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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Building a community farming network with the KPU Lab Farm
- Kwantlen Polytechnic University (BC)
The Bachelor of Applied Science in Sustainable Agriculture is a unique program at Kwantlen Polytechnic University (KPU) that seeks to advance sustainable communities and food systems through integrated education, applied …
- Posted Feb. 26, 2016
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Campuses as Leaders and Partners in Comprehensive Food Systems Change
- Luther College (IA)
Too often efforts to enact changes to the food system are approached piecemeal with an excess focus on individual consumption. This presentation will present an alternative model of sustainable food …
- Posted Feb. 26, 2016
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Cafeteria to Community: Reducing Waste and Feeding the Hungry
- Luther College (IA)
This poster will illustrate a program that simultaneously reduces food waste from Luther College’s cafeteria while providing needed food assistance to hungry families in the surrounding community. The Cafeteria to …
- Posted Feb. 26, 2016
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Using Health Care Funds to Support Employee CSAs and Food Education
- Luther College (IA)
The college’s most recent health risk assessment found that 43% of employees do not eat the recommended amount of fruits and vegetables. Recognizing the positive health impacts associated with increased …
- Posted Feb. 26, 2016
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Transforming the Local Food Economy in Louisville and Vermont via Summer Consulting Internships
- Middlebury College (VT)
FoodWorks is Middlebury College’s Fellowship program for students interested in food systems and sustainable development. Middlebury students participate in this for credit summer program every summer through a nine-week competitive …
- Posted Feb. 26, 2016
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Campus Cookbook: The Real Food Challenge Sodexo Partnership; Northern Arizona University Case Study
- Northern Arizona University (AZ)
The Real Food Challenge (RFC) is a national network of student leaders working to create a more just and sustainable food system. The national goal of Real Food Challenge is …
- Posted Feb. 26, 2016
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Sustainable Food Collaborations
- Real Food Challenge (AZ)
The way most food is currently produced, processed, distributed, and consumed has significantly negative impacts on human health & well being, climate, air and water pollution, and the viability of …
- Posted Feb. 26, 2016
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The Real Food Campus Commitment: Sustainable Food Purchasing and Student Decision Making at the University of Massachusetts Amherst
- University of Massachusetts Amherst (MA)
The Real Food Campus Commitment is a pledge for colleges and universities stating that they will buy at least 20% Real Food by 2020. Signing onto the commitment can be …
- Posted Feb. 26, 2016
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Growing Sustainable Economies: From Seeds to Restaurant Tables
- University of Minnesota, Twin Cities (MN)
The case study presentation, Growing Sustainable Economies: From Seeds to Restaurant Tables, located at and near Gandhi Mahal in Minneapolis, will tell the story of a special educational and business …
- Posted Feb. 26, 2016
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Environmental Life Cycle Analysis of Food at University of Washington
- University of Washington, Seattle (WA)
In spring 2014, twenty-five students in the class Sustainability Studio (in the undergraduate Environmental Studies program) partnered with University of Washington Housing and Food Services to assess the environmental impacts …
- Posted Feb. 26, 2016
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Sponsored Theater Presentation: The Wizard of Ozzi
- AGreenOZZI, LLC (RI)
This presentation explores a concerted effort being made to change the way people behave when it comes to the use of traditional take-out food containers. Almost without thinking, people accept …
- Posted Feb. 26, 2016
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Campus Community Garden Completed its First Successful Harvest
- University of Alaska Fairbanks (AK)
After their first successful harvest, members of the UAF Campus Community Garden are looking forward to new opportunities next season. After being conceived last spring, gardening enthusiasts constructed a working, …
- Posted Feb. 26, 2016
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UB's Crossroads Culinary Center: Fine Dining in Sustainable Fashion
- University at Buffalo (NY)
Providing healthy, sustainable food options isn’t our challenge; rather, the challenge is ensuring students choose healthy, sustainable food options. Through formal campus surveys and informal feedback we determined what our …
- Posted Feb. 26, 2016
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Warren Wilson College Sustainable Dining Policy: A Strategic Partnership Case Study
- Warren Wilson College (NC)
This case study presentation will delve into the collective research and actions by Warren Wilson College (WWC) students, staff, and Sodexo employees to create a resilient and adaptable dining service …
- Posted Feb. 26, 2016
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Incubation of a New Suite of Courses in Food Systems
- University of Minnesota, Twin Cities (MN)
Five innovative new courses at the University of Minnesota--Twin Cities focus on issues of changing food systems and global sustainability. Responding to student interest, the courses developed independently. Even as …
- Posted Feb. 26, 2016
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UAlbany Goes Local: A Holistic Approach to Food Purchases
- University at Albany (NY)
Like many institutions, the University at Albany has been looking to increase their local food purchases over the last several years. While we share this sentiment with many of our …
- Posted Feb. 26, 2016
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Can we Feed the World Without Destroying It?
- University of Minnesota, Twin Cities (MN)
The University of Minnesota’s Institute on the Environment (IonE) offered an innovative new course on the global challenges of agriculture, taught by Director Jon Foley and IonE colleague, Barrett Colombo …
- Posted Feb. 26, 2016
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Commercial Kitchens Case Study Dalhousie
- Dalhousie University (NS)
It all started in class. The Office of Sustainability provided a project for the 3rd year Campus as a Living Laboratory Class in 2011. How much water and energy is …
- Posted Feb. 26, 2016
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Food Waste Composting at the University of Virginia
- University of Virginia (VA)
The University of Virginia and University of Virginia Dining (ARAMARK) actively collaborate on organic waste reduction strategies and methods. In 2008, U.Va. and University Dining Services instituted a partnership with …
- Posted Feb. 26, 2016
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Digging In: A First-Year Food and Sustainability Experience
- Franklin Pierce University (NH)
"Digging In" is the theme of a semester-long project that immerses first-year students in the practice of community engagement around food and sustainability. Beginning with storytelling about the place of …
- Posted Feb. 26, 2016
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Documenting the Evolution of a Student Garden: How LOGIC Grows Campus Sustainability
- Southern Illinois University Carbondale (IL)
This poster examines the evolution of a student organic garden at a large public university, Southern Illinois University Carbondale, as an example of student initiatives that focus on sustainability education …
- Posted Feb. 26, 2016
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Green Captains - Student Leadership in Dining Services
- University of California, Irvine (CA)
- Aramark (PA)
The Green Captain Program promotes student education and development and food waste reduction in Higher Education dining locations. The program empowers student employees and managers from each of the campus’s …
- Posted Feb. 26, 2016
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Promoting Sustainable Agriculture and Access to Local Food in the Carolinas Program: Campuses to Communities
- Davidson College (NC)
- Duke University (NC)
- Furman University (SC)
- Johnson C. Smith University (NC)
The Duke Endowment (TDE) schools, Davidson College, Duke University, Furman University, and Johnson C. Smith University, all have significant interest in promoting sustainable farm and food systems in the Carolinas …
- Posted Feb. 26, 2016
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Cross-Institution Collaboration: Composting Pre-and-Post Consumer Food Scraps In An Urban Environment
- Dominican University (IL)
- Loyola University Chicago (IL)
- Northwestern University (IL)
- National Wildlife Federation (VA)
According to a 2011 report by the Food and Agriculture Organization of the United Nations, Global Food Losses and Food Waste, the average American wastes over 200 pounds of food …
- Posted Feb. 26, 2016
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Farm to Institution New England: Successes & Lessons Learned in Institutional Local Food Procurement
- Skidmore College (NY)
- Farm to Institution New England (VT)
After several years of farm to institution projects and initiatives in the northeast, there have been many successes and many important lessons learned. This panel will highlight the ways that …
- Posted Feb. 26, 2016
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Students: The Face of Food Auditing
- University of Massachusetts Amherst (MA)
- Real Food Challenge (AZ)
Nation-wide, University dining services are actively seeking ways to assess the sustainability of their on-campus food system. The Real Food Challenge provides such a tool for sustainability assessment in dining …
- Posted Feb. 26, 2016
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The Meatless Revolution: A Case Study of the Nation's First Vegan Dining Hall
- University of North Texas (TX)
- The Humane Society of the United States (MD)
College students are increasingly concerned about their health, the environment, and animal welfare. According to report by foodservice marketing research firm Technomic, 21 percent of college students limit their meat …
- Posted Feb. 26, 2016
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Campus Food Waste Management: Developing a Comprehensive Food Waste Management System for Green Campus
- Carnegie Mellon University (PA)
Food waste is one of the most challenging components in the waste stream. Americans refuse 25% of all the food they prepare each year, leading to 33 million tons of …
- Posted Feb. 26, 2016
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Re-growing the Penn State Student Farm: Designing a Living Lab Experience by Bringing All Partners to the Table
- Pennsylvania State University (PA)
In response to the need for greater integration of sustainability in higher education, many institutions have created student farms on their campuses. Founded originally as an agricultural college, The Pennsylvania …
- Posted Feb. 26, 2016
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A Rooted University: Growing Resiliency, Community, and Engaged Food Citizens
- University of Michigan (MI)
With the impending energy descent and accelerating impacts of climate change, the need to foster resiliency and adaptation in the realm of higher education is increasingly pertinent. Universities provide a …
- Posted Feb. 26, 2016
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Drinking Sunlight: Maple Syrup from Your Dorm’s Backyard
- Calvin University (MI)
As students at a small liberal arts school in Grand Rapids, Michigan, opportunities to get involved in the world of sustainable living are endless. Western Michigan is known for producing …
- Posted Feb. 26, 2016
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Pulp Up the Volume: Maximizing Waste Diversion and Student Empowerment
- College of Charleston (SC)
In the fall of 2012, the College of Charleston began composting with the use a pulper in the dining hall City Bistro. (This machine utilizes a recycled stream of water …
- Posted Feb. 26, 2016
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Educational Opportunities In Kennesaw State University’s Farm-To-Campus Initiatives
- Kennesaw State University (GA)
The multi-faceted farm-to-campus program at Kennesaw State University (KSU) includes 40+ acres of off-campus organic farmland and small on-campus plots, including an herbal garden, a student-run permaculture garden, and indoor …
- Posted Feb. 26, 2016
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Local Sourcing for Agriculturally Disadvantaged Universities
- Northern Arizona University (AZ)
Sourcing local is an important and growing standard for dining services across the nation’s campuses. The benefits of local sourcing do not stop at the loading dock with quality produce, …
- Posted Feb. 26, 2016
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Getting Real Food on Campus: An Overview of the Corporate Food Service Industry and What Students Can Do To Change It
- Real Food Challenge (AZ)
70% of the cafeterias at U.S. colleges and universities are run by contracted food service companies (e.g. Sodexo, Aramark). This interactive workshop explores the structure of this industry, focusing on …
- Posted Feb. 26, 2016
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Winning Real Change Through Goal-setting and Strategy
- Real Food Challenge (AZ)
Real Food Challenge is a student-driven organization that has shifted over $50 million in campus dining budgets at toward just and sustainable food sources. With thousands of affiliated students at …
- Posted Feb. 26, 2016
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Student Nanook Grown Garden Supports Sustainability Efforts on Campus
- University of Alaska Fairbanks (AK)
Growing and eating “Alaskan Grown” has become a priority on the University of Alaska, Fairbanks (UAF) campus. Facilities Services and the Office of Sustainability planted a vegetable garden outside the …
- Posted Feb. 26, 2016
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Gardening with Neighbors: Community Gardening and Food Security in West Louisville
- University of Louisville (KY)
The “West End” of Louisville is characterized by many low-income neighborhoods that are disproportionately affected by high levels of food insecurity and poor health conditions. Still, community groups and neighborhoods …
- Posted Feb. 26, 2016
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University/Farmers Market partnership Leads to Local Food Movement Through a USDA Funded Local Food For Everyone Initiative.
- Western Kentucky University (KY)
Presenters will introduce the south-central Kentucky Local Food For Everyone initiative, which was formed through a partnership between Western Kentucky University and the Community Farmers Market. Through a USDA Farmers …
- Posted Feb. 26, 2016
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Interdisciplinary Collaboration and Partnership: Nurturing Community in a Garden Setting
- Western Kentucky University (KY)
In the last few years, school gardening projects have sprouted across the country. School gardens influence improved eating behaviors in children, specifically, increased fruit and vegetable consumption. In addition, school …
- Posted Feb. 26, 2016
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Cultivating Grassroots: Emerging Platforms for a Sustainable Food System and Economy in Blue Ridge Appalachia
- Appalachian State University (NC)
Appalachian scholar and activist Helen Matthews Lewis writes that “It is important to talk and plan together for the future, to have dreams and hopes and visions.” Lewis believes in …
- Posted Feb. 26, 2016
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Sustainable Food Metrics: Accountability, Efficiency, and Equity
- Emory University (GA)
How do we assess whether our campus food services are doing their part to support a larger sustainability vision for higher education? Diverse metrics around procurement (such as commitments to …
- Posted Feb. 26, 2016
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Networking for Leadership: Building an Undergraduate Sustainable Food Coalition
- Emory University (GA)
In the spring of 2013, a group of undergraduates at our university formed a pilot program designed to impart to students leadership and organizational skills; to network student activists with …
- Posted Feb. 26, 2016
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Summer Internships for a Sustainable Food System
- Linfield College (OR)
Today, the importance of sustainably addressing our food system is vital. There is a pressing societal need for citizens educated in actively creating and participating with food systems based in …
- Posted Feb. 26, 2016
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Sprouting (Literally!) Engagement in Sustainability in the Undergraduate Curriculum: the “Heritage Garden Project” in Beginning German at Luther College
- Luther College (IA)
The students know that Diane is coming to tell a special story on cold February morning. To their surprise, as she appears, however, she opens a little package and empties …
- Posted Feb. 26, 2016
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The Dining Hall as a Classroom: A Unique Model for a Life-Cycle Analysis Course
- Northwestern University (IL)
Though students, faculty, and the dining service have all shown dedication to sustainable initiatives, there has been little academic research on the sustainability of our campus dining service. This year, …
- Posted Feb. 26, 2016
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Neigborhood Resilience, Using Waste to Build Justice Locally and Internationally
- Trevecca Nazarene University (TN)
Asia Pacific Nazarene Theological Seminary (APNTS) in Manila, Philippines is a ‘sister school’ to Trevecca Nazarene University (TNU) in Nashville, TN. Both schools are located in highly stressed urban environments …
- Posted Feb. 26, 2016
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Veggies For All: Campus Food Bank Farm
- Unity Environmental University (ME)
Since 2011, our small college has been the home base for Veggies For All (VFA) – a community-scale agriculture project that works to relieve hunger by growing vegetables for those …
- Posted Feb. 26, 2016
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Island Food Security through a Campus Community Garden
- University of Hawaii Maui College (HI)
The Sustainable Living Institute of Maui (SLIM) at UH Maui College began an endeavor to build a campus community garden in 2010. Almost three years later, and after many obstacles …
- Posted Feb. 26, 2016
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Love Food Hate Waste: A Case Study on Engaging Students and equiping them with life long learning skills
- Western Sydney University (NSW)
The global food system is under pressure from exploding population growth and food waste is a major issue throughout the world. We throw away millions of tonnes of food and …
- 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.
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.