Overall Rating Gold - expired
Overall Score 69.28
Liaison Katie Koscielak
Submission Date April 21, 2017
Executive Letter Download

STARS v2.1

Cal Poly Humboldt
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Ron Rudebock
Director
HSU Dining Services
"---" indicates that no data was submitted for this field

Part 1: Sustainable Dining Initiatives 

Sustainable Dining Policy

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:
HSU Dining Services is a strong advocate for sustainability. Campus eateries routinely stock food and drinks from dozens of Humboldt County farms, bakeries, fisheries, restaurants and businesses. Dining locations provide biodegradable paper plates and bowls, utensils and napkins. Campus catering puts on environmentally friendly events, include reusable flatware, cutlery, and cups at no additional cost. Packaged lunches are served in biodegradable boxes and to-go containers are available for leftovers. Dining Services also is committed to composting with the Earth Tub.

On-Campus Sourcing 

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

A brief description of the program to source food from a campus garden or farm:
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Local Community Engagement 

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
"OH SNAP," a campus organization, provides free farmers market produce at the Redwood Plaza on campus. Also, a shuttle service is provided to the local Arcata Farmers Market, giving student residents access to locally grown produce.

Vegan Dining Program 

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?:
Yes

A brief description of the vegan dining program:
HSU Dining Services has been recognized by PETA as a top vegan friendly school for multiple years with an A+ rating. There are multiple vegan options available at every meal, from hearty old fashioned oatmeal or a build-it-yourself tofu scramble for breakfast, to polenta with grilled eggplant or a marinated tofu sandwich on locally baked foccacia bread for a hearty vegan lunch or dinner. The “J” Dining hall also features an extensive salad bar at lunch and dinner, which features tofu, hummus, and a variety of beans and legumes. HSU Dining Services strives to offer nutritious meals that meet the palates and dietary needs of our diverse student body.

Low-Impact Dining Events 

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:
HSU Dining Services is pleased to serve all catered events across campus with reusable place settings and equipment making a majority of our events zero waste. Starting in 2015, working with the student body, Dining Services put into place Meatless Monday. Not only does the main dining facility take place in Meatless Monday, but Dining presents ways in which students can make environmentally conscious food purchases.

Sustainability-Themed Meals 

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:
Dining Services has a history of promoting local items wherever possible. Catering Services often times has events that display local products from across Humboldt County. Whether it is local cheese displays from Cypress Grove and Loleta, to local wines and micro brews, Dining Services is committed to providing locally themed catering events across campus. The annual Rotary Wine Tasting, Chancellor's visit, etc. are just a few examples in which Dining provides sustainable, local items. During the Summer Conference season, Dining Services provides local fruit and vegetable themed salad bar. Dining is proud to demonstrate a sustainable summer menu for conference guests to help raise awareness about ways in which to be more environmentally conscience. Starting in Fall of 2015, Dining Services implemented Meatless Monday. The decision was voted on by students to start the trend at the J cafeteria. After extensive revisions to the Monday menu with the creation of new and exciting entrees for breakfast, lunch and dinner, Meatless Monday started to much success, gaining positive feedback across campus from vegetarians and vegans. The J also features a "local Bar," where one of the serving lines during a meal cycle features local products such as fruits, vegetables, and more.

Sustainability-Themed Outlet 

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?:
Yes

A brief description of the sustainability-themed food outlet:
Los Bagels is a multicultural café with a blend of both Jewish and Mexican tastes and traditions, highlighting many different holidays like Dia de los Muertos, Hanukkah, Passover, and Mexican Independence Day. Los Bagels focuses on the common thread that brings people of different cultures and backgrounds together... Food. Los Bagels serves an eclectic assortment of pastries, breads, and goodies. You will find baked bagels, Challah, Macaroons, & Knish, as well as Empanadas, handmade Chorizo, Pan de Muerto and freshly made Guacamole. Los Bagels also utilizes solar power at their Arcata location, uses many organic ingredients and local products whenever possible, is working toward a zero waste goal for business operations, and is a small, non-chain, locally-owned business.

Labeling and Signage 

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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:
Dining locations across campus utilize a Powerpoint presentation to convey messages about many low impact food options. The J cafeteria has slide playing while guests wait to dine informing about low impact items and facts pertaining especially to Meatless Monday. At the Depot, a continuous loop of slides also contain information not only about local ingredients, but different advertisements from student-led sustainability projects. The J Cafeteria also labels items that are locally made and resourced as well as provide pamphlets with more information about sustainable dining habits. The J also promotes student involvement by having tabling sessions in high customer traffic areas. Posters are also seen on many approved bulletin boards in the dining units across campus.

Outreach and Education 

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:
During the Spring Semester of 2016, Dining Services invited Chef Wanda, a leader in developing plant-based, sustainable food, to create sample menus for our Dining locations. Students were invited to this free, sustainable event to help sample and vote for their favorite items. By involving students in the process, we hope to educate them on sustainable dining options which include buying locally, using less meat-based products, etc. The voted upon items were then added to the menus for the Fall 2016 school year. Dining Services cooks spent the day observing and then participating in making more sustainable and plant-based food items. As mentioned in previous paragraphs, Dining Services actively posts Powerpoint slides, distributes pamphlets and allows tabling to help educate the student population about sustainable food practices.

Other Initiatives 

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)?:
Yes

A brief description of the other sustainability-related dining initiatives:
The J cafeteria works on a 5 cycle menu, ensuring a steady variety of menus to meet every palate. During these cycles, the J serves up themed bars that range from Hispanic and Indian Dishes, to Greek and Japanese themes. All contain local vegetables when in season as well as vegetarian and vegan options. Many of the cycles contain healthy options from local grass-fed beef for protein to fresh fruits and vegetables. The same is true at the Depot. The Depot features a selection of vegetarian and vegan entrees located on the "Green Line." The Depot also serves up multicultural dishes with sustainability in mind.

Part 2: Food and Dining Waste 

Food Recovery Program

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
In 2015, Dining Services participated in "Kill the Cup," a nation-wide initiative and competition to eliminate one-use, disposable containers. While Dining Services disposable cups were already certified compostable, the Kill the Cup initiative encouraged more environmentally conscious reusable options. By giving first time freshmen reusable containers, Dining Services was able to encourage sustainable behaviors and to discourage dependence on disposable items. Since Kill the Cup has been implemented, the purchase of disposable items has dramatically decreased. Dining Services is also committed to providing reusable place settings for catered events. With almost 1,000 catering orders annually, anything from coffee service to plated banquet dinners, Dining Services provides reusable place settings. Dining's commitment to reduce food waste includes the partnership with Facilities Management and the introduction of the BioBin- a compost collection bin that is emptied at a local worm farm periodically. Student staff are also educated on the different processes of composting. Dining also works with student-led groups such as "OH SNAP" and the food pantry to ensure that surplus food from catering events are not thrown away.

Trayless Dining and Portion Modifications 

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?:
Yes

A brief description of the trayless dining or modified menu/portion program:
In the late 1970’s, HSU Dining Services switched to an “a la carte” system during the academic year in an effort to reduce food waste. While trayless systems help reduce waste for “all you can eat” establishments, HSU Dining Services has found that an a la carte system yields a similar reduction in food waste. Students are able to purchase only the food they wish to eat- there’s no pressure to “get their money’s worth” by selecting more than they can realistically eat. However, during the Summer Conference season, HSU Dining Services switches to a buffet system for conference guests. During the summer 2012 Conference Season, HSU Dining Services adopted a trayless policy for all meals served.

Food Donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:
During high capacity catering events, there is often times food that is leftover. Aside from repurposing, Dining Services works with a variety of groups on campus to ensure that this leftover food does not go to waste. One such organization is "OH SNAP," which coordinates donation of leftover food to a campus food pantry.

Food Materials Diversion 

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)?:
No

A brief description of the food materials diversion program:
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Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:
While Dining Service's prep waste is marginal, all pre-consumer waste is composted in our BioBin on campus. As noted, the Biobin is periodically transported to a local worm farm where it is composted into a soil amendment product.

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:
All food waste after meal services are composted. All units with disposable items are compostable and sent to our BioBin. As noted, the Biobin is periodically transported to a local worm farm where it is composted into a soil amendment product.

Dine-In Service Ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:
The main dining facility, the "J" utilizes all reusable place settings for all breakfast, lunch and dinner services including coffee mugs, cups for fountain drinks, bowls for soup cereal, ice cream, plates, etc. Straws are available by request only.

Take-Away Materials 

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)?:
Yes

A brief description of the compostable containers and service ware:
Dining Services provides only certified compostable, high quality paper products for "to-go" items, most of which coming from our convenient stores and Depot location. At any dining facility, reusable, "Ozzi" containers are available upon request. Students can buy into the system and continue to reuse containers for food to-go.

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?:
Yes

A brief description of the reusable container discount or incentives program:
To-go beverage containers are primarily glass mason jars as the lowest cost and reusable option. It costs more to purchase a non-reusable (but compostable) cup ($1.00 per cup) compared to buying a mason jar ($0.75 per cup). Furthermore, it costs the least to bring your own cup, at which point buyers only pay for the beverage they are purchasing. All Dining Services locations offer discounts for "bring-your-own" mugs and other reusable containers, such as our OZZI system. Dining also stocks many reusable mugs, canteens, glasses, mason jars, etc. Our OZZI system supplies reusable to-go containers in which students can return to Dining Services locations to be redeemed for a token to be used again.

Other Materials Management Initiatives 

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)?:
Yes

A brief description of other dining services materials management initiatives:
Dining Services works with food distributors to reduce packaging waste. Working with CoreMark, Dining uses reusable totes in which food and other products are delivered. These cut down on the amount of cardboard that is used, of which is also recycled. Cardboard containers from distributors are repurposed for a variety of uses at different dining locations. Leftovers are recycled.

Optional Fields 

The website URL where information about the programs or initiatives is available:
http://www.humboldt.edu/dining

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.