| Overall Rating | Gold |
|---|---|
| Overall Score | 69.15 |
| Liaison | Mary Ellen Mallia |
| Submission Date | Feb. 27, 2023 |
University at Albany
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Roxanne
Welch Senior Manager, Dining and Contracted Operations University Auxiliary Services |
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:
Dining services purchases seafood from Red's Best, a progam which supports local fisherman.
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:
University Auxiliary Services tracks the minority and women owner business purchases (MWBE) and also promotes and purchases from local vendors. See attached power point for the mwbe spend and promos on local prducts available in the campus market and sponsoring local food truck on our downtown campus.
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:
The School of Public Health promotes Meatless Mondays and University Auxiliary Services (UAS) promotes plant based options, see examples on attached power point for plant based wings and breakfast options.
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 vegan stations available in the quad dining halls. More vegan options have been added to the campus center food court options.
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:
Signage in the dining halls encourage students to take only what they will eat in an effort to reduce food waste. Food choices are also label to indicate vegan and vegetarian options and allergens. See power point for sample signs
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:
Trays were eliminated in 2009.
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:
Dining services donates leftover canned goods from their supply to local food banks at the end of the fall and spring semester. They also host food drives during the semester to encourage donations from the campus community.
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:
The university contracts with Filta, who removes our kitchen grease and reuses or recycles the oil. Last academic year, Filta reported that UAlbany recycled 253,830 pounds of kitchen oil.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Pre and post consumer food waste from the dining hall is picked up by an organics waste hauler to a composting facility. The hauler provides regular reports on the amount of food waste. The dining hall staff are taught to minimize pre-food waste and and 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:
See above, all food in the dining hall is centralized in the kitchen. Students place their plated leftovers on a conveyor belt which transports that waste into the kitchen. There is staff places the organics into the composting bins. The dining hall staff are taught how to sort and correctly compost student-produced food waste.
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:
All dishware used in the dining halls are reusable. Condiment packets have been replaced with bulk containers. Water bottles have been replaced with water carafes in catering.
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 instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
The 518 Market, East Cafe and the cafe in the Massry Building and ETEC give discounts for students, faculty and staff for coffee when they bring their own reusable mugs.
A brief description of other sustainability-related initiatives not covered above:
Sodexo employs a nutritionist who conducts many events around health, well-being, diet and stress management. The nutritionist is available to students for consultation food allergies, celiac disease, diabetes, or other special dietary needs. She currently oversees a Wellness Wednesday program each month.
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:
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.