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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Central Community College Grand Island Earth Week Expo
- Central Community College (NE)
Students from the Hospitality Management and Restaurant Management program giving away marigold seeds and promoting their Green Fling event which connected restaurant owners, farmers markets, and local farmers.
- Posted April 27, 2017
- Photographs
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Utah State University Earth Day 2017
- Utah State University (UT)
April 21, 2017
9:00 AM- 12:00 PM Yoga, live music, tabling on the Quad
12:30 PM Featured speaker Stacy Bare, TSC Auditorium
2:00-5:00 PM Service Projects
Utah Conservation Corps House …- Posted April 27, 2017
- Photographs
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The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution
- Brown University (RI)
- Colorado State University (CO)
- Dickinson College (PA)
- Eastern Mennonite University (VA)
- University of Chicago (IL)
- University of New Hampshire (NH)
- University of Virginia (VA)
- U.S. Environmental Protection Agency (DC)
Humans release reactive nitrogen into the environment at a rate that is 4 to 5 times as large as from natural terrestrial processes. They do this by producing and applying …
- Posted April 26, 2017
- Publications
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Earth Day Reception and Award Ceremony at Indiana University South Bend
- Indiana University South Bend (IN)
Every year, the Center for a Sustainable Future at IU South Bend thanks our supporters, celebrates the considerable accomplishments they have made possible during the last year, and awards student, …
- Posted April 26, 2017
- Photographs
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Feeding the Flames: A Report on Student Hunger at UIC
- University of Illinois Chicago (IL)
This report represents the results of a yearlong study of student food insecurity at UIC conducted by students and faculty in the School of Public Health, Division of Environmental and …
- Posted April 21, 2017
- Publications
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SFA Dining Waste Audit
- Stephen F. Austin State University (TX)
- Aramark (PA)
We conducted a waste audit in our Dining Halls to see how much food we waste!
- Posted April 11, 2017
- Photographs
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SFA Dining Earth Month Kick Off
- Stephen F. Austin State University (TX)
- Aramark (PA)
We kicked off Earth Month by participating in our campus Earth Month Celebration & Plant Sale and by encouraging plant-based eating at a station takeover in our Dining Hall.
- Posted April 11, 2017
- Photographs
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Using Model-Based Reasoning and Experiential Learning to Understand and Improve Sustainability in a Campus Food System
- Warren Wilson College (NC)
- AASHE (MA)
The webinar describes an introductory sustainability course at Warren Wilson College that explores the campus food system. Warren Wilson College has a sustainable dining policy and has adopted the Real …
- Posted April 7, 2017
- Videos & Webinars
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Campus Dining 101: A Benchmark Study on Farm to College in New England
- Farm to Institution New England (VT)
Farm to Institution New England is pleased to announce a report that highlights the data collected from college dining operators in the region. This is the second report in our …
- Posted March 21, 2017
- Publications
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The Menus of Change Protein Flip
- The Culinary Institute of America (NY)
The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the …
- Posted March 13, 2017
- Tools
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Menus of Change Principles of Healthy, Sustainable Menus
- The Culinary Institute of America (NY)
These principles are part of the Menus of Change initiative by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.
- Posted March 13, 2017
- Tools
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AASHE Award Winner Webinar - Sustainability, Food Systems and Entrepreneurship
- Portland Community College (OR)
- Temple University (PA)
- University of Wisconsin-Madison (WI)
- AASHE (MA)
The food movement comes in many shapes and sizes. People wonder more now than ever, where does my food come from? How is it grown? Who grows it? Who has …
- Posted March 7, 2017
- Videos & Webinars
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Fields of Learning: The Student Farm Movement in North America
- Berea College (KY)
Where will the next generation of farmers come from? What will their farms look like? Fields of Learning: The Student Farm Movement in North America provides a concrete set of …
- Posted Feb. 6, 2017
- Publications
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Case study for evaluating campus sustainability: nitrogen balance for the University of Minnesota
- Carleton College (MN)
- University of Minnesota, Twin Cities (MN)
American ecologists recently began to address the ecology of cities. Concurrently, higher education institutions have developed sustainability education programs and instituted sustainability policies and projects. This paper draws together these …
- Posted Jan. 27, 2017
- Publications
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Communicating sustainability: student perceptions of a behavior change campaign
- University of Arizona (AZ)
- University of Calgary (AB)
Purpose
This paper aims to investigate the impacts of a science-based environmental communication campaign at a university dining hall. The impacts are assessed in terms of student attitudes toward sustainability, …
- Posted Jan. 13, 2017
- Publications
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Executive Education Program in Sustainable Food Systems
- Columbia University (NY)
The food system is complex and encompasses all aspects of sustainability: social, economic, and environmental. The Earth Institute Center for Environmental Sustainability (EICES) Executive Education Program in Sustainable Food Systems …
- Posted Jan. 5, 2017
- Academic Programs
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Graduate Certificate in Sustainable Food Systems
- Portland State University (OR)
The Graduate Certificate in Sustainable Food Systems at Portland State University offers students the opportunity to explore the complex issues and relationships between food, people, and society. The program draws …
- Posted Dec. 16, 2016
- Academic Programs
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Real Food Assessment Tips
- Real Food Challenge (AZ)
This document outlines helpful tips for identifying food and beverage products that meet the Real Food Standards, i.e. products that are fair, ecologically sound, humane, and/or local and community-based.
- Posted Dec. 12, 2016
- Tools
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Real Food Standards 2.0
- Real Food Challenge (AZ)
The Real Food Standards are a comprehensive guide to socially and environmentally responsible food purchasing for universities, developed in deep collaboration with advisors and stakeholders - including 100+ farmers, ranchers, …
- Posted Dec. 12, 2016
- Tools
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The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students
- University of Rhode Island (RI)
To investigate the effectiveness of an online, interactive intervention, referred to as the Green Eating (GE) Project, to motivate university students to adopt GE behaviours.
The study was quasi-experimental and …
- Posted Dec. 1, 2016
- Publications
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Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility
- Kansas State University (KS)
Background
Sustainability and going green have become popular trends among foodservice organizations. Despite this interest, foodservice operations still produce large amounts of edible food waste and contribute significantly to waste …
- Posted Dec. 1, 2016
- Publications
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An Economic Analysis of a University Educational Cafeteria Composting Program—Bobcat Blend
- Texas State University, San Marcos (TX)
At Texas State University, a cafeteria-composting pilot program was established in which students source-separated their organic waste at one of the food courts while the program educated students on the …
- Posted Dec. 1, 2016
- Publications
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Reduce Food Waste and Food Insecurity with Campus Food Pantries
- University of Pittsburgh (PA)
- University of Arizona (AZ)
The University of Arizona and the University of Pittsburgh recognized the prevalence of food insecurity in their communities causing both to form food pantries to provide direct assistance to food …
- Posted Nov. 18, 2016
- Conference Presentations
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Real Food, Real Communities, Real Impact
- Johns Hopkins University (MD)
- Lehigh University (PA)
- Real Food Challenge (AZ)
As anchor institutions, colleges and universities have a responsibility to the ecosystems, economies, and communities they touch. Through the Real Food Campus Commitment and Real Food Calculator, Johns Hopkins University …
- Posted Nov. 18, 2016
- Conference Presentations
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Campus Gardens & Farms: Engaging the whole community
- Portland Community College (OR)
- University of Arizona (AZ)
Campus farms and gardens often serve as an attractive pathway for engagement, welcoming new partners and collaborations for interdisciplinary learning. During this moderated networking session we will facilitate the sharing …
- Posted Nov. 18, 2016
- Conference Presentations
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Climate Healthy' and Plant Strong Menus
- American University (DC)
- Natural Resources Defense Council (DC)
- Green Monday
- The Humane Society of the United States (MD)
Did you know that GHG emissions associated with food are dominated by the production phase, not the transportation phase? And that plant-based foods are so much lighter on the environment …
- Posted Nov. 18, 2016
- Conference Presentations
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Strategies for Local & Sustainable Food Purchasing
- Bon Appétit Management Company
- Farm to Institution New England (VT)
Colleges want to purchase more local foods, yet many are struggling with how to balance the many different values that they want to support while also ensuring that they can …
- Posted Nov. 18, 2016
- Conference Presentations
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Making an Impact Via Food Recovery Programs
- Food Recovery Network (MD)
- Fiorenza's Food for Friends (PA)
800 million people around the world suffer from hunger and 1 in 6 Americans live in food insecure households. F4 is a 501(c)(3) Non-Profit Corporation of the Commonwealth of Pennsylvania, …
- Posted Nov. 18, 2016
- Conference Presentations
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New Models for Campus Food Production: Orchards and Community Collaborations
- Saint Joseph's College - IN (IN)
- University of Baltimore (MD)
- Civic Works Baltimore Orchard Project (MD)
This panel session will feature how campus food production programs can serve as vehicles for community collaborations, as well as a wide variety of opportunities for experiential learning and campus …
- Posted Nov. 18, 2016
- Conference Presentations
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Creative Composting: a Comprehensive Approach to Food Waste Reduction
- Green Mountain College (VT)
Though composting is a great step away from creating landfill waste, it is still very low on the EPA's food waste hierarchy. This study presents how a group of students …
- Posted Nov. 18, 2016
- Conference Presentations
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The Real Food Calculator: Students leading food chain transparency and campus accountability across the nation!
- Real Food Challenge (AZ)
Sustainable.' 'Green.' 'Local.' -- How can you REALLY know what type of food system your campus is supporting amidst all this 'green noise'?!? The Real Food Calculator is a student-developed …
- Posted Nov. 18, 2016
- Conference Presentations
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The Campus Kitchens Project: Using Food as a Tool for a More Sustainable Campus and Community.
- The Campus Kitchens Project (DC)
Attendees will get an in depth look at The Campus Kitchens Project (CKP) and will be empowered to bring the program to their school. CKP students on 50 campuses are …
- Posted Nov. 18, 2016
- Conference Presentations
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Fighting Waste, Feeding People: Student Solutions for the Long Term
- Food Recovery Network (MD)
Forty percent of all food produced in America is wasted, while one in six Americans is unsure where his or her next meal will come from. If food waste were …
- Posted Nov. 18, 2016
- Conference Presentations
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Fair Trade Advocacy: Connecting Campuses & Local Communities
- Fair Trade Colleges & Universities
This session will explore the Fair Trade movement in the U.S. Students will learn how Fair Trade campaigns on campuses collaborate with local communities to increase Fair Trade purchasing. They'll …
- Posted Nov. 18, 2016
- Conference Presentations
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US EPA - NEW Organics Recovery Program Development Toolkit
- U.S. Environmental Protection Agency (DC)
- Keep America Beautiful (CT)
US EPA Region 4 will unveil the working draft of its Organics Recovery Program Development Toolkit developed specifically for colleges and universities. The toolkit is intended to guide campuses looking …
- Posted Nov. 18, 2016
- Conference Presentations
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Growing Beyond the Campus Garden
- Arizona State University (AZ)
- Hobart and William Smith Colleges (NY)
- Portland State University (OR)
- Princeton University (NJ)
- Virginia Commonwealth University (VA)
In 2016, many campuses have developed community gardens on our campuses as tools for co-curricular engagement, reducing food insecurity, and iconic sustainability learning tools. But, after the initial excitement of …
- Posted Nov. 18, 2016
- Conference Presentations
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Cultivating Regional Partnerships on Campus: Sourcing and Food Service for a Sustainable Mid-Atlantic Food System
- Johns Hopkins University (MD)
- Bon Appétit Management Company
- Common Market Philadelphia (PA)
How do colleges and universities successfully partner with sustainable producers, distributors, and food service management companies for a positive impact that goes beyond campus? Join a conversation among key players …
- Posted Nov. 18, 2016
- Conference Presentations
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Fish in the Sea, Fish on the Plate - How college foodservice programs can help maintain ocean health and biodiversity
- Monterey Bay Aquarium (CA)
- National Aquarium (MD)
Fish and Seafood: Healthy, Sustainable and Confusing. Fish and seafood are among the healthiest and most sustainable protein choices we can make. But chosen poorly, eating fish and seafood also …
- Posted Nov. 18, 2016
- Conference Presentations
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Campus Greenhouse: Growing Greens for Campus Dining Halls at George Mason University
- George Mason University (VA)
Since its grand opening event during Earth Month of 2015, the President's Park Greenhouse (PPG) has received countless requests for tours, integration with academic courses, hands-on learning and volunteering opportunities, …
- Posted Nov. 18, 2016
- Conference Presentations
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Towards Zero Waste in the California State University East Bay Dining Commons
- California State University, East Bay (CA)
The California State University East Bay (CSUEB) Dining Commons (DC) has committed to becoming a Zero Waste facility. To support this effort, and Governor Brown's AB 1826 (the state mandate …
- Posted Nov. 18, 2016
- Conference Presentations
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Building Community and University Collaboration on Food Justice in Mississippi: Lessons from the MSU Learn and Grow Garden
- Mississippi State University (MS)
Mississippi is the most food insecure state in the nation. In 2014, 22% of families reported some level of hunger. However, Mississippi remains an agriculture-focused state with some of the …
- Posted Nov. 18, 2016
- Conference Presentations
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From San Francisco Sea Salt to Mt Lassen Trout-- Serving Up Extreme Local Theme Meals in Resident Dining Halls
- University of California, Berkeley (CA)
For the past 2 years, in celebration of food day and earth day, Cal Dining has hosted 'extreme local' theme meals in each of the four resident dining halls at …
- Posted Nov. 18, 2016
- Conference Presentations
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Black Hills South Dakota Food Hub
- Black Hills State University (SD)
Black Hills State University (BHSU) conducted an assessment of cafeteria needs for local foods in the winter of 2015, and we have specific knowledge of which large-quantity food providers have …
- Posted Nov. 18, 2016
- Conference Presentations
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Campus Farms and Gardens: Laboratories for Building Change Agents
- North Cascades Institute (WA)
As climate change realities imbue a desire for tangible action in university students, interest in sustainable food systems is increasing at an incredible pace. As many as 1/3 of higher …
- Posted Nov. 18, 2016
- Conference Presentations
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RIT FoodShare: Collaboration Across Campus to Address Food Insecurity and Sustainability
- Rochester Institute of Technology (NY)
RIT FoodShare was conceived by students in the Fall of 2014 who were challenged in a class to research food insecurity and reduce food waste. Their initiative, combined with an …
- Posted Nov. 18, 2016
- Conference Presentations
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Savings by Design: Implementing a Reusable To-Go Program with savings in mind.
- Virginia Tech (VA)
Virginia Tech Dining Services has implemented a robust Reusable To-Go container program with the help of partner campus organizations. The program is available at three dining centers and averages 3,000 …
- Posted Nov. 18, 2016
- Conference Presentations
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Beyond Excuses: Banning Bottled Water on Your Campus
- Eastern Washington University (WA)
- University of Puget Sound (WA)
Over 100 North American universities have enacted policies banning bottled water and promoting tap water as a more preferable choice. This workshop will outline the steps of banning bottled water, …
- Posted Nov. 18, 2016
- Conference Presentations
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Higher Education Food Task Force: Institutional Cooperation Addressing Food Security and Sustainability Issues
- University of Utah (UT)
We created a Higher Education Food Task Force with the seven major institutions along what is known as the Wasatch Front in Utah, which is the major population center for …
- Posted Nov. 18, 2016
- Conference Presentations
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New England Farm & Sea to Campus Network
- Farm to Institution New England (VT)
Join us for this networking session. The New England Farm & Sea to Campus Network formed in 2015 in order to help connect campus-based stakeholders and other food system stakeholders. …
- Posted Nov. 18, 2016
- Conference Presentations
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Is Everybody Present? Mindfulness Based Stress Reduction and a Creative Curriculum to Teach Sustainability, Healthful Eating, and Stress Reduction
- Arizona State University (AZ)
- Southern Illinois University Edwardsville (IL)
Mindfulness based training and practice is an effective tool promoting resilience, positive health outcomes and awareness of those around us and connection to all living things. This sustainable approach reinforces …
- Posted Nov. 18, 2016
- 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.