| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.14 |
| Liaison | Scott Doyle |
| Submission Date | Dec. 7, 2016 |
| Executive Letter | Download |
Ithaca College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Greg
Lischke Director EM&S OEMS |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo’s "The Better Tomorrow Plan" details a partnership between Sodexo, our clients, suppliers, and customers to make incremental changes on a scale that can make a real difference in solving global challenges.
These four areas are the main focus of our Better Tomorrow Commitments, many of which overlap into more than just one of these areas.
1. Develop our People and Promote Diversity
2. Nutrition, Health, and Wellness
3. Local Communities
4. Environment
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:
Terrace Dining Hall is home to our Hydroponic Herb Garden, which supplies a variety of fresh herbs to our chefs through the year, including parsley, cilantro, basil, sage and dill. The garden is run by a student research team headed by Paula Turkon of the Environmental Studies and Science department. The team is made up of ten students from varying majors who work together to design, plant, and maintain the garden, which is then periodically harvested by our Terrace Dining Hall chefs. The Hydroponic Garden serves as an interdisciplinary way to educate students and staff about environmental issues and sustainable food systems.
http://icdiningsustainability.blogspot.com/2016/11/a-close-look-at-terrace-dining-halls.html
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:
There is a serving station dedicated to providing vegan entrees and other items at the Campus Center Dining Hall. Limited vegan options are available and being increased at all dining halls.
https://ithaca.sodexomyway.com/dining-choices/resdining/campuscenter.html
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:
Every Monday in all our dining halls there are always meatless options available for the main course of your meal. Whether you are vegetarian or vegan, or just want to reduce the amount of meat in your diet, you can always find a nutritious and delicious meal on Meatless Monday. Our Sustainability Blog also has periodic Meatless Monday updates with information about the benefits of going meatless, as well as healthy alternatives that provides all the sustenance you need without sacrificing flavor.
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:
Sustainable Series - Take advantage of all the sustainable choices and programs that Ithaca Dining Services has to offer! Each month look for a selected topic to focus on Sustainable Dining held at Towers Dining Hall.
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:
Yes. Calorie counts for healthy choices and identifying locally sourced foods.
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:
Dining Services employs three students as interns responsible for education and outreach regarding Sustainability. There is also a staff Sustainability Coordinator responsible for developing and leading campus wide sustainability programs related to dining services. Sustainability Interns maintain a presence on social media and maintain a Sustainability Blog among other outreach efforts and events.
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:
Mindful Offerings meet stringent nutritional criteria based on the Dietary Guidelines for Americans. Each meal part is limited in calories, has fewer than 30% of calories as fat, fewer than 10 % of calories as saturated fat, and is restricted in sodium, and cholesterol. Chefs in our test kitchen develop recipes to meet these criteria in delicious fashion! Look for the Mindful icon to indulge in the healthy and delicious items offered at each meal.
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:
LeanPath is an innovative tool that our dining services team uses to monitor and help reduce food waste. Since the system’s implementation in 2011, we have diverted over 180 tons of pre-consumer waste. This is approximately an 85% decrease from our baseline recorded before we began using the 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:
All dining halls are tray free, reducing post-consumer waste.
All residential dining halls offer pre-plated portions as well as the Mindful Dish program that meets stringent nutritional criteria based on the Dietary Guidelines for Americans. Each meal part is limited in calories, has fewer than 30% of calories as fat, fewer than 10 % of calories as saturated fat, and is restricted in sodium, and cholesterol.
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:
Our Food Salvage Program in Towers Dining Hall works with two student organizations, SWIFT (Stop Wasting Ithaca’s Food Today) and ICE (Ithaca College Environmentalists) to package between 40 and 76 meals each week to feed the hungry in our area. Packaged meals are sent to Ithaca Rescue Mission, a local organization who has been assisting people in need since 2013. These contributions add to our 800+ pounds of food donated annually.
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:
Waste oil from Dining is collected for conversion to bio-fuel under a contract administered by the Ithaca College Environmental Health and Safety Division with a local vendor.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Both pre- and post-consumer collection. The College has been a pioneer in food scrap composting since 1993, operating and on-site composting facility until 2007 when the switch was made to an off-campus food scrap composting contractor. All of our dining halls and retail food locations are equipped with compost receptacles to minimize the amount of organic waste in our waste stream. All compost is then sent to Cayuga Compost where it is processed and turned into the perfect nutrient rich additive for your garden.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Both pre- and post-consumer collection. The College has been a pioneer in food scrap composting since 1993, operating and on-site composting facility until 2007 when the switch was made to an off-campus food scrap composting contractor. All of our dining halls and retail food locations are equipped with compost receptacles to minimize the amount of organic waste in our waste stream. All compost is then sent to Cayuga Compost where it is processed and turned into the perfect nutrient rich additive for your garden.
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:
Reusable service ware is used in all residential dining halls and is the default for all Catering events in the College’s Campus Center facility. Dining Services partners with Challenge Workforce Solutions, a nonprofit, vocational services organization that offers opportunities and support services to individuals who face barriers to employment, to staff dish rooms in the dining halls.
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:
Yes. Grab-and-Go utilizes a reusable container.
https://ithaca.sodexomyway.com/dining-choices/grab.html
“Rapid Refill” was introduced this year. Guest may purchase a reusable cup which contains a chip to identify the user at the dispensing machine and acts much like a debit card. The user can add refills via Dining Services website
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:
There is a discount on buying reusable mugs. Also there is a discount when using your reusable mug at coffee places on campuses. REMP (The Resource and Environmental Management Program) hosts a campaign that awards coupons to individuals seen using reusable mugs.
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:
Our SMART Tool (Sustainability Management and Reporting Tool), is another one of our cutting edge resources that helps make Ithaca Dining Services more sustainable. The tool allows us to monitor our resource use across all sectors in order to help us identify areas that can be improved. The tool tracks our progress in four categories: carbon, water, waste and healthy and sustainable food and environments.
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:
Information courtesy of Sodexho, specifically Mark Darling and Jeff Scott,
Information courtesy of Sodexho, specifically Mark Darling and Jeff Scott,
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.