| Overall Rating | Bronze |
|---|---|
| Overall Score | 33.05 |
| Liaison | Lynda Koot |
| Submission Date | Nov. 8, 2021 |
The King's University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.62 / 2.00 |
Lynda
Koot Building Services Manager Facilities |
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:
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:
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:
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:
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:
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:
From the Chartwells website: "We are driving change from the inside out with a landmark commitment to reduce food waste 50% by 2030. We’re reducing waste at the source, raising awareness, and promoting solutions that positively impact the areas where we operate. Read more and take the pledge at stopfoodwasteday.com"
http://chartwellshighered.com/sustainability/
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:
From the Chartwells website: "Nearly 40% of all college students are struggling with food security. Food insecurity impacts students in all college and university settings, even those who have a meal plan can be food insecure. To counter this issue, Chartwells provides program support to address food insecurity in a variety of ways, including student food pantries, meal donations and partnerships with the Food Recovery Network or Feeding America."
http://chartwellshighered.com/sustainability/
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:
From the Chartwells website: "We manage our waste streams in each of our dining facilities and offices to reduce waste to landfill as much as possible. Our teams recycle according to all locally available programs. Our food waste reduction strategies incorporate source reduction, food recovery and composting. Our Waste Not toolkit provides our teams with the necessary resources to track all waste in our facilities so we can implement strategies to reduce waste."
http://chartwellshighered.com/sustainability/
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
From the Chartwells website: "We manage our waste streams in each of our dining facilities and offices to reduce waste to landfill as much as possible. Our teams recycle according to all locally available programs. Our food waste reduction strategies incorporate source reduction, food recovery and composting. Our Waste Not toolkit provides our teams with the necessary resources to track all waste in our facilities so we can implement strategies to reduce waste."
http://chartwellshighered.com/sustainability/
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:
The cafeteria provides reusable and washable dishes and flatware to all students as a default. If students wish to have their food served in disposable, to-go containers, they are charged an additional fee. It is hoped that the fee charged for disposable containers will deter students from using them and encourage the use of washable, reusable dishes.
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:
Chartwells is committed to reducing the number of single-use plastics in our dining facility. Straws and cup lids are only offered upon request and all single-use to-go containers are recycled PET or made of fully recyclable materials.
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:
Students are charged an additional small fee if they wish to use a disposable to-go container. As well, our on campus coffeehouse offers a monthly sustainability draw for a coffee gift card for students who bring their own mug to be entered into.
A brief description of other sustainability-related initiatives not covered above:
From the Chartwells website: "Chartwells believes serving healthy and nutritious food provides a foundation for lifelong learning. We are proud to feed future leaders and understand the immense responsibility we have to nourish our guests’ minds and bodies. We believe that wellness goes beyond our dining halls. To support a well-balanced healthy lifestyle, we create programs that help our guests live life to its fullest. From sourcing our ingredients to preparing our menus, we keep health and wellness at the forefront of everything we do."
http://chartwellshighered.com/sustainability/
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.