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.

944 resources

Engaging Fellow Students in the Less Glamorous Components of Campus Sustainability Work: University of Michigan Campus Farm Implementation Case Study

  • University of Michigan (MI)

When students at the University of Michigan are asked if they would like to help start a campus farm that will grow sustainable food for the University, they oftentimes get ...

  • Posted Feb. 26, 2016
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Our Campus as a Living Lab Program: Moving towards a Utopian Sustainable Food System

  • University of British Columbia (BC)

In this interactive session we will describe how our 11 year old Campus as a Living Lab program has contributed to food system transformation on campus. This community-based action-research project ...

  • Posted Feb. 26, 2016
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Students and Food Security in the North: UNBC's Dome Greenhouse

  • University of Northern British Columbia (BC)

Northern climates present major food security challenges, but students at the University of Northern British Columbia are eager to overcome these barriers in creative and effective ways. UNBC, "Canada's ...

  • Posted Feb. 26, 2016
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Measuring and Reducing the Carbon Footprint of Campus Dining Using the CHEFS Tool

  • Delta College (MI)
  • Clean Air-Cool Planet (NH)

The movement and level of sophistication surrounding sustainable dining is growing, yet few institutions have as yet been able to measure their total "baseline" climate change impacts from dining services ...

  • Posted Feb. 26, 2016
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Catering services sustainable standards

  • Campus Responsables

The focus will be on the new sustainable catering assessment framework developed by Campus Responsables and implemented in several pilot schools and universities. The objective of this food management tool ...

  • Posted Feb. 26, 2016
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Bringing Farmworker Awareness to the Sustainable Food Table at PSU

  • Portland State University (OR)

This presentation will highlight the work of three students who brought the national Farmworker Awareness Week campaign to Portland State University. The groups' primary goal was to educate students on ...

  • Posted Feb. 26, 2016
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Foam-Free Dining at the University of Florida

  • Aramark (PA)

Gator Dining Services/ARAMARK removed all foam food packaging from all dining location, including the dining halls, Classic Fare Catering, and the national brands on University of Florida's campus ...

  • Posted Feb. 26, 2016
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Give Us Your Scraps! How You Can Make a Significant Sustainable Impact Through Campus Composting

  • University at Buffalo (NY)

Two years ago our institution, preceded by innovation in trayless dining practices and reverse vending machines-initiated an aggressive composting strategy designed to greatly reduce food waste from our dining halls ...

  • Posted Feb. 26, 2016
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Creating a Successful Reusable Mug Incentive Program for a Large Campus Community

  • University of Tennessee at Knoxville (TN)
  • Aramark (PA)

Food service operations generate a substantial portion of the waste stream at most universities. The University Recycling Department and Dining Service Company have partnered over the years to combat waste ...

  • Posted Feb. 26, 2016
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The Role of Food Service Workers in Campus Sustainability Programs

  • Occidental College (CA)
  • UNITE HERE (DC)

Higher education institutions are at the forefront of a movement to reform the food system by promoting sustainable practices at campus cafeterias and dining services.

Yet the central role of ...

  • Posted Feb. 26, 2016
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Sustainable Impact: The Challenges of Creating Interdisciplinary Courses on Food, Food Systems, and Food Justice to Empower Students to Action

  • Grand Valley State University (MI)

When looking to de-silo the often-segregated, triple-bottom line of sustainability, food seems the ideal course subject to broaden understanding. The class was formulated with a three-tiered structure - where our food ...

  • Posted Feb. 26, 2016
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Campus Collaboration toward Sustainable Food Service

  • Emory University (GA)
  • Ithaca College (NY)
  • Pomona College (CA)

Sustainability in Food Service is a fairly new topic in higher education and it is being addressed in a variety of ways. Dining Services consumes large quantities of campus energy ...

  • Posted Feb. 26, 2016
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Hungry While Learning: Sustainability and Student Food Security

  • Bridgewater State University (MA)
  • Salish Kootenai College (MT)
  • Presidio Graduate School (CA)

We've all known hungry students who are lurking on the edges of campus buffets and loading up on one daily meal to get the most out of discounted meal ...

  • Posted Feb. 26, 2016
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A Sustainable, Student-Run, and Delicious Cooperative at Your Campus

  • CoFED (NM)

Three times a day we choose put something in our bodies that is sustainable or unsustainable. Every student that comes into your school comes open to new ideas and experiences ...

  • Posted Feb. 26, 2016
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CoFED: Student Leadership Through Cooperative, Sustainable Food Enterprises

  • CoFED (NM)

Empowered student leadership is the most critical tool to catalyze a culture of sustainability on your campus. Imagine your most active student leaders being able to engage any student that ...

  • Posted Feb. 26, 2016
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In-Vessel Composting - From Farm to Kitchen to Compost, and Back to Farm

  • Johnson County Community College (KS)

Space on any campus is limited especially when you mention you want to compost food. In-vessel composting is a viable way to compost all your food while keeping odor under ...

  • Posted Feb. 26, 2016
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Eat Here Now: Imagining a Community of Very Very Local Food

  • NewSchool of Architecture and Design (CA)

There are a number of obstacles that hinder the development of urban agriculture, with land ownership, lack of available public funding, and competing demands on limited open space most often ...

  • Posted Feb. 26, 2016
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Carbon Valuing Menus...Creating Sustainable Behavioral Change in a Campus Community

  • Northern Arizona University (AZ)

One of Northern Arizona University's newest additions to campus dining is the Green Scene Café opened in Fall 2011. Take a look at how the café's carbon valued ...

  • Posted Feb. 26, 2016
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Food Fight: EPA's Food Recovery Challenge Strives to Reduce Food Waste

  • U.S. Environmental Protection Agency (DC)

Food is the number one material reaching landfills and accounts for 13% of greenhouse gas emissions in the United States. In order to decrease the significant environmental impact of food ...

  • Posted Feb. 26, 2016
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Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production

  • University of Arizona (AZ)

This talk presents first year results and plans for a student-run campus harvest of mesquite flour at the University of Arizona. Endemic to the Southwestern U.S., Texas and Mexico ...

  • Posted Feb. 26, 2016
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Scaling up Campus Vermicomposting: A Cost Effective Methodology for Dealing with Pre-Consumer Organics

  • University of British Columbia (BC)

A large institution produces thousands of tonnes of solid waste annually, a large portion of which is taken to the municipal landfill. With increasing land values and rising fuel prices ...

  • Posted Feb. 26, 2016
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A Case Study of the Campus-wide Dining Waste Audit at West Virginia

  • West Virginia University at Parkersburg (WV)
  • West Virginia University (WV)

According to the United States Environmental Protection Agency, less than three percent of the 34 million tons of food waste generated was recovered or recycled in 2010. Food waste now ...

  • Posted Feb. 26, 2016
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Sustainable Food in Your Campus Community

  • CoFED (NM)

The session will be focused on sharing experiences of our different campus food services and food options, and sharing the work CoFed have been engaged in to make change. The ...

  • Posted Feb. 26, 2016
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Creating Sustainable Dining Options: Barriers and Hopeful Solutions for Feeding Hungry Students

  • College of Charleston (SC)

The presenters share their experience with analyzing the College of Charleston's (SC) current student dining options. Currently there is minimal institutional and contractural support for sustainable dining options, such ...

  • Posted Feb. 26, 2016
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Building More Sustainable Communities Through Agriculture Integration

  • Green Mountain College (VT)

As citizens learn more about where their food comes from, and college students look to integrate themselves into their community there is a great potential for various campus groups to ...

  • Posted Feb. 26, 2016
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The Role of Dining Services in Sustainability Programming

  • Ithaca College (NY)

Ithaca College and their food service provider, Sodexo Corporation, have worked together since 2009 to give continued support to the campuses Climate Action Plan through a Comprehensive Energy Initiative. Staffers ...

  • Posted Feb. 26, 2016
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Suburban Composting at Johnson County Community College: Looking at the First Year of Operations.

  • Johnson County Community College (KS)

The process of composting food residuals from dining service operations has been gaining in popularity at college campuses across the country in recent years. While an estimated 12% of the ...

  • Posted Feb. 26, 2016
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Researching Two On-site Food Waste Reduction Technologies at an Urban University

  • Loyola Marymount University (CA)

This presentation will discuss two research projects conducted at Loyola Marymount University on the effectiveness of on-site food waste reduction technologies. The first study analyzed a food waste dehydration system ...

  • Posted Feb. 26, 2016
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Developing Food Purchasing Guidelines

  • Luther College (IA)

This poster will outline the process and outcome of developing food purchasing guidelines for Luther's goal to source more food from sustainable sources. In 2008 Luther College made the ...

  • Posted Feb. 26, 2016
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Growing Awareness: Moving Maine, Moving Planet

  • Unity College (ME)

This short film explores the connections between local agriculture and climate change solutions. Produced by Unity College students, the documentary follows locally grown pumpkins through last year's 350.org ...

  • Posted Feb. 26, 2016
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Campus Compost Initative

  • University of California, Riverside (CA)

Correct post-consumer waste placement is often overlooked in many sustainable, waste diversion efforts undertaken by Universities. It is usually harder to collect because it is up to the person throwing ...

  • Posted Feb. 26, 2016
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Animal Free Dining: The University of North Texas' Success with an All Vegan Dining Hall

  • University of North Texas (TX)

The presentation will focus on the essential tools needed to integrate animal free diet options into campus dining services. Topics will include partnerships between dining services and sustainability programs, the ...

  • Posted Feb. 26, 2016
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Engaging Students in Sustainable Food Procurement: The Real Food Calculator at the University of Washington

  • University of Washington, Seattle (WA)

The Real Food Challenge approaches student engagement in food systems work reform in various ways, one of which is an in-depth student research tool called the Real Food Calculator. It ...

  • Posted Feb. 26, 2016
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Toward Zero Waste: An Initiative for the Student Union

  • Boston University (MA)

Campus dining is an intimate part of student life at any university, with the potential to have a major impact on culture. Learn how Dining Services can align with the ...

  • Posted Feb. 26, 2016
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Community Garden Connections: strengthening resilience through university-community partnerships

  • Antioch University, New England (NH)

Our city identified food security as a priority issue given likely disruptions in the commercial food supply due to climate change and peak oil, in addition to food insecurity (hunger ...

  • Posted Feb. 26, 2016
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Fostering a Local Food Procurement System: UVa Dining's Relationship with the Local Food Hub

  • University of Virginia (VA)

Interest in local and sustainably produced food is at an all-time high on college campuses, as illustrated by the rising number of campus gardens and courses on local foodsheds. The ...

  • Posted Feb. 26, 2016
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On-Campus Food Scraps Composting: Sustainability in Practice

  • Kean University (NJ)

It has been suggested that "harvesting food waste as a reusable resource is the next frontier in recycling."" This presentation will highlight the steps involved in creating a highly successful ...

  • Posted Feb. 26, 2016
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Meatless Monday at Johns Hopkins University

  • Aramark (PA)

Meatless Monday is a program that JHU Dining launched in November 2010. The national Meatless Monday campaign was launched in association with the Johns Hopkins Bloomberg School of Public Health ...

  • Posted Feb. 26, 2016
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How can a college or university integrate sustainable and environmental friendly practices into their dining service program?

  • Marist College (NY)

As the movement for sustainable and healthy foods spreads across the United States and throughout the world, our campus food service operations are directly impacted. This program provides inspiration and ...

  • Posted Feb. 26, 2016
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Partnership and Collaboration: Establishing a farmers market program on a university campus

  • Arizona State University (AZ)

The campus farmers market is in its second year. Success has been largely due to cross-departmental cooperation as well as partnerships with third-party market association vendors and University dining services ...

  • Posted Feb. 26, 2016
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Campus Greenhouse Provides Local Food and Research on Vegetable Production in Cold Climates

  • Clarkson University (NY)

A student team designed and built a 450 sq. ft. pilot greenhouse to test the feasibility of maximizing produce yields while minimizing energy requirements for local food production in cold ...

  • Posted Feb. 26, 2016
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Engaged Scholarship for Sustainability: University of New Hampshire's Initiative to Facilitate Regional Food System Collaboration

  • University of New Hampshire (NH)

Food Solutions New England (FSNE) is an example of a university-based effort to advance regional food system sustainability through collaboration using an engaged scholarship model. Engaged scholarship promotes mutually beneficial ...

  • Posted Feb. 26, 2016
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CoFed: Student-Run Sustainable Food Centers

  • CoFED (NM)

Everyday, every student has three opportunities to create an identity as a passive consumer or as a participant in a sustainable alternatives. Creating a student-managed food business focused on sustainability ...

  • Posted Feb. 26, 2016
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Student-led dining efficiency projects yield sizzling savings

  • Alliance to Save Energy (CA)

University student groups collaborated with dining services to achieve substantial savings through a multi-faceted project approach. Students launched a "de-lighted dining" campaign to have eating areas lit only by daylight ...

  • Posted Feb. 26, 2016
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Moving Millennials: Engaging youth with food and agriculture policy

  • Bard College (NY)

The sweeping environmental policies instituted in America during the 1970s were due in large part to the activism of students and youth. The Millennial generation, born between 1982 and 2000 ...

  • Posted Feb. 26, 2016
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CHEFS: Estimating Life Cycle GHG Emissions from Campus Dining Services and Contributing to Vital Research

  • Clean Air-Cool Planet (NH)

Clean Air-Cool Planet created CHEFS, or Charting Emissions from Food Services, to help institutions estimate emissions from the entire life cycle of food they serve, from farm to campus. CHEFS ...

  • Posted Feb. 26, 2016
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College of Menominee Nation Campus Grind Coffee Shop: A Case Study in Indigenous Entrepreneurship and Sustainability

  • College of Menominee Nation (WI)

The Campus Grind Coffee Shop, located at the College of Menominee Nation (CMN) on the Menominee Reservation, is an indigenous business created by two student organizations at CMN: Strategies for ...

  • Posted Feb. 26, 2016
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College Dining Services uses Intern Program to Achieve Sustainability Goals

  • College of William & Mary (VA)

The College has made great strides in sustainability in a very short amount of time. Just three years ago, the College had no formal recycling program and sustainability was a ...

  • Posted Feb. 26, 2016
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Student Involvement & Institutional Food Systems

  • Green Mountain College (VT)

A closer look at how students get involved on campus to implement change within their institutionalized food system. Students interested in providing their campus community with more "good food""- local ...

  • Posted Feb. 26, 2016
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Designing An Edible Campus: Using the Charrette Framework to Create a Campus-Wide Initiative

  • Indiana University Bloomington (IN)

During the spring of 2011, a three part design series entitled, "Designing An Edible Campus" was conducted using the framework outlined by the National Charrette Institute. Most commonly, a charrette ...

  • Posted Feb. 26, 2016
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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

AGreenOZZI, LLC

Narragansett, 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

Philadelphia, PA
Business Affiliate

Creative Dining Services

Zeelend, MI
Business Affiliate

Eagle Protect PBC

South Lake Tahoe, CA
Business Affiliate
Eagle Protect helps reduce waste with high-quality disposable gloves and clothing products.

Eco-Products

Boulder, CO
Business Affiliate
Green Is All We Do. A leader in environmentally preferable foodservice packaging.

Fair Trade Colleges & Universities

Oakland, CA
Business Affiliate

Land O'Lakes, Inc.

Arden Hills, MN
Business Affiliate
Land O'Lakes is a farmer-owned cooperative dedicated to feeding human progress, from seed to feed to plate.

The Campus Kitchens Project

Washington, DC
Business Affiliate
Empowering students to create innovative and sustainable solutions to food waste and hunger.