| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.03 |
| Liaison | Kristyn Achilich |
| Submission Date | Oct. 4, 2017 |
| Executive Letter | Download |
Saint Michael's College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo created a company policy/commitment called "Better Tomorrow Plan." The Better Tomorrow Plan includes 18 commitments for a brighter future by focusing on four key priorities: health, planet, community and people.
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:
Sodexo purchases food from the college's 1.7 acre Permaculture Farm. Produce grown by students at the farm is utilized in the main campus dining hall as well as in catering options.
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:
The Office of Sustainability coordinates with the Intervale Food Hub CSA to provide CSA baskets for students during the school year. The shares are delivered right to campus.
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 are complete protein vegetarian meals available at both the dining hall and other areas such as the grill on campus, at all meals.
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:
The dining hall hosts a Local Food Night (once a semester) and Local Burger Nights (once a month, both local beef as well as local veggie burgers) in the main dining hall on campus.
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:
Sodexo provides labels indicating local and fair trade products. Students in the Office of Sustainability are working with Sodexo and the VT First Coordinator to increase the labels in the dining hall as well as the level of detail.
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:
Sodexo collaborates with both the Office of Sustainability and various classes to educate the campus community about sustainable food systems. Students in the Office of Sustainability work with the VT First Coordinator and table at each Local Burger Night to talk with their peers about the importance of sustainable food systems and what campus dining is doing to support these systems. Various courses in the Environmental Studies and Science department touch upon food systems as well.
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:
The dining hall hosts various events to promote health and wellness. In addition to providing detailed nutrition facts and labeling foods as gluten free, vegetarian, etc. The dining hall brings in several nutritionists for Q and A sessions about once a year. The dining hall also strives to make culturally diverse options available, by allowing students, including international students to submit recommendations on a board outside of the dining hall or even recipes online. Even without this student-led input, various stations each day often have food that ranges from Italian, Middle Eastern, Indian, Vietnamese, and so on.
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:
We have started to serve smaller portions at all stations. We reduced the size of the pans at the stir fry station so the cooks can't over portion. Trays have also been taken away (but are available if students ask for them).
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:
$500-$1800 worth of food (unused ingredients) a month is given to the Chittenden County Food Shelf- but there is no pattern of giving.
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:
Used cooking oil from the kitchen is picked up by Baker Commodities to make animal feed.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The facilities department picks up all pre-consumer food scraps to be incorporated into the college's compost site on campus.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The facilities department picks up all post-consumer food scraps (from the dining hall and other food retail outlets on campus) to be incorporated into the college's compost site on campus.
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:
The main dining hall utilizes china and reusable utensils; catering also offers this choice for customers/events.
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:
Sodexo offers compostable containers at cafes, like the Grill, Cafe Cheray, ect.- anywhere where takeout is an option.
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:
Discounts are offered for people that bring a reusable mug to the on-campus coffee shop or to Cafe Cheray.
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.