| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.05 |
| Liaison | Daniela Beall |
| Submission Date | Nov. 6, 2017 |
| Executive Letter | Download |
University of Wisconsin-Green Bay
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.75 / 2.00 |
Rick
Warpinski Director, University Union University Union |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
In addition to saving energy, YOUR University Union promotes dining programs that are environmentally friendly. For example, our ‘Naturally’ program endorses locally bought, organic foods through our dining service provider, Chartwells. In addition to sponsoring organic food options, Chartwells practices ocean-friendly seafood choices. Not only will you be able to eat nutritiously, you will also be supporting sustainable practices. Practicing conservation in YOUR University Union goes beyond food options; we also provide a composting program right here on campus!
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:
The mission of the UWGB Sustainable, Local Organic Food Alliance (SLO FA) is to cultivate, advocate and educate.
Dedicated to advocating for "SLO" food (SLO = Sustainable, Local, Organic), this student org maintains a garden on the Union deck, educates about the importance of local, sustainable food, and advocates for SLO food on campus and throughout the community.
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 Campus Kitchen at UWGB turns food waste into delicious meals that we serve to our local community. We are volunteer run by UWGB students
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-based meals are available daily at at least one of our dining venues. Additional vegan recipes continue to be added to the available choices. A nutritionist provides a listing of current offerings nutritional profiles, including whether they item is vegetarian or vegan, on the dining website.
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:
Earth Day Picnic
Friday, April 21, 2017
11:00 AM - 2:00 PM
UWGB Outside Student Services Rooftop Plaza
ENTERTAINMENT - CAMPUSWIDE
Department - Public and Environmental Affairs Council - PEAC
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:
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 participate in Recyclemania
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 have just implemented trayless dining in our Commons.
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:
The Campus Kitchen at UWGB turns food waste into delicious meals that we serve to our local community. We are volunteer run by UWGB students
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:
Food waste transported via Sanimax to an anaerobic digester.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The University began diverting pre-consumer food waste in Fall 2013. It is now collected and sent about 50 miles to the south to the University of Wisconsin - Oshkosh were it is used as a feedstock for their anaerobic biodigester, producing electricity and heat for their campus.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The University began diverting pre-consumer food waste in Fall 2013. It is now collected and sent about 50 miles to the south to the University of Wisconsin - Oshkosh were it is used as a feedstock for their anaerobic biodigester, producing electricity and heat for their campus.
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 silverware, plates, and glasses, and are returned to the dish room for cleaning and reuse.
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:
Eco-clamshells and mugs are available in the main food service areas. The customer can bring the dirty container back in for washing, and exchange it with a clean reusable to-go container.No muss, no fuss, no single use plastic in the wastestream.
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:
Reusable mugs are available for purchase at food vending locations. A discount is given to individuals using these mugs to purchase refills at our coffee house.
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 recycle cardboard, plastic film, cans, aerosol containers, cooking oil in the dining area.
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.