|Submission Date||Dec. 14, 2017|
|1.63 / 2.00|
Students in the University's Sustainability Program spend the academic year living and learning on an organic farm. They work alongside the SLU homesteader, who teaches them about growing their own food sustainably, including how to plan and plant a garden, raise livestock, and preserve food for the winter. Some of the food is sold to and utilized by the University's Dining Services.
The Green House (Low Impact Living Theme Cottage) seeks to create a comfortable living space for ecologically-minded and environmentally-conscious individuals on campus.
As a house they have focused on food as a tangible way to connect with local community, contribute to a sustainable food system and raise awareness about issues surrounding food. Students cook dinner five nights a week using produce from two local farms and organic bulk food from the Potsdam Food Co-op and a regional distributor, Regional Access. Additionally, the students of the Green House participate in Community Supported Agriculture (CSA) share with Birdsfoot Farm. The residents work nearly 200 hours at Birdsfoot to reduce the cost of their CSA and contribute to the cultivation of their food.
For more information about the St. Lawrence University Green House visit: http://www.stlawu.edu/green/green-house
Additionally, the University's Dining Services works in partnership with North Country Grown Cooperative and other local businesses to provide local foods on our menus. Some of the local products include maple syrup, milk, apple cider, spring water and local produce in season. Additionally, Dining Services is proud to also serve organic fair trade coffee. (http://www.stlawu.edu/dining/dining-services)
At least one vegan option is served (or available) at each meal in both main dining locations. All vegan options are labeled as such. From rice and soy milk for breakfast cereal to rice and bean dishes for lunch to faux meat dishes for dinner, vegan eaters find an ever increasing diversity of food choices.
The University has a Dining Services representative who is actively engaged in the Local Food Committee. This committee is comprised of local growers and stakeholders who meet monthly at the Cornell Cooperative Extension Farm.
Dining services hosts various ethnic food nights. Additionally, Dining Services hosts a unique program: "Recipe From Home." This program encourages students and their families to submit their unique family recipes. The recipes will be prepared and given a trial run to a student test panel. Selected recipes will be included in the meal selection.
Trayless dining has been eliminated at the University. Eliminating trays from our student dining facility cuts food waste and saves soap and water
Food that has not been on the serving line is cooled and sent to Campus Kitchens when they need it. Campus kitchens (CKP) is a program working to combat hunger, develop healthy lifestyles and encourage sustainability; by providing a weekly dinner in the Canton community. The CKP volunteers freeze donated food or use it that day if needed. The dining hall also donates produce and other food that won't keep at the food pantry to CKP when they are closed for extended periods of time over breaks.
The University diverts the used cooking oil to our Central Heating Plant where the oil is reused to help heat during the winter.
The preparation of all vegetable and fruit items in Dana Dining Hall (the main University dining facility) and the Northstar Cafe constitutes the pre-consumer waste composting program. Examples include the scraps from the preparation of fruit or vegetable salads, eggs from the grill and bread ends from sandwiches.
The University offers several avenues for participation in post-consumer composting.
Patrons to the the Northstar Cafe, located in the Student Center, have access to highly visible post-consumer composting receptacles. Additionally, residents may request composting receptacles for their rooms or community kitchens.
All dine in meals are served with reusable tablewares and utensils.
We reward eco-conscious customers who opt to use reusable containers. Dana Dining Center has reusable take out containers for those who choose to take their meal out. This is an exchange program: pay for the first container, bring it back and receive a clean one or a token for another container later one.
Patrons who bring reusable mugs receive a 10% discount.
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.