Overall Rating Gold
Overall Score 67.63
Liaison Konrad Schlarbaum
Submission Date March 1, 2024

STARS v2.2

University of Colorado Colorado Springs
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.80 / 2.00 Heath Wagner
Director of Dining and Hospitality
Dining and Hospitality
"---" 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:
The UCCS Farm's mission is to cultivate a regenerative oasis within our urban landscape, fostering experiential education and sustainable practices for our community. Through diverse programming, they aim to empower individuals with the knowledge and skills to become stewards of the land, promoting environmental sustainability and healthy living. The Farm's commitment to organic farming practices not only nourishes our bodies but also educates future generations about the importance of responsible agriculture. Together, the Farm strives to cultivate a thriving ecosystem where urban living harmonizes with nature, creating a greener, healthier, and more vibrant community for all.

Link: https://farm.uccs.edu/

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?:
No

A brief description of the sustainability-themed food outlet:
---

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?:
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:
---

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:
The Roaring Fork Dining Hall and the Lodge Dining Hall both have Market Fresh stations. The Market Fresh platforms focus on meatless and allergen free dishes. The dining halls promote protein dense plant forward dishes as part of the Menus of Change program.

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:
Multiple vegan options including complete-protein vegan options are available at each dining location during each dining period. Food options are indicated with a vegan symbol option on the food cards. UCCS dining has earned a grade A on PETA Vegan Report Card.

https://collegereportcard.peta2.com/

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:
Digital displays, static clings, and food identifier cards are used to display this information at the stations.

Menus are available daily for each of the dining locations. Students can enter in filters such as gluten friendly, soy, free, vegan, vegetarian, healthy choices, etc. to find entrees that they would like.

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:
UCCS Dining and Hospitality Services works with the Office of Sustainability to conduct food waste audits and provide feedback to DHS. Food waste is low due to practices such as trayless dining and “all you care to eat” practices that allow students to come in whenever they want for meals. The University has also participated in the U.S. EPA Food Recovery Challenge.

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:
Trayless dining in all dining locations.

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:
UCCS Dining and Hospitality Service (DHS) locations donate and document donations in the CBORD system.

Perishable food, non-perishable food, and other items are donated to Care and Share Community Food Bank. Care and Share rescues the foods and serves all of southern Colorado.

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:
DHS works with Front Range Grease to recycle the used oil and turn it into biodiesel. All dining operations compost on campus.

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:
Pre-consumer receptacles are in each kitchen. Coffee grind waste goes to our in-house compost program. Most of the pre-consumer compost goes to the on-campus farm.

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:
Compostable post-consumer receptacles are placed in each dining area. Most of the the post-consumer compost goes to the on-campus farm.

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:
Meals are served on chinaware dishes with silverware in all dining locations.

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)?:
No

A brief description of the compostable containers and service ware:
---

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:
All coffee shops give a $.30 discount if a mug is provided.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
---

Website URL where information about the sustainable dining programs is available:
https://diningservices.uccs.edu/sustainability

Additional documentation to support the submission:
---

Data source(s) and notes about the submission:
https://collegereportcard.peta.org/

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.