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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Bridging the Data Gap: Strengthening Procurement Insights from Small Producers Student Case Competition - Final Round
- University of Michigan (MI)
This is the final round for both undergraduate and graduate students of "Bridging the Data Gap: Strengthening Procurement Insights from Small Producers," a case competition held as part of the …
- Posted Oct. 8, 2025
- Conference Presentations
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Bridging the Data Gap: Strengthening Procurement Insights from Small Producers Student Case Competition - Preliminary Rounds
- University of Michigan (MI)
This is the preliminary round of "Bridging the Data Gap: Strengthening Procurement Insights from Small Producers." a case competition held as part of the 2025 Conference on Sustainable Food Procurement …
- Posted Oct. 8, 2025
- Conference Presentations
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Procurement 101
- University of California, Berkeley (CA)
Kick off the evening by joining a special session led by Helene York, a seasoned supply chain executive, and educator who has spent over two decades applying a sustainability lens …
- Posted Oct. 8, 2025
- Conference Presentations
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Zingerman's Tour: Leveraging Lean Six Sigma as an Operational Guide to Sustainability
- Zingerman's Delicatessen (MI)
Zingerman’s Delicatessen is an Ann Arbor, Michigan institution helmed by managing partners Grace Singleton, Rick Strutz, and Rodger Bowser. The Deli is known for full-flavored, traditionally-made foods—from storied sandwiches and …
- Posted Oct. 8, 2025
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Sustainable Procurement Contract Language
- University of Michigan (MI)
This academic poster highlights the research, findings, and recommendations from the 2023 Winter Sustainable Food Procurement Research Project conducted for Michigan Dining (MDining) with sponsorship from the University of Michigan …
- Posted Oct. 8, 2025
- Conference Presentations
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Legal Considerations for Sustainable Procurement
- Georgetown University (DC)
The poultry and meatpacking industries are essential yet plagued by unsafe working conditions and systemic exploitation of workers, particularly immigrants and marginalized communities. This workshop will highlight the work of …
- Posted Oct. 8, 2025
- Conference Presentations
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Shifting to Plant-Based Default
- Sustainable Purchasing Leadership Council (MA)
This session led by the Sustainable Purchasing Leadership Council will dive into how our food choices can drive impactful climate action. The shift to plant-based defaults has been highly successful …
- Posted Oct. 8, 2025
- Conference Presentations
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Fair Labor Considerations and Human Rights Due Diligence in Food Procurement
- Fair Labor Association (DC)
Understanding the human rights risks in food supply chains and engaging with supply chain partners accordingly is crucial to sustainable food procurement. This workshop will begin with an introduction to …
- Posted Oct. 8, 2025
- Conference Presentations
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Tackling the Palm Oil Crisis: Certifying to Save Primates, People, Planet
- University of Michigan-Dearborn (MI)
Palm oil production is a significant driver of climate change, deforestation, and human rights abuses, while contributing to health issues like heart disease and obesity. Palm-to-Palm (PtP) seeks to address …
- Posted Oct. 8, 2025
- Conference Presentations
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Scaling Sustainable Procurement
- University of Michigan (MI)
A project focused on enhancing sustainability within MDining’s procurement stream by developing a vendor scorecard and offering recommendations that promote sustainable practices, maintain vendor diversity, and propose improvements to the …
- Posted Oct. 8, 2025
- Conference Presentations
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Impact Metrics collection and analysis by MDining Analytics team and how Impact Metrics interns are using this to create an impact report for MDining
- University of Michigan (MI)
- Posted Oct. 8, 2025
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Enabling Plant-Forward Pathways: Simple, Engaging Tools to Shift Food Choices in Campus Dining
- Menus of Change University Research Collaborative
Despite growing sustainability goals, adopting plant-based meals at scale remains a challenge for many institutions. This project presents a structured, research-driven approach to helping dining teams normalize plant-forward choices through …
- Posted Oct. 8, 2025
- Conference Presentations
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10 CENTS A MEAL 2022-2023 EVALUATION RESULTS
- Michigan State University (MI)
Shared results from the academic year 22-23 for the 10 Cents a Meal program in Michigan. The poster also provides recommendations on how to improve the program in future years …
- Posted Oct. 8, 2025
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Ethical Eats - How Foodservice Leaders are Transforming Animal Welfare
- Aramark (PA)
- Sodexo USA (MD)
- Compassion in World Farming (NY)
As consumer awareness on animal welfare and demand for ethically sourced food continue to grow, major foodservice providers are taking significant steps toward improving animal welfare across their supply chains. …
- Posted Oct. 8, 2025
- Conference Presentations
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Measuring Impact of Values-based Procurement Programs
- The Center for Good Food Purchasing (CA)
Join Good Food Purchasing for a session on integrating values-based procurement strategies into your initiatives. This workshop will provide practical guidance on partnering with GFP or independently conducting values-based impact …
- Posted Oct. 8, 2025
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Introduction to Values-Based Procurement
- The Common Market
- Chicago Food Policy Action Council (IL)
Discover how colleges and universities can advance values-based purchasing while supporting diverse, equitable food systems. Join nonprofit food distributor The Common Market as it showcases partnerships that uplift local, climate-smart, …
- Posted Oct. 8, 2025
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Argus Farm Stop Tour: Offsetting Risks of Supplier Diversity
- Argus Farm Stop (MI)
Argus Farm Stop sells produce for a wide variety of farms in our local area all year round. Our farmers receive 70% of the purchase price for their goods and …
- Posted Oct. 8, 2025
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Maize & Blue Cupboard Tour: Rerouting Food Waste to Address Food Equity
- University of Michigan (MI)
- Food Recovery Network (MD)
- Food Gatherers (MI)
The Maize and Blue Cupboard (MBC) ensures everyone on campus receives equitable access to healthy, nutritious food and the ability to prepare it for themselves or others. MBC provides a …
- Posted Oct. 8, 2025
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Farm-to-Institution: Reentering the Marketplace
- Gavin Orchards
The farm was established in 2010. We started working outside of farms, delivering apples. People heard about offerings and the program grew. We are now delivering to colleges and universities …
- Posted Oct. 8, 2025
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Compostable or Confusing? Unraveling the Complexities of Compostable Products
- World Centric (CA)
As institutions seek to reduce single-use plastics and implement more sustainable procurement practices, compostable products often emerge as a promising solution – but not without confusion.
This session will demystify …
- Posted Oct. 8, 2025
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Unveiling the Palm Oil Pipeline: Re-Imagining Corporate Responsibility Towards Sustainability and Consumer Action
- University of Michigan-Dearborn (MI)
This workshop critically examines the complex interplay between global corporate practices, local community well-being, and the environmental consequences of unsustainable palm oil production. Palm oil, while a lucrative commodity, has …
- Posted Oct. 8, 2025
- Conference Presentations
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Keynote: Building a Sustainable Development Plan with Impact Collective Group (ICG)
- Impact Collective Group
Founder and CEO, Sarah Weishaar launched Impact Collective Group with the vision of empowering organizations to achieve industry-leading success by delivering smart, tailored, and effective ESG solutions that drive performance …
- Posted Oct. 8, 2025
- Conference Presentations
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Invitation to Join the Sustainable Food Procurement Community of Practice
- University of Michigan (MI)
At the close of the 2023 Conference on Sustainable Food Procurement by Institutions, the Sustainable Food Procurement Community of Practice was established to create a collaborative, ongoing platform for continued …
- Posted Oct. 8, 2025
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Conference Sustainability Initiatives
- University of Michigan (MI)
Learn how the 2025 Conference on Sustainable Food Procurement by Institutions has prioritized sustainability in its planning. Hear about Net Zero efforts, food recovery programs, and carbon sensitive catering and …
- Posted Oct. 8, 2025
- Conference Presentations
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Keynote: Establishing a Sustainable Food Culture: Lessons from Zingerman’s Delicatessen
- Zingerman's Delicatessen (MI)
Zingerman’s Deli, a cornerstone of the renowned Zingerman’s Community of Businesses, is committed to sustainability in every aspect of its operations. As part of an $18 million Ann Arbor-based company, …
- Posted Oct. 8, 2025
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The Price of Transparency: Why Traceability in Olive Oil Matters for the Entire Food Industry
- Olive Oil Selections
This session will explore the challenges of traceability in olive oil and how they reflect broader issues in food supply chains. Attendees will gain insights into the financial, regulatory, and …
- Posted Oct. 8, 2025
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From Dock to Dining Hall: A Deep Dive into Sustainable Seafood Sourcing
- University of Michigan (MI)
- Sea to Table (NY)
The discussion will delve into the origins of MDining’s commitment to responsible seafood procurement, the challenges of defining sustainability priorities, the nuances of certifications like MSC, and the complexities of …
- Posted Oct. 8, 2025
- Conference Presentations
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Fischer Farms and IU Case Study
- Indiana University Bloomington (IN)
- Fischer Farms
Dave Fischer with Fischer Farms will discuss how they've built their direct beef and pork business to supply restaurants and major universities. Jodee Smith from Indiana University will talk about …
- Posted Oct. 8, 2025
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Washington University in St. Louis Dining Services
- Washington University in St. Louis (MO)
As part of efforts to support St. Louis area businesses, Washington University in St. Louis Dining Services has partnered with six local restaurants to offer retail dining experiences on campus. …
- Posted Aug. 25, 2025
- Photographs
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Basic Needs, Sustainability & Leadership
- Portland Community College (OR)
The Basic Needs, Sustainability & Leadership (BNSL) program at Portland Community College provides opportunities to advance the interconnected issues of basic needs support (including food and housing security, transportation access, …
- Posted Aug. 19, 2025
- Photographs
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Predicting food waste reduction behavior among students in higher education institutions
- Ateneo de Manila University
Purpose: This study aims to determine and analyze the predictors of food waste reduction intention and behavior among higher education institutions (HEIs) using an extended version of the theory of …
- Posted Aug. 13, 2025
- Publications
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Beyond the classroom: Influence of a sustainability intervention on university students’ environmental knowledge and behaviors
- Southern Illinois University Carbondale (IL)
On college campuses, environmental science education largely takes place in classrooms, thereby limiting impact on the full student body. By implementing an educational intervention in an informal campus setting, this …
- Posted Aug. 13, 2025
- Publications
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Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management
- Georgia Gwinnett College (GA)
- Salt Lake City School District (UT)
This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice …
- Posted Aug. 13, 2025
- Publications
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College of the Atlantic_elimination of disposable plastic foodware in retail dining operations
- College of the Atlantic (ME)
College of the Atlantic's reusable to-go ware program eliminates plastic to-go containers from campus dining.
- Posted Aug. 11, 2025
- Photographs
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Student Worker at the PCC Southeast Campus Learning Garden Geodesic Dome Greenhouse
- Portland Community College (OR)
A student worker in the Student Worker at the Southeast Campus Learning Garden Geodesic Dome Greenhouse at Portland Community College.
- Posted Aug. 4, 2025
- Photographs
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Emory Farmers Market
- Emory University (GA)
Managed by the Emory Office of Sustainability Initiatives and Emory Dining since 2008, the Emory Farmers Market has been a lively campus community space for local farms and businesses that …
- Posted Aug. 4, 2025
- Photographs
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Sustainable Food Fair 1
- Emory University (GA)
The Sustainable Food Fair course plans and executes Emory’s annual Food Fair, educating the Emory community on the multi-faceted challenges and opportunities of sustainable food production, sourcing, consumption, and disposal. …
- Posted Aug. 4, 2025
- Photographs
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Dining Services Sustainability Initiatives
- University of Maryland, College Park (MD)
Dining Services at the University of Maryland offers plant-based and local foods in all of the Dining Halls. Much of the produce is grown at Terp Farm, a two acre …
- Posted Aug. 4, 2025
- Photographs
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Permaculture in Practice: FGCU Food Forest
- Florida Gulf Coast University (FL)
The Florida Gulf Coast University Food Forest exemplifies applied permaculture principles in a student-led, campus-based edible landscape. The FGCU Food Forest engages the campus and community in sustainable food systems …
- Posted Aug. 4, 2025
- Photographs
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Amherst College - Earth Fest Celebration
- Amherst College (MA)
Earth Fest is Amherst College's annual campus-wide celebration of sustainability, bringing together student organizations, academic departments, and local businesses who feature how sustainability integrates into what they do and how …
- Posted July 14, 2025
- Photographs
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Amherst College - Maple Sugar Boiling at Book & Plow Farm
- Amherst College (MA)
Amherst College's Book & Plow Farm invites students and staff to the farm each year to partake in maple sugaring. Visitors learn all about the New England maple sugaring tradition …
- Posted July 14, 2025
- Photographs
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University of Tasmania community gardens designed for accessibility
- University of Tasmania (TAS)
The new University of Tasmania campus at Inveresk in Launceston, Tasmania hosts the largest publicly accessible community garden in Australia, which encompasses over 650 square meters of growing space. The …
- Posted June 6, 2025
- Photographs
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Food Recovery Efforts at the University of Dayton
- University of Dayton (OH)
The Food Recovery Network chapter at the University of Dayton helps fight both the issue of hunger and food waste by collecting, transporting, and donating food each week from dining …
- Posted April 28, 2025
- Case Studies
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Spartans Celebrate at the Go Green Go Earth Event
- Michigan State University (MI)
Spartans celebrated Earth Month by attending our annual event celebrating the environment and sustainability. The Associated Students of Michigan State University (ASMSU) in collaboration with the MSU Office hosted sustainability …
- Posted April 28, 2025
- Photographs
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UMass Lowell: Growing garlic and minds in the heart of the city!
- University of Massachusetts Lowell (MA)
The Asian American Center for Excellence and Engagement (AACEE) at UMass Lowell is dedicated to supporting the university's growing Asian American community. AACEE provides a variety of resources tailored to …
- Posted April 3, 2025
- Photographs
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Building Circular Systems of Food Waste Management: A Research Approach Toward Empowering Campus and Community
- Iowa State University (IA)
This project will identify college campuses that have a food waste management program and examine the connections between the program and surrounding community, capitalizing on the benefits that each party …
- Posted Feb. 28, 2025
- Conference Presentations
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Cultivating Resilience: Compost, Education & Community Empowerment
- University of Arizona (AZ)
Organic waste reduction and diversion are two of the easiest approaches to mitigate climate change and address global warming. Converting organic waste into compost provides a pathway to reduce the …
- Posted Feb. 28, 2025
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Composting for Sustainability - Food Scraps and Organics Management on Campus
- California State University, Sacramento (CA)
- Swarthmore College (PA)
- University of Southern California (CA)
- University of Vermont (VT)
Composting is nature's climate champion. From soil fertility to carbon sequestration to nurturing biodiversity and energy generation, the management of food scraps and organic waste has come a long way …
- Posted Feb. 28, 2025
- Conference Presentations
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TASTE Food: The Automated Scope 3 Tool for Tracking Emissions From Food
- Stanford University (CA)
Currently, estimating purchased food emissions requires time intensive methods and cost prohibitive software which are limited to estimating emissions based on spend. To improve this process, The Automated Scope 3 …
- Posted Feb. 28, 2025
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Building A Campus Food Recovery Project
- Swarthmore College (PA)
- University of Pittsburgh (PA)
Learn about food recovery innovations at Swarthmore College and the University of Pittsburgh!This session will provide an overview of the Food Lockers program at the University of Pittsburgh and the …
- Posted Feb. 28, 2025
- 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
- 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.