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
Partnerships for Food Systems Change
- University of Florida (FL)
This presentation would include several examples of what we have accomplished at UF regarding food systems change at various scales and with varoious partners, and engage the audience in a …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Creating Sustainable Urban Infrastructure One Seed at a Time
- University of Louisville (KY)
Rationale: Many students and universities are interested in the integration of sustainable systems but don't have a means to empower students, faculty and the wider community to take an active …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The 'University Farmers' Market': Promoting Holistic Sustainability Through Community Partnerships at the University of Northern BC
- University of Northern British Columbia (BC)
As one of the largest energy-consuming and emissions-producing sectors in the world, industrial food production is a significant contributor to climate change and other forms of environmental degradation (e.g., topsoil …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Successful Composting-University of Tennessee-A Collaborative Compost Partnership-ARAMARK Volunteer Dining
- University of Tennessee at Knoxville (TN)
The food service industry produces large amounts of food during daily production. Although food service businesses strive to create minimal amounts of waste, items such as lemon peels, apple cores, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Integrating Food System Expertise into the Nutrition Professional's Curriculum
- University of Vermont (VT)
The global volatility of food supply and prices; risky dependence on large scale monoculture of staple grains; inequitable food distribution and access with related social justice issues; and difficulty tracing …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Moving Beyond Carbon: A Nitrogen Footprint Model for the University of Virginia
- University of Virginia (VA)
The human creation of reactive nitrogen by food and energy production has profound beneficial and detrimental impacts on people and the environment. Agricultural uses, including both food production and consumption, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
EcoMug™ History and Continued Program Evaluation
- Western Michigan University (MI)
The EcoMug™ program began in 2009. It is, as far as we know, an unprecedented waste reduction initiative. During the first few weeks of school, each incoming student is given …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Campus Beet: A Student-Led Sustainable Café Initiative
- Western Michigan University (MI)
Riding a surge of support for fresh, delicious, sustainable food on campus, The Campus Beet is an example of true cross-campus collaboration. Starting as the vision of a single student, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Taste Education: Sustainability through the Senses
- Williams College (MA)
Food sustainability is only possible with knowledge: the knowledge of those who bring food to the table and the knowledge of those who eat it and how. Understanding more about …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Installing an Organic Garden on Campus
- LaGrange College (GA)
Beginning an organic garden on a college campus poses more challenges than one initially assumes, as the community of LaGrange College quickly learned; issues that arose included administration buy-in, construction, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sharing a Passion and Connecting Students to Sustainability Experiences
- Saint Louis University (MO)
The Department of Nutrition and Dietetics exemplifies what it takes to launch a sustainability program by tapping into a passion. Its undergraduate dietetics program was added to the existing dietetic …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Healthy People, Healthy Planet: Aligning U.Va. Dining's Nutrition and Sustainability Efforts
- University of Virginia (VA)
Since the advent of U.Va. Dining Service's Green Dining Campaign in 2006, food, environment, and health have all been linked to ongoing conservation efforts. The group's formal motto is "Sustainable …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Implementing and Studying an Innovative University Food Waste Reduction Program
- Loyola Marymount University (CA)
This session will describe the processes of planning, implementing, and studying an innovative food waste reduction program at Loyola Marymount University (LMU). With the challenges of limited space and the …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Forgotten Art: Art Toxins and Safety
- University of Minnesota, Twin Cities (MN)
Dining plays a central role in campus life, as has been reflected in a plethora of recent dining-related initiatives—from trayless cafeterias to composting to community gardens on campus. A perennial …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
NACUFS Sustainability Guide - Sustainable Solutions in Collegiate Foodservice Operations
- University of Colorado Boulder (CO)
- University of Maryland, College Park (MD)
- University of Washington, Seattle (WA)
- Ricca Newmark Design
- Envision Strategies (CO)
On most campuses, Dining Services is the team relied upon to just get it done - somehow, some way... This often holds true for moving forward with green initiatives too …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Campus Organic Gardens On the Rise
- Arizona State University (AZ)
- Fort Lewis College (CO)
- Saint Michael's College (VT)
Program organizers from several different colleges plan to lead an interactive discussion on different approaches to community and organic gardening on college campuses. Campus gardens are known for being one …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
CHEFS: Advancing the Carbon Footprinting of Food in North America
- New York University (NY)
- Aramark (PA)
- Clean Air-Cool Planet (NH)
Dining plays a central role in campus life, as has been reflected in a plethora of recent dining-related initiatives—from trayless cafeterias to composting to community gardens on campus. A perennial …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Measuring Sustainable Dining with the Real Food Challenge Calculator
- Eastern Washington University (WA)
- Real Food Challenge (MA)
There's no question that determining the sustainability of a college dining hall-and other foodservice operations-is difficult. Between dealing with confusing and often competing claims about food sustainability to actually quantifying …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Lunch Ladies and LEED: Dining Facilities in Sustainable Design - A Case Study of Fort Lewis College's Student Union Center
- Fort Lewis College (CO)
- Ricca Newmark Design
Dining facilities demand excessive energy, are water intensive and produce much waste, complicating design, construction and operational program requirements when creating a sustainable building. At Fort Lewis College in Durango, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Local Organic on Campus: Commitment, Education, Outreach
- Western Colorado University (CO)
The Sustainability Coalition, a student group at Western State College of Colorado (WSC), is committed to promoting local organic agriculture both on campus and in the greater community of Gunnison, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Feeding Innovation in Sustainability: Ithaca's Comprehensive Dining Energy Plan
- Ithaca College (NY)
Sodexo's Facility Management team approached Ithaca College with a proposal to conduct a comprehensive energy audit of all food service facilities on campus (3 board dining halls, 1 food court, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Catalyzing Just and Sustainable Food Systems in Complex Institutions
- University of British Columbia (BC)
In this interactive session we will describe how our program, UBC SEEDS, acts as a catalyst to move UBC towards a just and sustainable food system. This community-based action-research project, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Solar High Tunnels: Food Production and Renewable Energy
- Green Mountain College (VT)
Over the last decade, growers in the Northeast have been utilizing high tunnel structures, or field greenhouses, in their food production systems. These structures allow growers to extend the fall …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Composting on Campus: Opportunities for Leadership for Sustainability
- Kean University (NJ)
According to a feature story in The Chronicle of Higher Education, "with great fanfare, universities are trumpeting their efforts to make society more equitable and environmentally healthy." An important question …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Getting Your Head into a Beehive
- Northern Arizona University (AZ)
"Getting Your Head into a Beehive: Stories About Teaching Sustainable Beekeeping at Northern Arizona University"
In this report from the field, I'll describe the challenges involved in teaching three-day summer …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Campus Raised Organic Produce: Creation of garden on Auraria campus
- University of Colorado Denver - Anschutz Medical Campus (CO)
Students, faculty, and staff of Auraria campus have been working for over a year to create 'Campus Raised Organic Produce' (CROP). Auraria is home of three institutions, The University of …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Student Agriculture at Whitman - A New Approach to Student Initiatives
- Whitman College (WA)
A group of Whitman students with a lofty goal, a student-run organic farm to provide produce for campus dining halls, developed a novel approach to generate student and faculty support, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Systems Carbon Footprint Analyzed by Students and University Stakeholders
- Elon University (NC)
The University's Sustainability Master Plan has targeted carbon neutrality across the institution by 2037. To help meet this goal, students in the Environmental Studies Senior capstone course worked with the …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Gardening with seniors: Benefits across socioeconomic status
- Furman University (SC)
Recently, researchers have become interested in the psychological benefits of engaging in nature-based activities. Thus far, research has shown that gardening can increase well-being and sense of community (Armstrong, 2000) …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Organic Recycling - It's Here!
- NatureWorks (GA)
Noting the growing success of food waste diversion and composting, NatureWorks LLC(www.natureworksllc.com) and one of its key partners (R3/Bunzl Distribution) will showcase commercial success of organic recycling (or composting) in …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Rescue
- Pacific University (OR)
Food Rescue is a student-initiated food donation program that works to diminish food waste and redistribute leftovers from Pacific University campus events and dining hall meals to local community shelters …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Promoting Sustainable Communities: The Randolph College Permaculture Program
- Randolph College (VA)
Randolph College has a thriving permaculture and organic garden program, well-integrated into the college curriculum and offering semester and summer internships. The garden includes an orchard of heirloom fruit and …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Developing a Local Food System at Southern Illinois University
- Southern Illinois University Carbondale (IL)
If universities are to seriously seek strong overall campus sustainability, the efficiency and environmental impacts of individual campus sectors, such as resident dining, must be analyzed. At Southern Illinois University, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
UNT Dining Services: Going Green One Plate at a Time
- University of North Texas (TX)
At UNT Dining Services we understand that sustainability is a delicate balance between improving lifestyle choices and a feeling of well-being, and preserving natural resources on which we and future …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Strengthening community through partnerships around local food and sustainability
- University of Northern British Columbia (BC)
Strong communities are places where people depend upon each other and work together for the common good, where all community members are appreciated and supported (particularly the poor and underprivileged), …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Boundary Crossing, Experiential Learning, and Sustainable Agriculture at Virginia Tech
- Virginia Tech (VA)
A diverse team of faculty, staff, students, and community partners collaborated to conceptualize, develop, and propose undergraduate curriculum for a transdisciplinary and experiential-based Civic Agriculture and Food Systems (CAFS) Minor …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
WMU EcoMug: An Initiative to Reduce Disposable Cups on Campus
- Western Michigan University (MI)
Western Michigan University spends over $32,000 annually on foam cups, paper cups, and plastics lids. There are additional "upstream" environmental and energy costs associated with manufacturing these products and "downstream" …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Advancing the Sustainability of Complex Institutions: The University of British Columbia Food System Project
- University of British Columbia (BC)
This presentation describes a multi-stakeholder, community based action research project - the University of British Columbia Food System Project (UBCFSP). This project was initiated by the UBC's Faculty of Land …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sustainable Agriculture on a Community College Campus
- College of DuPage (IL)
This presentation discusses work at a community college in Chicago's western suburbs, where we combine the interdisciplinary (English and Biology) academic study of food and agriculture with hands-on experience in …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
A Tale of Two Sustainability Coordinators: Two Models at One College
- Berea College (KY)
- Sodexo USA (MD)
Berea College hired a campus-wide Sustainability Coordinator in 2005. In response to its ongoing work with the Berea College Local Food Initiative, Sodexo hired a Sustainability Coordinator for Berea Dining …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Measuring Institutional Carbon "Foodprints"
- Johns Hopkins University (MD)
- Clean Air-Cool Planet (NH)
Amid growing concerns about climate change, colleges and universities across the country are conducting greenhouse gas (GHG) inventories in order to begin taking steps toward reducing their carbon footprint. Many …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Waste Tracking: The First Step Toward Food Waste Minimization
- LeanPath, Inc. (OR)
Food waste minimization is a key element of any portfolio of campus dining sustainability strategies. Food waste tracking is the first step toward minimization. This presentation will feature college and …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Growing Relationships Through Composting: A University Case Study
- University of Washington, Seattle (WA)
The University of Washington is a public, four-year institution with a 40,000 student enrollment. The campus population also includes more than 30,000 staff. In an effort to reduce the amount …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Integrating Farm to College Efforts: Education, Policy, & Research
- Brown University (RI)
- University of California, Davis (CA)
- University of California, Santa Cruz (CA)
- University of New Hampshire (NH)
At present, we stand at a critical moment as sustainable food system initiatives spread on colleges and universities across the country. From farm to college programs, fair trade & farm …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Sustainable Agriculture Education Association: Facilitating the Teaching and Learning of Sustainable Food and Farming Systems in Higher Education
- North Carolina State University (NC)
- University of California, Davis (CA)
Sustainable agriculture as an academic discipline is an emerging field. In the past five to ten years, numerous U.S. colleges and universities have formed courses and programs dedicated to the …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Furman Sustainable Agriculture Project
- Furman University (SC)
At a small liberal arts school in upstate South Carolina, a quarter acre garden of vegetables, fruits, herbs, and flowers is being cultivated and promises to be integral to Furman …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Assessing Sustainability in the University of Chicago Dining Halls: Food, Energy and Greenhouse Gas Emissions
- University of Chicago (IL)
Sustainability proponents are increasingly calling on academic institutions to render their food procurement practices more sustainable. "Locally produced" and "organic" are currently the only two available sustainable options, with availability …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Trayless Dining: The Triple Bottom Line Business and Social Case
- Aramark (PA)
Trayless dining is recognized as a significant opportunity to introduce sustainability into the dining stream. It represents a true triple bottom line initiative with environmental, economic, and social benefits. Yet, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Serving Sustainability to Sun Devils: ASU's Award for Ecologically Healthy Food Services
- Arizona State University (AZ)
Serving Sustainability to Sun Devils is Arizona State University's award program for ecologically healthy food services. The mission of Serving Sustainability to Sun Devils is to provide a comprehensive mechanism …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
A Comprehensive Case Study of Sustainable Dining Facilities Across Three Campuses:
- Bruner/Cott Architects (MA)
This presentation will explore in detail the sustainable and environmental dining hall and food service measures and techniques of: - the new LEED Gold certified Commons Center at Vanderbilt University …
- Posted Feb. 26, 2016
- Conference Presentations
- 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.