Appalachian State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Jennifer
Maxwell Resource Conservation Manager Physical Plant Administration |
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:
Local Appetite is a community-based partnership between Appalachian Food Services, local farmers and distributors and community organizations to bring fresh, seasonal produce to campus. This powerful partnership supports Appalachian students, faculty and staff as well as our community.
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:
Terra Verde: Rotating menu of chef crafted vegetarian and vegan dishes providing delicious and filling meatless options.
https://foodservices.appstate.edu/dining/dining-facilities-menus/healthy-select
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:
Sourcing of local food when possible
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:
Food Services celebrates National Nutrition Month with meatless Monday activities including weekly emails and social media posts to encourage students to “go meatless” on Monday
October as Vegetarian Awareness Month
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:
Vegetarians and vegans can choose from a large selection of foods at our dining facilities. All of our concepts offer vegetarian/vegan options, there are two extensive salad bars and one unit, Terra Verde serves only vegetarian/vegan cuisine. Many of our foods are cooked-to-order, such as sandwiches, pastas, pizza, burritos and stir fries, allowing vegetarians and vegans to customize their meals.
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:
Digital Sign displays at all dining areas on campus that contains dietary information, zero waste practices, local food content
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:
Pre-consumer food leftovers from dining and catering facilities are donated to the local hunger coalition as part of our food recovery program. Pre-consumer food waste from the prep area on campus is composted at our onsite aerated compost facility.
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:
Food is sold by the portion rather than all you can eat to reduce food waste. Post-consumer composting has been implemented at all major student program events in the union.
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:
Appalachian Food Services donates left over food to a local organization, "The Hunger Coalition" daily. This leftover food donation program has been in existence since 2007.
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:
Cooking oil is used as stock to produce biofuel
Meat scrapes are used to produce make-up
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Appalachian has been composting since 1999 and is permitted for pre and post consumer food waste composting.
We collect pre-consumer food waste from all campus dining preparation facilities for composting. The food waste is hauled away daily to a composting site on campus.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Appalachian has been composting since 1999 and is permitted for pre and post consumer food waste composting.
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 items are available for use throughout the central dining facility at River Street Cafe and Trivette Hall as well as a catering option.
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:
Replaced all Styrofoam containers with compostable ones.
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 10% discount on beverages when the customer brings in their reusable mug. They also have BPA free drinking containers for sale. This purchase includes the first fill-up for free, along with the 10% discount on all subsequent beverage purchases.
A brief description of other sustainability-related initiatives not covered above:
Appalachian Food Services is committed to providing nutritious food to the campus community. The choices will satisfy anyone's APPetite for variety and flavor. Dine on freshly prepared entrees, vegetables, pasta, pizza, sandwiches, salad, desserts and more.
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.