| Overall Rating | Platinum |
|---|---|
| Overall Score | 86.33 |
| Liaison | Lisa Kilgore |
| Submission Date | March 1, 2024 |
Cornell University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Anna
Ben-Shlomo Sustainability Coordinator Cornell University Dining |
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:
Cornell University supports Dilmun Hill, a student-run farm that has been practicing sustainable agriculture on Cornell's campus for more than a decade. They provide students with opportunities for experiential learning, group collaboration and research. They closely collaborate with on-campus organizations such as Anabel's Grocery, the Cornell Food Pantry, and the Bee Club at Cornell.
https://cals.cornell.edu/agricultural-experiment-station/research-farms/dilmun-hill-student-farm
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:
Cornell Food Pantry is a sustainable food pantry and grocery. A significant portion of Cornell’s student population is considered food insecure, meaning these students face financial stress in knowing where their next meal will come from occasionally too frequently. The Cornell Food Pantry has made great progress in providing meals to students in need while helping to reduce food waste and promoting more sustainable eating practices. We have made a considerable effort to offer mostly plant-based whole foods. Fresh produce and whole grains are foods desperately missing from the college diet, especially those who are food insecure. You will find a variety of seasonal produce from local farms, frozen fruits and vegetables, bulk whole grains, legumes, and spices, as well as snacks, canned goods, eggs, and dairy and non-dairy options.
https://scl.cornell.edu/residential-life/dining/about-dining/food-security/cornell-food-pantry
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:
Cornell Dining procures goods from local SMEs, such as Red Jacket, Copper Horse Coffee and Finger Lakes Roasters.
In 2023, Cornell Dining also purchased goods from disadvantaged businesses through its main vendor, Performance Food Group, for a total of $ 316,402.69.
List of businesses:
Bake Crafters Food Co
Cafe Spice Llc
Fgf Brands Inc
Harbar Llc
Himalayan Momo
Ipap Pacific Coral Seafoo
Marathon Enterprises Inc
Mic Food Division
Monsoon Kitchens
Nature Soy Llc
Nature Soy Llc
Omar Coffee Co
Orchid Island Juice Co
Pearlco Of Boston Inc
Sweet Lorens Inc
Sweet Street Desserts Inc
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:
Cornell Dining hosts an annual Fall Harvest dinner featuring local and seasonal produce. Cornell Dining signed the Forward Food pledge in June 2022 to increase the % of plant-based entrees on the retail menus to 45% by the end of December 2024. Cornell Dining also hosts Get Cooking with Cornell Dining events at the Discovery Kitchen. These events are open to all students and participants get a chance to make plant-based dishes from scratch. Also, Cornell Dining Student Sustainability Coordinators run weekly food waste audits in all-you-care-to-eat dining halls to quantify food waste, educate students about their individual food waste and provide feedback to the Chefs.
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:
One of Cornell Dining’s top priorities is to offer vegan and vegetarian entrees, sides, soups, and grab-n-go items in all of its dining locations. At each of the ten All You Care to Eat (AYCTE) locations, it is a standard to offer a complete protein vegetarian or vegan entrée and side dish at the hot traditional station. Some examples of the vegan options include tofu and broccoli stir fry, tempeh curry, and quinoa stuffed peppers. In addition to the hot traditional stations at the AYCTE locations, there is always a vegan or vegetarian soup, and vegan options at the salad bar, grill, and deli including hummus, bean salads and more. Vegan pizza is served daily at Morrison Dining and other locations, and vegan desserts are served daily, including vegan chocolate cake and vegan cookies.
AYCTE locations offer rice milk and oat milk as dairy free alternatives.
Cornell Dining also has over 20 retail locations. Each location boasts different vegan items on the menu.
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:
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:
Cornell Dining works with the Food Recovery Network to donate prepared, perishable food to Loaves and Fishes and other food banks in the Finger Lakes Region. The student organization has been collecting surplus food left over in dining halls since 2014. They now recover food 2-3 days a week, and deliver it to the Friendship Donation Network in downtown Ithaca. Cornell Retail works directly with the Friendship Donations Network to recover food from retail locations.
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:
Cornell Dining introduced trayless dining in 2008 to reduce food waste and to conserve electricity and water.
https://scl.cornell.edu/residential-life/dining/about-dining/sustainability/energy-water-conservation
Cornell Dining offers a “make to order” option, where students can request meals and watch as their food is prepared. For example, some All You Care to Eat Dining Facilities are equipped with an omelet bar, where students choose their own ingredients prior to the omelet’s creation. A similar program is used to make sandwiches, burritos, quesadillas, and salads in Dining’s retail locations.
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:
Cornell Dining regularly donates produce and dairy products to the Food Bank of the Southern Tier which services 7 counties in the region. Cornell Dining also works with the Food Recovery Network to donate prepared, perishable food to Loaves and Fishes and other food banks in the Finger Lakes Region.
Cornell University Farms and the Cornell University Orchards donate large amounts of food. However, as this food is grown outside of the STARS institutional boundary the tonnages are not included in the waste diversion metrics.
Additionally, donations are made from the Cornell Orchards. While some of the food is grown within the Cornell STARS boundary, most is grown at the Geneva, NY campus.
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:
Both pre- and post-consumer food waste is diverted to Farm Services to be composted. 100% of used fryer oil recycled to an outside firm to be converted to bio-diesel.
https://scl.cornell.edu/residential-life/dining/about-dining/sustainability/composting-recycling
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 of Cornell Dining’s pre-consumer food waste is collected in every Dining unit and composted by one of the Cornell University Agricultural Experiment Station (CUAES) farms, Farm Services. Pre-consumer composting includes all food waste and plant-based products being composted during preparation and cooking before being served to customers, including all produce, dairy, meat trim loss, and any other food products that would not be eaten or salvaged.
https://scl.cornell.edu/residential-life/dining/about-dining/sustainability/composting-recycling
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The University’s compost facility is operated by CUAES Farm Services. Farm services collects about 800 tons of food scraps and other compostables annually across all dining locations.
In addition to food waste composting, 2,700 tons of animal manure and bedding from the School of Veterinary Medicine, the Cornell Dairy program and other animal facilities on campus, and 300 tons of plant material and soil from greenhouses and other plant growth operations on campus are composted at the facility.
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:
Cornell Dining utilizes reusable flatware, plates, bowls, cups, and mugs in all "all you care to eat" dining areas.
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:
Cornell Dining has been offering reusable containers since 2017. The program has been expanded since 2021 and now utilizes Fill It Forward tracking software. Customers are required to purchase a reusable containers for to-go meals at all AYCTE locations except Risley (GF, peanut and tree nut-free dining room) and 104West (Kosher dining room). All beverage cups, lids and straws utilized by Cornell Dining, and the majority of contracted vendors are compostable or recyclable. Compostable utensils are pffered at select dining locations and Cornell Catering. Additionally, all opportunities to purchase compostable "to go" containers are made (eg. paper boxes, compostable sandwich wrappings, paper cookie wraps, compostable salad bowls, etc.).
https://scl.cornell.edu/residential-life/dining/about-dining/sustainability/sustainable-consumer-initiatives
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:
Cornell Dining sells reusable mugs at select retail locations and the initial purchase also includes the first beverage. Cornell community can grab their favorite cup, mug or tumbler and save 10% on all self serve hot or iced coffee, craft beverages, tea and fountain beverages.
A brief description of other sustainability-related initiatives not covered above:
The Eating Well with Cornell Dining initiative educates our guests about the most up to date Dietary Recommendations and strives to inspire healthy and sustainable eating patterns with actionable principles.
https://scl.cornell.edu/residential-life/dining/eateries-menus/nutrition-special-diets/eating-well-cornell-dining
Also, as part of Cornell Dining's purpose to Nourish the Future, students have free access to meet with the Cornell Dining team of dietitians to discuss how to best navigate the dining hall for specific dietary needs.
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:
It is important to note that Cornell gets the majority of it's dairy products from the Cornell Dairy plant that is part of its Campus. Nearly all of the milk, ice cream and bulk yogurt are produced right at Cornell. Cornell Dining also purchases most of its apples from Cornell Orchards.
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.