| Overall Rating | Gold |
|---|---|
| Overall Score | 69.15 |
| Liaison | Mary Ellen Mallia |
| Submission Date | Feb. 27, 2023 |
University at Albany
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Roxanne
Welch Senior Manager, Dining and Contracted Operations University Auxiliary Services |
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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:
Dining services purchases seafood from Red's Best, a progam which supports local fisherman.
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:
University Auxiliary Services tracks the minority and women owner business purchases (MWBE) and also promotes and purchases from local vendors. See attached power point for the mwbe spend and promos on local prducts available in the campus market and sponsoring local food truck on our downtown campus.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
60
Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
The School of Public Health promotes Meatless Mondays and University Auxiliary Services (UAS) promotes plant based options, see examples on attached power point for plant based wings and breakfast options.
Vegan dining program
Yes
A brief description of the vegan dining program:
There are vegan stations available in the quad dining halls. More vegan options have been added to the campus center food court options.
Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Signage in the dining halls encourage students to take only what they will eat in an effort to reduce food waste. Food choices are also label to indicate vegan and vegetarian options and allergens. See power point for sample signs
Part 2. Food waste minimization and recovery
Food recovery program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless dining and portion modifications
Yes
A brief description of the trayless dining or modified menu/portion program:
Trays were eliminated in 2009.
Food donation
Yes
A brief description of the food donation program:
Dining services donates leftover canned goods from their supply to local food banks at the end of the fall and spring semester. They also host food drives during the semester to encourage donations from the campus community.
Food materials diversion
Yes
A brief description of the food materials diversion program:
The university contracts with Filta, who removes our kitchen grease and reuses or recycles the oil. Last academic year, Filta reported that UAlbany recycled 253,830 pounds of kitchen oil.
Composting
Yes
A brief description of the pre-consumer composting program:
Pre and post consumer food waste from the dining hall is picked up by an organics waste hauler to a composting facility. The hauler provides regular reports on the amount of food waste. The dining hall staff are taught to minimize pre-food waste and and compost.
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:
See above, all food in the dining hall is centralized in the kitchen. Students place their plated leftovers on a conveyor belt which transports that waste into the kitchen. There is staff places the organics into the composting bins. The dining hall staff are taught how to sort and correctly compost student-produced food waste.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
All dishware used in the dining halls are reusable. Condiment packets have been replaced with bulk containers. Water bottles have been replaced with water carafes in catering.
Take-away materials
No
A brief description of the compostable containers and service ware:
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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 518 Market, East Cafe and the cafe in the Massry Building and ETEC give discounts for students, faculty and staff for coffee when they bring their own reusable mugs.
Optional Fields
Sodexo employs a nutritionist who conducts many events around health, well-being, diet and stress management. The nutritionist is available to students for consultation food allergies, celiac disease, diabetes, or other special dietary needs. She currently oversees a Wellness Wednesday program each month.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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