Valparaiso University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
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Reporter |
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:
Annual purchase from Porter County 4H Auction. Partnering with Seedling Farms, Eden Valley Farms, Vintage Baked Modern.
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:
We strive to source 20% of our total spend with family or independently owned growers and producers within our region that are aligned with our core values.
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:
We strive to source 20% of our total spend with family or independently owned growers and producers within our region that are aligned with our core values. Once identified as part of our "Farmsource" and/or "Forged Partners" program, we track all purchases at all sites. These products are available throughout our enterprise thereby opening new markets and opportunities to our local partners.
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:
1. We have used our ""Pop-UP"" and ""Station Takeover"" programs to market the options. Our ""Well on your way"" program provides minimum offering standards that included a standard amount of plant based proteins. Every station has a plant based entrée at every meal. We have a dedicated Vegetarian Station.
Our menus focus on the use of naturally occurring proteins in legumes, pulses, beans, and produce rather than tofu, seitan, tempeh etc.
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:
Our ""Well on your way"" program provides minimum offering standards that included a standard amount of plant based proteins. Every station has a plant based entrée at every meal. We have a dedicated Vegetarian Station. Our menus focus on the use of naturally occurring proteins in legumes, pulses, beans, and produce rather than tofu, seitan, tempeh etc."
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:
While there is no university recognized standard for sustainably or ethically produced foods, we identify plant based proteins with signage and utilize planograms to push these items forward instead of an afterthought or replacement.
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:
We track waste and adjust production accordingly.
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:
We removed the trays when we transitioned as food service provider, and developed the station concept, menus, and service ware to encourages smaller bites from the all-you-care-to-eat dining 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:
Pre-consumer waste is shared with Hilltop House. Postconsumer waste will be shared once we identify a local food bank or composter.
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:
Waste hauling is managed by the university
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Local program has not been located nor funded.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Local program has not been located nor funded.
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:
We provide reusable service ware, flatware, and stem ware.
(NOTE- over the past year there has not been enough staffing to wash reusable dishes and some meals have been using paper or plastic disposable items. However, the standard is to use reusable dishes at the main dining location)
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:
Local program has not been located nor funded.
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:
Dining Services offers a choose-to-reuse program, which is a reusable to-go container program that reduces the amount of take-out container waste. There is also a small discount if you bring your own cup at campus Starbucks locations.
https://www.valpo.edu/dining/files/2020/08/Chose-to-reuse.pdf
A brief description of other sustainability-related initiatives not covered above:
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.