feb. 28, 2018
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Point Loma Nazarene University's Food Recovery Network

  • Point Loma Nazarene University (CA)

Point Loma Nazarene University’s Food Recovery Network was started by a student as a means of reducing food waste on campus as well as supporting the local community. With the …

  • Posted Feb. 28, 2018
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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 issue, and …

  • Posted Feb. 28, 2018
  • Case Studies
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In-Vessel Composting Trials – Ingeo Compostable Products

  • Arizona State University (AZ)

Arizona State University's University Sustainability Practices office partnered with a variety of ASU departments, NatureWorks, LLC, the City of Tempe, and DTEnvironmental to test the compostability of compostable serviceware using …

  • Posted Feb. 15, 2018
  • Case Studies
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Campus Alternative Food Projects and Food Service Realities: Alternative Strategies

  • Emory University (GA)

As United States colleges and universities have developed campus projects to contribute to alternative food networks, strategies have matured from event-based, on-ramp activities to purchasing commitments, statistical tracking, and new …

  • Posted Feb. 12, 2018
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Sustainable Food Systems minor

  • Wells College (NY)

This minor investigates the challenges of the current global food system. With a focus on the cultural meanings of food, and the social and physical conditions under which we grow …

  • Posted Jan. 25, 2018
  • Academic Programs
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Building a Strong Local Foods Program for Your Campus

  • Seattle Central College (WA)
  • Smith College (MA)
  • Towson University (MD)
  • University of Vermont (VT)
  • AASHE (MA)
  • Farm to Institution New England (VT)

Food systems have become an increasingly important element of campus sustainability efforts and planning, with varying levels of commitment and institutionalization across campuses. This topic has a variety of focus …

  • Posted Dec. 14, 2017
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College Students' Emissions “Foodprint”: Can Eco-Labels Shift Diet Types?

  • University of California, Berkeley (CA)

Due to the higher greenhouse gas emissions from livestock food production compared to plant-based food production, it is imperative that consumers shift their diets away from meat. One possible method …

  • Posted Dec. 12, 2017
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Bee Campus USA: Making the World Safer for Pollinators, One Campus at a a Time

  • The Xerces Society (OR)

Pollinators are responsible for 1 in 3 bites of food we consume-actually, the most nutritious and, some say, delicious bites! Equally important, pollinators are responsible for the reproduction of 90% …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Sustainable Food Systems: Increasing Local Food Procurement on Campus

  • Mohawk College (ON)

Increasing local food procurement represents an opportunity for post-secondary institutions to enhance campus sustainability, improve the student experience, and have a greater positive impact on the regional economy. Mohawk College …

  • Posted Dec. 1, 2017
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The Beginnings of Zero Waste - Approaches and challenges to new waste diversion campaigns and initiatives.

  • Harvey Mudd College (CA)

While zero waste and broader waste reduction initiatives are common in institutions of higher education, there are substantial challenges to launching those initiatives. As many sustainability professionals can attest, timing, …

  • Posted Dec. 1, 2017
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Social Sustainability: University Procurement and Ethical Labor Standards

  • Harvard University (MA)

Universities are the center of thought leadership, training global leaders and world citizens. Their business practices should reflect the same core values. Expanding on the anti-sweatshop movement that reformed licensed …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Sustainability and Agricultural Science - A Practical and Combined Effort to Engage and Educate

  • Central Community College (NE)

Agriculture is the foundation of all sustainability efforts, many don't understand the true connection to our food and fiber systems and how sustainable agriculture production systems are. Being an active …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Insects as Food: Crawling towards Sustainability through Entomophagy

  • Central Community College (NE)

Each year our world population grows, on average, by 75 million people. Projected to reach a staggering 9.7 billion people by 2050, earth's resources and the best way to utilize …

  • Posted Dec. 1, 2017
  • Conference Presentations
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A Path Towards Reaching Nitrogen Footprint Reduction Goals at the University of Virginia

  • University of Virginia (VA)

A nitrogen (N) footprint is the amount of reactive nitrogen (Nr; all N compounds except N2) released to the environment as a result of an entities' resource use. At the …

  • Posted Dec. 1, 2017
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Creating a Multi-Institution Food Task Force

  • University of Utah (UT)

In 2016 I co-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 …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Salt Lake Excess: A Transportation-Based Food Recovery Model

  • University of Utah (UT)

Restaurants and charities often desire to divert surplus food to communities in need, but logistical constraints prevent this. Salt Lake Excess, developed by a student group at the University of …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Sustainable Food Policy Creation - University of Denver

  • University of Denver (CO)
  • Sodexo USA (MD)

The University of Denver (DU) has been a Real Food Challenge Signatory since May 2015. As DU's food service provider, Denver Dining by Sodexo has performed extensive research within and …

  • Posted Dec. 1, 2017
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Sustainability in Italy: a Short-Term Study Abroad Program with Focus on Language, Environment, Culture, and Food

  • Dickinson College (PA)

Sustainability in Italy: Environment, Culture, and Food' is a short-term study abroad program in Italy connected to an Italian language course taught on the Dickinson College campus. Through fieldwork and …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Stop Recycling? Stop Composting? The hard choices when doing the right thing for People, Profit, and Planet.

  • Cornell University (NY)

Engaged students, faculty, and staff are eager to recycle and compost all they can! But what happens after material goes in the recycle or compost bin? Collaboration with campus partners, …

  • Posted Dec. 1, 2017
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Sustainability & International Service

  • Utah State University (UT)

Cafe Femenino: This coffee empowers women In late May of 2017, 10 Utah State University (USU) students and 2 faculty leaders traveled to Peru to assist women coffee producers in …

  • Posted Dec. 1, 2017
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Sustainable Food and Dining at Trinity University: Barriers and Success

  • Trinity University (TX)

Beginning with food and dining is the most effective way for students to engage in sustainability movements because students engage with the dining hall as many as three times a …

  • Posted Dec. 1, 2017
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University of Scranton Community Garden, Planning, Partnerships, Students, and Surprises

  • University of Scranton (PA)

Attendees will enjoy a conversation on the University of Scranton's journey to plan and establish a Community Garden. One of the Sustainability Office's goals is to raise awareness to sustainable …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Understanding Food Waste at Johnson County Community College: A Multi-Method Approach

  • Johnson County Community College (KS)

This proposal will document through observation and participant feedback how student awareness of issues surrounding food insecurity and waste may change following a student volunteer-run audit on post-consumer cafeteria waste.

  • Posted Dec. 1, 2017
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Green-to-Green Project: Economic Empowerment through Sustainable Agriculture

  • Johnson C. Smith University (NC)

In addressing the need for healthy, fresh produce in our community, we established a partnership of neighborhood gardens and local partners to serve as a hub for local food production …

  • Posted Dec. 1, 2017
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FreshU: A Sustainable Model for Reducing Food Insecurity on College Campuses

  • University of Central Florida (FL)

The University of Central Florida (UCF) is located in the heart of a food desert; a region defined by the USDA as 'a low-income community that lacks ready access to …

  • Posted Dec. 1, 2017
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A Student-Run Farmers Market: For community, for health, for Chicago

  • Loyola University Chicago (IL)

Loyola University Chicago is entering its 7th year hosting an independent, student-run farmers market on its property serving members of the Rogers Park and Edgewater neighborhoods in Chicago. Over these …

  • Posted Dec. 1, 2017
  • Conference Presentations
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Farmer Fridays: Connecting Students to Communities Through Stories

  • Western Kentucky University (KY)

One goal for local institutions' different Offices of Sustainability is to bridge the gap between the campus and the community. This case study follows Western Kentucky University's path to connect …

  • Posted Dec. 1, 2017
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Intercultural Understanding, Garden Benefits, and Sustainability Discourse at the Shawneetown Community Garden

  • University of Kentucky (KY)

For years, anthropological and environmental researchers have studied the contributions of community gardens to education, health, community development, and sustainability; however, community gardens within institutional contexts such as universities are …

  • Posted Dec. 1, 2017
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Campus Gardens and Farms: Creatively Addressing Food Insecurity

  • Portland Community College, Rock Creek Campus (OR)

This session is for staff, students and faculty working on campus gardens and farms that want to share or learn about creative programming to address food insecurity. Come to share …

  • Posted Dec. 1, 2017
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Mining STARS Data: Results & Lessons Learned From Quantitative Research Exploring Variation in Food/Beverage Purchasing Scores

  • Georgia Institute of Technology (GA)

AASHE's STARS program offers great opportunities for monitoring campus sustainability progress and exchanging new ideas. In addition, the STARS database can support quantitative research in campus sustainability whose results aid …

  • Posted Dec. 1, 2017
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Opening New Markets for Local Food Through the Food Hub Model

  • Black Hills State University (SD)

Black Hills Food Hub, a business incubated at BHSU and run by Cobblestone Science (a locally- and women-owned small business), coordinates the needs of cafeterias in the region with local …

  • Posted Dec. 1, 2017
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Closed Loop Food System at Warren Wilson College

  • Warren Wilson College (NC)

Sustainability and environmental stewardship are woven into the fabric of Warren Wilson College. At the small work college in southern Appalachia, students participate in community gardens, live in co-op housing, …

  • Posted Dec. 1, 2017
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Beyond Excuses: Banning Bottled Water on Your Campus

  • Eastern Washington University (WA)

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, …

  • Posted Dec. 1, 2017
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Students in the Food Movement: A Vision Deeper than the Problem

  • Real Food Challenge (MA)

Even as the campus sustainability movement has grown, the issues in our food system have continued to deepen. Federal policy is failing to protect small farmers, while family fishermen are …

  • Posted Dec. 1, 2017
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Real Food Challenge: Making Real Food a Reality on Campus

  • Real Food Challenge (MA)

Across the country, more than 80 institutions of higher education have made individual or system-wide pledges to increase their procurement of real food, increase institutional transparency of campus food purchasing, …

  • Posted Dec. 1, 2017
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Working Together Towards Zero Waste

  • Post-Landfill Action Network (NH)

This is a meetup for all students, staff, companies, and professionals that are working on campus Zero Waste efforts. Whether you're helping your campus achieve Zero Waste goals, or focusing …

  • Posted Dec. 1, 2017
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Food Security Initiatives at Arizona State University

  • Arizona State University (AZ)

3 student leaders sharing their efforts in food security initiatives at ASU: SAHC/Campus Kitchen Gleaning: Student Anti-Hunger Coalition, a student led initiative beginning in January 2017, implements programs to eliminate …

  • Posted Dec. 1, 2017
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The Ripple Effect: Taking Hydroponic Growing From Missouri State to 32 Other Schools and Eventually the World

  • Missouri State University (MO)
  • Compass Group (NC)

What began as an effort to showcase herbs grown on campus has already grown to 896 grow towers across the country, with an annual produce yield of 35,000lbs, a produce …

  • Posted Dec. 1, 2017
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Using Compost to Seek Green Justice Beyond the Campus

  • University of Arizona (AZ)

The University of Arizona Compost Cats is an organization that works to divert organic waste from landfills and converts it into valuable soil amendment for Southern Arizona's arid soils. But …

  • Posted Dec. 1, 2017
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Nourishing U: Reclaiming Food, Alleviating Hunger, Redressing Health Inequities, and Serving up Food Justice

  • University of Utah (UT)

Salt Lake Excess, created by University of Utah Honors College students, is a novel real-time food recovery model focused on eliminating the transportation and coordination barriers to food recovery. Via …

  • Posted Dec. 1, 2017
  • 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

OP 8: Sustainable Dining

Additional analysis on scores and quantitative fields can be conducted using the STARS Benchmarking Tool.

Food & Dining Partners