Montana State University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kara
Landolfi MT Made Program Manager University Food Services |
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:
Towne's Harvest Garden (MSU's student organic vegetable garden) offers a ~60 person Community Supported Agriculture (CSA) program, a farm stand in the campus farm barn, and sells at the local Farmer's Market.
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:
Within each of the dining halls, specific food concepts are featured that highlight local food products that are always served in those areas. For example, Route 406 (406 is Montana's area code for the entire state) is a deli concept that makes sandwiches to order using local breads, meats, cheeses, vegetables, and condiments. Forge 406 is a smoker/rotisserie station that specifically features Montana meats and vegetables. All of the burgers served in both dining halls are 100% fresh, never frozen Montana raised and butchered beef, that are also the marketed highlight in the grill areas. Local ingredients are highlighted in every concept across campus.
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:
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:
The dining halls host a Farm to Campus dinner each year. These dinners feature local food products from the university and the rest of the state to minimize food miles. During National Nutrition Month, our operations also specifically highlight and feature alternative proteins and other healthy, low impact foods. A yearly tradition also includes MSU's Bug Buffet, featuring edible insects as an alternative protein source during an event that invites all campus affiliates to taste recipes that integrate insects. Throughout all of our concepts, vegetarian and vegan options are added to our menus to meet all of our guest needs.
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:
In our two dining halls, many vegan options are offered at every meal. Many of the food concepts are build-your-own, with alternative proteins always offered. There is a dedicated area on one of the buffet lines that always offers non-meat options as well. Alternative milks and other vegan options are also stocked in our allergen-friendly cooler that students have access to. Patrons can look at our website, and filter our menus to see what vegan options are menued that day (which excludes many of the routinely stocked items like fruits, vegetables and breads that are not in our system) https://www.montana.edu/culinaryservices/residence_dining_commons/miller_dining_commons.html
Additionally, our Strand Union Building offers retail foods for purchase, many of which are vegan and/or can be built to satisfy these patrons through our cook to service serving style.
Our on-staff Registered Dietitian Nutritionist can also meet with students to discuss their meal planning for free throughout the time they are on campus, assisting in their understanding of how to build a nutritionally adequate diet around specific dietary preferences. Stemming from student and club input, we are routinely adding more vegan options throughout all of our operations to help satisfy the ever increasing demand for vegan dining.
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:
All of our menu items are displayed at point of service, and include allergen information, as well as if the dish includes local ingredients, or if it is vegan, vegetarian, or no known gluten. The information can also be observed in our online menu https://www.montana.edu/culinaryservices/dininghalls.html
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:
All kitchen and plate food waste is collected with weights recorded on a daily basis. This information can be relayed on to our chefs to assist in improved forecasting for production. Our catering department also records food waste from events to better project needs at future events. Efficient stocking and ordering procedures helps utilize oldest product first, and reduces the instances of over ordering unnecessary products. Menu management software helps estimate food usage requirements to eliminate overproduction.
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:
Trays have been eliminated from dining halls for nearly a decade. Currently efforts are in place to place signage within the dining halls encouraging students to "taste it don't waste it" to take only what they need and the importance of reducing food waste. Our dining halls offer concepts that focus more on cook as needed foods, helping eliminate excessive amounts of food being prepared and not served. Plate and cup size were considered and ordered smaller so not as much food would be taken at one time. We also work with our dietitian to suggest serving sizes that are of reasonable portion size when finalizing recipes.
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:
We have a partnership with our local and campus food bank/pantry. Foods are donated to them on an ongoing basis. A new partnership is currently underway with a student chapter of the Food Recovery Network. Also, during a two week period in November, MSU has a large food donation event called Can the Griz (Mascot of rival school). During this time period, various donation bins are set out across campus to collect food items from campus community members.
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:
All of our food waste from our dining halls is composted. Coffee grounds from coffee shops are also composted. The City collects all of our food waste, and the finished compost is dispersed on city parks and landscaping. Used cooking oil is also collected and converted it into biodiesel.
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 pre-consumer food waste is collected daily for composting from our dining halls.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
All food waste is separated by the students in the dish return areas of our dining halls, and collected for composting. The dish return is separated into different sections where compost (all food, napkins, compostable serviceware) are scraped by students from their plates separately from trash (plastics, foil, wrappers). We are mindful of what materials are offered in the dining hall (eliminating as many wrappers, straws or single use containers as possible), to help avoid having to put anything in the trash.
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:
Currently the majority of our food service locations use reusable serving ware. Our catering service on campus has also begun to use reusable dishes when possible. MSU’s dining halls, catering, and retail operations utilize reusable tableware and silverware for their patrons. Most locations encourage or solely offer dine in options, eliminating the need for to-go materials. But, operations are incorporating more biodegradable tableware and silverware for to-go options when that is the only choice.
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:
We promote reusable mugs in all of our coffee shops by offering a discount on drink purchases.
Our catering department and retail operations are also incorporating compostable serviceware as it becomes available for to-go options.
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:
Currently a 25 cent discount is offered to customers who bring a reusable mug.
A brief description of other sustainability-related initiatives not covered above:
Our operations all actively recycle. We have also instituted composting all food from kitchen prep, as well as from the dish return area in our dining halls.
Our dining halls are set up in a manner where a large variety of culturally diverse foods are offered on a daily basis, including accommodating halal entrees for international students.
Our university also has a very active Wellness program, which promotes healthy lifestyles through exercise, nutrition, and mindfulness.
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:
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.