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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NC State University Students Leverage Partnerships To Eliminate Plastic Bags on Campus
- North Carolina State University (NC)
Over a three-year period, the NC State Stewards collaborated with the university’s Campus Enterprises division to move toward the elimination of single-use plastic bags in the most wasteful locations on …
- Posted May 31, 2016
- Case Studies
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University of Redlands Proposal for Expanded Composting
- University of Redlands (CA)
We are currently living in a time with inequity, economic instability and environmental degradation. The University of Redlands campus claims to be sustainable, however, we lack many forms of renewable …
- Posted May 23, 2016
- Case Studies
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University of Redlands Proposal for Expanded Composting
- University of Redlands (CA)
We are currently living in a time with inequity, economic instability and environmental degradation. The University of Redlands campus claims to be sustainable, however, we lack many forms of renewable …
- Posted May 23, 2016
- Publications
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Rian Fried Center for Sustainable Agriculture and Food Systems
- Sterling College (VT) (VT)
Recognizing that building a healthy and just food system is among the most critical challenges facing humanity in the 21st century, the Rian Fried Center for Sustainable Agriculture & Food …
- Posted May 20, 2016
- Research Centers & Institutes
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The Unintended Consequences of Changes in Beverage Options and the Removal of Bottled Water on a University Campus
- University of Vermont (VT)
Objectives. We investigated how the removal of bottled water along with a minimum healthy beverage requirement affected the purchasing behavior, healthiness of beverage choices, and consumption of calories and added …
- Posted May 3, 2016
- Publications
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Interdisciplinary and Multilevel Approach to Organic and Sustainable Agriculture Education at North Carolina State University
- North Carolina State University (NC)
There is an increasing demand for education in organic and sustainable agriculture from undergraduates, graduate students and extension agents. In this paper, we discuss highlights and evaluations of a multilevel …
- Posted April 28, 2016
- Publications
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Evaluation of the Food Store Environment on and Near the Campus of 15 Postsecondary Institutions
- Kansas State University (KS)
- Michigan State University (MI)
- Rutgers, the State University of New Jersey, Central Office (NJ)
- South Dakota State University (SD)
- Syracuse University (NY)
- Tuskegee University (AL)
- University of Florida (FL)
- University of Maine (ME)
- University of Wisconsin-Madison (WI)
- West Virginia University (WV)
- Purdue University (IN)
Purpose. This study evaluated the food stores on and near postsecondary campuses varying in institutional size.
Design. The design of the study is an environmental audit survey.
Setting. Fifteen U.S. …
- Posted April 28, 2016
- Publications
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Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University
- Montclair State University (NJ)
The objective of this research was to investigate whether merchandizing strategies could encourage college students to make healthy foodservice menu selections. Two hundred sixty-six Montclair State University, New Jersey, students …
- Posted April 28, 2016
- Publications
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Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay
- University of South Carolina (SC)
The current study looks at the relationship between price consciousness, product involvement, price/quality inference, and consumer's willingness-to-pay related to local foods in a university foodservice environment. The study develops a …
- Posted April 28, 2016
- Publications
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Sustainable food systems at urban public universities: A survey of 21 universities
- University of Michigan (MI)
- Wayne State College (NE)
Urban communities are challenged by the conventional food system in diverse ways. To mitigate these challenges, a growing sustainable food system (SFS) movement mobilizes existing resources—including public institutions—to resolve disparities …
- Posted April 28, 2016
- Publications
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Applying Anthropology to the Campus Dining System: Reflections on Working with Community Food Assessments and the Real Food Challenge
- Oregon State University (OR)
When the Oregon Food Bank began conducting Community Food Assessments in 2009, they enlisted graduate students in Oregon State University's (OSU) applied anthropology program to examine the impact of the …
- Posted April 28, 2016
- Publications
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Campus Sustainable Food Projects: Critique and Engagement
- Emory University (GA)
Campus sustainable food projects recently have expanded rapidly. A review of four components—purchasing goals, academic programs, direct marketing, and experiential learning—shows both intent and capacity to contribute to transformational change …
- Posted April 28, 2016
- Publications
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Celebrating Earth Day One Bite at a Time
- Indiana State University (IN)
On Earth Day at ISU, Sodexo closes one of our dining halls and has an outdoor picnic instead, where students can use their meal plans for a lunch featuring ingredients …
- Posted April 26, 2016
- Photographs
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Spring FARMal at American University
- American University (DC)
Spring FARMAL, Co-hosted by the AU Community Garden and Office of Sustainability, celebrated Earth Day with a screen on the green of "Plant This," outdoor crafts and activities, local food, …
- Posted April 26, 2016
- Photographs
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Stock Images for Waste Signs
- Babson College (MA)
Cut-out images with transparent backgrounds of various items for use in recycling, trash, and compost informational materials.
Images created by Connie Hsu and Sheen Hui for the Babson College Sustainability …
- Posted April 26, 2016
- Outreach Materials
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Shifting Diets for a Sustainable Food Future
- World Resources Institute (DC)
Installment 11 of Creating a Sustainable Food Future shows that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods …
- Posted April 26, 2016
- Publications
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Food Scraps Composting on College/University Campuses: A Step-by-Step Guide
- FOR Solutions, LLC (NJ)
In "Food Scraps Composting on College/University Campuses: A Step-by-Step Guide", you will learn:
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How to select the proper technology for composting on your campus.
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How to implement that technology to …
- Posted April 25, 2016
- Publications
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Food Scraps Composting Laboratory
- Kean University (NJ)
Kean University in New Jersey installed a rotary drum composter to process pre and postconsumer food waste from campus dining facilities.
- Posted April 25, 2016
- Publications
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University food gardens: a unifying place for higher education sustainability
- Southern Illinois University Carbondale (IL)
This research describes the key characteristics of campus food gardens and investigates their contribution to overall campus sustainability. An email-survey of 52 campus garden managers in North America provided quantitative …
- Posted April 25, 2016
- Publications
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Running a Campus Food Pantry: Student Government Toolkit
The Running a Campus Food Pantry toolkit explains how to create and manage a campus food pantry. As food insecurity becomes more common among college students, starting a food pantry …
- Posted April 16, 2016
- Publications
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The Merits of Fair Trade - Fair Trade Colleges & Universities
- Fair Trade Colleges & Universities
Fair Trade Colleges & Universities presents: The Merits of Fair Trade.
Fair Trade is a market-based approach to alleviating poverty in ways that improve lives, empower communities, and protect the …
- Posted April 15, 2016
- Videos & Webinars
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Sustainable Table Food Issues Resources
- GRACE Communications Foundation (NY)
This online resource provides in-depth information on topics relating to sustainable and industrial agriculture and food systems. Useful as a higher education teaching tool.
- Posted April 14, 2016
- Course Materials
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The Meatrix
- GRACE Communications Foundation (NY)
The Meatrix films share the realities of factory farming. These short, animated videos are accompanied by a website that that includes supplementary interactive tools and resources, as well as tips …
- Posted April 14, 2016
- Videos & Webinars
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Food, Ethics and Sustainability Discussion Activity
- EcoChallenge.org (OR)
Active, personally relevant learning is at the heart of an effective education.
This activity takes participants through a process of exploring sustainability
through small group discussion and personal reflection designed …
- Posted April 11, 2016
- Course Materials
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Systematic Change Through Reciprocal Partnerships
- Connecticut College (CT)
The Office of Sustainability at Connecticut College has demonstrated its commitment to community change in its collaborative support for the New London County Food Policy Council (NLCFPC). The NLCFPC is …
- Posted April 6, 2016
- Conference Presentations
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North D Compost Pilot
- University of Massachusetts Amherst (MA)
- Massachusetts Department of Environmental Protection (MA)
After conducting a waste audit of the North Apartment Residential Complex in October of 2014, it was found that approximately 27% of the trash stream consisted of food waste and …
- Posted April 6, 2016
- Case Studies
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Compendium of Organics Recovery Programs at Colleges and Universities
- University of Louisville (KY)
- U.S. Environmental Protection Agency (DC)
The Center for Environmental Policy and Management at the University of Louisville in partnership with the U.S. Environmental Protection Agency Region 4 and select southeastern U.S. schools have released a …
- Posted April 6, 2016
- Publications
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Challenge the Label
- ISEAL Alliance
Sustainability claims have become widespread in the modern marketplace, and with it greenwashing has expanded. The practice of making empty, unfounded or exaggerated sustainability claims risks alienating buyers committed to …
- Posted March 30, 2016
- Tools
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Seasonal Food Guide
- GRACE Communications Foundation (NY)
Use our Seasonal Food Guide to learn when and where produce is at its peak: choose the state and time of year you’re interested in and click 'Go'. By purchasing …
- Posted March 30, 2016
- Tools
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Eat Well Guide
- GRACE Communications Foundation (NY)
Search over 25,000 hand-picked restaurants, farms, markets and other sources of local, sustainable food. Useful for college and university dining services, students, employees and community members.
- Posted March 30, 2016
- Tools
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BuyingPoultry
- Farm Forward (OR)
BuyingPoultry is a free independent buying guide that cuts through labels and marketing claims and makes it easy to find the highest-welfare products near you.
- Posted March 25, 2016
- Tools
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Food Recovery Verified
- Food Recovery Network (MD)
Food Recovery Verified (FRV) is a program of Food Recovery Network that recognizes institutions, businesses and events for sending their surplus food to people, not landfills.
- Posted March 21, 2016
- Tools
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Food Recovery Challenge
- U.S. Environmental Protection Agency (DC)
As part of EPA's Food Recovery Challenge, organizations pledge to improve their sustainable food management practices and report their results. The FRC is part of EPA's Sustainable Materials Management Program …
- Posted March 3, 2016
- Tools
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Food Recovery Hierarchy
- U.S. Environmental Protection Agency (DC)
The Food Recovery Hierarchy prioritizes actions organizations can take to prevent and divert wasted food. Each tier of the Food Recovery Hierarchy focuses on different management strategies for your wasted …
- Posted March 3, 2016
- Outreach Materials
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Real Food Calculator
- Real Food Challenge (MA)
The Real Food Calculator is a tool for tracking institutional purchasing over time. College and University students in the U.S. use the Real Food Calculator as a platform for discussion …
- Posted March 3, 2016
- Tools
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Michigan State University Sustainable Food Procurement Guide
- Michigan State University (MI)
This guide will clarify to existing and potential new supply chain partners what is important
to MSU as we strive to make increasingly responsible choices in food service sourcing, and …
- Posted March 3, 2016
- Publications
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Composting Inside of a Greenhouse: Exploring the Benefits of an Integrated Composting/Growing Operation.
- Green Mountain Technologies (WA)
Gustavus Adolphus College has created a unique and innovative model for integrating a commercial composting operation into a growing operation. Gustavus has installed an Earth Flow composting system from Green …
- Posted Feb. 26, 2016
- Conference Presentations
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University of Minnesota, Twin Cities 17th Avenue Residence Hall and Dining Center Gray Water System
- TKDA (MN)
The Architect-of Record and Lead Mechanical Engineer will present an overview of the University of Minnesota, Twin Cities's 17th Avenue Residence Hall and Dining Center's gray water system. The project …
- Posted Feb. 26, 2016
- Conference Presentations
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Stopping Food Waste at the Source: Source Reduction Strategies for Dining Services
- Aramark (PA)
UC Irvine aims not only to divert waste from landfill through recycling and composting but to minimize waste generated. This objective supports an overall goal of Zero Waste campus-wide by …
- Posted Feb. 26, 2016
- Conference Presentations
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Go Fish: the New Rules of Sustainable Seafood in College Foodservice
- Monterey Bay Aquarium (CA)
Whether wild or farmed, marine conservation is driven by which fish we choose to eat. And, in North America, more than 2/3 of meals with fish and seafood are served …
- Posted Feb. 26, 2016
- Conference Presentations
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Educating About Feeding the World Sustainably: Agroecosystems of the World
- University of Minnesota, Twin Cities (MN)
This panel discussion will (virtually) bring together instructors collaborating on a course offered at the University of Minnesota, Twin Cities titled 'Agroecosystems of the World.' The course evaluates agroecosystems in …
- Posted Feb. 26, 2016
- Conference Presentations
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Wandering Out of the [Food] Desert: a Campus/Community Farmers Market Collaboration
- Wells College (NY)
One of the surprising things discovered by the new Center for Sustainability and the Environment at Wells College was that – despite the college's location within an upstate New York …
- Posted Feb. 26, 2016
- Conference Presentations
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Collective Impact: Results from a Multi-Campus Farm to College Pilot Program
- University at Albany (NY)
- State University of New York at New Paltz (NY)
- State University of New York at Oswego (NY)
This initiative involved four state colleges working with a statewide partnership of agricultural, public health and economic development interests who are working with food service providers on these campuses. The …
- Posted Feb. 26, 2016
- Conference Presentations
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Urban Farming: A Community Engaged Program
- Delta College (MI)
As we sought a source for our campus food waste, we realized the impetus for a new learning series. Delta College was a natural fit for a start-up food hub …
- Posted Feb. 26, 2016
- Conference Presentations
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Food Reliability + Urban Resilience = Innovative Living Lab at Mountain View College
- Dallas College (TX)
The Living Labs at Mountain View College is an innovative model for conservation, sustainability and nutrition education where both students and the community engage in hands-on practices and field research. …
- Posted Feb. 26, 2016
- Conference Presentations
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Spearfish Local: Improving Community Health Through Collaboration
- Black Hills State University (SD)
Black Hills State University (BHSU) and community partners are seeking to create a culture that supports and values our local food economy and other aspects of healthy communities. Located in …
- Posted Feb. 26, 2016
- Conference Presentations
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Incorporating Life Cycle Analysis into Campus Dining
- University of Missouri (MO)
The environmental impacts associated with food production have been well-documented through Life cycle analyses (LCA). LCA of food products have focused largely on individual food items. However, very little work …
- Posted Feb. 26, 2016
- Conference Presentations
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Transforming the WKU Office of Sustainability's Front Yard into an Edible Landscape
- Western Kentucky University (KY)
The Western Kentucky University (WKU) Office of Sustainability, located in a University-owned residential property, seeks to demonstrate sustainability best practices for current and future homeowners. Since May 2014, the office's …
- Posted Feb. 26, 2016
- Conference Presentations
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The UAlbany Heritage Garden: An Educational Tool for the Whole Campus
- University at Albany (NY)
In fall 2013, a task force of students, staff and faculty began developing a plan to institute a campus heritage garden. With the understanding that many student garden projects fall …
- Posted Feb. 26, 2016
- Conference Presentations
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Reclaiming Urbanity with Permaculture: The First Years of a Food Forest
- Portland State University (OR)
Food forests use sustainable methods to garden within a closed-loop system. PSU students started a community orchard in 2011 with a plot of vacant land, 21 fruit tree varieties and …
- Posted Feb. 26, 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.