|Submission Date||June 5, 2017|
|1.63 / 2.00||
Manager of Bon Appetit
Food and Dining
Sustainability Policy Statement from the Bon Appetit (SUA's primary dining service provider) website:
A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations.
All their initiatives in detail can be found on the link:
The Soka Instructional Garden (SIG) is a facility of the Environmental Studies Concentration that supports academic programs through instruction in composting and gardening. The SIG serves as a venue to learn and practice these skills in an environmentally friendly, healthy and safe manner. The garden is managed by a garden manager and student workers, assisted by Soka's landscaping staff. Students meet weekly in the garden to compost and harvest crops. The SIG works with Bon Appetit, Soka’s cafeteria service, to give students the opportunity to taste fresh, local, and organic produce grown and harvested by students, and is a space for students to directly learn about and engage in the path of produce from farm to fork. The SIG emphasizes and practices organic agriculture.
We have farmer's market bowls which feature produce from local farms, and some meals highlight the use of produce from the Soka Instructional Garden.
Bon Appetit has monthly awareness campaigns surrounding issues such as healthy portions, sustainable seafood, and farm worker's rights. These campaigns involve displaying signs and brochures with information about these topics. The cafeteria bulletin board also features posters promoting more plant-based diets.
The meal offerings are often culturally-diverse, and the chefs encourage students to submit suggestions or recipes of traditional foods from their homes. The cafeteria regularly stocks options such as miso soup and natto, or Japanese fermented soybeans, and has recently begun offering nutritional yeast at the salad bar after student request. Other culturally diverse options have included tuna poke bowls, Peruvian carne saltado, caldo de pescado (fish soup), chicken katsu and Japense curry, amongst other offerings.
Dining services using the LeanPath waste prevention system
Portions are measured and served by the Bistro staff. Students can return to the cafeteria for second servings, but because portions are controlled instead of buffet-style, less food is wasted.
After large catering events, leftover trays of food are often donated to feed people through local programs.
Inside the kitchens, compost bins are located at the end of each prep table and cafeteria staff are instructed to dispose of all food scraps into the compost bins.
Green compost bins are located next to the conventional garbage cans, with signage above them indicating what items can go into the compost.
Silverware is offered at every meal, including forks, knives and spoons.
After a student-led initiative, the cafeteria offers tupperware boxes, which is administered by the cafeteria staff and the student Sustainability Committee. Each student can participate for free and receive a tupperware card, which is redeemable for a reusable box. Dirty boxes are returned to the cafeteria, to be washed by machine. Missing cards or boxes are charged to student accounts, for the cost of replacing the box.
At the Sokafe, the on-campus coffee shop, there is a 25 cent discount off any drink if you bring in a reusable mug or cup.
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.
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.