| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Karen Marin-Hines |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
Texas Tech University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Mostafa
Esmaeili Senior Analyst Planning and Administration |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
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:
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:
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:
Vegan and Vegetarian students needs to pay special attention to their diet to ensure that they are getting enough of specific nutrients. The Smart Choices wellness program is designed to support the Texas Tech campus in its efforts to maintain healthy dining choices and to enhance the college experience. Hospitality Services is working hard to make healthy eating easier for everyone on campus. Aside from providing healthier alternatives and labeling Grab-n-go choices with the new Smart Choices sticker, we provide campus with educational information covering a wide variety of nutrition-related topics.
Through the Smart Choices website you can find nutrition facts for all Hospitality Services locations on campus, as well as tips, tools, and nutrition calculators to support your dining needs and much more!
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:
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:
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:
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:
All over campus, students have access to healthy choices and snacks to complement their balanced lifestyles. The Smart Choices Program works to provide healthier alternatives to everyday food choices, and provide students with necessary information to make smarter, healthier choices on-campus. Look for Smart Choices label all across campus to help identify healthy options that have less than 400 calories and/or less than 30% fat.
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:
We utilize LeanPath for waste prevention.
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:
Trayless dining in multiple locations across campus, including our all-you-care-to-eat locations.
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:
South Plains Food Bank picks up food from multiple locations across campus.
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:
Cooking oil is converted to fuel by an outside company which picks up from dining locations.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Plateware and silverware are cleaned and reused at our all-you-care-to-eat dining operations.
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:
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:
Hospitality Services has implemented the Raider Refill program, which contributes to saving the environment. We are selling environmentally friendly, refillable beverage containers in our retail locations in an effort to cut down on beverage container waste. We would like to encourage you to use this refillable bottle instead of disposable beverage containers to enhance your Hospitality Services experience and protect the environment. Refill your beverage at a reduced price at our retail locations and FREE with the purchase of a meal at AYCE @ Hulen/Clement, The Fresh Plate @ Bledsoe/Gordon and Smart Choices @ Horn/Knapp locations.
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.