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

666 resources

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

  • Virginia Commonwealth University (VA)
  • Hobart and William Smith Colleges (NY)
  • Princeton University (NJ)
  • Portland State University (OR)
  • Arizona State University (AZ)

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 ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 Higher Education (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 ...

  • 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 ...


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 ...

  • 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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Kitchen Greenhouse at York University

  • York University (ON)
  • Posted Sept. 12, 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
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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 ...

  • 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 ...

  • 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 ...

  • Posted Sept. 12, 2016
  • Photographs
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Working with vegetables, mulch and compost at the Guilford College Farm

  • Guilford College (NC)

Sterling College is the #1 campus for the Real Food Challenge

  • Sterling College (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 ...


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 ...


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 ...


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)
  • 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 ...

  • 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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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

Chartwells Higher Education

Rye Brook, NY
Business Supporter

AGreenOZZI, LLC

East Greenwich, 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 Higher Education

Philadelphia, PA
Business Affiliate

Creative Dining Services

Zeelend, MI
Business Affiliate

Essity Professional Hygiene North America LLC

Neenah, WI
Business Affiliate
SCA is a leading global hygiene products company that develops and produces sustainable personal care, tissue and forest products. Tork, a global brand of SCA, is a market leader and committed partner to customers in over 100 countries.

Fair Trade Colleges & Universities

Oakland, CA
Business Affiliate

FarmLogix, LLC

Evanston, IL
Business Affiliate

Java City

Sacramento, CA
Business Affiliate

Leonardo Academy

Madison, WI
Business Affiliate

The Campus Kitchens Project

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

Vegware US

Warren, OH
Business Affiliate