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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sustainNU Holds Hybrid Planting Workshop
- Northwestern University (IL)
Northwestern University's Office of Sustainability's (sustainNU) first hybrid event was during Earth Month. With the help of Wild Roots, a student-run garden on campus, and Northwestern Dining, sustainNU hosted a …
- Posted May 4, 2021
- Photographs
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ISU Dining Compost Giveaway
- Iowa State University (IA)
ISU Dining handed out pots, seeds, and compost to students. The compost was from our campus compost facility, which takes in food waste from our dining centers. ISU Dining contributes …
- Posted April 23, 2021
- Photographs
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A scoping review of policies promoting and supporting sustainable food systems in the university setting
- University of Sydney (NSW)
Background Transitioning towards sustainable food systems for the health of the population and planet will require governments and institutions to develop effective governance to support the adoption of sustainable food …
- Posted April 22, 2021
- Publications
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Seminole Dining Celebrates Earth Month
- Florida State University (FL)
- Aramark (PA)
Here at Seminole Dining, we’re taking it back to 1970, when Earth Day was created, to celebrate 51 years of tackling environmental issues! To do this, we are celebrating all …
- Posted April 21, 2021
- Photographs
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North Texas Food Policy Alliance
- University of Texas at Arlington (TX)
What are Food Policy Councils/Alliances? The first Food Policy Council started 30 years ago in the city of Knoxville. In the last decade Food Policy Councils (also called food system …
- Posted April 21, 2021
- Case Studies
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UCCS Food Next Door | Farm Subscription Program
- University of Colorado Colorado Springs (CO)
The Food Next Door Farm Subscription Program strives to help fight hunger, promote food access, boost food literacy, and support regional farmers and ranchers in our community.
- Posted April 21, 2021
- Case Studies
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Predicting college students’ intention to purchase local food using the theory of consumption values
- University of Alabama (AL)
While extensive research has been conducted on local food and consumer behavior, there is little research investigating college students’ intention regarding purchasing local food. The purpose of this study is …
- Posted April 8, 2021
- Publications
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Teaching Sustainability Practice through Service Learning: A Case Study of Reducing Food Waste
- University of Southern Maine (ME)
- University of Wyoming (WY)
This case report details the collaboration and integration of three distinct courses using a service-learning approach for a grant-based environmental project at the University of Southern Maine (USM). The focus …
- Posted April 8, 2021
- Publications
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SUNY New Paltz Pivots from Plastic Bottles to Aluminum Cans to Move Beyond Plastics
- State University of New York at New Paltz (NY)
In the fall of 2020, Campus Auxiliary Services (CAS), which contracts on behalf of SUNY New Paltz for beverages to be distributed through vending machines and the dining services contractor, …
- Posted Feb. 24, 2021
- Case Studies
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How many chickens does it take to make an egg? Animal welfare and environmental benefits of replacing eggs with plant foods at the University of California, and beyond
- University of California, Santa Barbara (CA)
Our question “How many chickens does it take to make an egg?” was inspired by the successful replacement of egg-based mayonnaise with plant-based mayonnaise in general dining at the University …
- Posted Feb. 19, 2021
- Publications
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Higher education and food waste: assessing current trends
- Allegheny College (PA)
- University of Passo Fundo
- Manchester Metropolitan University
- University of Applied Sciences Zittau/Görlitz
- Università di Verona
Food waste is a considerable sustainability challenge, and many universities around the world are engaged in food waste prevention. University canteens offer opportunities for prevention of food waste by steering …
- Posted Feb. 19, 2021
- Publications
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Is the college farm sustainable? A reflective essay from Davidson College
- Davidson College (NC)
Campus farms and gardens are proliferating across college and university campuses. While they may have unique missions, at their core those missions often include promoting student learning, campus sustainability, and …
- Posted Feb. 9, 2021
- Publications
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Critical food systems education, neoliberalism, and the alternative campus tour
- Trent University (ON)
While still quite modest, the body of scholarship on pedagogy related to teaching for more socio-ecologically just food systems is growing. However, this body of work is largely silent on …
- Posted Feb. 9, 2021
- Publications
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A Case Study of Sustainability and Civic Engagement in a Sociology of Food Course
- Florida Gulf Coast University (FL)
This article presents a case study of a ‘Sociology of Food’ course premised on issues of social justice and ethical and sustainable food practices. Through sustainability-inspired service-learning projects, students learn …
- Posted Feb. 8, 2021
- Publications
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Reducing Dining Emissions: An Analysis of Beef and Milk Substitutions
- Smith College (MA)
- AASHE (MA)
The life cycle of food is responsible for over a quarter of global greenhouse gas (GHG) emissions through production, processing, distribution, and waste. The environmental impact of specific foods varies …
- Posted Jan. 28, 2021
- Videos & Webinars
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Wasted Food Solutions: University of Rhode Island Spotlight
- University of Rhode Island (RI)
- Center for EcoTechnology (MA)
With approximately 17,000 students and 3,800 faculty and staff, meal planning across the University of Rhode Island’s (URI) two dining halls, four cafés, and retail dining outlet, means surplus food …
- Posted Jan. 12, 2021
- Outreach Materials
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Sustainable Food Systems (MA)
- Montana State University (MT)
This program offers many opportunities to engage in experiential learning through management of projects at MSU’s Towne’s Harvest Garden and in the surrounding communities. Students can tailor their program to …
- Posted Dec. 17, 2020
- Academic Programs
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Integrated Pathway in Sustainable Agriculture
- Earlham College (IN)
The coursework and applied experiences in the Sustainable Agriculture Integrated Pathway engage students in different elements of food and agricultural systems, ranging from the soil to plants to production processes …
- Posted Dec. 17, 2020
- Academic Programs
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Crop Sciences (BS)
- University of Illinois, Urbana-Champaign (IL)
The Crop Sciences major is where plant genetics, biotechnology, business, data science, crop production, and sustainability are brought together by results-oriented faculty and students.
- Posted Dec. 17, 2020
- Academic Programs
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Agroecology Concentration
- University of Illinois, Urbana-Champaign (IL)
The Agroecology Concentration addresses ecologically based management of cropping systems, stewardship of the environment, and sustainable food production systems. The intersection between crop plants and their environment is emphasized in …
- Posted Dec. 17, 2020
- Academic Programs
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Agricultural and Consumer Economics (BS)
- University of Illinois, Urbana-Champaign (IL)
The College of Agricultural, Consumer and Environmental Sciences (ACES) applies business and economics principles to food, agriculture, renewable energy, and the environment, both here and abroad. By combining technical knowledge …
- Posted Dec. 17, 2020
- Academic Programs
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Food Science (BS)
- Cornell University (NY)
The Food Science major prepares students to lead change in the food industry, academia and government. The research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, …
- Posted Dec. 17, 2020
- Academic Programs
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Nutritional Sciences (BS)
- Cornell University (NY)
Cornell’s Division of Nutritional Sciences is devoted to human nutrition, with current research in the cognitive effects of early exposure to environmental toxins, environmental interventions to prevent obesity, and the …
- Posted Dec. 17, 2020
- Academic Programs
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Community Food Systems Minor
- Cornell University (NY)
The Minor in Community Food Systems (CFS) is a university-wide program enabling undergraduate students to engage with critical contemporary issues relating to food security, food sovereignty, and food justice. In …
- Posted Dec. 17, 2020
- Academic Programs
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Reusable to-go Program at Northwestern Dining During a Global Pandemic
- Northwestern University (IL)
- Chartwells Higher Education (NY)
- Compass Group (NC)
Northwestern University opened its dining commons during the COVID-19 pandemic in the fall of 2020 with an emphasis on reusable to-go service ware. This program used the O2GO OZZI containers …
- Posted Dec. 1, 2020
- Case Studies
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University of Oregon GrowPod Tomato Harvest
- University of Oregon (OR)
University of Oregon students and staff harvesting tomatoes in the experimental GrowPod.
- Posted Oct. 30, 2020
- Photographs
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University of Connecticut Dining Services
- University of Connecticut (CT)
Photos from UConn dining sustainability initiatives.
- Posted Oct. 24, 2020
- Photographs
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Lafayette College Sustainable Food Loop
- Lafayette College (PA)
LaFarm is a sustainability initiative at the College and the cornerstone of the Lafayette College Sustainable Food Loop.
Our mission is to integrate curriculum and practice in sustainable food and …
- Posted Oct. 20, 2020
- Photographs
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Lafayette College Sustainable Food Loop
- Lafayette College (PA)
LaFarm is a sustainability initiative at the College and the cornerstone of the Lafayette College Sustainable Food Loop.
Our mission is to integrate curriculum and practice in sustainable food and …
- Posted Oct. 20, 2020
- Photographs
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IUPUI and Butler Collaborate to Launch Commercial Food Compost Program in Indianapolis
- Indiana University Indianapolis (IN)
IUPUI (Indiana University-Purdue University Indianapolis) has an ongoing partnership with Butler University to employ a large waste hauler for food waste compost collection. Both universities leveraged their respective networks to …
- Posted Oct. 15, 2020
- Photographs
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Colorado State University SCI 2020 Pictures
- Colorado State University (CO)
Several photos are attached that highlight sustainability initiatives at Colorado State University for the 2020 CSI including food recovery, student engagement, solar arrays, and a living wall.
- Posted Oct. 14, 2020
- Photographs
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Smith College - Global Flavors at Climate Equity and Justice Conference
- Smith College (MA)
To open Smith's 19/20 Year on Climate Change, we held a "Solutions in Action: Climate Equity and Justice" Conference. For the conference, student communications intern Rosie Li '20 developed an …
- Posted Oct. 14, 2020
- Photographs
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Carbon Negative: Reducing Dining’s Carbon Foodprint at Penn State
- Pennsylvania State University (PA)
Abstract Diet is an often unrecognized, but large contributor to our carbon footprint. An average American diet has a carbon footprint of 1.72 metric tons of CO2-eq every year,1 which …
- Posted Sept. 11, 2020
- Publications
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On-Campus Composting: How to Start, Evolve, and Overcome Challenges
- Colorado State University (CO)
- Fort Lewis College (CO)
- Princeton University (NJ)
- St. John's University, New York (NY)
- Western Michigan University (MI)
- AASHE (MA)
Is your campus considering starting an on-site composting program, but doesn’t know where to start or which system to choose? Or does your campus want to grow its program or …
- Posted July 16, 2020
- Videos & Webinars
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Integrating climate and food policies in higher education: a case study of the University of California
- University of California, Office of the President (CA)
- University of California, Los Angeles (CA)
- University of California, Santa Barbara (CA)
Most climate change mitigation policies, including those of higher education institutions, do not include food system greenhouse gas emissions (GHGE). Yet the food system contributes ~30% of anthropogenic GHGE, mostly …
- Posted July 10, 2020
- Publications
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Navigating Michigan Dining Towards Carbon Neutrality
- University of Michigan (MI)
In Fall 2018, the University of Michigan made a public pledge towards carbon-neutrality. This pledge, along with pressure from concerned citizens at the local and global level, make it essential …
- Posted July 10, 2020
- Publications
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A Holistic Approach and Model for a Sustainable Food System
- Harvard University (MA)
- AASHE (MA)
The Harvard Office for Sustainability (OFS) convened a multi-disciplinary committee of world-renowned faculty to translate their research into action on campus to create a more sustainable food system that contributes …
- Posted July 9, 2020
- Videos & Webinars
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Connecting Food Security, Community, and Sustainability
- AASHE (MA)
- Daytona College (FL)
At a time when college costs continue to climb considerably faster than general inflation and more students are facing food insecurity, tying food security to sustainability can show students the …
- Posted June 12, 2020
- Videos & Webinars
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Understanding Food Waste at Johnson County Community College: A Multi-Method Approach
- Johnson County Community College (KS)
Food waste and food insecurity are vastly different, yet inextricably linked, social, economic, and environmental problems which afflict societies throughout the world. This study contributes to the literature on individual …
- Posted May 28, 2020
- Publications
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Chartwells Higher Education Curates Sustainable, Plant-Based Pop-Up Stations for Vegan Options
- Northeastern University (MA)
- University of Maryland, Baltimore County (MD)
- University of North Florida (FL)
- Chartwells Higher Education (NY)
Chartwells Higher Education is continuing their ongoing commitment to sustainability with the introduction of new plant-based options on campus. Vegan Awareness Month, which is in November, provided the perfect opportunity …
- Posted May 28, 2020
- Publications
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Living Earth Festival 2018: MA‘O Organic Farms
- University of Hawaii Leeward Community College (HI)
- University of Hawaii - West Oahu (HI)
This video, taken at the Living Earth Festival in 2018, highlights efforts by MA'O Organic Farms in Waianae, Hawaii to uplift the local community through employment opportunities and local produce. …
- Posted May 28, 2020
- Videos & Webinars
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U.S. Sustainable Food Market Generation Z Consumer Segments
- Iowa State University (IA)
This study explores the interaction between environmental consciousness and sustainable food attributes as predictors in the market segmentation process for sustainable foods with respect to United States (U.S.) Generation Z …
- Posted May 19, 2020
- Publications
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Housing Sustainability Assistants - Compost Pilot
- Carnegie Mellon University (PA)
Carnegie Mellon University’s Housing Sustainability Assistants team supported a 4-week composting pilot within on-campus housing to ensure successful composting implementation in the future. The student team was tasked with promoting …
- Posted May 18, 2020
- Case Studies
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Sustainable Food and Dining: Swat2Go 2019-2020 Final Report
- Swarthmore College (PA)
The Swat2Go reusable container pilot program was developed to avoid and reduce waste through the implementation of this reusable container pilot program. Over the course of the last year, this …
- Posted May 18, 2020
- Case Studies
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St. Lawrence University Green Café Farm To Table Course
- St. Lawrence University (NY)
St. Lawrence University's student-run Green café class is a collaborative and multi-stakeholder venture with Dining Services, Seed to Table (student food justice club), undergraduates from across disciplines, and three generations …
- Posted May 18, 2020
- Case Studies
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Reducing Smith College’s Dining GHG emissions: An analysis of beef and milk substitutions
- Smith College (MA)
The life cycle of food is responsible for over a quarter of global greenhouse gas (GHG) emissions through production, processing, distribution, and waste. The environmental impact of food varies by …
- Posted May 15, 2020
- Publications
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“#ACGGoesPlasticFree Campaign: ACG Cares for a plastic-free future!”
- The American College of Greece (Aghia Paraskevi)
The #ACGGoesPlasticFree Campaign is an ongoing project that was launched in July 2018 by the ACG Center of Excellence for Sustainability (CES) which operates under the Office of Public Affairs, …
- Posted May 15, 2020
- Case Studies
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Pop-Up People's Pantry- Feeding those in need in response to COVID-19
- University of California, Merced (CA)
The Pop-Up People's Pantry at the 18th St. People's Garden popped up in response to COVID-19 to feed our food insecure community healthy and nutritious food, predominantly fresh produce.
- Posted May 15, 2020
- Case Studies
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No Food Left Behind: A free text service to reduce food insecurity and food waste
- University of California, Merced (CA)
No Food Left Behind is a free text messaging service that connects students, staff and faculty at the University of California, Merced to events that might have food leftover. People …
- Posted May 15, 2020
- Case Studies
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Diversity Food Services: Leading the Way on Socially and Environmentally responsible Campus Dining in Canada
- University of Winnipeg (MB)
The University of Winnipeg Campus Sustainability Office would like to nominate Diversity Food Services for an AASHE Campus Sustainability Achievement Award.
Diversity Food Services is a joint venture of the …
- Posted May 15, 2020
- 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.