| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.17 |
| Liaison | Kimberly Reeves |
| Submission Date | May 21, 2021 |
Agnes Scott College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.60 / 2.00 |
Susan
Kidd Executive Director Center for Sustainability |
"---"
indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
In 2018, Agnes Scott partnered with the Common Market Georgia to establish a Farm Share for the college community. The Common Market is a nonprofit regional food distributor with a mission to connect community with good food from sustainable family farmers. Farm shares are delivered to campus bi-monthly, and are available to both employees and students. The Office of Human Resources also offers cost subsidies to employees and the option for payroll deduction.
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
No
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
The Agnes Scott Dining Services provides Meatless Mondays every week during Monday’s dinner.
Vegan dining program
Yes
A brief description of the vegan dining program:
At every meal, there are complete-protein vegan options at a designated cooking station, and these are also included in the general buffet line and salad bar.
Labelling and signage
No
A brief description of the sustainability labelling and signage in dining halls:
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Part 2. Food waste minimization and recovery
Food recovery program
Yes
A brief description of the food recovery competition or commitment program or food waste prevention system:
Dining Services utilizes the software, LeanPath, to ensure they are tracking and preventing food waste.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
In 2008, we implemented trayless dining, and have significantly reduced our water consumption and food waste.
Food donation
No
A brief description of the food donation program:
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Food materials diversion
Yes
A brief description of the food materials diversion program:
All food residuals and cooking oil (including from the grease trap) are removed from the dining hall by our compost hauler, Southern Green Industries, and taken to their facility. There, all solids are removed for and sent to be processed for compost, all water is treated and sent for further water treatment, and all oils are converted into biofuel.
Composting
Yes
A brief description of the pre-consumer composting program:
Agnes Scott Dining Services participates in a pre-consumer food waste composting program. The dining hall staff sorts scraps, food residue, peeling, etc. into bins and our compost hauler collects the food waste three times a week.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes
A brief description of the post-consumer composting program:
Agnes Scott College has a post-consumer food waste composting program in Evans Hall, its main dining facility. Guests put their dishes, residual food, napkins, etc. on the dish return and the dining hall staff sorts it into the appropriate bins.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
Agnes Scott Dining Services has committed to utilizing reusable ware for all "dine in" meals, and has established a threshold for using reusable ware for catered events of a certain size or on demand from the event planners.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
Agnes Scott Dining Services offers reusable to-go containers at an initial cost of $3 per container. A guest purchases a container, uses it, brings back the dirty one, and receives a clean one in exchange.
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?:
Yes
A brief description of the reusable container discount or incentives program:
Agnes Scott Dining Services offers a $0.50 discount when guests use reusable mugs at either our cafe.
Optional Fields
In partnership with our employee wellness program, Balance, Agnes Scott Dining Services has begun to improve signage on the health impacts for every food item served. Dining Services also ensures a diverse array of cultural dishes are available, and works with faith-based student organizations to ensure the culinary traditions of religious holidays are observed in the dining hall.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
The information for this credit recognizes campus policies and procedures pre-COVID19. From March 2020-December 2020, Agnes Scott dining services were suspended. Beginning in January 2021, limited dining services opened and require compostable to-go containers for all meals. All policies and procedures listed above will resume in Fall 2021.
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.