|Submission Date||Nov. 1, 2016|
|1.88 / 2.00||
Dining Services has a sustainability mission: "'Creating an Excellent College Experience' by developing and incorporating policies and procedures of sustainability that balance social responsibility, customer preferences, and financial concerns." Sustainability has a page on their website: https://dining.usu.edu/about/sustainability.
We sell the Student Organic Farm produce in our food court.
The Student led USU Farmers Market is a program developed through the Blue Goes Green Grant. It is open to local farms and vendors, The USU Student Organic Farm, Student Clubs and Diversity Groups, as well as Arts and Music.
We are participating in Meatless Mondays. Our on-campus restaurant provides a meat free menu every Monday.
We have a local Bike to Breakfast event twice a year. One is scheduled in the spring and other in the fall. It is a zero waste event.
As the sustainable representative of Dining Services, sous chef Corey Cozzens, goes to conferences and classes on sustainable food practices.
Dining Services is all part of Aggie Be Well Program provided by the University.
Dining Services has a student-run Food Recovery Program.
After an internal waste audit conducted by USU Dining Services in the summer of 2008, USU implemented trayless dining. Food costs and food wasted decreased dramatically. Reduction of food waste is an essential part of USU Dining Services‘ sustainable efforts. Trayless dining reduces food waste, conserves energy, reduces water waste, reduces chemical waste, and encourages healthier eating habits.
Utah State University donates food to two local food banks on a daily and weekly basis. Dining Services took a daily average of 300lbs of food waste to the landfill. Concerned with the food that would normally go to waste, Dining Services has taken it upon themselves to donate their leftover foods to the S.N.A.C. department (Student Nutrition Access Center) and the Cache Valley Food Pantry. The Cache Valley Food Pantry serves more than 400 families in the county as well as many of the local Senior Centers.
We send all our non usable meat scraps and fats to the Willow Park Zoo. To date Dining has donated more than 4000 lbs of meat scraps.
In January of 2015, USU bought a composter from Green Mt. Technologies. The composter receives all of the pre-consumer waste made by Dining Services.
In our Retail locations we have to option for customers to throw compostable material into a labeled bin.
All locations have the option to use ceramic plates and cups.
In the spring of 2014 Dining Services purchased 250 reusable take-out containers. We have since purchased a little more than 500 more. The program is available in our 2 dining halls. As an incentive it has be made available at a discounted price. The program is a huge success.
As mentioned above, Dining offers reusable take-out containers at a discount and most of our retail operation offer discount on beverages purchased in a reusable container. We also give a portion of any refill to our on-campus bike program.
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.