| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 43.02 |
| Liaison | Tanja Srebotnjak |
| Submission Date | March 30, 2018 |
| Executive Letter | Download |
Harvey Mudd College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
Miguel
Ruvalcaba General Manager Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Our dining services contractor is Sodexo, who has made "Better Tomorrow Commitments." One component of these commitments has to do with Environment, and another is Nutrition, Health, and Wellness.
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:
Our primary dining services contractor makes sure that vegan and vegetarian dining options are made available at each and every meal at the dining hall. All meal options are given clear, visible designations for dining hall customers.
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:
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:
Near the food service area in the dining hall, there is a large display that provides educational material on local, organic, and sustainable dining and food options. In addition, most napkin dispensers have similar and varied information related to food sustainability.
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 Hixon Center for Sustainable Environmental Design will soon be hosting a summer Social Justice Fellowship that will focus on food access, student hunger and malnutrition. The focus of that fellowship will also include an emphasis on sustainable food sourcing and food systems and how that plays into food accessibility and hunger on campus.
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:
There is a designated Office of Health and Wellness in our Division of Student Affairs, as well as a Food Committee from students on campus, that has some level of involvement in the food options available from our primary dining services contractor. Some of their work has promoted an increased presence of diverse and nutritious vegan and vegetarian options in the dining hall.
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:
Within the last three years, the dining hall removed trays from visibility in the food service area of the dining hall. Customers have to specifically request for a tray from dining services staff.
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:
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:
In summer 2017, a dehydrator was installed in the dining hall. The dehydrator allows us to process nearly 200 lbs. of pre and post-consumer food waste each day, and we are able to use the output for on-campus landscaping.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Food waste bins and signage have been installed in the kitchen spaces in the dining hall. Dining staff disposes of left over food scraps into those compost bins. Some of that is inserted into the dehydrator, and the rest is hauled off-campus by the City of Claremont.
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 have been installed at the dish return station in the dining hall. With the help of installed signage, dining hall customers are asked to sort their food waste into the compost bins. Some of that is inserted into the dehydrator, and the rest is hauled off-campus by the City of Claremont.
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:
Students can rent out a reusable take-out container and cup for the year. Students male a small deposit, and can exchange their containers each time they return to the dining hall. Students get their deposit reimbursed when they return their container and/or cup at the end of the school year.
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:
Alongside our reusable takeout items, biodegradable takeout containers, cups, and service ware are available for use for all dining hall customers.
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:
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:
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.