Overall Rating Silver
Overall Score 60.64
Liaison Amanda Kohn
Submission Date Feb. 13, 2024

STARS v2.2

University of Minnesota, Crookston
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.43 / 2.00
"---" 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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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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:
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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:
Sodexo's Better Tomorrow 2025 commitments include:

1. Global Committment To Supplier Inclusion

Small- and Medium-sized Enterprises (SME’s) are key engines for growth and job creation in most countries, accounting for up to 70% of Gross Domestic Product (GDP) and 70-90% of total employment. By supporting SME’s, Sodexo’s business model contributes to economic growth and job creation and provides innovative products and services to its stakeholders.

Partner Inclusion Program

2. The Partner Inclusion Program leverages best practices from Sodexo operations around the world in support of a commitment that all countries will develop strong and sustainable relationships with suppliers in at least one of the following categories:
• Small-and medium-sized Enterprises (SME’s), including social and micro-enterprises
• Suppliers from minority and other under-represented and/or protected groups (as defined in country), with an emphasis on women-owned businesses
• Major Sodexo suppliers will demonstrate a diverse workforce composition, actively embracing diversity and inclusion and promoting local supply chain inclusion. Sodexo has publicly committed to having an inclusion program and tracks their progress by country annually for both women and underutilized suppliers as defined in country as well as spend with local small businesses or SME (Small Medium Enterprise) with goals of 25% SME spend globally focusing on diverse SMEs by 2025.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
33

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:
There is a specific station called the Plant station at every meal. All plant-based options are denoted on signage

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:
Plant station (plant-based menu items) are available and displayed on the main line with comfort foods at every meal

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:
Plant-based labeling on all plant-based menu items.

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:
LeanPath WasteWatch scale

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:
Trays are only available upon request as an accommodation.

Food donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:
---

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?:
No

A brief description of the food materials diversion program:
---

Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
No

A brief description of the pre-consumer composting program:
---

Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
---

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:
Dine-in service is all reusable (plates, cups, silverware) and is washed on site for reuse.

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:
Dining provides a reusable green to-go container as the option for take-out meals for take out meals. This is returned to be washed and sanitized and replaced with a clip or a new sanitized green to-go container. A $5 deposit is required for students to participate in the program.

6" and 8.75" compostable plates and 8oz paper bowls made from sugar cane are used for all catering events. All to-go containers for retail spaces are also 9x9 or 6x6 compostable fiber clamshells

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:
Reusable cups are eligible for a $.25 discount at the Caribou coffee shop. Green box program is marketed particularly to Athletes to encourage participation.

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:
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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.