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.
Featured Resources
New Resources
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
- View more
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 ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
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 ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
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
- View more
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
- View more
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
- View more
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 ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
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
- View more
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 ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
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
- View more
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
- View more
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
- View more
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
- View more
Opening a Plant-forward, Farm-to-Fork cafe on the UC Berkeley campus
- University of California, Berkeley (CA)
Last semester, Cal Dining opened Brown's- a California Café on the UC Berkeley campus. Brown's opened with the goal of serving food that is delicious, nutrient- dense, and ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Compost Cats in the K-12 Classroom: Building a Zero Waste Culture from the Ground Up
- University of Arizona (AZ)
The Compost Cats program at the University of Arizona has diverted 10.5 million pounds of material from local landfills. While turning garbage into gardens is important, changing the culture ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Greening the Mullins Center at UMass Amherst
- University of Massachusetts Amherst (MA)
UMass Amherst, a three time STARS Gold Rated institution, has made great strides in creating a more sustainable campus. As a prior student, I take pride in this. As a ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
The Good, the Bad and the Smelly: Changing Sustainability Perception through Behind the Scenes Tours
- Appalachian State University (NC)
Much has changed during Appalachian Food Services' 90 years of operation, but our commitment to being affordable, fresh and sustainable has remained constant. None of our efforts and accomplishments matter ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Transitioning Dining Hall Pulped Waste to Post-Consumer Compost: Challenges and Lessons Learned at Appalachian State University
- Appalachian State University (NC)
Following a waste audit in 2011, Appalachian Food Services, the Office of Sustainability and Landscape Services at Appalachian State University began discussing the possibility of transitioning dining hall pulped waste ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Sustainable Seafood Days: Working with Sea to Table to Grow Sustainable Seafood Purchasing at Appalachian State University
- Appalachian State University (NC)
- Sea to Table (NY)
Because Appalachian State University is a leader in sustainability, serving sustainable fish in our dining venues was something that Appalachian Food Services wanted to explore. We partnered with Sea to ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Campus Commitments to Local, Sustainable Food Procurement: Trends, Challenges, and Opportunities in Georgia
- Georgia Institute of Technology (GA)
In recent years many colleges and universities have committed to increasing the proportion of locally sourced and sustainably produced food served on campus. My poster describes the results of an ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Composting as a Collaborative Regional School Effort
- University of North Carolina, Wilmington (NC)
Many communities have large-scale composting facilities. The Coastal Composting Council, NHC Landfill and UNCW have constructed the following plan to pilot such a facility utilizing the schools in the Cape ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Local Farmers, Season Extension, and Technology transfer: Experiences from the "Nexus" Greenhouse project at Appalachian State
- Appalachian State University (NC)
The Nexus project looks to reinvent the heated greenhouse by using on-farm biomass resources and solar energy to create season extension inside a conventional hoop house with minimal fossil energy ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Bailey Compost Initiative
- Michigan State University (MI)
Students in dorm rooms generate organic waste on a daily basis. With 40% of organic matter wasted globally, this problem of waste diversion needs to be addressed. The Bailey Compost ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Institutional Nitrogen Footprint: A Case Study at Oregon State University
- Oregon State University (OR)
Many insitutions of higher education are measuring and consciously managing their impact on the environment, using metrics of energy use, recycling, alternative transporation or local foods. While the carbon footprint ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Using a High Tunnel to Extend the Growing Season and Engage the Whole Campus With the Campus Garden
- Concordia College (NY)
Six years ago, students championed the creation of a small organic garden on Concordia College's urban campus in northern Minnesota. Although the garden was successful in attracting student interest ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Colloquium on Research Innovation in Food, Energy, Water Systems Nexus (INFEWS) AASHE 4TH Annual Workshop Research in Sustainability
- University of Arkansas (AR)
This colloquium focuses on the direct interdependencies and connections that exist related to the production, extraction, generation and use, between food, energy, and water and the impacts at the nexus ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Building a Sustainable Food Future: The BCFN Youth Manifesto
- Barilla Center for Food & Nutrition
The Barilla Center for Food & Nutrition (BCFN) Foundation strives to give voice to an international network of young researchers who are working to create a more sustainable and equitable ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Engaging Partners in a Responsible Sourcing Strategy
- Aramark (PA)
Learn about Aramark's approach to responsible sourcing including how we engage with our suppliers, non-governmental organizations (NGOs), industry alliances, clients and customers to develop and implement practices that guide ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
Colloquium on FEWS Research Needs and Opportunities
- U.S. Environmental Protection Agency (DC)
Regardless of all the devoted investments, too often, good, nutritious food ends up getting wasted. In the United States, food is the largest stream of discarded materials, accounting for 21 ...
- Posted Nov. 18, 2016
- Conference Presentations
- View more
St. John's University - New york students start food waste pulping to double capacity of on-site composting
- St. John's University, New York (NY)
New for fall 2016 is the addition of students using a food waste pulper which facilitates doubling the capacity of recovering food scraps for on site composting. Since 2012, student ...
- Posted Nov. 14, 2016
- Photographs
- View more
Food Insecurity Among University of California Employees
Executive Summary The University of California (UC) is the third largest employer in the State of California. It comprises ten campuses, five medical centers, and three national laboratories, all of ...
- Posted Oct. 25, 2016
- Publications
- View more
Hunger on Campus: The Challenge of Food Insecurity for College Students
- Student Public Interest Research Group (IL)
- Student Government Resource Center (MA)
- College and University Food Bank Alliance (CUFBA) (MI)
This report, based on a survey of nearly 3,800 college students in United States, finds that nearly half of the students surveyed were food insecure and 22% qualified as ...
- Posted Oct. 17, 2016
- Publications
- View more
UNLV Sustainability - Water Bottle Reduction Efforts
- University of Nevada Las Vegas (NV)
Two complimentary bottled water initiatives at University of Nevada, Las Vegas are helping the university reduce bottled water waste while simultaneously raising funds for bottled water alternatives. A 5-Cent Surcharge ...
- Posted Sept. 20, 2016
- Photographs
- View more
Chatham University Grounds and Eden Hall Campus
- Chatham University (PA)
Building on the legacy of alum Rachel Carson (‘29), Chatham University has practiced a pest management plan since 2000 that bans chemical pesticides on all campus grounds and actively preserves ...
- Posted Sept. 13, 2016
- Photographs
- View more
Draft Horses on the Farm
- Green Mountain College (VT)
Sustainable Agriculture & Food Production Gwilym Walker ' 17 drives draft horses on the college farm.
- Posted Sept. 12, 2016
- Photographs
- View more
University at Albany Harvest Festival
- University at Albany (NY)
This photo depicts students from the Office of Sustainability tabling at the Office of Residential Life's annual Harvest Festival, which celebrates local food and healthy eating.
- Posted Sept. 12, 2016
- Photographs
- View more
University of Washington Housing & Food Services - Cultivate Restaurant
- University of Washington, Seattle (WA)
At the University of Washington’s Cultivate Restaurant in Elm Hall, the dining team is pleased to present a pan-seared and citrus butter-basted wild-caught Alaskan salmon. The restaurant is a ...
- Posted Sept. 12, 2016
- Photographs
- View more
2016 LIU Post Sustainability Award Recipients
- LIU Post (NY)
This is a photo of LIU Post's 2016 campus sustainability award recipients and our guest speaker, L. Hunter Lovins. Each spring, LIU Post hosts a sustainability banquet to showcase ...
- Posted Sept. 12, 2016
- Photographs
- View more
SMC - Wellbeing & Work (SCI Index)
- Saint Mary's College of California (CA)
The Legacy Garden is a space on campus where both students and employees visit and volunteer. The 3,200 lbs of produce produced annually is entirely consumed by students and ...
- Posted Sept. 12, 2016
- Photographs
- View more
Working with vegetables, mulch and compost at the Guilford College Farm
- Guilford College (NC)
- Posted Sept. 9, 2016
- Photographs
- View more
Sterling College is the #1 campus for the Real Food Challenge
- Sterling College (VT) (VT)
Executive Chef Simeon Bittman (left), community member Lydia Jones (center), and student Alice Haskins '16 work together to test a recipe for braised cabbage as part of the Human Nutrition ...
- Posted Sept. 6, 2016
- Photographs
- View more
Big Red Buyer's Club
- Denison University (OH)
- Bon Appétit Management Company
The Big Red Buyers Club was created at Denison University In an effort to support local producers and to connect faculty, students, and staff with high quality, local and responsibly ...
- Posted Sept. 6, 2016
- Photographs
- View more
Student Beekeepers: Almost as Busy as Bees
- Colorado Mountain College (CO)
This photograph was taken on April 22 (Earth Day!), 2016. It shows members of the Beekeeping Club at Colorado Mountain College in Steamboat Springs tending their bees and teaching students ...
- Posted Sept. 6, 2016
- Photographs
- View more
Universities and Sustainable Food Practices: An International Comparison Along the Pacific Coast of North America
- University of California, Santa Barbara (CA)
- University of Alaska Anchorage (AK)
- Western Kentucky University (KY)
- University of British Columbia (BC)
My research project examined sustainable practices in relation to food sources at three universities located along the Pacific Coast of North America. The academic institutions were the University of Alaska ...
- Posted Sept. 6, 2016
- Publications
- View more
Dual Major in EcoGastronomy
- University of New Hampshire (NH)
The Dual Major in EcoGastronomy prepares students for professions within the rapidly evolving food community—from farm to fork to nutrition and health outcomes. The Dual Major integrates University of ...
- Posted Aug. 23, 2016
- Academic Programs
- View more
Green cities and ivory towers: how do higher education sustainability initiatives shape millennials’ consumption practices?
- University of Michigan (MI)
College-educated millennials, motivated by a preference for vibrant, walkable neighborhoods with access to good public transportation, are helping to drive an economic resurgence in many American cities. At the same ...
- Posted Aug. 22, 2016
- Publications
- View more
AS in Sustainable Food and Farming
- University of Massachusetts Amherst (MA)
The 60-credit Associate of Science degree offers a program of study for those who wish to practice agriculture but are not quite ready to make a commitment to the B ...
- Posted Aug. 22, 2016
- Academic Programs
- View more
Permaculture Design Certificate
- Oregon State University (OR)
Students develop a sustainable landscape using permaculture methods through this online, instructor-led certificate program offered by Professional and Continuing Education at Oregon State University. All students complete regenerative landscape projects ...
- Posted Aug. 22, 2016
- Academic Programs
- View more
Permaculture Design Certificate
- Gateway Technical College (WI)
This course will teach participants techniques to reduce dependence on fossil fuels and will increase the long-term sustainability of their homes and communities. Students will learn ecological principles needed to ...
- Posted Aug. 22, 2016
- Academic Programs
- View more
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.