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  • AASHE-STARS

The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Silver
Overall Score 48.07
Liaison Kathy Johnson
Submission Date April 21, 2017
Executive Letter Download

STARS v2.1

Black Hills State University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.50 / 2.00 Petrika Peters
Sustainability Coordinator
Facilities Services
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:
---

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

BHSU Dining Services has utilized our campus garden for fresh produce including herbs, squash, raspberries, and tomatoes.


Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
No

A brief description of the farmers market, CSA or urban agriculture project:
---

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?:
Yes

A brief description of the vegan dining program:

At each New Student Orientation, the BHSU Director of Dining Services (DSD) meets with all students and recommends Vegetarians and Vegans meet with the DSD/Registered Dietitian. Vegan and Vegetarian students and faculty are introduced to production staff member, who is responsible for making special requests. Each station has a vegetarian option, and our "Market Place" option will make vegan foods on request. Soy products are available on request at all stations.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
---

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

To celebrate the harvest from the campus garden, BHSU Dining Services created a meal with the end of season harvest in 2014. Garden volunteers were invited to the meal.
BHSU Dining has also served local food meals through their catering arm for multiple sustainability events on campus.


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?:
No

A brief description of the sustainability-themed food outlet:
---

Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
No

A brief description of the sustainability labeling and signage in dining halls:
---

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

A brief description of the outreach efforts to support learning and research about sustainable food systems:
---

Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
Yes

A brief description of the other sustainability-related dining initiatives:

The campus dining hall, The Hive, hosts an International Food Festival each year where international exchange students who cook traditional meals and serve them to students and the community.
The American Indian Studies program hosts an annual free Buffalo Feed with a traditional Lakota stew.

The Hive and campus coffee shop, The Buzz Shack, are both Green Restaurant Certified.


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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
---

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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

We do not have trays in the dining hall or any of our on campus outlets. We also use smaller plates to help reduce food waste from over filling plates.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

We have on multiple occasions worked with the local food pantry to donated food items that would have been tossed out due to upcoming expiration dates.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
Yes

A brief description of the food materials diversion program:

We have an onsite waste reduction system called a Somat that compacts and reduces waste for composting.

We have a local vendor that reuses our cooking oil for fuel for vehicles

We recycle all of our glass, tin, plastics, and cardboard.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

We compost all of our food waste from preparatory items that can be composted thus reducing our waste in to the landfill.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

Post-consumer food waste is collected at our dining hall in the Student Union, dehydrated, and hauled for compost at the Rapid City Recycling Facility.

We use only compostable products in the dining facility. These products then go into a waste compacted removing 80% of the water weight. These products then our transported to a local composting facility.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

Reusable mugs are stocked in both coffee shops. The campus dining hall uses ceramic plates and stainless steel silverware.


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)?:
Yes

A brief description of the compostable containers and service ware:

Dining Services offers a reduced price to-go meal and reusable container for purchase.

All of our togo cups and our togo containers are a certified eco freindly product that can be composted.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:

Coffee is available at a reduced price for patrons who bring in their own mug.


Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
No

A brief description of other dining services materials management initiatives:
---

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.