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.

952 resources

Systematic Change Through Reciprocal Partnerships

  • Connecticut College (CT)

The Office of Sustainability at Connecticut College has demonstrated its commitment to community change in its collaborative support for the New London County Food Policy Council (NLCFPC). The NLCFPC is ...

  • Posted April 6, 2016
  • Conference Presentations
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North D Compost Pilot

  • University of Massachusetts Amherst (MA)
  • Massachusetts Department of Environmental Protection (MA)

After conducting a waste audit of the North Apartment Residential Complex in October of 2014, it was found that approximately 27% of the trash stream consisted of food waste and ...

  • Posted April 6, 2016
  • Case Studies
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Compendium of Organics Recovery Programs at Colleges and Universities

  • University of Louisville (KY)
  • U.S. Environmental Protection Agency (DC)

The Center for Environmental Policy and Management at the University of Louisville in partnership with the U.S. Environmental Protection Agency Region 4 and select southeastern U.S. schools have ...

  • Posted April 6, 2016
  • Publications
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Challenge the Label

  • ISEAL Alliance

Sustainability claims have become widespread in the modern marketplace, and with it greenwashing has expanded. The practice of making empty, unfounded or exaggerated sustainability claims risks alienating buyers committed to ...


Seasonal Food Guide

  • GRACE Communications Foundation (NY)

Use our Seasonal Food Guide to learn when and where produce is at its peak: choose the state and time of year you’re interested in and click 'Go'. By ...


Eat Well Guide

  • GRACE Communications Foundation (NY)

Search over 25,000 hand-picked restaurants, farms, markets and other sources of local, sustainable food. Useful for college and university dining services, students, employees and community members.


BuyingPoultry

  • Farm Forward (OR)

BuyingPoultry is a free independent buying guide that cuts through labels and marketing claims and makes it easy to find the highest-welfare products near you.


Food Recovery Verified

  • Food Recovery Network (MD)

Food Recovery Verified (FRV) is a program of Food Recovery Network that recognizes institutions, businesses and events for sending their surplus food to people, not landfills.


Food Recovery Challenge

  • U.S. Environmental Protection Agency (DC)

As part of EPA's Food Recovery Challenge, organizations pledge to improve their sustainable food management practices and report their results. The FRC is part of EPA's Sustainable Materials ...


Food Recovery Hierarchy

  • U.S. Environmental Protection Agency (DC)

The Food Recovery Hierarchy prioritizes actions organizations can take to prevent and divert wasted food. Each tier of the Food Recovery Hierarchy focuses on different management strategies for your wasted ...

  • Posted March 3, 2016
  • Outreach Materials
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Real Food Calculator

  • Real Food Challenge (MA)

The Real Food Calculator is a tool for tracking institutional purchasing over time. College and University students in the U.S. use the Real Food Calculator as a platform for ...


Michigan State University Sustainable Food Procurement Guide

  • Michigan State University (MI)

This guide will clarify to existing and potential new supply chain partners what is important

to MSU as we strive to make increasingly responsible choices in food service sourcing, and ...

  • Posted March 3, 2016
  • Publications
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Composting Inside of a Greenhouse: Exploring the Benefits of an Integrated Composting/Growing Operation.

  • Green Mountain Technologies (WA)

Gustavus Adolphus College has created a unique and innovative model for integrating a commercial composting operation into a growing operation. Gustavus has installed an Earth Flow composting system from Green ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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University of Minnesota, Twin Cities 17th Avenue Residence Hall and Dining Center Gray Water System

  • TKDA (MN)

The Architect-of Record and Lead Mechanical Engineer will present an overview of the University of Minnesota, Twin Cities's 17th Avenue Residence Hall and Dining Center's gray water system ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Stopping Food Waste at the Source: Source Reduction Strategies for Dining Services

  • Aramark (PA)

UC Irvine aims not only to divert waste from landfill through recycling and composting but to minimize waste generated. This objective supports an overall goal of Zero Waste campus-wide by ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Go Fish: the New Rules of Sustainable Seafood in College Foodservice

  • Monterey Bay Aquarium (CA)

Whether wild or farmed, marine conservation is driven by which fish we choose to eat. And, in North America, more than 2/3 of meals with fish and seafood are ...

  • Posted Feb. 26, 2016
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Educating About Feeding the World Sustainably: Agroecosystems of the World

  • University of Minnesota, Twin Cities (MN)

This panel discussion will (virtually) bring together instructors collaborating on a course offered at the University of Minnesota, Twin Cities titled 'Agroecosystems of the World.' The course evaluates agroecosystems in ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Wandering Out of the [Food] Desert: a Campus/Community Farmers Market Collaboration

  • Wells College (NY)

One of the surprising things discovered by the new Center for Sustainability and the Environment at Wells College was that – despite the college's location within an upstate New York ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Collective Impact: Results from a Multi-Campus Farm to College Pilot Program

  • University at Albany (NY)
  • State University of New York at New Paltz (NY)
  • State University of New York at Oswego (NY)

This initiative involved four state colleges working with a statewide partnership of agricultural, public health and economic development interests who are working with food service providers on these campuses. The ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Urban Farming: A Community Engaged Program

  • Delta College (MI)

As we sought a source for our campus food waste, we realized the impetus for a new learning series. Delta College was a natural fit for a start-up food hub ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Food Reliability + Urban Resilience = Innovative Living Lab at Mountain View College

  • Mountain View College - DCCCD (TX)

The Living Labs at Mountain View College is an innovative model for conservation, sustainability and nutrition education where both students and the community engage in hands-on practices and field research ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Spearfish Local: Improving Community Health Through Collaboration

  • Black Hills State University (SD)

Black Hills State University (BHSU) and community partners are seeking to create a culture that supports and values our local food economy and other aspects of healthy communities. Located in ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Incorporating Life Cycle Analysis into Campus Dining

  • University of Missouri (MO)

The environmental impacts associated with food production have been well-documented through Life cycle analyses (LCA). LCA of food products have focused largely on individual food items. However, very little work ...

  • Posted Feb. 26, 2016
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Transforming the WKU Office of Sustainability's Front Yard into an Edible Landscape

  • Western Kentucky University (KY)

The Western Kentucky University (WKU) Office of Sustainability, located in a University-owned residential property, seeks to demonstrate sustainability best practices for current and future homeowners. Since May 2014, the office ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The UAlbany Heritage Garden: An Educational Tool for the Whole Campus

  • University at Albany (NY)

In fall 2013, a task force of students, staff and faculty began developing a plan to institute a campus heritage garden. With the understanding that many student garden projects fall ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Reclaiming Urbanity with Permaculture: The First Years of a Food Forest

  • Portland State University (OR)

Food forests use sustainable methods to garden within a closed-loop system. PSU students started a community orchard in 2011 with a plot of vacant land, 21 fruit tree varieties and ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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A Multiple Methods Approach to Exploring Conservation Decision Making on the Farm: From Theory to Application

  • University of Minnesota, Twin Cities (MN)
  • University of Minnesota System Office (MN)

Balancing agricultural production and water resource protection is a major challenge across the U.S. In Minnesota, where both water and agriculture are fundamental to the state's heritage, modern ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Open-Ended Cases for Improving Farm Sustainability

  • Dordt College (IA)
  • University of Minnesota, Twin Cities (MN)

The method of open-ended cases is an ideal format for students when they are analyzing the sustainability of a farm. Students learn about several of methods used for analyzing an ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Food Recovery Network on college campuses: How to reduce food waste while addressing hunger within the local community

  • Carleton College (MN)

Today, 1 in 9 Minnesotans struggles with hunger. In Rice County alone, there are 1.14 million missed meals per year. But despite high rates of food insecurity throughout the ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Real Voice: Campus Food Systems Working Groups & Policy Development

  • Gonzaga University (WA)
  • University of Montana (MT)
  • University of Massachusetts Amherst (MA)
  • Real Food Challenge (MA)

Pioneering universities across the country are assembling Food Systems Working Groups to guide comprehensive university food policy development. Unlike many executive committees and university task forces, these multi-stakeholder groups include ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Fighting Food Waste on College Campuses

  • Bon Appétit Management Company
  • Food Recovery Network (MD)
  • Compass Group (NC)

Food waste is a problem on many fronts. About 40% of the available food supply in the United States is thrown away each year. When we waste food, we waste ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Uncomfortable Dinner Parties and Farmer Photo Booths: Interactive Session on Discovering and Sharing Campus Food Sustainability

  • Hamline University (MN)
  • University of Minnesota, Twin Cities (MN)
  • Aramark (PA)

This session offers a chance to practice exercises from a toolkit archive developed with Aramark at the University of Minnesota, Twin Cities to support campus food sustainability discussions. Engaging participants ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Uncomfortable Dinner Party: Bridging Local, Regional and Global Perspectives around Sustainable Food Systems

  • University of Minnesota, Twin Cities (MN)
  • Aramark (PA)

Tour Meeting Time: 5:45 PM Tour Meeting Location: 1st floor lobby, located right by the Visitor Information desk and Dunn Coffee. Tour Departure: 6:00 PM Tour End/Return ...

  • Posted Feb. 26, 2016
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Real Food, Real Communities: Mobilizing Students, Community Members and Staff to reform College Food Procurement Policies

  • Carleton College (MN)
  • Bon Appétit Management Company

Where our food comes from and how it is produced is question that is becoming extremely important to students and administrators alike. Carleton College has demonstrated a commitment to answering ...

  • Posted Feb. 26, 2016
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STARS Sourcing, Data Collection and Reporting Technology Solutions and Tools

  • Aramark (PA)
  • FarmLogix, LLC (IL)

The panel would represent several Aramark universities' (Boston University, American University, Loyola University for example) uses of online aggregation technology to both source locally grown and produced foods, and to ...

  • Posted Feb. 26, 2016
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Sustainability Engagement through Dining Partnerships and Programming

  • Florida Gulf Coast University (FL)
  • Aramark (PA)

Want to get more people engaged in the sustainability conversation on your campus? Let's face it, food connects us all and everyone needs to eat. Your campus dining partner ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Real Food Challenge: Empowering Students, Creating Just, Local Food Systems

  • University of Minnesota, Twin Cities (MN)
  • Real Food Challenge (MA)

Campus food service is a $18 billion dollar industry that spends $5 billion on food annually. This food is largely sourced from unsustainable sources due to the complex supplies chains ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Real Food Calculator: Real Metrics, Transparency, & Accountability for Tracking Sustainable Food Procurement

  • University of Massachusetts Amherst (MA)
  • Real Food Challenge (MA)

What is just or sustainable food? How do we thoroughly and appropriately assess it in our cafeterias? Dig into the complexities of labels, certifications, and standards for 'real food' as ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Food Tracking: Identifying Problems and Solutions to Reach the Most Accurate Report for Your Campus

  • University of North Carolina, Asheville (NC)
  • Chartwells Higher Education (NY)

This session will assist university students and staff working on tracking sustainability progress in dining. Many universities currently use multiple tracking tools and processes to synthesize data for STARS, and ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Campus Agriculture Networking Meeting: Identifying the Future of Campus Grown Food

  • University of Michigan (MI)
  • Ursinus College (PA)

Campus agriculture initiatives are rapidly becoming a ubiquitous part of campus life around the country. In the last fifteen years agricultural education, in the form of campus gardens and farms ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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OZZI & Reusable To-Go Containers: Reducing Waste & Saving Money

  • Rochester Institute of Technology (NY)
  • Virginia Tech (VA)

This interactive and engaging session will highlight a new system of collecting reusable to- go containers via a machine called, OZZI. Panelists from diverse higher education institutions, student populations and ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Food Matters: Growing a Sustainable Food Culture in America's Heartland

  • University of Northern Iowa (IA)

The University of Northern Iowa (UNI) is a leader in developing a sustainable food culture. In the mid 1990's, the Local Food Program emerged. Since then, collaboration between different ...

  • Posted Feb. 26, 2016
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Discovery and Development of a Long Range Compost Plan to Support Zero Waste

  • Appalachian State University (NC)

Appalachian State University began an in-house composting program on campus in 1999, and built a state-of-the-art aerated facility to expand composting opportunities, which opened in October 2011. At AASHE 2014 ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Aramark Supporting Arizona State University's Commitment to Zero Waste through Operations and Educational Outreach

  • Aramark (PA)

Monitoring the waste stream by minimizing our environmental footprint by reducing, reusing, and recycling waste. Supporting closed loop waste management processes and committing to innovative practices to reach an absolute ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Engaging Students in Food Waste Reduction - Aramark, UNC-Chapel Hill & Feeding The 5,000

  • Aramark (PA)

A review & discussion of the genesis, planning & execution of an innovative food waste reduction event conducted by Aramark at the University of North Carolina-Chapel Hill. In partnership with ...

  • Posted Feb. 26, 2016
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Growing With Faith: Community Gardening in a Jesuit Context

  • Gonzaga University (WA)

Under the umbrella of our Jesuit university's mission, which encourages a faith that does justice and service, we have engaged in new sustainability initiatives. One of these is the ...

  • Posted Feb. 26, 2016
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Building School-to-Farm Traffic: Small-farm Infrastructure as Sustainable Technology Design

  • Lafayette College (PA)

Farm-to-school projects have flourished in recent years. By aggregating and delivering food from local sources to regional institutions (like schools), they help rebuild the missing middle between producers and consumers ...

  • Posted Feb. 26, 2016
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Waste Reduction Strategies and Building Community Through Food Donations

  • Northern Arizona University (AZ)

NAU Campus Dining uses several strategies to reduce food waste; tracking with LeanPath, composting, staff training and cooking techniques. The University received an Award of Recognition from the EPA's ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Growing Food Security in Higher Education Institutions

  • Oregon State University (OR)

Food insecurity is the incapacity to access a variety of different and preferred foods due to a lack of resources, according to the Household Food Insecurity Access Scale. The Growing ...

  • Posted Feb. 26, 2016
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Bee Campus USA as a Model for Pollinator-Friendly Campuses

  • Southern Oregon University (OR)

After our university's hometown of Ashland, Oregon and the neighboring city Talent became members of Bee City USA, a designation given through the Bee City USA non-profit based in ...

  • 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.

Preserve

Waltham, MA
Business Affiliate
Preserve is a sustainable consumer goods company that produces eco-friendly products using recycled and biodegradable materials.

The Campus Kitchens Project

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