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
New Resources
Campus Organic Gardens On the Rise
- Arizona State University (AZ)
- Fort Lewis College (CO)
- Saint Michael's College (VT)
Program organizers from several different colleges plan to lead an interactive discussion on different approaches to community and organic gardening on college campuses. Campus gardens are known for being one ...
- Posted Feb. 26, 2016
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CHEFS: Advancing the Carbon Footprinting of Food in North America
- New York University (NY)
- Aramark (PA)
- Clean Air-Cool Planet (NH)
Dining plays a central role in campus life, as has been reflected in a plethora of recent dining-related initiatives—from trayless cafeterias to composting to community gardens on campus. A ...
- Posted Feb. 26, 2016
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Measuring Sustainable Dining with the Real Food Challenge Calculator
- Eastern Washington University (WA)
- Real Food Challenge (MA)
There's no question that determining the sustainability of a college dining hall-and other foodservice operations-is difficult. Between dealing with confusing and often competing claims about food sustainability to actually ...
- Posted Feb. 26, 2016
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Lunch Ladies and LEED: Dining Facilities in Sustainable Design - A Case Study of Fort Lewis College's Student Union Center
- Fort Lewis College (CO)
- Ricca Newmark Design
Dining facilities demand excessive energy, are water intensive and produce much waste, complicating design, construction and operational program requirements when creating a sustainable building. At Fort Lewis College in Durango ...
- Posted Feb. 26, 2016
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Local Organic on Campus: Commitment, Education, Outreach
- Western Colorado University (CO)
The Sustainability Coalition, a student group at Western State College of Colorado (WSC), is committed to promoting local organic agriculture both on campus and in the greater community of Gunnison ...
- Posted Feb. 26, 2016
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Feeding Innovation in Sustainability: Ithaca's Comprehensive Dining Energy Plan
- Ithaca College (NY)
Sodexo's Facility Management team approached Ithaca College with a proposal to conduct a comprehensive energy audit of all food service facilities on campus (3 board dining halls, 1 food ...
- Posted Feb. 26, 2016
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Catalyzing Just and Sustainable Food Systems in Complex Institutions
- University of British Columbia (BC)
In this interactive session we will describe how our program, UBC SEEDS, acts as a catalyst to move UBC towards a just and sustainable food system. This community-based action-research project ...
- Posted Feb. 26, 2016
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Solar High Tunnels: Food Production and Renewable Energy
- Green Mountain College (VT)
Over the last decade, growers in the Northeast have been utilizing high tunnel structures, or field greenhouses, in their food production systems. These structures allow growers to extend the fall ...
- Posted Feb. 26, 2016
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Food Composting on Campus: Opportunities for Leadership for Sustainability
- Kean University (NJ)
According to a feature story in The Chronicle of Higher Education, "with great fanfare, universities are trumpeting their efforts to make society more equitable and environmentally healthy." An important question ...
- Posted Feb. 26, 2016
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Getting Your Head into a Beehive
- Northern Arizona University (AZ)
"Getting Your Head into a Beehive: Stories About Teaching Sustainable Beekeeping at Northern Arizona University"
In this report from the field, I'll describe the challenges involved in teaching three-day ...
- Posted Feb. 26, 2016
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Campus Raised Organic Produce: Creation of garden on Auraria campus
- University of Colorado Denver - Anschutz Medical Campus (CO)
Students, faculty, and staff of Auraria campus have been working for over a year to create 'Campus Raised Organic Produce' (CROP). Auraria is home of three institutions, The University of ...
- Posted Feb. 26, 2016
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Student Agriculture at Whitman - A New Approach to Student Initiatives
- Whitman College (WA)
A group of Whitman students with a lofty goal, a student-run organic farm to provide produce for campus dining halls, developed a novel approach to generate student and faculty support ...
- Posted Feb. 26, 2016
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Food Systems Carbon Footprint Analyzed by Students and University Stakeholders
- Elon University (NC)
The University's Sustainability Master Plan has targeted carbon neutrality across the institution by 2037. To help meet this goal, students in the Environmental Studies Senior capstone course worked with ...
- Posted Feb. 26, 2016
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Gardening with seniors: Benefits across socioeconomic status
- Furman University (SC)
Recently, researchers have become interested in the psychological benefits of engaging in nature-based activities. Thus far, research has shown that gardening can increase well-being and sense of community (Armstrong, 2000 ...
- Posted Feb. 26, 2016
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Organic Recycling - It's Here!
- NatureWorks (GA)
Noting the growing success of food waste diversion and composting, NatureWorks LLC(www.natureworksllc.com) and one of its key partners (R3/Bunzl Distribution) will showcase commercial success of organic ...
- Posted Feb. 26, 2016
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Food Rescue
- Pacific University (OR)
Food Rescue is a student-initiated food donation program that works to diminish food waste and redistribute leftovers from Pacific University campus events and dining hall meals to local community shelters ...
- Posted Feb. 26, 2016
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Promoting Sustainable Communities: The Randolph College Permaculture Program
- Randolph College (VA)
Randolph College has a thriving permaculture and organic garden program, well-integrated into the college curriculum and offering semester and summer internships. The garden includes an orchard of heirloom fruit and ...
- Posted Feb. 26, 2016
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Developing a Local Food System at Southern Illinois University
- Southern Illinois University Carbondale (IL)
If universities are to seriously seek strong overall campus sustainability, the efficiency and environmental impacts of individual campus sectors, such as resident dining, must be analyzed. At Southern Illinois University ...
- Posted Feb. 26, 2016
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UNT Dining Services: Going Green One Plate at a Time
- University of North Texas (TX)
At UNT Dining Services we understand that sustainability is a delicate balance between improving lifestyle choices and a feeling of well-being, and preserving natural resources on which we and future ...
- Posted Feb. 26, 2016
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Strengthening community through partnerships around local food and sustainability
- University of Northern British Columbia (BC)
Strong communities are places where people depend upon each other and work together for the common good, where all community members are appreciated and supported (particularly the poor and underprivileged ...
- Posted Feb. 26, 2016
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Boundary Crossing, Experiential Learning, and Sustainable Agriculture at Virginia Tech
- Virginia Tech (VA)
A diverse team of faculty, staff, students, and community partners collaborated to conceptualize, develop, and propose undergraduate curriculum for a transdisciplinary and experiential-based Civic Agriculture and Food Systems (CAFS) Minor ...
- Posted Feb. 26, 2016
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WMU EcoMug: An Initiative to Reduce Disposable Cups on Campus
- Western Michigan University (MI)
Western Michigan University spends over $32,000 annually on foam cups, paper cups, and plastics lids. There are additional "upstream" environmental and energy costs associated with manufacturing these products and ...
- Posted Feb. 26, 2016
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Advancing the Sustainability of Complex Institutions: The University of British Columbia Food System Project
- University of British Columbia (BC)
This presentation describes a multi-stakeholder, community based action research project - the University of British Columbia Food System Project (UBCFSP). This project was initiated by the UBC's Faculty of Land ...
- Posted Feb. 26, 2016
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Sustainable Agriculture on a Community College Campus
- College of DuPage (IL)
This presentation discusses work at a community college in Chicago's western suburbs, where we combine the interdisciplinary (English and Biology) academic study of food and agriculture with hands-on experience ...
- Posted Feb. 26, 2016
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A Tale of Two Sustainability Coordinators: Two Models at One College
- Berea College (KY)
- Sodexo USA (MD)
Berea College hired a campus-wide Sustainability Coordinator in 2005. In response to its ongoing work with the Berea College Local Food Initiative, Sodexo hired a Sustainability Coordinator for Berea Dining ...
- Posted Feb. 26, 2016
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Measuring Institutional Carbon "Foodprints"
- Johns Hopkins University (MD)
- Clean Air-Cool Planet (NH)
Amid growing concerns about climate change, colleges and universities across the country are conducting greenhouse gas (GHG) inventories in order to begin taking steps toward reducing their carbon footprint. Many ...
- Posted Feb. 26, 2016
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Food Waste Tracking: The First Step Toward Food Waste Minimization
- LeanPath, Inc. (OR)
Food waste minimization is a key element of any portfolio of campus dining sustainability strategies. Food waste tracking is the first step toward minimization. This presentation will feature college and ...
- Posted Feb. 26, 2016
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Growing Relationships Through Composting: A University Case Study
- University of Washington, Seattle (WA)
The University of Washington is a public, four-year institution with a 40,000 student enrollment. The campus population also includes more than 30,000 staff. In an effort to reduce ...
- Posted Feb. 26, 2016
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Integrating Farm to College Efforts: Education, Policy, & Research
- Brown University (RI)
- University of California, Davis (CA)
- University of California, Santa Cruz (CA)
- University of New Hampshire (NH)
At present, we stand at a critical moment as sustainable food system initiatives spread on colleges and universities across the country. From farm to college programs, fair trade & farm ...
- Posted Feb. 26, 2016
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The Sustainable Agriculture Education Association: Facilitating the Teaching and Learning of Sustainable Food and Farming Systems in Higher Education
- North Carolina State University (NC)
- University of California, Davis (CA)
Sustainable agriculture as an academic discipline is an emerging field. In the past five to ten years, numerous U.S. colleges and universities have formed courses and programs dedicated to ...
- Posted Feb. 26, 2016
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The Furman Sustainable Agriculture Project
- Furman University (SC)
At a small liberal arts school in upstate South Carolina, a quarter acre garden of vegetables, fruits, herbs, and flowers is being cultivated and promises to be integral to Furman ...
- Posted Feb. 26, 2016
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Assessing Sustainability in the University of Chicago Dining Halls: Food, Energy and Greenhouse Gas Emissions
- University of Chicago (IL)
Sustainability proponents are increasingly calling on academic institutions to render their food procurement practices more sustainable. "Locally produced" and "organic" are currently the only two available sustainable options, with availability ...
- Posted Feb. 26, 2016
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Trayless Dining: The Triple Bottom Line Business and Social Case
- Aramark (PA)
Trayless dining is recognized as a significant opportunity to introduce sustainability into the dining stream. It represents a true triple bottom line initiative with environmental, economic, and social benefits. Yet ...
- Posted Feb. 26, 2016
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Serving Sustainability to Sun Devils: ASU's Award for Ecologically Healthy Food Services
- Arizona State University (AZ)
Serving Sustainability to Sun Devils is Arizona State University's award program for ecologically healthy food services. The mission of Serving Sustainability to Sun Devils is to provide a comprehensive ...
- Posted Feb. 26, 2016
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A Comprehensive Case Study of Sustainable Dining Facilities Across Three Campuses:
- Bruner/Cott Architects (MA)
This presentation will explore in detail the sustainable and environmental dining hall and food service measures and techniques of: - the new LEED Gold certified Commons Center at Vanderbilt University - the ...
- Posted Feb. 26, 2016
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Integration of Community and College: Farmers Market at Paul Smiths College
- Paul Smith's College of Arts & Sciences (NY)
June 30th, 2008 marks the second season of the Adirondack Farmers' Market Cooperative at the Paul Smiths College's campus, a small, rural college in upstate New York. This year ...
- Posted Feb. 26, 2016
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How a Large Institution of Higher Learning can Impact Regional Growth on Sustainability Practices: Commercial Composting in the Pacific Northwest
- University of Washington, Seattle (WA)
The University of Washington is a public, four-year institution with a 40,000 student enrollment. The campus population also includes more than 30,000 faculty and staff. The Department of ...
- Posted Feb. 26, 2016
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Addressing Food Insecurity with Campus Gardens
- Portland Community College (OR)
Our campus community faces food and nutritional challenges like much of the nation. During this interactive case study presentation, we will share our experiences and lessons learned in growing our ...
- Posted Feb. 26, 2016
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Campus Gardens & Farms: A discussion of best practices for student and faculty engagement
- Portland Community College (OR)
Sustainable agriculture on campuses in the form of farms or gardens have their own unique challenges for student and faculty engagement. During this moderated networking session we will facilitate the ...
- Posted Feb. 26, 2016
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Growing a Crop of 21st Century Innovators: Adapting our Learning Garden to Changing Times at Portland Community College’s Rock Creek Campus
- Portland Community College (OR)
This interactive session will provide the historical perspective of developing a large learning garden at Portland Community College’s Rock Creek Campus. The Learning Garden includes 51 raised beds, 2 ...
- Posted Feb. 26, 2016
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Center for Organic and Sustainable Agriculture
- Alfred State College (NY)
Alfred State has established the Center for Organic and Sustainable Agriculture (COSA) to serve students, faculty, and the community through education, research, and demonstration of organic and sustainable farming practices.
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Center For Sustainability
- California Polytechnic State University (CA)
Cal Poly's College of Agriculture, Food and Environmental Sciences (CAFES) manages nearly 10,000 acres of land on two campuses dedicated to instruction and research and serves as a ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Center for Regional Food Systems
- Michigan State University (MI)
The mission of the MSU Center for Regional Food Systems is to engage the people of Michigan, the United States and the world in applied research, education and outreach to ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Center for Environmental Farming Systems
- North Carolina State University (NC)
CEFS develops and promotes just and equitable food and farming systems that conserve natural resources, strengthen communities, improve health outcomes, and provide economic opportunities in North Carolina and beyond.
- Posted Feb. 25, 2016
- Research Centers & Institutes
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New Entry Sustainable Farming Project
- Tufts University (MA)
Working with new farmers to build strong businesses, expertise in the field, and a resilient food system. Programs include farmer training, food systems development, and a World Peas food hub.
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Agricultural Sustainability Institute
- University of California, Davis (CA)
The Agricultural Sustainability Institute at UC Davis is a group of researchers, educators, and agricultural extension professionals working to answer big questions on how to make agriculture and food systems ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Center for Agroecology and Sustainable Food Systems
- University of California, Santa Cruz (CA)
The mission of the Center for Agroecology & Sustainable Food Systems (CASFS or the Center) is to research, develop, and advance sustainable food and agricultural systems that are environmentally sound ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Agroecology and Sustainable Agriculture Program
- University of Illinois, Urbana-Champaign (IL)
ASAP’s current mission is to build and sustain an organization that empowers the on and off campus community working to advance sustainable and organic food and farming systems in ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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Center for Sustaining Agriculture and Natural Resources
- Washington State University, Pullman (WA)
The Center has been working for two decades to bring sustainable solutions to the citizens and agricultural industry of Washington State. Its faculty and affiliates are working on exciting projects ...
- Posted Feb. 25, 2016
- Research Centers & Institutes
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AAS in Sustainable Agriculture
- Central Carolina Community College (NC)
As a pioneer in innovative curriculum programs for the community college system, CCCC scored another winning effort with the establishment of its Sustainable Agriculture program in 2002. Developed in partnership ...
- Posted Feb. 25, 2016
- Academic Programs
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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.