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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 54.45
Liaison Claudia Kent
Submission Date June 30, 2017
Executive Letter Download

STARS v2.1

Haverford College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Joseph Binotto
Associate Director
Dining 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?:
Yes

A brief description of the sustainable dining policy:

Committed to increasing purchases that meet the Real Food Challenge criteria. Goal of 20% by 2020. Committed to sustainable waste management processes, composting processes, local farm product utilization. Committed to reducing electrical usage and water usage .


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:

The Haverfarm produces select varieties of foods that are utilized in the Dining Center as featured items as well as components of complete entrees.


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:
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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:

The vegan option celebrates the diversity of non animal sourced foods and is available at both lunch and dinner. The menus include specific destination dining as well as components that support food stations that will compliment menu selections. Additionally, vegan desserts are offered at every meal.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

Meatless Mondays


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:

Sustainable dinners, informational sessions and product demonstrations featuring locally grown and sourced food such as mushrooms and other produce as well as sustainably source foods such as seafood. (Sea 2 Table).


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:
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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?:
Yes

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

Local items are identified with specific ingredients lists and source such as the name and location of local farms. In conjunction with Meatless Monday, facts concerning impact of animal meat processing are shared.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

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

Inviting local farmers to speak about their products and farming techniques.


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:

Promote healthfulness of foods in conjunction with in house dietician and nutritionist. Work with Athletics to inform students about food choices and its impact on their health.


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?:
Yes

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

The college has partnered with Philly Compost to reduce pre-comsumer waste. The Dining Center staff place all pre waste into containers in the kitchen prep area. All pre waste is picked up by Philly Compost and weighed.


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:

Commitment to reduce waste through production management and batch cooking principles.


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:

Local shelter and rehab facility


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:

Cooking oil is recycled, compost is collected for local farm.


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:

Pre consumer waste is collected and added to compost pick up by local farm.


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:

Same collection mechanism.


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:

China, glass and silverware is the standard for the Dining Room.


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:

Products utilized are compostable and recyclable by the end user. Compostable cups, wheat based containers, recyclable utensils.


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:

Discount on refillable beverages in retail operations on campus as well as administer reusable beverage containers to every First year student.


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)?:
Yes

A brief description of other dining services materials management initiatives:

Cardboard recycling, plastics and metals from food packaging recycling. Oil recovery.


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.