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

712 resources

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
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Evolution of Zero Waste in a Retail Food Court

  • University of California, Irvine (CA)
  • Aramark Higher Education (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 ...

  • Posted Feb. 26, 2016
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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
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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
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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 ...

  • Posted Feb. 26, 2016
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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
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Reviving the Agora: Exploring Diverse Foodways through a Campus Farmers’ Market

  • York University (ON)

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 ...

  • Posted Feb. 26, 2016
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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 Energy ...

  • Posted Feb. 26, 2016
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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
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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
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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
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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
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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 ...

  • Posted Feb. 26, 2016
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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 ...

  • Posted Feb. 26, 2016
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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 ...

  • Posted Feb. 26, 2016
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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
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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
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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
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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
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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
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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
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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
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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 ...

  • Posted Feb. 26, 2016
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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
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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
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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
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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 ...

  • Posted Feb. 26, 2016
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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
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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 ...

  • Posted Feb. 26, 2016
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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
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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
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Green Captains - Student Leadership in Dining Services

  • University of California, Irvine (CA)
  • Aramark Higher Education (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 ...

  • Posted Feb. 26, 2016
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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
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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
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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
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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
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The Meatless Revolution: A Case Study of the Nation's First Vegan Dining Hall

  • University of North Texas (TX)
  • Humane Society of the United States (MD)

College students are increasingly concerned about their health, the environment, and animal welfare. According to report by foodservice marketing research firm Technomic, 21 percent of college students limit their meat ...

  • Posted Feb. 26, 2016
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Campus Food Waste Management: Developing a Comprehensive Food Waste Management System for Green Campus

  • Carnegie Mellon University (PA)

Food waste is one of the most challenging components in the waste stream. Americans refuse 25% of all the food they prepare each year, leading to 33 million tons of ...

  • Posted Feb. 26, 2016
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Re-growing the Penn State Student Farm: Designing a Living Lab Experience by Bringing All Partners to the Table

  • Pennsylvania State University (PA)

In response to the need for greater integration of sustainability in higher education, many institutions have created student farms on their campuses. Founded originally as an agricultural college, The Pennsylvania ...

  • Posted Feb. 26, 2016
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A Rooted University: Growing Resiliency, Community, and Engaged Food Citizens

  • University of Michigan (MI)

With the impending energy descent and accelerating impacts of climate change, the need to foster resiliency and adaptation in the realm of higher education is increasingly pertinent. Universities provide a ...

  • Posted Feb. 26, 2016
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Drinking Sunlight: Maple Syrup from Your Dorm’s Backyard

  • Calvin College (MI)

As students at a small liberal arts school in Grand Rapids, Michigan, opportunities to get involved in the world of sustainable living are endless. Western Michigan is known for producing ...

  • Posted Feb. 26, 2016
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Pulp Up the Volume: Maximizing Waste Diversion and Student Empowerment

  • College of Charleston (SC)

In the fall of 2012, the College of Charleston began composting with the use a pulper in the dining hall City Bistro. (This machine utilizes a recycled stream of water ...

  • Posted Feb. 26, 2016
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Educational Opportunities In Kennesaw State University’s Farm-To-Campus Initiatives

  • Kennesaw State University (GA)

The multi-faceted farm-to-campus program at Kennesaw State University (KSU) includes 40+ acres of off-campus organic farmland and small on-campus plots, including an herbal garden, a student-run permaculture garden, and indoor ...

  • Posted Feb. 26, 2016
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Local Sourcing for Agriculturally Disadvantaged Universities

  • Northern Arizona University (AZ)

Sourcing local is an important and growing standard for dining services across the nation’s campuses. The benefits of local sourcing do not stop at the loading dock with quality ...

  • Posted Feb. 26, 2016
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Getting Real Food on Campus: An Overview of the Corporate Food Service Industry and What Students Can Do To Change It

  • Real Food Challenge (MA)

70% of the cafeterias at U.S. colleges and universities are run by contracted food service companies (e.g. Sodexo, Aramark). This interactive workshop explores the structure of this industry ...

  • Posted Feb. 26, 2016
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Winning Real Change Through Goal-setting and Strategy

  • Real Food Challenge (MA)

Real Food Challenge is a student-driven organization that has shifted over $50 million in campus dining budgets at toward just and sustainable food sources. With thousands of affiliated students at ...

  • Posted Feb. 26, 2016
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Student Nanook Grown Garden Supports Sustainability Efforts on Campus

  • University of Alaska Fairbanks (AK)

Growing and eating “Alaskan Grown” has become a priority on the University of Alaska, Fairbanks (UAF) campus. Facilities Services and the Office of Sustainability planted a vegetable garden outside the ...

  • Posted Feb. 26, 2016
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Gardening with Neighbors: Community Gardening and Food Security in West Louisville

  • University of Louisville (KY)

The “West End” of Louisville is characterized by many low-income neighborhoods that are disproportionately affected by high levels of food insecurity and poor health conditions. Still, community groups and neighborhoods ...

  • Posted Feb. 26, 2016
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University/Farmers Market partnership Leads to Local Food Movement Through a USDA Funded Local Food For Everyone Initiative.

  • Western Kentucky University (KY)

Presenters will introduce the south-central Kentucky Local Food For Everyone initiative, which was formed through a partnership between Western Kentucky University and the Community Farmers Market. Through a USDA Farmers ...

  • Posted Feb. 26, 2016
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Interdisciplinary Collaboration and Partnership: Nurturing Community in a Garden Setting

  • Western Kentucky University (KY)

In the last few years, school gardening projects have sprouted across the country. School gardens influence improved eating behaviors in children, specifically, increased fruit and vegetable consumption. In addition, school ...

  • Posted Feb. 26, 2016
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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

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.

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