| Overall Rating | Silver |
|---|---|
| Overall Score | 45.14 |
| Liaison | Kristina Hope |
| Submission Date | Feb. 2, 2024 |
Knox College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kristina
Hope Director of Sustainability Initiatives Office of Sustainability |
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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:
Knox Farm serves as an urban regenerative agriculture model. Established in two vacant lots, the high tunnels, edible food forest, and market gardens, provide an opportunity for students and the Knox community to learn urban agriculture practices and processes. Produce grown at the Knox farm is sold to Dining Services and/or shared with the community and weekly volunteers and farm crew.
Sustainability-themed outlet
No
A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Our dining services manager, Bon Appetit, purchases from local, small businesses where available.
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:
Plant powered foods are featured at the beginning of the food line. Once per term the Hard Knox Café hosts a Meatless Monday/ now referred to as Plant Powered Or PLant Forward meals.
Vegan dining program
Yes
A brief description of the vegan dining program:
The Hard Knox Café includes a designated vegan station at every meal.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Foods are labeled if they are vegan, gluten free, or purchased from a local farmer. Posters hung throughout out the cafeteria discuss sustainable dining choices.
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:
Knox participates in the Organics category of the national 8 week Campus Race 2 Zero Waste Campaign hosted by the NWF which tracks food recovered, composted and diverted from the landfill. The Knox Chapter of the Food Recovery Network and the Office of Sustainability hosts 1-3 "weigh the waste" campaigns each year to bring awareness to plate waste.
Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
All dining services establishments have been trayless since 2008.
Food donation
Yes
A brief description of the food donation program:
In 2015, a chapter of the Food Recovery Network was established that takes leftover food that will not be re-served to local shelters. Unopened, shelf-stable food collected from residence halls during campus move-out is recovered for the campus food pantry.
Food materials diversion
No
A brief description of the food materials diversion program:
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Composting
Yes
A brief description of the pre-consumer composting program:
Knox contracts a local company to collect pre-consumer food waste created by the campus cafeteria.
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:
Knox contracts a local company to collect post-consumer food waste collected from the Hard Knox Café and at the snack bar, the Gizmo.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
Dine-in meals are served on washable dishes and flatware.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
The "Eco Clamshell" program began in September 2008. Students/faculty/staff can purchase, at cost, a reusable clamshell. The eco clamshell and BPI certified compostable take out containers are the only way to take carryout from the campus cafeteria.
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:
Students, staff, and faculty are highlighted in sustainability newsletter for opting for eco friendly options in dining.
Optional Fields
Dining services contractor hosts workshops where they model healthy cooking suggestions and techniques for students. Other events that highlight sustainable food systems is a meal that is made with almost all locally grown produce from the Knox Farm, hosted by the Chef with the Office of Sustainability and Students for Sustainability Club. The college also hosts a week long International Fair each winter or spring term, the end of which is celebrated with an international food fair, a dinner offering foods from various countries and cultures that students helped to prepare with Dining Services.
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:
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