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
Latest News from AASHE Bulletin
New Resources
Tips on Improving Student Engagement from Food Recovery Network
- Food Recovery Network (MD)
Food Recovery Network (FRN) unites students at colleges and universities to fight food waste and hunger by recovering surplus food from their campuses that would otherwise go to waste and …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Growing Skills for Ecological Engagement
- Lane Community College (OR)
The Learning Garden at Lane Community College in Eugene, Oregon serves as a living laboratory for students, staff, and the greater community in the fields of sustainable agriculture, experiential education, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sustainability Across the Nutrition & Food Science Curriculum
- Georgia Southern University (GA)
In 2012, the Accreditation Council for Education in Nutrition and Dietetics revised accreditation standards to require that concepts of sustainability be taught in all nutrition and dietetic education programs. However, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Scaling Up Local Food Sourcing: a Multi-Campus Farm to College Pilot
- University at Albany (NY)
- State University of New York at Oneonta (NY)
- State University of New York at Oswego (NY)
Starting with the commitments from 12 State University of New York (SUNY) campuses to purchase tomato sauce ahead of the growing season, “SUNY Commits to Agriculture” launched a pilot to …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Standardizing Sustainability for Dining Services
- Green Seal (DC)
Dining Services have been included in STARS from the beginning, with a heavy focus on food in the current version 2.0. Life-cycle research conducted by Green Seal has determined that …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Make a difference with a commitment to certified sustainable seafood
- Marine Stewardship Council (WA)
Higher Education is playing an increasingly important role in fostering sustainable practices, including food service and seafood. With increasing pressure on global fisheries to feed a growing population, the need …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Working Together To Fight Hunger and Waste
- Bon Appétit Management Company
- Food Recovery Network (MD)
Every day students are asking more of the university around them and it can be difficult for dining service providers to know how to address requests. Whether it be for …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
University Dining Services: Leaders in Sustainability
- University of Massachusetts Amherst (MA)
Using the University of Massachusetts as a case study, this presentation: • Discusses the unique and important role campus foodservice providers have in creating healthy and resilient regional food systems …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Systems Education: New Approaches for a Global Scope
- University of Minnesota, Twin Cities (MN)
The University of Minnesota-- Twin Cities is home to several innovative courses in food systems. Despite differences in mode and focus of instruction, a key commonality among these courses is …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sowing Seeds: An academic-corporate collaboration to bring ‘real food’ to campus.
- Gonzaga University (WA)
Sowing Seeds: An academic-corporate collaboration to bring ‘real food’ to campus. Integrating sustainability into the academic curriculum can often present challenges to classroom instructors immersed in a traditional academic setting. …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Systems Northwest: A collaborative traveling summer course
- University of Puget Sound (WA)
- Willamette University (OR)
Around the country, scholars are beginning to recognize the centrality of food and agriculture in questions of sustainability, social justice, economic development, and international affairs (Poppendleck, 2000; Hinrichs 2003; Werkerle, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Using campus farms to engage students in experiential learning
- Linfield College (OR)
- Linn-Benton Community College (OR)
- Pacific University (OR)
- Portland State University (OR)
- Willamette University (OR)
Growing food on college campuses is deeply rooted in many institutions of higher learning. There are many reasons for engaging in food production at these institutions and these reasons change …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
University Research in Support of Local Sustainable Food Systems
- Portland State University (OR)
In this poster presentation, faculty researchers from Portland State University will share examples of meaningful partnerships with the local community and demonstrate the reciprocal relationship between research and practice. During …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Composting in the Real World
- Carnegie Mellon University (PA)
Since 2007, incremental successes have taken our campus food composting weights from 0 to 419 tons, increasing every year! The Pittsburgh region food composting initiative started with stakeholder food audits …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Local APPetite: Partnering with Rural Farms to Grow Our Economy
- Appalachian State University (NC)
During the fall of 2013, Appalachian State University Food Services launched Local Appetite, a partnership that brought together farmers, community organizations and the university to grow our economy. Being self-operated, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Evolution of Zero Waste in a Retail Food Court
- University of California, Irvine (CA)
- Aramark (PA)
The objective of UC Irvine’s Zero Waste Food Court Pilot Program is to expand practices from campus residential dining locations to Phoenix Food Court as a model for additional retail …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Bikes: Mobile Food That’s Low Capital, Low Footprint
- University of California, Berkeley (CA)
The Food Bikery seeks to prove that food bikes are a safe, legal, low-capital, and low-footprint alternative to food trucks. In transitioning mobile food off of trucks and onto bicycles, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Personal Choices- Minimizing Food Waste in Cornell Dining Halls
- Cornell University (NY)
Although Cornell University composts leftover food, the Cornell Dining Sustainability Coordinators (SSCs) wanted students and staff to realized to problems with wasting food. Through an online survey, the SSCs found …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
UA Compost Cats: Creating Community Partnerships to Address Local Food Security and Sustainability
- University of Arizona (AZ)
- City of Tucson (AZ)
- San Xavier Co-op Farm (AZ)
Over 4 years of existence, the student-run, Compost Cats program at the University of Arizona has forged enduring community partnerships with San Xavier Co-op Farm of the Tohono O’odham Nation, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Cost of a Healthy Meal
- Santa Clara University (CA)
In our society, a lot has been said about the connection between the cost of food and the nutrition that it provides. This has been a topic for discussion in …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Reviving the Agora: Exploring Diverse Foodways through a Campus Farmers’ Market
- York University
Creating a sustainable food system and increasing healthy food access at York University’s Keele Campus is a campus community priority. In the last two years, Food Services launched a popular …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Know Watts Cooking - The Physics of Energy Efficient Cooking Course
- Appalachian State University (NC)
In an effort to provide first year freshmen with an innovative, hands-on, conceptual science-based sustainable education experience, a new freshmen seminar class entitled “Know Watts Cooking – The Physics of …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Waste Diversion and Evolution on Campus: Preparing for the Upcoming MA Organics Waste Ban
- Boston University (MA)
Boston University Dining Services began diverting food waste in 2008. This presentation will discuss the evolution of food waste diversion on campus as well as how we are preparing for …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sustainable Marketing in University Food Service Operations
- Kennesaw State University (GA)
The briefing is structured around the traditional "4Ps" of marketing and explains how marketing mix decisions can and do influence environmental outcomes in the hospitality industry. The briefing emphasis will …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Building a community farming network with the KPU Lab Farm
- Kwantlen Polytechnic University (BC)
The Bachelor of Applied Science in Sustainable Agriculture is a unique program at Kwantlen Polytechnic University (KPU) that seeks to advance sustainable communities and food systems through integrated education, applied …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Campuses as Leaders and Partners in Comprehensive Food Systems Change
- Luther College (IA)
Too often efforts to enact changes to the food system are approached piecemeal with an excess focus on individual consumption. This presentation will present an alternative model of sustainable food …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Cafeteria to Community: Reducing Waste and Feeding the Hungry
- Luther College (IA)
This poster will illustrate a program that simultaneously reduces food waste from Luther College’s cafeteria while providing needed food assistance to hungry families in the surrounding community. The Cafeteria to …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Using Health Care Funds to Support Employee CSAs and Food Education
- Luther College (IA)
The college’s most recent health risk assessment found that 43% of employees do not eat the recommended amount of fruits and vegetables. Recognizing the positive health impacts associated with increased …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Transforming the Local Food Economy in Louisville and Vermont via Summer Consulting Internships
- Middlebury College (VT)
FoodWorks is Middlebury College’s Fellowship program for students interested in food systems and sustainable development. Middlebury students participate in this for credit summer program every summer through a nine-week competitive …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Campus Cookbook: The Real Food Challenge Sodexo Partnership; Northern Arizona University Case Study
- Northern Arizona University (AZ)
The Real Food Challenge (RFC) is a national network of student leaders working to create a more just and sustainable food system. The national goal of Real Food Challenge is …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sustainable Food Collaborations
- Real Food Challenge (MA)
The way most food is currently produced, processed, distributed, and consumed has significantly negative impacts on human health & well being, climate, air and water pollution, and the viability of …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
The Real Food Campus Commitment: Sustainable Food Purchasing and Student Decision Making at the University of Massachusetts Amherst
- University of Massachusetts Amherst (MA)
The Real Food Campus Commitment is a pledge for colleges and universities stating that they will buy at least 20% Real Food by 2020. Signing onto the commitment can be …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Growing Sustainable Economies: From Seeds to Restaurant Tables
- University of Minnesota, Twin Cities (MN)
The case study presentation, Growing Sustainable Economies: From Seeds to Restaurant Tables, located at and near Gandhi Mahal in Minneapolis, will tell the story of a special educational and business …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Environmental Life Cycle Analysis of Food at University of Washington
- University of Washington, Seattle (WA)
In spring 2014, twenty-five students in the class Sustainability Studio (in the undergraduate Environmental Studies program) partnered with University of Washington Housing and Food Services to assess the environmental impacts …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Sponsored Theater Presentation: The Wizard of Ozzi
- AGreenOZZI, LLC (RI)
This presentation explores a concerted effort being made to change the way people behave when it comes to the use of traditional take-out food containers. Almost without thinking, people accept …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Campus Community Garden Completed its First Successful Harvest
- University of Alaska Fairbanks (AK)
After their first successful harvest, members of the UAF Campus Community Garden are looking forward to new opportunities next season. After being conceived last spring, gardening enthusiasts constructed a working, …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
UB's Crossroads Culinary Center: Fine Dining in Sustainable Fashion
- University at Buffalo (NY)
Providing healthy, sustainable food options isn’t our challenge; rather, the challenge is ensuring students choose healthy, sustainable food options. Through formal campus surveys and informal feedback we determined what our …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Warren Wilson College Sustainable Dining Policy: A Strategic Partnership Case Study
- Warren Wilson College (NC)
This case study presentation will delve into the collective research and actions by Warren Wilson College (WWC) students, staff, and Sodexo employees to create a resilient and adaptable dining service …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Incubation of a New Suite of Courses in Food Systems
- University of Minnesota, Twin Cities (MN)
Five innovative new courses at the University of Minnesota--Twin Cities focus on issues of changing food systems and global sustainability. Responding to student interest, the courses developed independently. Even as …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
UAlbany Goes Local: A Holistic Approach to Food Purchases
- University at Albany (NY)
Like many institutions, the University at Albany has been looking to increase their local food purchases over the last several years. While we share this sentiment with many of our …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Can we Feed the World Without Destroying It?
- University of Minnesota, Twin Cities (MN)
The University of Minnesota’s Institute on the Environment (IonE) offered an innovative new course on the global challenges of agriculture, taught by Director Jon Foley and IonE colleague, Barrett Colombo …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Commercial Kitchens Case Study Dalhousie
- Dalhousie University (NS)
It all started in class. The Office of Sustainability provided a project for the 3rd year Campus as a Living Laboratory Class in 2011. How much water and energy is …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Food Waste Composting at the University of Virginia
- University of Virginia (VA)
The University of Virginia and University of Virginia Dining (ARAMARK) actively collaborate on organic waste reduction strategies and methods. In 2008, U.Va. and University Dining Services instituted a partnership with …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Digging In: A First-Year Food and Sustainability Experience
- Franklin Pierce University (NH)
"Digging In" is the theme of a semester-long project that immerses first-year students in the practice of community engagement around food and sustainability. Beginning with storytelling about the place of …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Documenting the Evolution of a Student Garden: How LOGIC Grows Campus Sustainability
- Southern Illinois University Carbondale (IL)
This poster examines the evolution of a student organic garden at a large public university, Southern Illinois University Carbondale, as an example of student initiatives that focus on sustainability education …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Green Captains - Student Leadership in Dining Services
- University of California, Irvine (CA)
- Aramark (PA)
The Green Captain Program promotes student education and development and food waste reduction in Higher Education dining locations. The program empowers student employees and managers from each of the campus’s …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Promoting Sustainable Agriculture and Access to Local Food in the Carolinas Program: Campuses to Communities
- Davidson College (NC)
- Duke University (NC)
- Furman University (SC)
- Johnson C. Smith University (NC)
The Duke Endowment (TDE) schools, Davidson College, Duke University, Furman University, and Johnson C. Smith University, all have significant interest in promoting sustainable farm and food systems in the Carolinas …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Cross-Institution Collaboration: Composting Pre-and-Post Consumer Food Scraps In An Urban Environment
- Dominican University (IL)
- Loyola University Chicago (IL)
- Northwestern University (IL)
- National Wildlife Federation (VA)
According to a 2011 report by the Food and Agriculture Organization of the United Nations, Global Food Losses and Food Waste, the average American wastes over 200 pounds of food …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Farm to Institution New England: Successes & Lessons Learned in Institutional Local Food Procurement
- Skidmore College (NY)
- Farm to Institution New England (VT)
After several years of farm to institution projects and initiatives in the northeast, there have been many successes and many important lessons learned. This panel will highlight the ways that …
- Posted Feb. 26, 2016
- Conference Presentations
- View more
Students: The Face of Food Auditing
- University of Massachusetts Amherst (MA)
- Real Food Challenge (MA)
Nation-wide, University dining services are actively seeking ways to assess the sustainability of their on-campus food system. The Real Food Challenge provides such a tool for sustainability assessment in dining …
- Posted Feb. 26, 2016
- Conference Presentations
- 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.