|Submission Date||June 9, 2017|
|2.00 / 2.00||
Director Food Sustainability
We are committed to:
Lowering the carbon foodprint
Reducing our pre- and post- consumer food waste and donating food when able
Working toward enhancing current systems as the technology and resources are available (ex. Compost, transportation systems etc.)
Ensuring health and wellness in menu engineering
Promoting in-season, house-made, and local foods
Providing educational opportunities for students and staff
Increasing transparency in our purchasing habits, as well as tracking and expanding Bard’s “Real Food” percentage
Investing and divesting in food companies based on research
Strategizing how Bard’s food initiatives can influence the larger system
Promoting student agency within decision-making and keeping a feedback loop in place to ensure this
Since its inception in 2012, more than 80 students have worked to produce more than 60,000 pounds of food, from basics like peppers, greens, and squash to specialty crops like honey, hops, maple syrup, cranberries, and shitake mushrooms. Creating a connection between students, farm, and food is one of the central missions of the Bard College Farm, a 1.25-acre sustainable urban farm where Bard students organically grow fruit and vegetables to sell to Chartwells, the campus dining service. During the 2015 growing season, Chartwells purchased almost 20,000 pounds of fresh produce directly from the farm.
Farmstand every Thursday during the growing season
Bard College offers vegan dining options in all dining halls. We serve full vegetarian and vegan options every meal. For example, Vegan Thai curry with tofu, eggplants and red bell peppers and Swiss Chard and Garbanzo Stew.
Low Carbon Mondays.
CAP outlining meat reduction plan.
Focus on sustainably sources seafood.
Rooted program featuring vegan main course options.
Harvest of the Month
Thursday Night Choose Your Own Meals
Students Feeding Students
Bard EATS signage notifies customers of their food choices
Bard EATS committee and related projects.
The More than Campaign* that highlights the carbon footprint associated with dining options. https://morethanbard.com/
The Carbon Foodprint software program that breaks down menu engineering.
Mobile teaching kitchen focused on seasonality and cultural diversity.
Choose your own menu program featuring student input and fighting against menu fatigue.
Our food service provider, Chartwells, uses TrimTrax to accomplish this goal.
Through our annual participation in Recyclemania, we track post consumer food waste daily for an eight week period.
Chartwells is trayfree and uses reduced diameter plates. They highlight their use of local foods to encourage people to value them, not scrap them.
There are several times throughout the academic year where large food donations are made to local food shelters. In addition we do a promotion that is focused on waste reduction which is measured. Any waste reduction is rewarded by making food donations to local food shelters and charities. This program is called project clean plate. In addition, each spring, our staff participates in the Eat Right Live Right Challenge which promotes healthy eating and exercise. For 8 weeks collective weight loss and activity hours are monitored. For each pound lost a donation of $5 in food is made and $3 for each activity hour logged. Last year, this equated to over $1000 in food donations to local food pantries. We also donate leftover food from the all you can eat dining facility 5 days per week to Caring Hands Soup Kitchen.
We have in the past converted cooking oil to diesel, we are open to returning to that program, and we are currently searching for funding to support anaerobic digestion for our current compost program.
Chartwells employees collect food production scraps (pre consumption), weigh them with a TrimTax program, and place them in wheeled toters. A B&G employee takes the containers from the eating facilities at Kline, to the compost pile at the Recycle Yard.
Students empty food scraps into a designated container at the main eatery's dish return area. Chartwells employees wheel the food scraps to the loading dock. A B&G employee picks up the contents of the containers from the eating facilities at Kline and brings them to the compost pile at the Recycle Yard. There is a residence hall collection program - kitchens have green collection buckets that are brought curbside, as needed, and brought to our Recycle Yard.
We do have reusable service ware at our main dining facility however we combat dish ware theft and are working to create awareness around using fewer paper and plastic service ware.
In existence at DTR Cafe and Manor Cafe: Buy 9 beverages with reusable mug get the 10th beverage free
Take Back Kline is an effort to reclaim durable dishes that leave the dining hall. Several times during the year, an effort to reward returned dishes is undertaken by BardEATs members. Raffle tickets are awarded based on the number of dishes returned, with Bard Bucks as the prize.
FLEX accounts offer 13% discounts on meals for off campus students and students with limited meal plans to minimize stealing and offer an alternative for students who have run out of meal points.
Bard College has signed onto the Real Food Challenge and therefore this data is based on August and September 2013. While it is true that 10% of our vegetables are harvested from the Bard College Farm during that time and that helps increase our numbers of Real Food - we have started several relationships with local vegetable purveyors since then that should ensure the vegetable numbers are staying constant in the winter months. Since our percentages of Real Food A and Real Food B continue to tick upward - it is assured that this representative sample will continue to improve.
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.