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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Real Food, Real Communities, Real Impact
- Johns Hopkins University (MD)
- Lehigh University (PA)
- Real Food Challenge (MA)
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
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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
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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
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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
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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
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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
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The Real Food Calculator: Students leading food chain transparency and campus accountability across the nation!
- Real Food Challenge (MA)
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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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 environmentally- friendly. …
- Posted Nov. 18, 2016
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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 of …
- Posted Nov. 18, 2016
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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 and …
- Posted Nov. 18, 2016
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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
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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
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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 how …
- Posted Nov. 18, 2016
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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
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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
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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
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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 hungry, …
- Posted Oct. 17, 2016
- Publications
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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
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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
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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
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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.