| Overall Rating | Silver |
|---|---|
| Overall Score | 55.33 |
| Liaison | Rachael Rost-Allen |
| Submission Date | Feb. 15, 2022 |
Johnson County Community College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Kristy
Wittman Howell Sustainability Education and Engagement Coordinator Center for Sustainability |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
JCCC's Sustainable Agriculture program produces fruits and vegetables that are made available to CSA subscribers at weekly on-campus pickups. With support from a paid student intern, the agriculture program also sells campus-grown produce as available at weekly vegetable stands on Fridays from September until May, and the Overland Park Farmer's Market from May until December.
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 support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
In addition to regular sourcing from JCCC's Open Petal Farm, dining services staff work to shift the culture of our primary vendors by asking for more (and more regular) locally-sourced options.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
JCCC hosts regular Veg-Out lunches - 100% vegetarian or vegan meals. The offerings began in Spring 2017 and serve 3-400 diners per offering, including JCCC students, faculty, staff, and community members. We also offer daily vegetarian and/or vegan options in all dining services operations on campus.
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:
The salad bar always includes diverse, complete-protein vegan options. Other, hot, options are also regularly available on a rotating basis.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
With support from our campus dietitian, we communicate with diners about vegan, gluten free, more healthful, and locally-sourced choices using printed and electronic signs.
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:
Particularly over breaks and when the campus is closed, JCCC Dining Services donates surplus food to local food pantries and kitchens. Donations have gone to City Union Mission in downtown KC and Harvesters.
The following items are usually donated:
Unrefrigerated vegetables
Dairy products
Fresh meat and poultry
Most unprepared items that are not frozen and have a short shelf life
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
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:
JCCC composts all pre-consumer food waste from Dining Services as well as out of the Hospitality and Culinary program's kitchens and the Hersteiner Child Development Center. Our daily and historical information can be tracked on our Composting Dashboard:
https://sites.google.com/site/jcccsustainability/composting-dashboard
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
JCCC composts post-consumer food waste through a third-party service with Missouri Organics. Materials are hand-sorted and then rouuted to the composter.
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:
Reusable plates and cutlery are provided for dine-in meals all dining services locations.
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:
Free, returnable, reusable containers (called 'greenies') are available for all in all dining services locations. These containers may be returned dirty and exchanged for a clean container. Single-use compostable containers are available, as well.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Reusable mugs may be used for both hot and cold beverages at all dining services eateries and beverage vendors across campus. The coffee club incentivizes reusable mugs over single-use cups.
A brief description of other sustainability-related initiatives not covered above:
Culturally diverse options make regular appearances at all dining services locations, in addition to a sushi vendor in-house in the food court.
Our sole coffee vendor, The Roasterie, roasts their beans within 50 miles of campus. They source directly from farmers and meet with their growers regularly to ensure they're fairly compensated. Representatives from The Roasterie also bring presentations related to sourcing, equitable trade, and coffee varieties to campus for coffee bar staff.
Harvest Dinner, an annual fundraiser event for sustainable agriculture scholarships, always features a local chef and locally-sourced food.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.