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.

944 resources

Great Gardening Goals: Aligning WMU's Gibbs Permaculture Site With the UN's SDGs

  • Western Michigan University (MI)

At the Western Michigan University Gibbs Site, the Office for Sustainability demonstrates permaculture techniques, and researches the validity of those techniques, while repairing damaged land, building soil carbon, increasing biodiversity ...

  • Posted Nov. 5, 2018
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Overcoming Obstacles When Establishing Intentional, Productive Urban Campus Green Spaces: Natural and Man-made Challenges

  • Virginia Commonwealth University (VA)

In April 2016, Virginia Commonwealth University (VCU), an urban research university in downtown Richmond, VA, created an on-campus Learning Garden. Urban campus gardens can face a unique set of challenges ...

  • Posted Nov. 5, 2018
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Big Food in our Universities: Exploring the Ties Between Institutions and Big Food Corporations

  • Real Food Challenge (MA)

Our universities and higher education institutions have the power and duty to be at the forefront of the movement for a more just and sustainable food system. So why is ...

  • Posted Nov. 5, 2018
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Put Your Fork Where Your Ethics Are: Exploring Food Systems & Leveraging University Purchasing Power

  • Johns Hopkins University (MD)

Do you support climate change? What about modern-day slavery? You don't have to answer that, the food that you buy already does. Worldwide, food is an essential commodity that ...

  • Posted Nov. 5, 2018
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Lettuce Talk: Students and Dining Staff Collaborating on Plant-Based Dining

  • University of Pittsburgh (PA)
  • Sodexo USA (MD)

Plant-based diets can be healthier and more sustainable than meat-centric diets but plant-based options in college dining halls often fail to be crave-worthy. At the University of Pittsburgh dining halls ...

  • Posted Nov. 5, 2018
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Campus Grown: Connecting Sustainability, Local Food Systems, and Experiential Student Learning

  • Pennsylvania State University (PA)
  • University of North Carolina at Chapel Hill (NC)

When farms, gardens, and other agricultural production takes place on college campuses those spaces can serve as hubs for sustainability education, local food systems, and transformative student learning. In this ...

  • Posted Nov. 5, 2018
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Food Recovery and Partnership Models

  • University of Notre Dame (IN)
  • University of Utah (UT)
  • Sodexo USA (MD)
  • 412 Food Rescue (PA)

The University of Utah is collaborating to address seven of the United Nation's Sustainable Development Goals on on-campus, in local communities, as well as throughout the state. While working ...

  • Posted Nov. 5, 2018
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How to Get Reusable Dining Containers on Your Campus!

  • Northern Arizona University (AZ)

Many campuses serve food at dining locations in single-use plastics. These plastics may be recyclable, but unfortunately, these containers are rarely cleaned. As a result, the recycling is contaminated. In ...

  • Posted Nov. 5, 2018
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Using Catering to Create a Virtuous Cycle of Sustainability in Your Community

  • Emory University (GA)
  • America To Go (NY)

Sustainability practitioners are constantly grappling with the hard questions: How to overcome inertia of the status quo? How to get others to adopt change? How to get businesses that could ...

  • Posted Nov. 5, 2018
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Green Dining at Georgia State University

  • Georgia State University (GA)

Georgia State's insourced dining services, PantherDining, continues to impress and promote sustainability throughout campus. With the help from the Student Sustainability Fee Fund, PantherDining recently launched Freight Farms' Leafy ...

  • Posted Nov. 5, 2018
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Real Food Challenge at University of Pittsburgh

  • University of Pittsburgh (PA)

The Real Food Challenge is a nation-wide initiative to bring local, fair, humane, and ecologically sound food to college campuses. By 2020, every participating institution aims to have 20% of ...

  • Posted Nov. 5, 2018
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Increasing Local Food Procurement at Ontario's 24 Colleges

  • Mohawk College (ON)

Mohawk College executed an innovative project that proved that by sharing knowledge, resources, and solutions, together, colleges can work together to address systematic barriers to sustainability. The project, Increasing Local ...

  • Posted Nov. 5, 2018
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The Dirt on Real/Good Food

  • Macalester College (MN)
  • University of Pittsburgh (PA)
  • University of Calgary (AB)
  • Sodexo USA (MD)

What makes food sustainable? As an institution how do we implement and report sustainable sourcing of food consumed on our campuses? The Good Food Challenge (Canada) and Real Food Challenge ...

  • Posted Nov. 5, 2018
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Using FEEDS Communication Platform to Share Sustainability News From Dining Services

  • University of North Carolina, Asheville (NC)
  • Chartwells Higher Education (NY)

As part of our commitment to sustainability, in October 2017 UNC Asheville Dining Services, a division of Chartwells Higher Ed, rolled out a new public communications platform called FEEDS: Farm-Forward ...

  • Posted Nov. 5, 2018
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Researching and Purchasing Real Food on Campus

  • Real Food Challenge (MA)

Our institutions of higher education have incredible purchasing power, with food budgets totaling approximately $5 billion. Instead of using their spending to support local and community-based, fair, ecologically sound, and ...

  • Posted Nov. 5, 2018
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Raising the Bar Across North America: Tracking Sustainable Food Purchasing in Higher Education

  • Real Food Challenge (MA)
  • Meal Exchange (ON)

Across the United States, the Real Food Calculator has become a standard-setting tool for local and sustainable food procurement in higher education. This student-led research tool allows universities to assess ...

  • Posted Nov. 5, 2018
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Building a Bigger Table: Engaging Communities on Food Security

  • College of Charleston (SC)

On our campus, and in the surrounding community, there appears to be a growing urge for increased engagement and 'silo-busting.' One of the largest focal points for this is food ...

  • Posted Nov. 5, 2018
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Closing the Food Loop

  • University of Pittsburgh (PA)

As a group of student from three different universities and a diverse range of interests, we all noticed that there were many problems with the current food system. To start ...

  • Posted Nov. 5, 2018
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Estimating Greenhouse Gas and Water Reduction Through Food Labeling at a University Dining Facility

  • Villanova University (PA)

As one of the most basic requirements for survival, food plays a massive role in how humans interact, not merely with one another, but also with the environment. The diet ...

  • Posted Nov. 5, 2018
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Virginia Food Systems Leadership Institute

  • George Mason University (VA)

This poster will provide an overview of the Virginia Food Systems Leadership Institute (VFSLI), an innovative collaboration involving four public research universities in Virginia and the Smithsonian Institution. Piloted successfully ...

  • Posted Nov. 5, 2018
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Leveraging Sustainability in Food Service Across Campus

  • University of Houston (TX)

The University of Houston has undergone a physical and culture transformation with a different food service provider and new collaboration with our Office of Sustainability. In spring 2017 the Food ...

  • Posted Nov. 5, 2018
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Local Food Sourcing in Kentucky: A Case Study in Higher Ed Collaboration

  • Aramark (PA)

The University of Kentucky and the University of Louisville have a unique approach to sourcing local food. Hear from the Sustainability Managers from their dining services and the Executive Director ...

  • Posted Nov. 5, 2018
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Food Service Contracts and RFPs as Vehicle for Sourcing More Sustainable Food

  • University of California, Berkeley (CA)
  • University of Vermont (VT)
  • Farm Forward (OR)

College and universities need new strategies to scale sustainable food procurement. Programs like STARS and the Real Food Challenge have institutionalized sustainable food purchasing targets and many campuses have made ...

  • Posted Nov. 5, 2018
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UT Farm Stand: A Campus-Scale Model for Sustainable Food Production

  • University of Texas at Austin (TX)

At the University of Texas, UT Farm Stand offers an innovative campus-scale model for a sustainable food production system. This student-run program depicts the unique tale of farm to market ...

  • Posted Nov. 5, 2018
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Building a Meal Sharing Program

  • Johnson County Community College (KS)

Johnson County Kansas has mirrored the increased food insecurity that has been prevalent at the national level. Johnson County Community College has tackled this issue by creating a meal share ...

  • Posted Nov. 5, 2018
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Changing Plates: How Aramark Partnered With HSUS to Lead Sustainable Change Through Food

  • Aramark (PA)
  • Humane Society of the United States (MD)

Demand for more plant-based menus continues to grow as students become more knowledgeable about their food choices and the impact on the planet. As part of their continued relationship of ...

  • Posted Nov. 5, 2018
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Expanding the Mission of a CanstructionU Competition to Include Partnerships for Hunger Awareness

  • Penn State Brandywine (PA)

As part of a year-long effort to develop community partnerships themed on sustainability, Penn State Brandywine connected with the local food bank for an academic and volunteer collaboration. In the ...

  • Posted Nov. 5, 2018
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Driving Food Reconnection at Arizona State University through Collaboration between USP and Aramark

  • Arizona State University (AZ)
  • Aramark (PA)

Surveys conducted at Arizona State University dining locations indicate that the vast majority of customers care about using natural resources responsibly and make a conscious effort to only take what ...

  • Posted Nov. 5, 2018
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Closing the Loop: Building a Healthy and Sustainable Campus Food System

  • California State University, Northridge (CA)

California State University, Northridge (CSUN) has made remarkable changes to its food landscape in the past few years. Our campus supports and hosts multiple organic food learning gardens as well ...

  • Posted Nov. 5, 2018
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Empowering Student Leaders to Create a Zero Waste Food Court

  • University of California, Irvine (CA)
  • Aramark (PA)

In order to divert 95% of solid waste from the landfill, UCI Hospitality & Dining (HDS) and Aramark collaborate with Social Ecology Field Study interns, Campus as a Living Lab ...

  • Posted Nov. 5, 2018
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BYO[Solutions]: Reuse Programs in Campus Dining

  • University of Pittsburgh (PA)

College campuses are hubs of waste, from plastic bags to disposable food containers and single-use coffee cups. However, universities can use this opportunity to implement waste-reduction programs with the aim ...

  • Posted Nov. 5, 2018
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The Real Food Challenge: Bringing Healthy and Local Food Options into Campus Dining Halls

  • Case Western Reserve University (OH)

Across the United States, college campuses are partaking in the Real Food Challenge, a national organization that promotes the development of local, fair, sustainable and humane food systems in college ...

  • Posted Nov. 5, 2018
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Encouraging Sustainable Food Purchasing Through Student Programs

  • Skidmore College (NY)

Many institutions endeavor to serve local and sustainable food within its dining services, but the complex and often opaque food system presents significant challenges to identifying and sourcing responsibly-produced products ...

  • Posted Nov. 5, 2018
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Campus Advocacy for Global Impact: Fair Trade and the United Nations SDGs

  • Fair Trade Colleges & Universities (CA)

Fair Trade Campaigns is a powerful grassroots movement mobilizing thousands of conscious consumers and Fair Trade advocates on campuses and communities across the U.S. We are part of a ...

  • Posted Nov. 5, 2018
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Fair Trade and the United Nations Sustainable Development Goals

  • University of North Carolina, Charlotte (NC)
  • Fair Trade Colleges & Universities (CA)

Fair Trade Campaigns is a powerful grassroots movement mobilizing thousands of conscious consumers and Fair Trade advocates on campuses and communities across the U.S. We are part of a ...

  • Posted Nov. 5, 2018
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Student Funded Initiatives & the Intersections of Social Justice & Sustainability

  • Portland Community College (OR)

This is going to address clear and tangible ways students can have agency and autonomy over some of their Student Activity Fees in order to create more than just a ...

  • Posted Nov. 5, 2018
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Decolonizing a College's Farm-to-Table Dinner

  • University of North Carolina, Asheville (NC)

This interactive workshop will explore how Whiteness and other form of dominant social power structures can be inadvertently reproduced within farm-to-table events when embedded assumptions in regards to the program ...

  • Posted Nov. 5, 2018
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The Power of Process: Thoughtful Engagement for Successful Projects

  • Brown University (RI)
  • GreenerU (MA)

You probably know best practices in, say, composting. Maybe you have researched the best compost haulers, how composting food can reduce GHG emissions, and how it saves water and energy ...

  • Posted Nov. 5, 2018
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Sustainability Goal Setting at Universities: A Nitrogen Action Plan at the University of Virginia

  • University of Virginia (VA)

A nitrogen (N) footprint is the amount of reactive N released to the environment as a result of an entities' resource use. In 2010, the University of Virginia (UVA) became ...

  • Posted Nov. 5, 2018
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Projection and Scenario Analysis for Climate and Nitrogen Action Planning

  • University of New Hampshire (NH)
  • University of Virginia (VA)

Campuses are now calculating their carbon and nitrogen footprints together in SIMAP, a web-based platform launched in fall 2017. Once you have calculated your campus' footprints, how might you use ...

  • Posted Nov. 5, 2018
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Building and Supporting Social Movements for Institutional Change and Beyond

  • Real Food Challenge (MA)

Even as the campus sustainability movement has grown, the issues in our food system have continued to deepen. The average age of farmers in the U.S. is over 65 ...

  • Posted Nov. 5, 2018
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Student Funded Initiatives & the Intersections of Social Justice & Sustainability

  • Portland Community College (OR)

This is going to address clear and tangible ways students can have agency and autonomy over some of their Student Activity Fees in order to create more than just a ...

  • Posted Nov. 5, 2018
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Synergies in Sustainable Food Systems for Students, by Students

  • College of Charleston (SC)

In 2017, students, faculty, and staff at the College of Charleston were compelled by Charleston YOUth Count's data administered by the Joseph P. Riley Jr. Center for Livable Communities ...

  • Posted Nov. 5, 2018
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Urban green spaces connecting people and place

  • Arizona State University (AZ)

The following concept is a new project designed for the Arizona State University Polytechnic campus; the development and implementation of an urban green space titled The Lot @ ASU, that serves ...

  • Posted Nov. 5, 2018
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The Campus Kitchens Project: Connecting the Campus and the Community

  • The Campus Kitchens Project (DC)

For more than 15 years The Campus Kitchens Project has been empowering students around the country to recover and transform would-be-wasted food into meals to feed members of their community ...

  • Posted Nov. 5, 2018
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Fighting Food Waste on College Campuses

  • Arizona State University (AZ)
  • Aramark (PA)

BACKGROUND: An estimated 40% of food produced in the US goes uneaten, yet 1 in 8 Americans struggle with hunger. And that number may be even higher on college campuses ...

  • Posted Nov. 5, 2018
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Grassroots: Connecting Diverse Louisville Communities Through Sustainable Initiatives

  • University of Louisville (KY)

The environmental threat of food waste looms over the United States alongside the imminent threat of hunger. Watching food on campus being thrown away or composted, Erin and Henny believed ...

  • Posted Nov. 5, 2018
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Improving Inclusivity at Campus Farmers Market and Garden

  • University of Utah (UT)

The University of Utah Sustainability Office coordinates an on-campus farmers market and two edible garden sites that provide students, faculty, staff, and community members with local, healthy, and sustainable food ...

  • Posted Nov. 5, 2018
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Meeting the food waste challenge in higher education

  • Montana State University (MT)

Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability ...

  • Posted Oct. 23, 2018
  • Publications
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Making the Shift to Climate-Friendly Food Service

  • University of Massachusetts Amherst (MA)
  • University of New Hampshire (NH)
  • AASHE (PA)
  • Friends of the Earth (DC)

The webinar will provide information covering broad menu-based strategies to reduce the carbon footprint of dining service. Friends of the Earth’s Food & Agriculture program consultant will introduce the ...

  • Posted Oct. 18, 2018
  • Videos & Webinars
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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. Additional content and advanced benchmarking tools will be added to this tab over time.

Benchmarking Data

The following links connect to specific Content Displays on the STARS website (AASHE membership and log-in required).

Programs and Initiatives

The following links connect to specific Content Displays on the STARS website (AASHE membership and log-in required).

Scores

The following link connects to the Score Display on the STARS website (AASHE membership and log-in required).

Food & Dining Partners

AGreenOZZI, LLC

Narragansett, RI
Business Affiliate
Sustainability-minded AGreenOzzi has created the OZZI Collection System. This patented technology will help eliminate the use of traditional disposable take-out containers and replace them with sustainable reusable containers.

Aramark

Philadelphia, PA
Business Affiliate

Creative Dining Services

Zeelend, MI
Business Affiliate

Eagle Protect PBC

South Lake Tahoe, CA
Business Affiliate
Eagle Protect helps reduce waste with high-quality disposable gloves and clothing products.

Eco-Products

Boulder, CO
Business Affiliate
Green Is All We Do. A leader in environmentally preferable foodservice packaging.

Fair Trade Colleges & Universities

Oakland, CA
Business Affiliate

Land O'Lakes, Inc.

Arden Hills, MN
Business Affiliate
Land O'Lakes is a farmer-owned cooperative dedicated to feeding human progress, from seed to feed to plate.

The Campus Kitchens Project

Washington, DC
Business Affiliate
Empowering students to create innovative and sustainable solutions to food waste and hunger.