Overall Rating Bronze
Overall Score 36.76
Liaison Lora Strigens
Submission Date Dec. 22, 2021

STARS v2.2

Marquette University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Chelsea Malacara
Sustainability & Energy Management Coordinator
Facilities Planning and Management
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
Dining Services hosts a Farmers Market in the fall. Dining services also hosts an Eat Local program that contract local purveyors and restaurants to feed dollars back into the local economy and highlight local restaurants.

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:
Sodexo Dining serves has a Plant-Powered dining station that only serves vegan and vegetarian food options.

Inclusive and local sourcing

Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
The Eat Local program, spent over $30,000 was spent in 2021 in local community small businesses - 13 vendors

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
19

Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:
Vegan and vegetarian diets are promoted through continued partnerships with Morning Star, classes in the Innovation Kitchen, dietitian communication and vegan concepts - to include Bowlful at the Commons Dining.

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:
Yes, the Plant-Powered Grill is an all-vegan dining option on campus. Additionally, all eating areas have vegan options.

Labelling and signage 

Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
All items that are fit within the vegan and vegetarian scope are labeled throughout all the dining halls.

Part 2. Food waste minimization and recovery

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:
Participation in Lean Path is in most halls on campus. Waste is documented and weighed to track progress and monitor waste in operation. All units use waste logs if Lean Path is not available. Dining partners with Marquette University Neighborhood Kitchen and has regular pick ups and drop offs of food recovery.

Dining works hand in hand with Marquette University Neighborhood Kitchen (MUNK). Each unit has regular pick ups designated for food recovery and some staff member volunteer in the program. Dining also assists with purchasing, training and increased partnerships with MUNK.

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:
Yes, trayless dining began over 6 years ago. Guests are recommended to return for more food in stead of filling up plates,. Some units have specific one pass portion services.

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:
Yes, food is donated to Marquette Neighborhood Kitchens (food recovery) and at breaks to local shelters. The Food Recovery Network acts as primary food donation system, unless it is at a time with larger amounts to donate, such as break times. This will then go to shelters.

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?:
Yes

A brief description of the food materials diversion program:
Waste oil and food waste are diverted to a local company that collects it and turns it into compost. Due to COVID, the compost program ended in Fall 2021 but will be returning in Spring 2022.

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:
Oil is recycled in partnership with Restaurant Technologies Inc. and all areas with food production have separate bins for organic waste that is collected by the third party organization.

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:
Pre-pandemic, post-consumer composting was available in all dining halls. This service will be returning in Spring 2022.

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:
All main dining facilities are dine-in only to reduce waste. All service ware is china/or a reusable material that is washed and reused with each use.

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:
Yes, in (2) areas, Ozzi reusable containers are used which enable students to use plastic, reusable carryout containers for food to go. Catering and retail areas utilize paper and plastic goods that can be composted.

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:
The Brew Cafés and Tory Hill Café offer $0.50 discounts to those who purchase beverages with a reusable mug. In addition, anyone who has a meal plan can fill up in the residence hall dining locations at no cost.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
https://us.sodexo.com/our-impact/sustainability.html

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.