| Overall Rating | Silver |
|---|---|
| Overall Score | 53.71 |
| Liaison | Rosemary Potter |
| Submission Date | Nov. 28, 2023 |
TAFE Queensland Robina Campus
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Lisa
Wynter Director of Faculty TAFE Queensland Gold Coast |
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:
Robina Campus has a partnership with RABA Urban Farm which is located 8kms away. All organic waste from the bins and the commercial service areas is moved to our onsite composter. The compost is used on the herb garden beds at the restaurant with leftover compost sent to our partner RABA Urban Farm which uses the compost on our plot to grow herbs and vegetables for campus use. Educators and students visit the farm to complete learning projects and to volunteer their time to manage our plot.
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 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:
The restaurant and cafe seek to source products from local, small/medium enterprises whenever possible. Our suppliers are featured on the restaurant website with a QR code used on menus to tell their stories and journey towards sustainability. All menus are seasonable and offer vegan and gluten-free options.
W: https://www.greenfields-dining.com.au/ and https://www.seedpodcafe.com.au/
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:
At all times, all commercial venues (restaurant, cafe, and event centre) offer vegan options. Products are sourced from local, small/medium enterprises that can demonstrate ethical and sustainable practices. Proof of these practices is gathered through desktop research, reviews, and a survey.
To help promote plant-based options, Robina Campus has run events such as World Pulses Day where staff and students were invited to taste test Dahl. An information brochure including recipes was provided. A number of different dishes were prepared by our chefs for tasting as part of the celebrations.
As a project, the hospitality students (front and back of house) assisted educators to run a long table lunch at the local Mudgeeraba Show where sustainable practices were featured. Local produce was used for cooking over an open fire. The engineering department made the cookers. The event promoted the quality of students' training, the commercial service venues available, and the high food quality that can be produced from sustainable products and practices.
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:
At all times, all commercial venues (restaurant, cafe, and event centre) offer vegan options. A range of vegan and plant-based options are included on both the restaurant and cafe menus with menus also modified based on seasonal available produce. Additionally, the campus has run workshops that promote sustainable plant-based food option alternatives such as World Pulses Day i.e. dahl options. QR codes are used on the menus to inform our customers about the local, small/medium businesses that are our suppliers.
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:
In the café, single-container use is promoted with drink bottles, coffee cups, lunch boxes, and cutlery all available for sale. A discount is offered for every keep item brought into the Seedpod Café for the product purchased. The discount is attached to a hot beverage, cold beverage, or container for food that has been saved from a single use. This information is readily available in reports on a daily/monthly and yearly basis.
We procure sustainable and compostable single-use food and beverage packaging for the Seedpod Café. The preference is for customers to bring their keep item, but if this is not possible then we want to use a product that will fit the closed-loop system. Currently, most countries use a linear model of waste disposal. That is, we take, make, use and dispose of resources - giving them only one life before they are sent to landfill. Moving to a circular economy is about designing our waste and pollution and keeping resources at their highest value for as long as possible. Transitioning to a circular economy is a vital element in rethinking economic progress to sustain our planet for the future.
Products purchased in takeaway containers or PET bottles can be tracked through the point of sale. Measures are conducted within waste management through the utilisation of segregated bins - landfill, 10c refundable, compostable organics, and other recycling. The number of consumable items (coffee cups, pet bottles, and takeaway containers) are discarded after a single use.
QR codes are used on the menus to inform our customers about the local, small/medium businesses that are our suppliers. Our ‘live training’ facilities run through the commercial services of a restaurant, café, and event venue, provide the opportunity for the community to connect directly with our students and to discuss the goals we are trying to achieve. We procure sustainable and compostable single-use food and beverage packaging for the Seedpod Café. The preference is for customers to bring their keep item, but if this is not possible then we want to use a product that will fit the closed-loop system.
Products purchased in takeaway containers or PET bottles can be tracked through the point of sale. Measures are conducted within waste management through the utilisation of segregated bins - landfill, 10c refundable, compostable organics and other recycling. The number of consumable items (coffee cups, pet bottles, and takeaway containers) are discarded after single use. A discount is offered for every keep item brought into the Seedpod Café for the product purchased. The discount is attached to a hot beverage, cold beverage, or container for food that has been saved from single use. This information is readily available in reports on a daily/monthly and yearly basis.
In addition to measuring environmental practices, we are also measuring our engagement, both on and off campus. Robina Campus runs a range of initiatives to promote the adoption of energy efficiency practices including a tour of the building for new students and visitors. The tour highlights the building features and the goals of the campus community. Weekly lunchbox workshop sessions are scheduled with partners such as the City of Gold Coast Council, Envirobank, and Behive.
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:
The restaurant and café are live training facilities for our students. All students are trained in food waste prevention i.e. using the whole chicken to avoid waste. As part of their training, educators use embedded sustainability practices in their delivery so that students learn about food management practices. Leftover sauces and marinades each day are bottled and made available for sale at the Seedpod Cafe. Any organic waste is moved to our onsite composter. The compost is used on the herb gardens located at the restaurant with the gardens managed by both Early Childhood and Education and Cookery students. The additional compost is sent to our partner Raba Urban Farm and used on our plot at the farm for produce used at the restaurant and cafe.
Robina Campus uses 4 different bins for rubbish including organic waste. All organic waste from the bins and the commercial service areas is moved to our onsite composter. The compost is used on the herb gardens located at the restaurant with the gardens managed by both Early Childhood and Education and Cookery students. The additional compost is sent to our partner Raba Urban Farm and used on our plot at the farm for produce used at the restaurant and cafe.
Through embedded sustainability activities in class and education messages on TV screens around campus, staff and students learn to divert food material waste along with methods to minimise food waste. Weekly lunchbox workshop sessions with partners City of Gold Coast Council, Envirobank, and Beehive add further depth to the awareness and understanding being developed on campus.
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:
At the Green Fields restaurant, all service ware is reusable and washed for repeated use. We procure sustainable and compostable single-use food and beverage packaging for the Seedpod Café. The preference is for customers to bring their keep item, but if this is not possible then we want to use a product that will fit the closed-loop system.
Robina campus runs a commercial restaurant, café and events centre and do not use any trays. We offer a child's menu and a special offer to over 50's every Wednesday. Gluten free and vegetarian options are always on offer.
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:
Food safety laws in Australia limit what can be donated.
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:
Robina Campus uses 4 different bins for rubbish including organic waste. All organic waste from the bins and the commercial service areas is moved to our onsite composter. The compost is used on the herb gardens located at the restaurant with the gardens managed by both Early Childhood and Education and Cookery students. The additional compost is sent to our partner Raba Urban Farm and used on our plot at the farm for produce used at the restaurant and cafe.
Through embedded sustainability activities in class and education messages on TV screens around campus, staff and students learn to divert food material waste along with methods to minimise food waste. Weekly lunchbox workshop sessions with partners City of Gold Coast Council, Envirobank, and Beehive add further depth to the awareness and understanding being developed on campus.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Students preparing food for consumers (restaurant, cafe, and event centre) are educated about minimising food waste through its food preparation practices. for example, when dissecting a chicken for cooking, students are taught how all parts of the chicken can be used to minimise waste.
Students are educated how organic waste is moved to our onsite composter and the uses for the compost.
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 organic waste from the bins and the commercial service areas is moved to our onsite composter. The compost is used on the herb garden beds at the restaurant with leftover compost sent to our partner RABA Urban Farm which uses the compost on our plot to grow herbs and vegetables for campus use.
Any sauces or marinades left over from restaurant service are bottled and sold at the Seedpod Cafe.
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:
At the Green Fields restaurant, all service ware is reusable and washed for repeated use. We procure sustainable and compostable single-use food and beverage packaging for the Seedpod Café. The preference is for customers to bring their keep item, but if this is not possible then we want to use a product that will fit the closed-loop system.
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:
In the café, single-container use is promoted with drink bottles, coffee cups, lunch boxes, and cutlery all available for sale. Discounts apply if staff and students use the containers. If throw-away containers are needed, a no-plastic policy applies. Robina Campus seeks to use compostable containers at all times.
Products purchased in takeaway containers or PET bottles can be tracked through the point of sale. Measures are conducted within waste management through the utilisation of segregated bins - landfill, 10c refundable, compostable organics, and other recycling. The number of consumable items (coffee cups, pet bottles, and takeaway containers) are discarded after a single use. A discount is offered for every keep item brought into the Seedpod Café for the product purchased. The discount is attached to a hot beverage, cold beverage, or container for food that has been saved from a single use. This information is readily available in reports on a daily/monthly and yearly basis.
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:
In the café, single-container use is promoted with drink bottles, coffee cups, lunch boxes, and cutlery all available for sale. A discount is offered for every keep item brought into the Seedpod Café for the product purchased. The discount is attached to a hot beverage, cold beverage, or container for food that has been saved from a single use. This information is readily available in reports on a daily/monthly and yearly basis.
A brief description of other sustainability-related initiatives not covered above:
Robina Campus cookery students prepare and cook 2 cakes per annum for each of the local special schools - Mudgeeraba and Currumbin.
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:
Robina Campus runs a range of commercial services which are open to the community. Robina Campus's Green Fields Restaurant and Seedpod Café plus the Robina Event Centre are 'live' training sites for our students. All students (cookery, hospitality, events) have completed sustainability activities through embedded curriculum practices. For example, cookery students learn how to use all parts of produce like a chicken to minimise waste. Leftover sauces and marinades from the Green Fields Restaurant are made available for sale at the Seedpod Cafe.
The set lunch menu, included in the attachment, for Green Fields Restaurant is a way to meet our customer budgets especially with the current cost of living and for target groups like pensioners. The menu is a way to incorporate the current cooking training i.e. Asian dishes, which the students are undertaking. This allows Robina Campus to not overorder food supplies, decrease waste, and reduce our footprint. Every item on the menu is made by the students including marinades and sauces. If there are additional marinades and sauces left, these are packaged and sold at the Seedpod Cafe thus reflecting our no-waste policy.
The restaurant and cafe seek to source products from local, small/medium enterprises whenever possible. Our suppliers are featured on the restaurant website with a QR code used on menus to tell their stories and journey towards sustainability. All menus are seasonable and offer vegan and gluten-free options.
Recycling and organic waste are a feature of the facilities including single-use products available at the cafe. Robina Campus enforces a 'no plastic' policy. A link to videos and attached images demonstrate these commitments.
W: https://www.greenfields-dining.com.au/ and https://www.seedpodcafe.com.au/
Robina Campus runs a range of commercial services which are open to the community. Robina Campus's Green Fields Restaurant and Seedpod Café plus the Robina Event Centre are 'live' training sites for our students. All students (cookery, hospitality, events) have completed sustainability activities through embedded curriculum practices. For example, cookery students learn how to use all parts of produce like a chicken to minimise waste. Leftover sauces and marinades from the Green Fields Restaurant are made available for sale at the Seedpod Cafe.
The set lunch menu, included in the attachment, for Green Fields Restaurant is a way to meet our customer budgets especially with the current cost of living and for target groups like pensioners. The menu is a way to incorporate the current cooking training i.e. Asian dishes, which the students are undertaking. This allows Robina Campus to not overorder food supplies, decrease waste, and reduce our footprint. Every item on the menu is made by the students including marinades and sauces. If there are additional marinades and sauces left, these are packaged and sold at the Seedpod Cafe thus reflecting our no-waste policy.
The restaurant and cafe seek to source products from local, small/medium enterprises whenever possible. Our suppliers are featured on the restaurant website with a QR code used on menus to tell their stories and journey towards sustainability. All menus are seasonable and offer vegan and gluten-free options.
Recycling and organic waste are a feature of the facilities including single-use products available at the cafe. Robina Campus enforces a 'no plastic' policy. A link to videos and attached images demonstrate these commitments.
W: https://www.greenfields-dining.com.au/ and https://www.seedpodcafe.com.au/
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.