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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Dollar Coffee Club
- University of Montana- Missoula (MT)
The intent of the Dollar Coffee Club (DCC) is to leverage the powerful appeal of one dollar coffee to incentivize customers to participate in sustainability efforts through a quid pro …
- Posted May 17, 2019
- Case Studies
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#LoveAMug: Reinvigorating a Reusable Mug Program
- Princeton University (NJ)
In 2003, Princeton University Campus Dining (CD) introduced a 25 cent reusable mug discount in retail operations. Over the years, the program became stagnant and was applied to an average …
- Posted May 17, 2019
- Case Studies
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Chandler-Gilbert Community College Food Waste Recycling Project
- Chandler-Gilbert Community College (AZ)
- Maricopa County Community College District Office (AZ)
The CGCC Food Waste Recycling Project is a grant-funded campus-wide ongoing collaborative project that offers deep, cross-disciplinary, experiential student learning via an innovative solution for CGCC’s food and green waste. …
- Posted May 17, 2019
- Case Studies
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Fill Plates, Not Landfills: Implementing the Bobcat Eats Food Waste Awareness and Prevention Program
- University of California, Merced (CA)
The Bobcat Eats Food Waste Awareness and Prevention Program is a collaboration between the University of California, Merced (UC Merced) and the Merced County Food Bank to reduce food waste …
- Posted May 17, 2019
- Case Studies
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Eating Green
- Harvard University (MA)
I created a guide to plant-based eating for students on Harvard's campus. Unfolding over the course of several months, this pamphlet translated into 2,000 hard copies and a digital version …
- Posted May 17, 2019
- Case Studies
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STARS Report as a Framework for Campus Sustainability.
- The University of Texas at Dallas (TX)
The Eco Rep program at the University of Texas at Dallas expanded campus sustainability efforts by using AASHE STARS reporting as a framework for new student run initiatives and projects. …
- Posted May 17, 2019
- Case Studies
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Developing, Piloting, and Factor Analysis of a Brief Survey Tool for Evaluating Food and Composting Behaviors: The Short Composting Survey
- Central Washington University (WA)
Composting on a university campus may take a variety of forms. Sustainable approaches to waste management can be taught and supported through educational programs, peer-to-peer behavior modeling, and composting program …
- Posted May 15, 2019
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The WinterGreen Project
- University of Manitoba (MB)
Wintergreen Project aims to develop technology needed to address the Northern Food Crisis by using hydroponic technologies to grow food in a shipping container
- Posted May 13, 2019
- Case Studies
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Healthy Beverage Initiative: UBC Drinks Tap Water
- The University of British Columbia (BC)
- University of British Columbia Okanagan (BC)
Bottled beverages are packaged in single-use plastic & often loaded with sugar. They're harmful to both our environment and our health.
UBC launched a Healthy Beverage Initiative (HBI) to encourage …
- Posted May 13, 2019
- Case Studies
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Making the Most of Meals
- Harvard University (MA)
Harvard University Dining Services (HUDS) established a food donation program in 2014, which includes bulk donation of nutritious foods from residential dining buffets (approximately 27,000 pounds in 2017), as well …
- Posted May 7, 2019
- Case Studies
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Are estimates of food insecurity among college students accurate? Comparison of assessment protocols
- University of Illinois, Urbana-Champaign (IL)
A growing body of literature suggests that post-secondary students experience food insecurity (FI) at greater rates than the general population. However, these rates vary dramatically across institutions and studies. FI …
- Posted May 6, 2019
- Publications
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Food System Field Experience: STEM Identity and Change Agency for Undergraduate Sustainability Learners
- Michigan State University (MI)
- Oregon State University (OR)
Experiential STEM (Science, Technology, Engineering, and Mathematics) learning increases STEM identity and belongingness in STEM communities. Experiential food systems education affects change agency and intention to effect change. But little …
- Posted May 6, 2019
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Attitudes of dining customers towards sustainability-related food values at a public University campus
- Oregon State University (OR)
- University of Wisconsin-Extension (WI)
- University of Wisconsin-Madison (WI)
The plethora of alternative food labels emerging in the marketplace reflects consumer interest in informed and sustainable purchasing. However, consumers’ preferences vary with respect to the sustainability metrics represented by …
- Posted May 5, 2019
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Low Carbon Footprint Dinner - Univ. of Oregon
- University of Oregon (OR)
During Earth Week the University of Oregon hosted a "Low Carbon Footprint" dinner, featuring foods that have lower carbon emissions from production through to waste. Low Carbon Footprint options were …
- Posted May 5, 2019
- Photographs
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Cal Poly Earth Week Festival
- California Polytechnic State University (CA)
Cal Poly Earth Week, hosted by Cal Poly Energy, Utilities, and Sustainability Department in collaboration with Green Campus and many other campus and community entities! See discussion section and schedule …
- Posted May 5, 2019
- Photographs
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International Development and Food Policy (BSc)
- University College Cork - National University of Ireland, Cork (Co. Cork)
The BSc International Development and Food Policy is the first undergraduate programme in Ireland to have a primary focus on international development, particularly on the countries of the global south. …
- Posted May 5, 2019
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Food Minor
- University of Michigan (MI)
The minor is designed to provide the information and analytic skills necessary to understanding the sustainable production and consumption of food. The course work analyzes the current food system across …
- Posted May 5, 2019
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Food Studies Certificate of Advanced Study (CAS)
- Syracuse University (NY)
The academic field of Food Studies trains students in the fast-changing landscape of international food policy as well as local food governance systems. The program at Syracuse University is characterized …
- Posted May 5, 2019
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Food Studies (MS)
- Syracuse University (NY)
The Master of Science in Food Studies is a 36-credit hour graduate program providing students with a foundation in the political economy of food systems, including food policy, human rights, …
- Posted May 5, 2019
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Food Studies Minor
- Syracuse University (NY)
Food Studies is one of the fastest-growing fields of study in North America. It has expanded to become a broad academic discipline, encompassing the study of food delivery systems, social …
- Posted May 5, 2019
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Food Studies (BS)
- Syracuse University (NY)
Food Studies is one of the fastest-growing fields of study in North America. It has expanded to become a broad academic discipline, encompassing the study of food delivery systems, social …
- Posted May 5, 2019
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Building sustainable university-based community gardens: Volunteer perceptions of enablers and barriers to engagement and benefits received from volunteering in the Moving Feast
- University of the Sunshine Coast
- University of Portsmouth
Community gardens are receiving increasing attention as a source of locally available and sustainable food, and aim to increase food security. Engagement and commitment from the volunteer workforce in community …
- Posted April 30, 2019
- Publications
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Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership
- University of Toronto (ON)
This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, …
- Posted April 29, 2019
- Publications
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Boston University Earth Week
- Boston University (MA)
In 2019 Boston University hosted its Ninth Annual Earth Week. Partnering with numerous area organizations, businesses, University departments, and student clubs, sustainability@BU put on several events to celebrate Earth Day. …
- Posted April 29, 2019
- Photographs
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Lettuce Bee Sustainable at Dominican University - River Forest, IL
- Dominican University (IL)
Lettuce Bee Sustainable this Earth Day, Monday, April 22 from Noon to 2:00 pm in the Parmer Atrium.
• Build your own Salad in a Jar. • Taste test vegan …
- Posted April 29, 2019
- Photographs
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MUSC Earth Day & Local Food Festival
- Medical University of South Carolina (SC)
On Wednesday April 10th, 2019 MUSC hosted the largest Earth Day event in the Charleston area. Running from 11am to 2pm on the MUSC Horseshoe, MUSC Earth Day and Local …
- Posted April 29, 2019
- Photographs
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William & Mary Earth Day Festival 2019
- College of William & Mary (VA)
Individuals celebrating Earth Day at the College of William & Mary through tabling, a butterfly tent, and photographs taken with the Lorax
- Posted April 29, 2019
- Photographs
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How Can Wolves & Ag Co-Exist? (Earth Day Event)
- Feather River College (CA)
Feather River College's Sustainability Action Team hosts a Spring Sustainability Series. This year it culminated with an event called "How Can Wolves and Ag Co-Exist" in partnership with the Plumas …
- Posted April 29, 2019
- Case Studies
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Tarrant County College Southeast Campus Aquaponics Cultivation Center and Wildlife Development
- Tarrant County College Southeast (TX)
This is a massive, on-going project that we have been developing as a committee over the past 2 years. Right now, I am in the process of developing 2 miles …
- Posted April 29, 2019
- Case Studies
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UW-Madison Reusable To Go Containers- Ticket to Take Out!
- University of Wisconsin-Madison (WI)
Beginning in Fall 2018, all University Housing Dining Markets moved exclusively to a reusable to-go container program for all carry-out food. The goal of this program, named Ticket to Take …
- Posted April 29, 2019
- Case Studies
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From contracts to culture: Exploring how to leverage local, sustainable food purchasing by institutions for food systems change
- Association of Universities and Colleges of Canada (ON)
In recent years, certain hospitals, schools, and campuses across Canada have shown that they can transform their practices to serve more local and sustainable food. These changes have often been …
- Posted March 6, 2019
- Publications
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Self-operated vs. corporate contract: A study of food procurement at two universities in Manitoba
- University of Manitoba (MB)
- University of Waterloo (ON)
Public institutions are increasingly being pressured to demonstrate how they are meeting their responsibilities and obligations to sustainability. Yet there is little academic research on food procurement at universities in …
- Posted March 6, 2019
- Publications
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Sustainable and Resilient Food Systems (MS)
- University of Wisconsin-Stevens Point (WI)
Learn online and earn your Master of Science (M.S.) in Sustainable and Resilient Food Systems at the University of Wisconsin-Stevens Point. Gain expertise in sustainable food systems and innovative community …
- Posted Feb. 13, 2019
- Academic Programs
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Sustainable Food and Nutrition (BA)
- University of Wisconsin-Stevens Point (WI)
Students can share their passion for food from farm-to-fork (food production through consumption) and working on food-related issues at a community, national or international level in the sustainable food and …
- Posted Feb. 13, 2019
- Academic Programs
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Farming & Food Systems Focus (BA in Human Ecology)
- College of the Atlantic (ME)
Understanding food and its production requires insights from history, anthropology, economics, politics, ecology, botany, chemistry, and so on. Accordingly, this program offers a diverse and interdisciplinary set of classes in …
- Posted Jan. 25, 2019
- Academic Programs
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University of Vermont Dining Services Vendor RFP
- University of Vermont (VT)
- Real Food Challenge (AZ)
Request for Proposals for the University of Vermont's dining services provider, specifying ways that the Real Food Challenge and other sustainability measures are to be incorporated into the vendor's services.
- Posted Jan. 11, 2019
- Tools
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Transitioning “Upward” When “Downstream” Efforts Are Insufficient
- Western Colorado University (CO)
This article presents the results of a social marketing campaign to encourage individuals to compost at a university dining facility. Downstream efforts were less effective than desired in changing behavior …
- Posted Dec. 21, 2018
- Publications
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The Real Impact of Real Food: 8 Ways Institutional Procurement is Building Real Food Economy
- Real Food Challenge (AZ)
This report pulls from interviews of 50 Real Food vendors across the US detailing how commitments to purchasing Real Food has improved their livelihoods and the overall infrastructure for a …
- Posted Dec. 21, 2018
- Publications
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An emerging signature pedagogy for sustainable food systems education
- Montana State University (MT)
- University of California, Davis (CA)
- University of Minnesota, Twin Cities (MN)
- The University of British Columbia (BC)
Concerns are growing over the ability of the modern food system to simultaneously achieve food security and environmental sustainability in the face of global change. Yet, the dominant tendency within …
- Posted Dec. 11, 2018
- Publications
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Food Studies Certificate (FDST)
- Dickinson College (PA)
Food studies is the critical examination of food—the evolution of its procurement, production, consumption and cultural meanings within the contexts of the natural and social sciences and humanities. It's a …
- Posted Nov. 20, 2018
- Academic Programs
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Setup a Food Hub as a Community Resilience Tool
- Black Hills State University (SD)
- AASHE (MA)
Black Hills State University (BHSU) and Spearfish community partners are seeking to create a culture that supports and values local food in order to expand the reach and depth of …
- Posted Nov. 15, 2018
- Videos & Webinars
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Building an Open Source Food Recovery Website: Pairing University Dining Halls With Shelters
- University of Washington, Seattle (WA)
About one-third of food is wasted globally each year (Smith). Further, 30-40% of all food in the U.S. goes uneaten each year, resulting in 133 billion pounds of waste, worth …
- Posted Nov. 5, 2018
- Conference Presentations
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College & University Recycling Coalition (CURC) Membership Meeting
- University of South Carolina (SC)
Members and non-members alike are invited to join this annual CURC membership meeting. Board members will provide organizational updates, discuss current projects, and share opportunities to get involved. The meeting …
- Posted Nov. 5, 2018
- Conference Presentations
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Rebel Rot: An Engineering Capstone Project to Convert a Dumpster into an In-Vessel Composter
- University of Nevada Las Vegas (NV)
Building off a past AASHE presentation (2017) by Dr. Brian Barnes from the University of Louisville, the University of Nevada Las Vegas Sustainability Coordinator partnered with the College of Engineering …
- Posted Nov. 5, 2018
- Conference Presentations
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Can You Dig It?: Integrating Vermicomposting at UC Berkeley
- University of California, Berkeley (CA)
Our project was initially inspired by the work in progress at the CSU - Sacramento Sustainable Technology Optimization Research Center (STORC). They are implementing a new processing system for their …
- Posted Nov. 5, 2018
- Conference Presentations
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Building on Your Institutional Strengths to Reduce Food Waste
- Unity Environmental University (ME)
Unity College had a small scale limited food waste collection system in the dining halls on campus. By working with a local partner, the food waste that could be collected …
- Posted Nov. 5, 2018
- Conference Presentations
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Composting and Organics Collection: Is it Happening On Your Campus?
- University of Arizona (AZ)
- US Composting Council (MD)
University and college campuses across the nation are increasingly adding food scraps collection and, often, the operation of compost or anaerobic digestion facilities to their 'green' portfolio to achieve STARS …
- Posted Nov. 5, 2018
- Conference Presentations
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Reducing Odorous Emissions from Compost With Bio Filters
- Thompson Rivers University (BC)
In 2014 Thompson Rivers University published its campus Sustainability Action plan that identified priorities to become a green campus. Zero waste was identified as a major priority, including the capturing …
- Posted Nov. 5, 2018
- Conference Presentations
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Zero-Waste Initiative: Composting at Events
- University of Arizona (AZ)
Public events tend to be extremely wasteful. When a county fair, culinary festival, fundraising campaign, or community garden potluck are organized, the overall aim is to create an enjoyable atmosphere. …
- Posted Nov. 5, 2018
- Conference Presentations
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Lessons From the Compost Pile: a Facilitated Conversation About Campus Compost Initiatives
- University of Wisconsin-Madison (WI)
This meeting will focus on institutional compost collection and processing systems. It will be an opportunity to share experiences, ask questions, and connect with others engaged in campus composting efforts. …
- Posted Nov. 5, 2018
- Conference Presentations
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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.