| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.89 |
| Liaison | Wendy Harness |
| Submission Date | July 6, 2017 |
| Executive Letter | Download |
Delta College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
Cynthia
Grether Manager Auxiliary Services Business Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
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?:
A brief description of the program to source food from a campus garden or farm:
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?:
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?:
A brief description of the vegan dining program:
Dining services offers a wide selection of vegan options.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Low impact dining events, including such venues as Meatless Monday, Eat Low on the Food Chain, etc, are offered and advertised in on-site promotional pieces and through social media.
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
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:
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?:
A brief description of the sustainability labeling and signage in dining halls:
Healthy heart, calories, and label information is available in on-site promotional materials and social media posts.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
The Sustainability Office hosts tabling events to support and promote sustainable food systems and dining choices.
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)?:
A brief description of the other sustainability-related dining initiatives:
Healthy Heart program and promotion; Partnered for learning opportunities with Health & Wellness employee groups and committee service and donated water for their activities; Offers specials meal packages as an incentive toward healthy dining.
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:
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:
Trayless dining is encouraged via on-site promotionals, tabling events, and social media. Food Service employees are educated about pre-consumer food waste which is collected and delivered to a neighboring university greenhouse vermiculture program.
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:
Delta College has partnered with Hidden Harvest for the past 15 years and are one of 352 food contributing donors. The college has donated 906 lbs. of food from its food service operation. http://www.hiddenharvestshares.org
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)?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
ood Service employees are educated about pre-consumer food waste which is collected and delivered to a neighboring university greenhouse vermiculture program.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
China dinnerware and silverware utensils are provided for dine in and catered meals.
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:
Reusable containers are given away for special event incentives. To-go meals can be packaged onto compostable / recyclable containers. However, the dining services does not operated an on-site composting program.
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?:
A brief description of the reusable container discount or incentives program:
Reusable food containers and mugs are offered for sale and also given away as special event promotions. Discounts are offered for refills.
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)?:
A brief description of other dining services materials management initiatives:
In addition to reducing in-house packaging and food server, dining services has moved 98% of their food / food server product delivery to a single vendor. This has reduced the number of deliveries to the campus, the packaging involved, and fuel emissions.
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about 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.