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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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
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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
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McGill University’s Fairtrade Campus Commitment: Roddick Roast Coffee
- McGill University (QC)
- Fairtrade Canada (ON)
- The Canadian Fair Trade Network (BC)
In June 2013, McGill University was given the designation of Fair Trade Campus by the Canadian Fair Trade Network (CFTN). This means that 100% of coffee sold on campus is …
- Posted May 22, 2017
- Case Studies
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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University foodservices’ potential for providing environmental education to students
- University of Otago (Otago)
Aims
University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. Buy-in …
- Posted May 11, 2017
- Publications
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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The Menus of Change Protein Flip
- The Culinary Institute of America (NY)
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 …
- Posted March 13, 2017
- Tools
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Menus of Change Principles of Healthy, Sustainable Menus
- The Culinary Institute of America (NY)
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.
- Posted March 13, 2017
- Tools
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AASHE Award Winner Webinar - Sustainability, Food Systems and Entrepreneurship
- Portland Community College (OR)
- Temple University (PA)
- University of Wisconsin-Madison (WI)
- AASHE (MA)
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 7, 2017
- Videos & Webinars
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Fields of Learning: The Student Farm Movement in North America
- Berea College (KY)
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 …
- Posted Feb. 6, 2017
- Publications
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Case study for evaluating campus sustainability: nitrogen balance for the University of Minnesota
- Carleton College (MN)
- University of Minnesota, Twin Cities (MN)
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 Jan. 27, 2017
- Publications
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Communicating sustainability: student perceptions of a behavior change campaign
- University of Arizona (AZ)
- University of Calgary (AB)
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, …
- Posted Jan. 13, 2017
- Publications
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Executive Education Program in Sustainable Food Systems
- Columbia University (NY)
The food system is complex and encompasses all aspects of sustainability: social, economic, and environmental. The Earth Institute Center for Environmental Sustainability (EICES) Executive Education Program in Sustainable Food Systems …
- Posted Jan. 5, 2017
- Academic Programs
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Graduate Certificate in Sustainable Food Systems
- Portland State University (OR)
The Graduate Certificate in Sustainable Food Systems at Portland State University offers students the opportunity to explore the complex issues and relationships between food, people, and society. The program draws …
- Posted Dec. 16, 2016
- Academic Programs
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Real Food Assessment Tips
- Real Food Challenge (MA)
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 community-based.
- Posted Dec. 12, 2016
- Tools
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Real Food Standards 2.0
- Real Food Challenge (MA)
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, …
- Posted Dec. 12, 2016
- Tools
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The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students
- University of Rhode Island (RI)
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 …
- Posted Dec. 1, 2016
- Publications
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Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility
- Kansas State University (KS)
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 …
- Posted Dec. 1, 2016
- Publications
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An Economic Analysis of a University Educational Cafeteria Composting Program—Bobcat Blend
- Texas State University, San Marcos (TX)
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 …
- Posted Dec. 1, 2016
- Publications
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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.