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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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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
- Conference Presentations
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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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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
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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 member …
- Posted Sept. 12, 2016
- Photographs
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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 successes …
- Posted Sept. 12, 2016
- Photographs
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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 staff …
- Posted Sept. 12, 2016
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Working with vegetables, mulch and compost at the Guilford College Farm
- Guilford College (NC)
- Posted Sept. 9, 2016
- Photographs
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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
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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
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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
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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)
- The 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
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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 New …
- Posted Aug. 23, 2016
- Academic Programs
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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
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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.S. …
- Posted Aug. 22, 2016
- Academic Programs
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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
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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
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Certificate in Holistic Landscape Design
- Bastyr University (WA)
Bastyr's Certificate in Holistic Landscape Design offers training for those who want to build upon their knowledge of medicinal and edible plants and apply that expertise by developing sustainable landscapes. …
- Posted Aug. 22, 2016
- Academic Programs
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Permaculture Design: Practicum
- Cornell University (NY)
This 4.5-week online course provides an opportunity for students to build their knowledge about permaculture and ecological design. Participants will explore the content through videos, readings, and activities and complete …
- Posted Aug. 22, 2016
- Academic Programs
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Permaculture Design: Ecosystem Mimicry
- Cornell University (NY)
This 6.5-week online course provides an opportunity for students to build their knowledge about permaculture and ecological design. Participants will explore the content through videos, readings, and activities and complete …
- Posted Aug. 22, 2016
- Academic Programs
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Permaculture: Fundamentals of Ecological Design
- Cornell University (NY)
This 6.5-week online course provides an opportunity for students to build their knowledge about permaculture and ecological design. Participants will explore the content through videos, readings, and activities and complete …
- Posted Aug. 22, 2016
- Academic Programs
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Water bottle ban a success; bottled beverage sales have plummeted
- Washington University in St. Louis (MO)
Sales of bottled beverages at Washington University in St. Louis have plummeted 39 percent since 2009, when the university became the first in the nation to ban the sale of …
- Posted Aug. 19, 2016
- Publications
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A Sustainable Campus: The Sydney Declaration on Interspecies Sustainability
- University of Canterbury
- University of Technology Sydney
- University of Sydney (NSW)
Under the remit of an expanded definition of sustainability – one that acknowledges animal agriculture as a key carbon intensive industry, and one that includes interspecies ethics as an integral …
- Posted July 5, 2016
- Publications
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UT Farm Stand
- University of Texas at Austin (TX)
UT Farm Stand is a student-led project that provides local and organic fresh foods to the University of Texas at Austin students, faculty, and staff. Our mission is focused on …
- Posted June 16, 2016
- Case Studies
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Rescued Food Feast
- Arizona State University (AZ)
- Aramark (PA)
The Rescued Food Feast was an event held at Arizona State University and was a collaboration between the Julie Ann Wrigley Global Institute of Sustainability, Aramark Higher Education, Sprouts Farmers …
- Posted June 11, 2016
- Case Studies
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UCLA is the Largest Public University in the U.S. to achieve Fair Trade Status
- University of California, Los Angeles (CA)
- Fair Trade Colleges & Universities
University of California, Los Angeles, part of a national initiative by Fair Trade Campaigns to engage college/university students in issues of global poverty, officially received designation as a Fair Trade …
- Posted June 11, 2016
- Case Studies
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RIT FoodShare
- Rochester Institute of Technology (NY)
RIT FoodShare is an initiative on the RIT campus that has been established to address food insecurity and food waste. It is both a campus food pantry and a facebook …
- Posted June 10, 2016
- Case Studies
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Integrated educational food garden and composting
- California State University, Northridge (CA)
Striving towards zero waste and with a close-the-loop philosophy, CSUN students are diverting over 35,000 pounds of pre-consumer waste/year and turning it back into food via an on campus compost …
- Posted June 10, 2016
- Case Studies
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Plant-Powered Dining @ Cornell University
- Cornell University (NY)
Student Sustainability coordinators sought to do something in line with these initiatives at Cornell. Many universities have adopted versions of a “Meatless Monday” program, or have an all-vegetarian dining hall. …
- Posted June 10, 2016
- Case Studies
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Composting for a Greener Campus: the Texas State University Bobcat Blend program
- Texas State University, San Marcos (TX)
Bobcat Blend is a faculty managed, student-run and grant-supported research and teaching-oriented waste management campus composting program at Texas State University. The goals of the organization are to teach students, …
- Posted June 10, 2016
- 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.
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.