| Overall Rating | Gold |
|---|---|
| Overall Score | 71.04 |
| Liaison | Natalie Hayes |
| Submission Date | Oct. 19, 2023 |
Bentley University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Natalie
Hayes Associate Director of Sustainability Office of 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:
The Bentley Office of Sustainability and Bentley Service Learning and Civic Engagement (BSLCE) hosts an annual Friendsgiving Farmer’s Market with local, sustainable, and ethically sourced foods. The two groups also host an annual Fair Trade Fair highlighting Fair Trade Certified products. Bentley Dining participates in the event by showcasing our Fair Trade coffee available on campus at our Starbucks Express. We also highlight other Fair Trade Certified products that we offer at the Falcon Market convenience store.
This past semester BSLCE, the Multicultural Center, Office of Diversity and Inclusion, Bentley Asian Students’; Association, and La Cultura Latina collaborated to host the first BIPOC-Owned Business Community Market at Bentley.
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:
At The 921 dining hall we have a vegan station concept called GROWN. This station serves entirely plant-based vegan cuisine. For students looking to reduce their carbon footprint they are able to enjoy entrees and sides at this location 7 days per week at all meal periods. Based on student feedback we have increased our plant-based meat alternatives at this station. When we served a meat-based special such as turkey on our annual Harvest Celebration Dinner we used a plant-based poultry alternative at this station so students could enjoy a similar meal to their counterparts who ate meat.
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:
Bentley Dining supports local farm purchasing through Sodexo’s Mass Impact Program. We opt into a service where we pre-order produce from farms in MA and RI before the harvest season. Each month we highlight a local produce item at a station or pop-up in the 921 dining hall. We receive weekly shipments of the selected item throughout that month.
Bentley Dining supports local small businesses such as Del’s Coffee Roasters. Founder Paul Delmonico is a Bentley alumnus and roasts the beans less than 2 miles away from the University in Waltham, MA.
In Fall 2022 Bentley Dining joined the Northeast Organic Family Farm Partnership. This partnership is meant to create market stability for 135 at-risk dairy farms and provide our customers with local organic dairy products. We currently source our yogurt at The 921 dining hall from Stonyfield, Londonderry, NH as part of this partnership.
Bentley Dining also sources local seafood from Red’s Best on a weekly basis. When we receive the fresh seafood, we are able to scan a QR code on the box that displays the type of fish, fisherman, fishing vessel, gear used, and the port the vessel landed in.
Sodexo has made commitments to promote local development, fair, inclusive, and sustainable business practices. This includes a goal that 25% of spend in the U.S. will be with small and medium size enterprises (SMEs) by 2025.
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:
In partnership with the Humane Society of the U.S., our chefs have been specially trained in plant-based culinary cuisine. This hands-on training is part of the Humane Society of the U.S.’s Food Forward program and sheds light on how to create delicious, plant-based meals that also are cost-effective and sustainable. The training also covered the health and nutrition aspects of food and recipe development. The Humane Society of the U.S. and Sodexo have collaborated to create over 350 plant-based recipes.
This past fall was our second year in a row hosting a Plant-based Takeover event in the 921 dining hall with Humane Society of the U.S. recipes. The recipes such as plant-based Bolognese and Rancheros Style Breakfast Bowl highlight the versatility and deliciousness of plant-based dining options.
For any students looking for guidance on following a plant-based diet our Campus Dietitian Nicole Caliendo is here for support. Nicole is available for 1:1 consultation by appointment. She can also provide students with resources, recipes, and even give them a tour of our dining locations to highlight our 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:
Bentley Dining is pleased to offer a variety of plant-forward dining options. We have a designated vegan station in the 921 dining hall called GROWN. This station is open 7 days per week for all meal periods. We also have other plant-based options throughout the 921 stations. We offer a daily meat-based entrée and plant-based entrée at our Be Fresh Station. From the salad bar to the grill to the deli you can find various plant-based options available at our stations. Our retail outlets also have plant-based dining options which are indicated by the vegetarian or vegan symbol on our menus. Sodexo’s Campus segment has committed to a 50% plant-based menu by 2025.
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:
We label all of our choices that contain the following allergens: peanut, milk, eggs, wheat, gluten, soybean, fish, shellfish, tree nuts and sesame. We also label options that are vegan, vegetarian, Mindful, gluten-free, halal and kosher. Customers can preview our daily menus for the 921 on our website, bentley.sodexomyway.com.
We also display signage for items that are a part of the Harvest of the Month program, locally sourced produce in MA/RI. Students are able to make informed decisions on ordering low impact foods such as vegetarian, vegan, or locally sourced ingredients.
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:
During our day-to-day operations we utilize a food waste reduction technology called Leanpath. Our staff members measure food waste on Leanpath scales before it is composted. Every transaction is recorded by these scales and is displayed on our Leanpath dashboard which our managers have access to. This allows us to see where we are generating the most food waste and in what category. For example, we may set a goal of reducing our produce trimmings by 10% by employing new cutting techniques or repurposing produce scraps for a vegetable stock.
Once a year Sodexo hosts the Goalympics food waste reduction competition. During this time, we place even more focus on Leanpath. We encourage friendly competition with the goal of increasing staff engagement, reducing our waste footprint, and rescuing meals that would otherwise go to waste. Our staff’s top Waste Watchers, team members with the most transactions logged, have a chance to win prizes during our weekly raffles. We are also competing against universities across the country for bronze, silver, and gold medals for strong performances in various categories. For the past two years in a row Bentley Dining has been a medalist in the Best Practice Pros category.
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:
Bentley Dining does not provide trays in any dining facility on campus. Our staff can provide samples of any item to our guests to minimize waste.
In addition, stations are either self-serve or guests can request the serving size that suits their needs including half portions. When plating dishes, we offer smaller portions and encourage students to come back for more if they like.
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:
Food for Free is a non-profit organization that is bridging the gap between hunger and waste. Food for Free collects untouched food and repackages it into person meals and distributes it to those in need. Bentley Dining Services now packages prepared untouched food at the end of each meal period in the main 921 dining hall. It is then frozen and picked up by Food for Free.
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:
Bentley recovers used cooking oil with a vendor to create biofuels. Our food service vendor contracts with FiltaFry which filters the oil at least twice before collecting it for biofuels.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Pre-consumer food waste is separated in campus kitchens and collected via a toter system in all of the main food locations. The food waste is then collected and tracked by Casella, the University’s waste management service.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Post-consumer food waste is collected at the 921 via the dish return. Our staff are trained in sorting any potential post-consumer waste. Post-consumer food waste is combined with pre-consumer food waste and is collected for composting. Post consumer composting is also collected in the LaCava Café near the trash and recycling bins but is often contaminated.
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 University’s main dining hall is dine-in with reusable dishware, utensils, cups, and mugs. Our Faculty/Staff Dining Room is also a dine-in facility with reusable service ware.
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:
Bentley Dining offers reusable to-go containers students can purchase at the 921. The reusable container can be purchased for a one-time fee of $5. Students can fill the container with food items from the 921. When students are ready for another meal, they can simply bring back the dirty container to the cashier and exchange it for a clean one. For times when students are not taking food-to-go, they can trade the box for a green clip which can be exchanged for a new container at any time. Cash or credit can be used to purchase a container. A swipe is required to take food to-go.
We also utilize compostable products for our to-go options as supply chain allows.
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:
Faculty, staff and students who bring their reusable mugs to Einstein's or Starbucks franchises on campus, receive 25 cents off of their beverage purchase. This applies to both cold and hot drinks.
A brief description of other sustainability-related initiatives not covered above:
In the Fall of 2021, Bentley Dining entered into the Food Forward Pledge committing to increase the amount of plant-based menu offerings at the 921 dining hall. Our goal is that 28% of our entrée menu will be plant based by December 31, 2024.
Campus Executive Chef Patrick Kilduff’s recipe for plant-based New Wave Shrimp Bao Buns was featured in Sodexo’s Craft Magazine.
At our campus convenience store and retail locations we look to find innovative and locally sourced items for our guests. This includes New England Ice Cream, Cape Cod Cafe Pizza, Baldor, Little Leaf Farms, Cedar’s, Del’s Coffee, Boston Burger Co., and more!
Representatives from Bentley Dining are members of Bentley’s Waste Minimization Task Force. We work with key stakeholders including the Office of Sustainability, Facilities, the Residential Center, and Casella on waste reduction initiatives.
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:
We thank Bentley Dining for collecting data for this credit.
We thank Bentley Dining for collecting data for this credit.
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.