Overall Rating | Gold - expired |
---|---|
Overall Score | 67.33 |
Liaison | Scott Doyle |
Submission Date | Nov. 25, 2019 |
Executive Letter | Download |
Ithaca College
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
2.00 / 2.00 |
Rebecca
Evans Campus Sustainability Coordinator Office of Energy Management and Sustainability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
These four areas are the main focus of our Better Tomorrow Commitments, many of which overlap into more than just one of these areas.
1. Develop our People and Promote Diversity
2. Nutrition, Health, and Wellness
3. Local Communities
4. Environment
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
We have also started serving both the Impossible and Beyond burgers at our dining locations to create more options for vegans/vegetarians and to encourage students to consider a plant-based diet or meat alternatives. IC also has a "grain bowl" bar available both in the dining hall and as a stand-alone retail location.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
We also hosted "Mindful Mondays".
Dining Services also hosts multiple events during Earth Week, and various other events throughout the year.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Various classes and other student employees also occasionally experiment with different communications styles while advocating for plant-based diets.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Dining Services also offers a "world's Fare" station, where cuisine from different countries around the world are prepared and served for students in the dining hall.
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
https://ithaca.sodexomyway.com/planet/waste_reduction.html
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
“Rapid Refill” continued in 2018. Guests may purchase a reusable cup which contains a chip to identify the user at the dispensing machine and acts much like a debit card. The user can add refills via Dining Services website
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
In 2018, OEMS also began a partnership with Fill It Foward, an initiative to eliminate disposable water bottle use on campus. Every time a reusable water bottle is used, students scan a UPC tag, earning 10 points. When they reach 100 points, they are eligible to redeem them for a free brewed coffee, but only if it is served in a reusable cup or mug.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
It should also be noted that in June 2019, Ithaca College brought all dining services responsibilities in-house. Because of this, some data is no longer available, as it was proprietary to our previous dining contractor.
Information was provided by Dining Services staff.
It should also be noted that in June 2019, Ithaca College brought all dining services responsibilities in-house. Because of this, some data is no longer available, as it was proprietary to our previous dining contractor.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.