| Overall Rating | Gold |
|---|---|
| Overall Score | 73.80 |
| Liaison | Pamela Mischen |
| Submission Date | March 2, 2023 |
Binghamton University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Christopher
Harasta Retail Manager Dining Services |
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:
BUFS Internship-The Binghamton University Food Sustainability group is a student-run organization working to bring more sustainable, nutritious, ethically-sourced food to campus dining halls. Students work with Dining Services, University administration, other student groups, and community organizations to strengthen our food movement and make lasting improvements from the ground up.
Through the university's Center for Civic Engagement, there are internships, Americorps positions, and volunteer partnerships with a local group called VINES. VINES is a non-profit that establishes community gardens, urban agriculture and community green spaces in the Greater Binghamton area.
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:
Since the 1970s, the Binghamton Food Co-op, a nonprofit student-run organization, has been offering low-cost organic groceries including produce, ecologically friendly ingredients and personal care products.
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 purchase all of our bagels through Best Bagels, a small business operating out of Endwell, NY.
Through our contract with Mento Produce, we purchase any available local produce. This allows us to procure and serve seasonal menus.
We purchase food through Mil-Ray for Hinman Dining Hall. Mil-Ray is an organization that is women-owned and minority-owned.
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:
Earth Fest is held every April and features waste free dining. Each year focuses on vegan options available on campus. This past year we featured vegan "chicken" tenders, which was very popular.
We feature menus that are locally grown, seasonal, organic, and/or vegetarian. We use china service ware whenever possible, but if necessary, we try to use compostable and/or recyclable disposable ware. Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season.
Hydration stations encourage reusable water bottle use
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:
We offer concept called Planta at one of our four resident dining centers. Planta offers all vegan and vegetarian options. Menu here: https://content-service.sodexomyway.com/media/Planta%20Web%20Menu_tcm207-166523.pdf?url=https://binghamton.sodexomyway.com/
At least one Vegan entrée at all dining locations on campus for every day part. We also offer non-dairy milk and fresh vegan desserts from our on-site bakery.
Our catering menu includes a variety of menu options for a variety of dietary accommodations, including Vegan.
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:
A vegan/vegetarian dining guide is available online and in paper format to guide students toward plant-based options available across campus: https://content-service.sodexomyway.com/media/Binghamton_VeganVegetarianResidentDiningGuide_Trifold_MDC_Spring%202022%20updates_tcm207-134132.pdf?url=https://binghamton.sodexomyway.com/
We highlight low impact dining choices and sustainable practices via physical signage in the dining locations, social media, and website. We also regularly table in dining locations to educate campus community on these choices, and this typically includes our Registered Dietitians and nutrition interns.
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:
The University is a regular participant in RecycleMania, a friendly competition among hundreds of colleges and universities in the United States that provides the campus community with a fun, proactive activity aimed at waste reduction.
Binghamton University’s contracted vendor Sodexo participates in the Better Tomorrow Plan
https://www.your-sodexo.com/my-company/better-tomorrow-2025/
Dining services works with the University Recycling and Resource Management Department on campus and has an established pre- and post-consumer composting and recycling program.
Dining Services participates in Food Recovery Network. Food donations are weighed and donated to Community Hunger Outreach. This year we donated 10,000 pounds of food.
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:
Resident Dining is a la carte instead of All-you-can-eat. Portion sizes are smaller, allowing customers who want more to purchase multiple portions. This significantly reduces food waste.
Dining services prevents food waste by encouraging better habits. These include: comparing purchasing inventory with customer ordering, modifying menus to increase customer satisfaction and prevent/reduce uneaten food, examine production and handling practices to prevent and reduce preparation food waste, ensure proper storage techniques and surplus or excess food used in new dishes.
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:
Thousands of meals are donated every semester through our food drives. Community Hunger Outreach Warehouse of Broome County (CHOW) and Bear Necessities, an on-campus food pantry are both recipient organizations for these drives.
Binghamton University donates edible food waste to CHOW by the BU Chapter of the Food Recovery Network. Binghamton University is Food Recovery Network Verified. This year we donated over 10,000 pounds of food.
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:
Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All dining halls at Binghamton University are involved in composting kitchen prep material. The scrap food is collected and composted on a local farm. Once composted, the material is returned to the University and used in a variety of areas by the grounds department.
All dining halls are set up with compost barrels at prep stations to collect pre-consumer food waste. These are sealed with a lid and placed onto the dining hall loading dock, where the barrels are then picked up by interns and student assistants from the Office of Recycling and Resource management.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Compost bins are located in resident dining hall dish rooms. All consumer waste is sent to these dish rooms where staff sort out the compostable materials.
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:
Resident dining halls have implented the OZZI reusable container system this semester, which has reduced the consumption of single-use to-go containers by over 50% across campus.
China dishes are used in our dining locations to reduce waste from disposable containers.
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:
Dining halls provide two options for utensil and service ware. Reusable utensils, and service ware are available for "dine in" customers. Most disposable food containers in dining areas are made of compostable material. Those containers, where applicable are made of compostable bagasse.
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:
In resident dining halls there is a surcharge for the use of single-use to-go clamshell containers. Reusable containers are free to use, including OZZI reusable to-go containers that are available in all resident halls.
A brief description of other sustainability-related initiatives not covered above:
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms.
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:
Links to applicable sources have been provided in the submission.
Links to applicable sources have been provided in 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.