|Submission Date||Dec. 1, 2016|
|2.00 / 2.00||
Bon Appétit Resident District Manager
Campus Dining Service
Bon Appetit pays a total of 80 hours a week to the farmers of Wesleyan's Long Lane Farm in return for produce harvested. Produce is cooked and used in the kitchens to feed the Wesleyan community.
Students run a local co-op program open to students, faculty, and staff that functions similarly to a CSA, with Bon Appetit assisting with local food sourcing.
Wesleyan's vegan dining program serves entirely organic foods including produce, dry herbs, and rice. This program has been driven by Wesleyan's large population of vegetarian and vegan students. The superior taste and quality of the food, prepared by a chef who is vegan and prepares exclusively vegan foods, attracts vegans and non-vegans alike to try these dishes. Because of these efforts, Wesleyan has named the "Most Vegan-Friendly College" multiple times.
During Fall 2016, Veg Out Tuesdays have taken place every other Tuesday as a pilot in Usdan Marketplace (primary dining hall) and Daniel Family Commons (employee dining hall). Only vegetarian options are served that day; other eateries on campus serve meat on that day.
Bon Appetit hosts an Eat Local Challenge, and a Low Carbon Diet day every year.
Dining halls have signage advertising local items, explanation of the post-consumer composting system, vegan and vegetarian options, and table tents that promote sustainability policies and practices.
The Bon Appetit Fellows program provides guidance and resources to students and groups interested in learning more about sustainable food systems.
Kosher and Halal items are available at every meal. There are frequent healthy eating initiatives, including Veg Out (plant protein education) and In Balance (portion control).
Wesleyan has participated in EPA's Food Recovery Challenge for Usdan Dining Hall (accounts for most dining traffic on campus) since 2013 an has won regional achievement certificates annually (2013, 2014, 2015).
Wesleyan's trayless dining program began in 2009 and covers meals at all campus eateries.
Student volunteers through the Food Rescue program collect food that is normally wasted from Pi Cafe, Summerfields and Usdan and take it to Eddy Shelter, an emergency shelter about 5 minutes from campus. Students also organize, prepare and participate in community dinners at the shelter.
Cooking oil is collected by a company that turns it into fuel.
All pre-consumer food waste is composted in Usdan and Summerfields dining halls and Pi Cafe. Student-run cafe Espwesso and Greek houses Alpha Delt and Psi U compost intermittently. Non-Bon Appetit eateries WesWings and Red and Black do not currently compost. Composting is available in all but two student dorms and is available to all students on a voluntary basis.
From 2012-2016, pre-consumer dining food waste was composted on campus in Earth Tubs. Starting in August 2016, pre-consumer dining food waste will be composted off-site. Residential food waste will continue to be composted in Earth Tubs.
All post consumer food scraps (vegetables, fruit, dairy, meat, eggs, poultry, bones, napkins, tea bags, and coffee grounds/filters) from Usdan and Summerfields dining halls, as well as catering operations, are composted at an aerobic composting facility in Ellington, CT.
Reusable service ware is available for all dine-in meals. Napkins, straws, toothpicks, and coffee stirrers are the only non-reusable items used in dining halls.
Bon Appetit's Eco to Go Program is available at Usdan and Summerfields dining halls. Since 2014, all incoming students have received free Eco to Go containers in their welcome packets. Others who wish to join the program pay a one-time $5 fee to buy-in. Participants get an Eco-to-Go key chain when they sign up; this key chain can get swapped for a reusable container after a meal. When students bring back containers to be washed by Bon Appetit staff, they have the opportunity to get a new container or a key chain to use at their next next visit.
Beginning in Fall 2016, only Eco to Go containers are available for take-out at Summerfields dining hall, resulting in the elimination of disposable plastic to-go containers. Use at Usdan dining hall has increased significantly this semester, even though disposable containers are still available (65 cent fee for disposable).
Bon Appetit operates a reusable mug program, which gives students and employees a 10 cent discount on a cup of coffee at Pi Cafe and Usdan Cafe. Pi Cafe has a Coffee Club program to encourage reusable containers.
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.