| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.66 |
| Liaison | Marianella Franklin |
| Submission Date | Sept. 20, 2017 |
| Executive Letter | Download |
University of Texas Rio Grande Valley
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Gilbert
Garza General Manager Dining Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Sodexo is the dining services contractor of UTRGV. Sodexo, world leader in Quality of Life services, reinforces its position as one of the most sustainable companies in the world by earning Gold Class distinction in RobecoSAM’s annual “Sustainability Yearbook 2017”. For the tenth consecutive year, Sodexo has been ranked as the top-scoring company in its sector for its excellent sustainability performance.
Sodexo has developed a blueprint for the Group’s sustainable development called the “Better Tomorrow Plan”viewable here: http://www.sodexo.com/home/corporate-responsibility/sustainable-development.html.
The UTRGV Dining website states Sodexo's mission: By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.
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:
The Conscious Eating organization has hosted a farmer's market to inform and create awareness of how food impacts health, the environment, and other living beings, and the Environmental Awareness Club also hosts a monthly farmer's market outside of the university recreation center.
https://www.facebook.com/pg/EAC.RGV/events/?ref=page_internal
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:
In addition to offering clearly labeled Vegan and Vegetarian options (http://www.tomorrowstarts2day.com/health.html), Sodexo caters to the dietary needs of all students; the UTRGV dining portal states that individuals seeking accommodations should contact the General Manager at the Residence Dining Hall Office. "We want to meet one-on-one with all of our customers who have individual dining needs to ensure that your dining experience is safe, delicious, and social."
https://utrgvdining.sodexomyway.com/health/allergy.html
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:
The Office for Sustainability hosts "Dinner and a Movie" events during Earth Week, featuring a special sustainable (and vegetarian) meal catered by Sodexo for guests to enjoy while they watch episodes from the series "Years of Living Dangerously," which investigates the impact of human activity on the planet. Providing an opportunity to taste delicious meat-less dishes (while viewing material about the potential outcome of not altering humanity's relationship to the Earth) could encourage students, faculty, and the public to consider adopting sustainable dining habits.
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:
The Student Food Pantry's mission is to assist students in need at UTRGV by providing food supplements to those who have been impacted by financial problems/conditions and subsequently are experiencing difficulty meeting their basic need of adequate nutrition. Students who do not have their basic needs met are not functioning at their highest potential. With the Food Pantry, UTRGV is seeking to meet the sustainable development goal of eliminating hunger.
When Sodexo caters on-campus events, leftover food is packaged in biodegradable containers which volunteers from the Food Pantry pick up to distribute.
http://www.utrgv.edu/foodpantry/
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:
Sodexo’s nutrition icons make it easy to identify healthy choices, with icons designating food as "Mindful" (https://www.mindful.sodexo.com/) or Vegan, Vegetarian, Local, or Organic. http://www.tomorrowstarts2day.com/health.html
Additionally, signage throughout the UTRGV dining halls indicate to students the waste-reduction efforts being undertaken by Sodexo and UTRGV, including cardboard recycling, trayless dining, a reusable cup initiative, and Xprss Nap Dispensers, which save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. https://utrgvdining.sodexomyway.com/planet/local.html
Branded cups from Aspretto coffee share the mission of 100% natural and ethically sourced. http://aspretto.sodexo.com/home.html
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:
UTRGV opened the door for learning about sustainable food systems with the 2014 completion of a university garden and greenhouse, for research purposes as well as community nutrition. Some experiments, such as the cover crops and tomato research, are also conducted on local farms such as Terra Preta in Edinburg, Plantation Produce Farms at Hilltop Garden in Lyford, and Yahweh's All Natural Farm & Garden in Harlingen.
There has been 2,500 ft2 set aside for a community garden, which is decorated with 15 raised beds. 9 student organizations including The Environmental Awareness Club, The Garden Club, SGA, and many more have signed up to grow, maintain, and harvest their yields. http://www.utrgv.edu/agroecology/facilities/utrgv-garden-and-greenhouse/index.htm
The UTRGV Coordinated Program in Dietetics is designed to develop graduates in the competencies of the generalist dietitian. A partnership with The Rio Grande Valley Diabetes Association (RGVDA) allows the students to share the knowledge they have acquired through this program and help those who are being affected by diabetes in the community to accomplish a healthier way of life. Free, monthly cooking classes held at a local church include topics like Fun Ways to Be Healthy with Zucchini.
http://www.themonitor.com/article_b2f8f172-c179-11e5-8473-b70739e37eba.html
Sodexo itself aims to educate students about sustainable food systems and nutrition through its "For Your Health" initiatives: https://utrgvdining.sodexomyway.com/health/index.html
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:
UTRGV regularly hosts culturally-themed dinners and events to be inclusive of all students, faculty, and staff. For example, the Asian Spring Festival explores the new world of Asia right on our campus by participating in exciting cultural activities, traditional games, folk music, dance performances, food tasting and many more; additionally, UTRGV International Admissions and Student Services presents an International Food Festival. Additionally, UTRGV also hosts a Thanksgiving Luncheon for International Students who do not have the opportunity to spend the holiday with their families. These activities build a diverse, inclusive community for UTRGV.
The permanent collection in the Border Studies Archive has roughly 100,000 entries for Mexican-American culture, including more than 1,000 recipes covering all sorts of dishes. The main intent is to collect the oral history, traditions, the song, the stories and the life-ways of the people of the Rio Grande Valley. An anual mole (traditional Mexican dish) contest sparks interest in the Border Studies Archive. http://www.edinburgreview.com/news/20170510/mole-contest-held-to-showcase-border-studies-archive-at-utrgv
Additionally, UTRGV serves Aspretto Coffee by Sodexo in the Dining Center: fair‐trade & sustainable coffee and sugar, recycled cups, sustainable bamboo stirrers and minimal waste packaging.
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:
Since 2011, Sodexo is implementing WasteWatch in its operations across the world. The process is quite simple:
1. Every day, our kitchen staff collects the food waste through transparent buckets. Three types of waste are collected: over-production, preparation and out-of-date waste.
2. The food waste is then measured, tracked and reported using a central monitoring system.
Results: up to 45% reductions in food waste in 2 to 6 months.
http://www.sodexo.com/files/live/sites/sdxcom-wwd/files/PDF/Corporate-responsibility/2015_En_POSITION_FOOD_WASTE.pdf
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:
"We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!"
https://utrgvdining.sodexomyway.com/planet/local.html
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:
Sodexo collaborates with the food pantry by donating them their unserved leftovers from catered on-campus meals. The food is packaged in biodegradable containers which volunteers from the Food Pantry pick up and distribute. Food which was not sold at the Simply to Go stations is also donated for immediate distribution before it expires.
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:
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:
UTRGV Dining Services utilize metal silverware and plastic service ware that is washed and reused using the APEX Dishwashing System. APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.
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:
Simply to Go food is wrapped in compost-able plastic and their "paperboard" to-go products are purchased from a company with a record of sustainable production: Vegetable- and water-based inks and coatings
Inks with low levels of VOC’s (volatile organic compounds)
Lightweight paperboard that reduces fuel costs for transportation
Recycled paperboard with up to 35% post-consumer waste
https://www.sctray.com/sustainability
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:
Bring your own reusable cup to purchase coffee on campus and save 15 cents off every time in any location. OR buy one of our own coffee tumblers and get your coffee refills for .99 cents forever after!
https://utrgvdining.sodexomyway.com/planet/local.html
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:
We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season. https://utrgvdining.sodexomyway.com/planet/local.html
Dow Jones has recognized Sodexo as a supersector worldwide leader on sustainability; Sodexo has been included in the Dow Jones Sustainability Index, World Index, and STOXX Sustainability Index for three consecutive years. Sodexo gained three-fold recognition in Sustainable Asset Management’s (SAM) 2008 “Sustainability Yearbook,” which identifies companies that combine economic performance with sustainability, among the world’s top 2,500 largest corporations.
Sodexo's corporate citizenship priorities include fighting hunger and malnutrition, improving the quality of life of our customers and employees, promoting health and wellness, conducting ethical business, and promoting sustainability. Sodexo's food and environmental platform in North America focuses on sourcing and providing locally grown foods, improving nutrition, promoting local economies, energy conservation and carbon reduction, reducing the use of toxic chemicals, integrated waste management and minimizing packaging. http://www.sodexousa.com/home/media/news-releases/newsListArea/news-releases/sodexo-announces-new-system-to-b.html
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 institution’s dining services work towards the sustainable development goal of responsible consumption and production by reducing resource use and increasing quality of life.
The institution’s dining services work towards the sustainable development goal of responsible consumption and production by reducing resource use and increasing quality of life.
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.