Overall Rating	Bronze
Overall Score	36.20
Liaison	Laurel Pikcunas
Submission Date	March 3, 2022

STARS v2.2

University of Hawaii at Manoa
OP-8: Sustainable Dining

Status	Score	Responsible Party
	1.75 / 2.00	Matthew Lynch Director UH System Office of Sustainability

"---" 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 UHM Campus Center outdoors Farmer's Market offers produce directly from local growers. The farmers market is held every Tuesday and Friday: 8:30am – 3:00pm outside campus center.

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:

The UHM sustainability courtyard is where several food trucks are contracted to serve vegetarian lunch 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:

Mānoa Dining Services works closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. They purchase from local dairies, and participate in farm to school initiatives. Currently 30% of UHM food and beverage purchases are from local providers.

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:

Vegan and vegetarian dishes are offered daily at the resident dining locations. In the resident dining halls, menu items are labeled with VG and V icons to mark vegan & vegetarian dishes.

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:

Vegan and vegetarian dishes are offered daily at the resident dining locations. In the resident dining halls, menu items are labeled with VG and V icons to mark vegan & vegetarian dishes. Mānoa Dining Services received an A+ on Peta2’s 2018 & 2019 Vegan Report Card.

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:

Examples of signage around food choices says:
We purchase local first! Currently 30% of products used in our food services are local.

Bulk Condiments. Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

Examples of signage around sustainability practices says:
Trayless Dining. We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

Weigh the Waste. Did you know that 40% of the food produced in our country is wasted? Periodically throughout the school year, we conduct a Weigh the Waste event. During the event, we weigh all of the uneaten food from guest’s plates. We consolidate the findings and report back to the community. We tie this to an awareness campaign that informs guests about food waste and its impact to our environment and our communities. We hold frequent campaigns in which we compare our results (and hopefully see our waste decline).

“Green Seal”- Green Cleaning. 92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.

Recycling Fryer Oil into Biofuel. Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.

#SkipTheStraw- Manoa Dining Services is taking steps to reduce single use plastics by implementing a "by request" Straw Policy at Resident Dining Halls, Campus Center Food Court, Stir Fresh, and Pizza Hut locations.

https://uhm.sodexomyway.com/explore/sustainability

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:

Periodically throughout the school year, Mānoa Dining Services conducts a Weigh the Waste event. During the event, all of the uneaten food from guest’s plates is weighed. Findings are consolidated and reported back to the community in an awareness campaign that informs guests about food waste and its impact on our environment and our communities.

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:

UH Mānoa is a trayless campus. This initiative was started to help students take smaller portions sizes and to reduce the energy and water usage from washing the tray.

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:

Gateway Café and Campus Center Food Court are certified Food Recovery Centers. Food recoveries are scheduled by dietetic interning volunteers twice a month, based on their availability.

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:

All wet food waste (that is not donated to support the Food Recovery Network program) from all kitchens is picked up by EcoFeed and used to feed pigs.

Composting

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

A brief description of the pre-consumer composting program:

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

A brief description of the post-consumer composting program:

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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:

Sodexo offers china dishes in their dining locations and at catered functions on site.

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)?:

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:

Bringing your own reusable cup to purchase coffee or a fountain soda on campus and receive a discount at every location, every time.

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://uhm.sodexomyway.com/explore/sustainability

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.