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.

744 resources

Sustainable Local Foods Farming Certificate

  • John Wood Community College (IL)

JWCC's new Sustainable Local Foods Farming program provides courses and hands-on training in sustainable fruit and vegetable production, entrepreneurship, and marketing. Students gain the practical skills and knowledge needed ...

  • Posted Feb. 25, 2016
  • Academic Programs
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Learning Through Eating: Bringing Campus Dining Operations into an Introductory Environmental Science Course

  • University of Wisconsin-Madison (WI)

Sustainability initiatives in higher education often flourish as the result of cross-functionality of teaching, research, and operational staff. At the University of Wisconsin - Madison, the Nelson Institute for Environmental Resources ...

  • Posted Feb. 24, 2016
  • Publications
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AASHE Student Diary Series: From 'Compost Lady' to Compost Campus

  • Lehigh University (PA)

In my last entry, I wrote about my preliminary composting research at Lehigh University as a first-year student. I am now a junior and compost research has remained an important ...

  • Posted Feb. 24, 2016
  • Publications
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AASHE Interview Series: Yoni Landau and Danny Spitzberg of CoFed

  • CoFED (NM)

CoFED, the Cooperative Food Empowerment Directive, supports over 40 student teams in regions across North America. CoFED serves as a network and training program that empowers students to create ethically-sourced ...

  • Posted Feb. 24, 2016
  • Publications
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Should We Do It? An Economic Analysis of the Costs and Benefits of a Local and Sustainable Food System at Davidson College

  • Davidson College (NC)

Globalization created the conventional food system and its numerous negative effects such as environmental degradation, the loss of food cultures, antibiotic resistance, unsustainable energy use, increased food insecurity, unfair exploitation ...

  • Posted Feb. 24, 2016
  • Publications
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AASHE Student Diary Series: Abuzz with Rooftop Bees

  • Harvard University (MA)

The novice beekeeping adventures of a group of Graduate School of Design (GSD) students at Harvard University are featured in this installment of the AASHE Bulletin Sustainability Student Diary series ...

  • Posted Feb. 24, 2016
  • Publications
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Best Practices for Starting Sustainable Food Cooperatives in University Communities

  • University of California, Berkeley (CA)

This study makes recommendations for starting new student-run food co-ops (grocery stores, cafes, delis and other eateries), based on the findings of an investigation on seven co-ops in university communities ...

  • Posted Feb. 24, 2016
  • Publications
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Time to Get Real: A Food Assessment of Dining at Pomona College

  • Pomona College (CA)

It is well established that current conventional food production practices contribute significantly to environmental degradation and climate change, compromise the well-being of workers and animals involved, and produce foods of ...

  • Posted Feb. 24, 2016
  • Publications
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Understanding the UCSD Market for Sustainable Foods: The Sustainable Agrifood Systems Fellowship

  • University of California, San Diego (CA)

If UC San Diego is serious about becoming a university leader in sustainability, it is imperative that more attention and resources be directed toward its food system, and in particular ...

  • Posted Feb. 24, 2016
  • Publications
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Sustainable Seafood at the University of Minnesota

  • University of Minnesota, Twin Cities (MN)

The ultimate goal of this project is to transform the process by which seafood is purchased and consumed at the University of Minnesota, Twin Cities. Currently, no criteria concerning sustainability ...

  • Posted Feb. 24, 2016
  • Publications
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Sustainable Food Systems at UC Berkeley

  • University of California, Berkeley (CA)

In the arena of sustainability, we are continually finding ways to reduce our energy and water footprints. But food is essential. It is true that many developed nations have a ...

  • Posted Feb. 24, 2016
  • Publications
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Appalocal Food: Establishing a farm-to-college program at Appalachian State University

  • Appalachian State University (NC)

Farm-to-college programs promote and serve locally produced foods in campus cafeterias. The benefits of integrating local food into institutions of higher education are numerous including supporting local farmers and the ...

  • Posted Feb. 24, 2016
  • Publications
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A Guide to Developing a Sustainable Food Purchasing Policy

  • AASHE (PA)
  • Food Alliance (OR)
  • Health Care Without Harm (VA)
  • Institute for Agricultural Trade and Policy (DC)
  • Portland State University (OR)

This guide is intended to help universities, colleges, hospitals, and other institutions - as well as those advocating for food system change - create, promote and implement practical sustainable food purchasing policies ...

  • Posted Feb. 24, 2016
  • Publications
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The feasibility of implementing a farm-to-college program at the University of Cincinnati

  • University of Cincinnati (OH)

Some of the major issues confronting environmental planners today are affected by the modern system of food production, distribution, and consumption. The major contributing factor to this relationship is movement ...

  • Posted Feb. 24, 2016
  • Publications
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Big News on Campus

  • Carnegie Mellon University (PA)
  • Clemson University (SC)
  • Yale University (CT)

Provides information on the environmental practices of several colleges in the U.S. Benefits of the Yale Sustainable Food Project for local farmers; Condition of living at the dormitories in ...

  • Posted Feb. 24, 2016
  • Publications
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RIT FoodShare

  • Rochester Institute of Technology (NY)

RIT FoodShare is an initiative designed to reduce food waste on campus while reducing food insecurity among RIT students. It consists of two components - a facebook group and a FoodShare ...

  • Posted June 12, 2015
  • Case Studies
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Addressing Food Insecurity at Portland Community College-Rock Creek Campus

  • Portland Community College (OR)

Our campus community faces food and nutritional challenges like much of the nation. Portland Community College's Rock Creek Campus, with 50% of the student population receiving financial aid, chose ...

  • Posted June 11, 2015
  • Case Studies
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UNT Health Science Center Community Garden: Connecting Health and Wellness to Sustainability

  • University of North Texas Health Science Center at Fort Worth (TX)

The University of North Texas Health Science Center (UNTHSC) is a graduate school of health care professions with over 2,100 students. The UNTHSC Community Garden broke ground in early ...

  • Posted June 11, 2015
  • Case Studies
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Green Captain Program

  • University of California, Irvine (CA)
  • Aramark Higher Education (PA)

The Green Captain Program allows UCI Hospitality & Dining student employees who are passionate about sustainability to design and implement practices to reduce environmental impacts (e.g. carbon footprint, water ...

  • Posted June 11, 2015
  • Case Studies
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Feasibility study of implementing an aerated static compost system for food waste in University of Hawaii at Manoa housing

  • University of Hawaii at Manoa (HI)

There are no facilities on Oahu capable of converting the post-consumer food waste generated by the University of Hawaii into compost. This is an inquiry into the feasibility of implementing ...

  • Posted June 11, 2015
  • Case Studies
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Incorporating Life Cycle Analysis into Campus Dining

  • University of Missouri (MO)

This study provides the greenhouse gas (GHG) estimates for thirty-nine meals using menu items served at the University of Missouri's Campus Dining Services. Meal size was normalized to 400 ...

  • Posted June 11, 2015
  • Case Studies
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Collaborations for growing the Virginia Tech Farm to Campus Program

  • Virginia Tech (VA)

The Virginia Tech Dining Services Farm at Kentland began as a small 1/2 acre herb garden in 2009. Since, the garden has expanded steadily to include more than 6 ...

  • Posted June 10, 2015
  • Case Studies
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Starting a Food Recovery Network chapter at Colorado Mountain College-- Steamboat Springs

  • Colorado Mountain College (CO)

This is an action oriented research and case study project that originated from the Capstone course of the Sustainability program at Colorado Mountain College (CMC). The study examines the process ...

  • Posted June 10, 2015
  • Case Studies
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Tribe Truck Farm

  • College of William & Mary (VA)

Tribe Truck Farm is a micro-farm in the bed of a pickup truck. The main goal of this project is to initiate a dialogue within the William and Mary community ...


UA Compost Cats: Students Creating Community Partnerships to Turn Garbage into Gardens and Foster Local Food Security

  • University of Arizona (AZ)

Located 60 miles from the largest, landlocked port for food in North America, the student-run Compost Cats program has now forged partnerships with the City of Tucson, San Xavier Co-op ...

  • Posted April 12, 2014
  • Case Studies
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Aquaponic food production as an integrating context for campus sustainability

  • Allegheny College (PA)

The Food for Sustainability project at Allegheny College utilizes aquaponic systems for indoor, year round tilapia and lettuce production. The products are sold to Parkhurst Dining Services and are incorporated ...

  • Posted April 11, 2014
  • Case Studies
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Envisioning Sustainability: Implementing a Campus Community Food System at Virginia Tech

  • Virginia Tech (VA)

Virginia Tech, founded in 1872 as a land grant institution, has not lost its local roots. With a nationally recognized college of Agriculture & Life Sciences, the campus has its ...

  • Posted April 10, 2014
  • Case Studies
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GreenHouse Food Buying Club

  • University of Vermont (VT)
  • Sodexo (FL)

A student initiated program that allows on-campus students from a specific Residential Learning Community (RLC) to use a portion of their mandated meal plans to purchase a "CSA". The "CSA ...

  • Posted March 28, 2014
  • Case Studies
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UCI Zero Waste Food Court Pilot Program

  • University of California, Irvine (CA)

The University of California, Irvine launched a pilot program for post-consumer waste diversion in retail dining in 2013. The program achieved Zero Waste under the University of California Office of ...

  • Posted March 28, 2014
  • Case Studies
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Students for Environmental Sustainability

  • Kennesaw State University (GA)

The project is a student lead initiative aimed at improving culinary sustainability education and practices among students in both universities and k-12 institutions. The project has three primary focuses on ...

  • Posted March 8, 2014
  • Case Studies
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Food Scraps Recovery at Kean University

  • Kean University (NJ)

Kean University began a comprehensive on-campus food scraps composting project in January 2010. Food scraps are processed in an in-vessel composting system that requires just five days to convert them ...


Sustainable Urban Eco-Garden at St. Louis Community College

  • St. Louis Community College (MO)

St. Louis Community College, Florissant Valley campus, has created an educational, sustainable eco-garden that provides opportunities for participants to engage in raising food as well as providing native habitat for ...


Sustainable Packaging at the University of Florida

  • University of Florida (FL)

Gator Dining Services-ARAMARK at the University of Florida eliminated foam containers from campus dining operations, making UF the only ARAMARK foam- free dining operation in the south region. Foam products ...


Foam Free Dining at the University of Florida

  • University of Florida (FL)
  • Aramark Higher Education (PA)

Gator Dining Services at the University of Florida (UF) eliminated foam containers from campus dining operations, making the University of Florida the only ARAMARK foam- free dining operation in the ...


WE Over ME Farm

  • Paul Quinn College (TX)

Surrounded by a food desert, Paul Quinn College has assumed the responsibility to provide the residents of Highland Hills/southern Dallas within the zip code of 75241, access to healthy ...


Public-Private Food Waste Composting Program

  • Illinois State University (IL)
  • Rochester Institute of Technology (NY)

The goal of this project was to provide a viable option for businesses and institutions to divert their food waste from the solid waste stream. McLean County is a prime ...

  • Posted June 26, 2012
  • Case Studies
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Owens Community College HARVEST Project

  • Owens Community College (OH)

The Owens Community College Harvest Project seeks to "Help all People Reap the Value of Education through Service and working Together." Our on campus food pantry and community garden serve ...

  • Posted June 22, 2012
  • Case Studies
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Growing a Local and Sustainable Food System at Appalachian State University

  • Appalachian State University (NC)

Appalachian Food Services is working with the Office of Sustainability to incorporate local and sustainably produced food products into our campus dining with an overall goal of improving the campus ...

  • Posted June 10, 2011
  • Case Studies
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Aggieware - Moving to Zero Waste Events within UC Davis Student Housing

  • University of California, Davis (CA)

Aggieware, the reusable tableware program, was created by UC Davis Student Housing for use with all student programs in the residence halls to reach the University of California's goal ...


EcoMug at Western Michigan University: The First Decade

  • Western Michigan University (MI)

In 2009, Western Michigan University created a novel, and as far as we know unprecedented, waste reduction initiative. During the first few weeks of school, each incoming student is given ...


Implementing pre and post consumer composting, local food, recycling and trayless programs within ISU dining at Iowa State University

  • Iowa State University (IA)

ISU Dining has been actively expanding efforts in waste reduction, recycling, and encouraging local businesses. Farm to ISU, our local food program, works with local farmers to increase the amount ...

  • Posted June 30, 2010
  • Case Studies
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Implementing Vermicomposting in Luther College Residence Halls

  • Luther College (IA)

Luther students have started disposing of fruit and vegetable waste in worm composting bins installed in seven of Luther's residence halls by students from the Luther Sustainability program.

Students ...

  • Posted June 30, 2010
  • Case Studies
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Closing the Nutrient Cycle at Appalachian State University

  • Appalachian State University (NC)

Students of ASU's Goodnight Family Sustainable Development Program sell produce that they grow at the Program's teaching and research farm on campus to students, faculty, and visitors. This ...

  • Posted June 24, 2010
  • Case Studies
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A Sustainable Thanksgiving Feast: Preserving Heritage Turkeys

  • Emory University (GA)

For the second year in a row Emory has partnered with Heritage Foods USA to present the Thanksgiving Heritage Harvest Feast. The Feast features Heritage turkeys, an older breed of ...

  • Posted June 16, 2010
  • Case Studies
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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