| Overall Rating | Gold |
|---|---|
| Overall Score | 70.92 |
| Liaison | Amy Brunvand |
| Submission Date | Sept. 12, 2023 |
University of Utah
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Emerson
Andrews Sustainable Campus Initiative Fund Manager Sustainability Office |
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:
The University of Utah Farmers Market links local growers and artisans with the campus community and provides access to fresh, healthy, local produce and unique arts and crafts. Approximately 30 vendors attend the University of Utah Farmers Market each week during the first part of the fall semester. After a suspension of the market due to the pandemic, the market returned for its 13th season in the fall of 2022. https://sustainability.utah.edu/farmers-market/
The Edible Campus Gardens (ECG)-The Edible Campus Gardens are inviting spaces that empower the campus community to engage in sustainable food systems, through co-curricular and academic programming. The gardens are a public space open to classes, students, and volunteers. An ecological, holistic, and beyond-organic approach to gardening is applied. Due to the unexpected nature of the COVID 19 pandemic, the gardens moved its focus to donate all organic produce to the FeedU Pantry and Basic Needs Center. Post pandemic the produce is given away to students at the Farmers Market, donated to the FeedU Pantry, and exchanged with volunteers. The gardens were established in 1996 by a biology professor, Dr. Fred Montague, and have been growing ever since. http://sustainability.utah.edu/edible-campus-gardens/
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:
Rooted is a food outlet in the Carolyn and Kem Gardener Commons building. Rooted is the answer to a growing demand for clean, less-processed food, and more plant-based and environmentally conscious menus. This dining outlet focuses on real, wholesome foods with minimally-processed ingredients that are completely plant-based (with optional dairy add-ons). Rooted attracts and serves vegans and non-vegans alike.
Dining Services also outlines its various sustainability initiatives that they offer. Additionally, they provide a sustainable score card.
https://dineoncampus.com/utah/sustainability-programs
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:
Two dining locations on campus offer a local rotating restaurant. Currently, two restaurants are in rotation: Tonkotsu Ramen and Saffron Valley.
Campus Dining Services lists some of the local partners they source from on their Dine on Campus webpage. Some of these items can be purchased at various locations on campus.
https://dineoncampus.com/utah/eat-local
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:
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:
Complete protein vegan options are offered at dedicated stations in the Heritage Center Dining Room (the primary dining facility) and at Gardner Commons. Gardner Commons offers a food outlet called "Rooted" serving 100% vegan options. Vegan options are also available at Lassonde Cafe, the Union Food Court, and other locations around campus. Vegan meals are also labeled through the "Balanced U" program. https://dineoncampus.com/utah/vegan-and-vegetarian-dining
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:
"Balanced U: Balanced U icons label foods in four categories 1) Balanced (low in calories, saturated fat, cholestrol and sodium); 2) Gluten Free 3) Vegan 4) Vegetarian. https://new.dineoncampus.com/utah/healthy-decisions
Food Waste Signage: The weight of food wasted per month in the Heritage Center Dining Room is posted regularly in a visible location.
In 2022, University of Utah Hospital had Earth-Week educational signage paired with plant-based menus to encourage plant-based meals as a way to reduce environmental impact.
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:
Wasteless Solutions: Dining Services on the U of U campus partners with Wasteless Solutions, which picks up unsold packaged food from one location once a week and diverts it to the 10th Street Senior Center. University of Utah Health similarly began a partnership with Wasteless Solutions, which picks up unsold pans from the cafeteria hotline and diverts it to the Road Home.
Food Recovery Network: Food Recovery Network (FRN) is sponsored by Dining Services. FRN collects leftover food from dining halls and events. They currently pick up food once a week from the Union Food Court and the Heritage Center Dining Room. The food goes to the Basic Needs Collective at the University of Utah. This student group was established in 2015 and has recovered 49,820.35 lbs. of food.
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 is implemented at the Heritage Center, the main residence hall dining. Reduced portion size is encouraged the Heritage Center, where it is an all you can eat buffet.
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 Recovery Network; Wasteless Solutions: Please see information in the food recovery section above.
In addition, Dining Services donates unsold food to the Feed U Pantry multiple times a semester, depending on whether the food is shelf-stable.
Similarly, University of Utah Health donates unused packaged food from patient galleys to the FeedU Food Pantry. Total donated in 2022 was 5,166 lbs. and $12,902.00.
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:
Yes, some cooking oil is converted to fuel. Additionally, some food waste is picked up by Wasatch Resource Recovery and diverted to the anaerobic digester, where it is converted to methane and fertilizer. Pick-ups are twice weekly at two locations. The waste diversion totals for 2021 are 21 Tons at the Union and at the Heritage Center. (http://wasatchresourcerecovery.com/)
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Dining Services composts pre-consumer waste out of their main kitchens. The Dining Services sends 21.1 tons to Wasatch Resource Recovery.
Green Waste with Momentum Recycling: Pre-consumer green waste composting is coordinated through Momentum Recycling. With the opening of an Anaerobic Digestor in Salt Lake City, Dining Services was enthusiastic to contribute food waste to this cause. Food waste from campus is now converted to methane and fertilizer. See the food materials diversion response for data.
Similarly, U of U Health has been sending pre-consumer food waste to the Wasatch Resource Recovery anaerobic digester. In 2022 the main University Hospital sent 52,800lbs and Nielsen Rehab Hospital sent 5,600lbs.
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:
Gardner Commons and the Heritage Center Dining Room offer reusable service ware. Additionally, reusable mugs are sold at some registers.
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:
Gardner Commons offers reusable service ware for sale that can be brought back, exchanged, and washed. Gardener and the Petersen Heritage Center offer compostable to-go containers, but not in conjunction with an on-site composting program.
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:
A mug discount is offered for drinks.
A brief description of other sustainability-related initiatives not covered above:
Double Your Dollars Farmers Market Token Program: For the past twelve years, the Sustainability Office has run the University of Utah Farmers Market (UFM) with the mission to increase student access to fresh and healthy food. The Double Your Dollars program expands the mission of the market by providing affordable access to food through the $1 to $1-dollar match for healthy and local food purchases and is based on the SNAP/EBT token programs used at other Farmers Markets in Utah. Students purchase wooden tokens from the Market Manager’s Booth, where each dollar spent receives two wooden tokens. Students “spend” those tokens on grocery-like food items. At the end of the market, the UFM staff buys back the tokens from local vendors. http://archive.unews.utah.edu/news_releases/double-your-dollars-at-the-u-farmers-market/
Student Food Groups at the University of Utah: There are 3 food-focused student clubs (Slow Food U of U, Feed U Pantry, Food Recovery Network,). All of these student groups bring awareness to food issues both on and off-campus and create a food culture between their peers. The Slow Food U of U chapter hosts food tastings and mindful eating classes focused around local foods. The Edible Campus Gardens donated the majority of its produce to the Feed U Pantry post during the COVID 19 pandemic. The Feed U Pantry works to reduce food insecurity on campus for students and their families.
Be Well Utah Farmers Market: A farmers market hosted by the University of Utah Health Care, part of a week of promoting family health.
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.