| Overall Rating | Silver |
|---|---|
| Overall Score | 46.77 |
| Liaison | Franklin Lebo |
| Submission Date | May 27, 2022 |
Baldwin Wallace University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.35 / 2.00 |
Franklin
Lebo Assistant Professor of Sustainability 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:
Yes.
https://www.cleveland.com/berea/index.ssf/2012/07/bereas_st_thomas_episcopal_chu_2.html
https://www.cleveland.com/berea/index.ssf/2012/07/bereas_st_thomas_episcopal_chu_2.html
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
---
Inclusive and local sourcing
No
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
---
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
No
A brief description of the low impact dining events and/or plant-forward options:
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Vegan dining program
Yes
A brief description of the vegan dining program:
Baldwin Wallace has a full service extensive vegan food bar that is always stocked with multiple options at every meal.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Please see the attached file for pictures of the 26 figures described below which catalog the various labelling and signage available in the Union and Lang Dining Halls along with other eateries on campus including Buzzies, Starbucks, and the Cyber Cafe.
Union Dining Hall:
Figure 1
Poster providing a detailed description of healthy breakfast options
Figure 2
“BW BEE WELL” poster advertising healthy meal choices students can make
Figure 3
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 4
Signage pictured on Silk Soymilk dispenser, advertising that product as Non-GMO and also listing various other health benefits
Figure 5
Top of “Nutrition Information” shelf
Figure 6
Signage on “Nutrition Information” shelf advertising sustainable choices one can make of plant-based protein
Figure 7
Pamphlet on “Nutrition Information” shelf providing information on how busy people can make healthy eating choices
Figure 8
“BW BEE WELL” poster advertising healthy eating choices students can make, pictured next to the “Nutrition Information” shelf.
Figure 9
“Healthy Hands” hand sanitizer dispenser.
Figure 10
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 11
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives.
Figure 12
Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Lang Dining Hall:
Figure 13
Recycling bin available to students at entrance of the dining hall
Figure 14
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 15
Close up of “earthchoice” cups, showing “Sustainable Forestry Initiative” signage.
Figure 16
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Figure 17: Conveyer Belt, Bins for Food Waste, Grind2Energy Food Composting Unit, and Storage Tank
Figure 18
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 19
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives. Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Buzzies/Cyber Cafe:
Figure 20
Vegetarian options and vegetables are easily recognizable in the menu, advocating that students pick healthy, sustainable food choices.
Figure 21
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 22
Fresh, healthy options are made available to students such as fresh fruit, with no extra waste being used to wrap/contain them.
Figure 23
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 24
Additional closeup of the “renewable, sustainable, and compostable” signage on “earthchoice” cups.
Figure 25
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Starbucks:
Figure 26
Signage printed on cup sleeves showing that they are produced using 85% recycled material and use 34% less paper than their original cup sleeves.
Union Dining Hall:
Figure 1
Poster providing a detailed description of healthy breakfast options
Figure 2
“BW BEE WELL” poster advertising healthy meal choices students can make
Figure 3
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 4
Signage pictured on Silk Soymilk dispenser, advertising that product as Non-GMO and also listing various other health benefits
Figure 5
Top of “Nutrition Information” shelf
Figure 6
Signage on “Nutrition Information” shelf advertising sustainable choices one can make of plant-based protein
Figure 7
Pamphlet on “Nutrition Information” shelf providing information on how busy people can make healthy eating choices
Figure 8
“BW BEE WELL” poster advertising healthy eating choices students can make, pictured next to the “Nutrition Information” shelf.
Figure 9
“Healthy Hands” hand sanitizer dispenser.
Figure 10
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 11
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives.
Figure 12
Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Lang Dining Hall:
Figure 13
Recycling bin available to students at entrance of the dining hall
Figure 14
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 15
Close up of “earthchoice” cups, showing “Sustainable Forestry Initiative” signage.
Figure 16
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Figure 17: Conveyer Belt, Bins for Food Waste, Grind2Energy Food Composting Unit, and Storage Tank
Figure 18
Reusable silverware is available to students in place of single-use plastic silverware.
Figure 19
Reusable plates and bowls are available to students in place of plastic or styrofoam one-use alternatives. Fresh, healthy options are made available to students such as fresh fruit and other fresh vegetables at the salad bar, with no extra waste being used to wrap/contain them.
Buzzies/Cyber Cafe:
Figure 20
Vegetarian options and vegetables are easily recognizable in the menu, advocating that students pick healthy, sustainable food choices.
Figure 21
Signage pictured on napkin dispenser advertising that napkins were made out of 100% recycled material
Figure 22
Fresh, healthy options are made available to students such as fresh fruit, with no extra waste being used to wrap/contain them.
Figure 23
“earthchoice” cups are available for students to use, which are noted as being renewable, sustainable, and compostable.
Figure 24
Additional closeup of the “renewable, sustainable, and compostable” signage on “earthchoice” cups.
Figure 25
Signage advocating for students to properly drop off their plates and silverware so that they may be washed and reused properly.
Starbucks:
Figure 26
Signage printed on cup sleeves showing that they are produced using 85% recycled material and use 34% less paper than their original cup sleeves.
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:
The Sustainable Food Taskforce at Baldwin Wallace University is chaired by Dr. Christy Walkuski and works on food recovery to assist students, staff, and faculty in need. Most recently, Veterans Services joined the effort and food is now being regularly recovered from events and diverted to the Veterans lounge.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Yes. In 2018, Baldwin Wallace adopted a new meal plan which allows for students to engage in a one swipe meal plan where they are permitted to return for food as need during meal times. As such, trays were removed from the lines to require students to carry their food to the table. (Trays are still present after dining at a conveyer belt which returns plates, utensils, and food waste. However, those trays are not for dining purposes. Those trays will also be eliminated this year with a new conveyer belt permitting students to place plates, utensils, and food waste directly on the conveyor belt.)
Food donation
Yes
A brief description of the food donation program:
BW is helping to address the problem of community food insecurity with many programs under the leadership of BW’s David & Frances Brain Center for Community Engagement.
Recently added efforts include the Campus Kitchens Project at BW, which turned rescued food waste into more than 1,000 meals served in Berea during its first year in operation in 2016, and "Pack Away Hunger" meal packaging events that have sent tens of thousands of meals to local food pantries and Mission Guatemala since November 2015. Additional partners include the Cleveland Food Bank and the Hunger Network of Cleveland.
(See a more comprehensive outline of hunger initiatives below).https://www.bw.edu/news/2017/summer/06-push-signals-commitment-to-hunger-initiatives
Recently added efforts include the Campus Kitchens Project at BW, which turned rescued food waste into more than 1,000 meals served in Berea during its first year in operation in 2016, and "Pack Away Hunger" meal packaging events that have sent tens of thousands of meals to local food pantries and Mission Guatemala since November 2015. Additional partners include the Cleveland Food Bank and the Hunger Network of Cleveland.
(See a more comprehensive outline of hunger initiatives below).https://www.bw.edu/news/2017/summer/06-push-signals-commitment-to-hunger-initiatives
Food materials diversion
Yes
A brief description of the food materials diversion program:
In an effort to upgrade BW's food materials diversion, the university has contracted with Grind2Energy which installed a food grinder on campus now utilized by BW's Dining Services. As the corporation's Web site describes the technology, "Through Grind2Energy’s innovative process, food waste is ground on-site using a customized, industrial-strength foodservice grinder. Food waste is converted into energy-rich slurry and transported to an anaerobic digestion facility where methane is extracted for energy production. The remaining biosolids become nutrient-rich fertilizer.
"The food recycling system enables [the university] to dispose of all types of unavoidable food waste — including fats, oils and grease — faster, cleaner and easier. Improve your operations, minimize avoidable food waste, and reduce odors, pests, emissions, and labor costs — all while protecting the environment."
Photographs of the composting system are included in the attached .pdf.
https://www.emerson.com/en-us/commercial-residential/grind2energy-food-waste-solution
"The food recycling system enables [the university] to dispose of all types of unavoidable food waste — including fats, oils and grease — faster, cleaner and easier. Improve your operations, minimize avoidable food waste, and reduce odors, pests, emissions, and labor costs — all while protecting the environment."
Photographs of the composting system are included in the attached .pdf.
https://www.emerson.com/en-us/commercial-residential/grind2energy-food-waste-solution
Composting
No
A brief description of the pre-consumer composting program:
---
Does the institution or its primary dining services contractor have a post-consumer composting program?:
No
A brief description of the post-consumer composting program:
---
Dine-in service ware
No
A brief description of the reusable service ware program:
---
Take-away materials
Yes
A brief description of the compostable containers and service ware:
Baldwin Wallace's Dining Services offers students the option to purchase reusable containers for "to-go" food. These include recyclable and durable carrying containers.
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:
If a student purchases the aforementioned containers, they may return the container for a new one free of charge as the damaged container is then recycled. Alternatively, they may return the container for a refund when they no longer have the need for the container.
Optional Fields
Representing Baldwin Wallace in various cooking competitions, Fathauer claimed two first place ribbons, as well as a bronze medal in the final American Culinary Federation-sanctioned Culinary Competition in 2016.
The UMass culinary conference is the premiere gathering for high-volume food service operators and campus chefs who learn more about world cuisines and flavor trends in an intensive, hands-on environment. Working side-by-side with culinary masters and other chefs from North America, Chef Julia Fathauer learned new culinary skills at the conference, which embraced health, sustainability and food ethics with a theme of “Food is Medicine and Food is Love." She is now incorporating those skills and new ideas into her work at BW.
https://www.bw.edu/news/2016/dining-services-chef-wins-culinary-awards
The UMass culinary conference is the premiere gathering for high-volume food service operators and campus chefs who learn more about world cuisines and flavor trends in an intensive, hands-on environment. Working side-by-side with culinary masters and other chefs from North America, Chef Julia Fathauer learned new culinary skills at the conference, which embraced health, sustainability and food ethics with a theme of “Food is Medicine and Food is Love." She is now incorporating those skills and new ideas into her work at BW.
https://www.bw.edu/news/2016/dining-services-chef-wins-culinary-awards
Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
Data source(s) and notes about the submission:
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