Overall Rating Gold - expired
Overall Score 77.18
Liaison Daimon Eklund
Submission Date Oct. 12, 2018
Executive Letter Download

STARS v2.1

University of Washington, Seattle
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Claudia Frere-Anderson
Director
UW Sustainability
"---" indicates that no data was submitted for this field

Part 1: Sustainable Dining Initiatives 

Sustainable Dining Policy

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:
UW Housing & Food Services (HFS) is committed to incorporating sustainability into dining. More information here: https://hfs.uw.edu/Eat/About-Your-Food http://depts.washington.edu/greenhfs/

On-Campus Sourcing 

Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:
HFS uses produce from the UW farm in residence hall dining as well as in the on campus fine dining restaurant they manage. https://botanicgardens.uw.edu/center-for-urban-horticulture/gardens/uw-farm/

Local Community Engagement 

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/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:
Yes, the UW Center for Urban Horticulture hosts a CSA for faculty/staff and students June through September. In addition, EcoReps, a student club on campus hosts a quarterly farmers market called the "Green Husky Market" to promote student engagement with farmers markets.

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:
We offer some of the best plant based proteins in the country that are from local sources; Gardein Protein, Field Roast, and Island Spring Organic Tofu. Our approach to vegan is to measure complete vegan proteins while also providing additional sources to combine and make complete essential amino acid proteins such as legumes, nuts, vegetables, grains and cereals. We have specific menu symbols we utilize for the customer to identify vegan, vegetarian and gluten-free.

Low-Impact Dining Events 

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:
HFS hosts events as does UW Medical Centers.

Sustainability-Themed Meals 

Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:
For the Sustainable UW Festival and Earth Day, as well as Humble Feast, Turbin Day, Husky Night Market and other times throughout the year, sustainable and culturally appropriate food are offered. UW Medical Centers also host sustainability-themed meals.

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:
UW owns District Market that features local and sustainable products. In addition, Cultivate, our on-campus gastropub, was created to showcase local and sustainable cuisine. https://hfs.uw.edu/Eat/Dining-Locations/Cultivate

Labeling and Signage 

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

A brief description of the sustainability labeling and signage in dining halls:
HFS has labeling and signage which informs students of its sustainable food options and works with the student-led Real Food Challenge to inform customers of low impact food choices.

Outreach and Education 

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:
HFS works with the UW Farm and faculty in various departments to support learning and research on sustainable food systems. https://botanicgardens.uw.edu/center-for-urban-horticulture/gardens/uw-farm/

Other Initiatives 

Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
Yes

A brief description of the other sustainability-related dining initiatives:
HFS opened Tero dining venue which is based on the plant-forward Menus of Change principles. UW Dining Executive Chef Tracey and her team created deliciously unique bowls that combine whole grains (couscous, quinoa, amaranth) and fresh veggies with a lean protein. The menu is customizable and comes with a choice of mouth-watering sauces. The venue also focuses on health and wellness. https://www.washington.edu/wholeu/2018/03/23/staff-story-tero/

Part 2: Food and Dining Waste 

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:
Three of our food service operations donate leftover but reusable food entrees and the accompaniments to Food Lifeline to support homeless shelters in close proximity to the University of Washington.

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?:
No

A brief description of the trayless dining or modified menu/portion program:
Trays are available but in a retail format only. An all-you-care-to-eat program is available during the summer months only.

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:
Our food and beverage vendors donate product to needy families through Food Lifeline and Northwest Harvest and Ronald McDonald House. The UW Dining staff donate their time to support programs that feed and support needy families in our region. Three of our food service operations donate leftover but reusable food entrees and the accompaniments to Food Lifeline to support homeless shelters in close proximity to the University of Washington.

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 (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
Yes

A brief description of the food materials diversion program:
Three of our food service operations donate leftover but reusable food entrees and the accompaniments to Food Lifeline to support homeless shelters in close proximity to the University of Washington.

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:
We compost all pre-consumer food and beverage waste in all of our food service operations. Since the beginning of 2004 we have incorporated food waste composting into all of our back of the house operations. All food and beverage waste is collected and put out on all of our loading docks for pickup by our commercial composting facility, Cedar Grove which is located just 35 miles away from the University. UW Seattle campus’s food waste tonnage is partially calculated with volume to weight estimates. In 2015, we performed an audit and found that, due to the increase in paper towel composting and compostable packaging, food waste is much lighter per cubic yard now than when the previous estimate was created 10 years ago.

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:
We offer 100% compostable products which allows the customer to discard all of food and beverage waste into compost collection containers. We have a triple bin system for recycling, compost and solid waste in all of our food service locations, both retail and residence halls, as well as our outdoor mobile dining units. Our campus catering department offers compostable products for all of their events. We strive for a zero waste residential and dining environment. We also capture cooking oil for recycling from eight food service locations on campus. In July of 2012, the dining program at the University of Washington received the gold award from the National Association of College and University Food Services sustainability awards competition for our waste management program. In addition to the campus cafes, residence halls and dining facilities, other post-consumer food waste composting infrastructure can be found on campus. This includes 35 outdoor containers that capture recycling, compost and landfill materials. These outdoor containers are located in high-traffic, high-food waste consumption areas such as Red Square, the HUB and the Quad. UW Recycling has also invested a lot of resources into expanding the composting program throughout all academic buildings on campus with over 650 compost bins found in 135 buildings on campus. UW Seattle campus’s food waste tonnage is partially calculated with volume to weight estimates. In 2015, we performed an audit and found that, due to the increase in paper towel composting and compostable packaging, food waste is much lighter per cubic yard now than when the previous estimate was created 10 years ago. For additional details, view our 2016 Annual Report: http://www.washington.edu/facilities/building/recyclingandsolidwaste/sites/default/files/signs/UWRecycling2016AnnualReport.pdf

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:
We provide 100% compostable service ware in all of our food service operations. In operations connected with residence halls, we use reusables for dining in and compostables for take out.

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:
We use ceramics in our residence hall food service operations that are returned, washed, and reused. We have a very robust reusable mug program. In 2017, we had 172,000 customers utilize a reusable mug in our cafes and beverage platforms.

Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:
25 cent discount when using a reusable container. Buy a UW stainless steel mug and get 10 refills for free.

Other Materials Management Initiatives 

Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
Yes

A brief description of other dining services materials management initiatives:
UW Athletics has worked extensively with its regular and special event food vendors to minimize waste. UW regularly participates in Recyclemania's "Game Day Challenge" as well: http://recyclemania.org/participate/gameday-recycling-challenge/

Optional Fields 

The website URL where information about the programs or initiatives is available:
https://hfs.uw.edu/Eat/About-Your-Food

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
All of our eggs on campus are organic and cage free, humane and salmon safe certified and come from a local farm just south of the University near Roy, Washington, at the foot of Mt. Rainier. We incorporate soy based proteins and utilize a combination of legumes, grains and nuts to provide all of the essential amino acids for a complete protein and healthy diet. The majority of our dairy products come from Medosweet, which sources from local family owned dairies that are antibiotic and steroid free. The milk is very fresh using a three day process from the time the cows are milked till we recieve the product and put it in our cooler and recipes for our customers to enjoy. We have strong relationships with local bakeries that use sustainable and organic ingredients and partnerships with local meat and seafood companies that use humane practices. Our spend on organic purchases has increased over this past year and we continue to focus on sustainability in our dining locations.

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.