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.

743 resources

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 ...

  • 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 ...

  • 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 ...

  • 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 Higher Education (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 ...

  • 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 (MA)

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)
  • 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 College (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 ...

  • 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 (MA)

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 ...

  • Posted Feb. 26, 2016
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Winning Real Change Through Goal-setting and Strategy

  • Real Food Challenge (MA)

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 College (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 in ...

  • 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

  • University of Western Sydney (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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An In-depth Analysis of Waste Trends and Reuse Potential in Dining Facilities

  • West Virginia University (WV)

In the United States, less than three percent of the 34 million tons of food waste generated was recovered or recycled in 2010. This represents the single largest component of ...

  • Posted Feb. 26, 2016
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Beyond Operations: Collaborating Across Campus to Change Food Culture

  • Williams College (MA)

Effect culture change on campus with sustainable food programming. Learn how the Williams College Sustainable Food & Agriculture Program introduces diverse student organizations, campus offices, and academic departments to sustainable ...

  • Posted Feb. 26, 2016
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Growing An Integrated Urban Farm, Modular and Mobile

  • Xavier University (OH)

With space constraints, a Master Plan that is a "moving target," and limited funds, Xavier University undertook to build a farm on-campus. The design choices at every step of the ...

  • Posted Feb. 26, 2016
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Feed The Beast: Organic Waste Collection in a Campus Food Court

  • University of Wisconsin-Oshkosh (WI)

To gauge the feasibility of organic waste separation in a public setting, we studied the effect of introducing new waste receptacles into a student union food court. The public education ...

  • Posted Feb. 26, 2016
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Evaluating an On-Campus Farmers Market

  • Berklee College of Music (MA)

You can change all the light bulbs that you want, but no one will notice except to complain about the fluorescents. On the other hand, a farmers market is a ...

  • Posted Feb. 26, 2016
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Permaculture Gardens at UMass Amherst: A Case Study of Sustainable Edible Landscaping

  • University of Massachusetts Amherst (MA)

Over 1000 different individuals have been involved in planting over 1500 fruit trees, nut trees, berry bushes, flowers, culinary and medicinal herbs and perennial vegetables on the UMass Amherst campus ...

  • Posted Feb. 26, 2016
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Sustainable Food Systems: From the Classroom to the Field

  • University of Minnesota, Twin Cities (MN)

Sustainable food system courses are uniquely situated to incorporate traditional, liberal-arts pedagogies and soft skills, with innovative experiential teaching techniques that engage students in different ways than traditional methods. The ...

  • Posted Feb. 26, 2016
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Campus Farmers' Market: An Innovative Partnership Approach to Building Consensus and Gaining Approval

  • Purdue University (IN)

A successful farmers' market on campus provides access to local, healthy food, connects the campus to the local community and the regional landscape, and teaches students about where their food ...

  • Posted Feb. 26, 2016
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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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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

Chartwells Higher Education

Rye Brook, NY
Business Supporter

AGreenOZZI, LLC

East Greenwich, 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 Higher Education

Philadelphia, PA
Business Affiliate

Creative Dining Services

Zeelend, MI
Business Affiliate

Essity Professional Hygiene North America LLC

Neenah, WI
Business Affiliate
SCA is a leading global hygiene products company that develops and produces sustainable personal care, tissue and forest products. Tork, a global brand of SCA, is a market leader and committed partner to customers in over 100 countries.

Fair Trade Colleges & Universities

Oakland, CA
Business Affiliate

FarmLogix, LLC

Evanston, IL
Business Affiliate

Java City

Sacramento, 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.

Leonardo Academy

Madison, WI
Business Affiliate

The Campus Kitchens Project

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

Vegware US

Warren, OH
Business Affiliate