Accomplishments

• Full Time Employees, working at least 30 hours per week receive full benefits including affordable health care, free-wellness & health planning, counseling and discounts on fitness programs
• Balance, Mind, Body and Soul program: an educational resource for students and employees.
• Meet the Dietitian Ithaca College students can ask nutrition questions to a professional dietitian

Accomplishments

• Kosher Kitchen at Terrace Dining Hall; a dining option with any meal plan. Kosher dining at Terrace Dining Hall is under the strict supervision of Rabbi Eli Siberstein and a staff of Mashgiach. Along with meeting kosher dining requirements, this program also accommodates Halal, vegetarian, vegan, Seventh Day Adventist, and other special diets.
• Fresh Food Market- offers a variety of organic, natural, and locally grown food.
• Food Allergy Process – Gluten free pantry in Campus Center
• Portion control- offer portioned entrees in all dining halls

Accomplishments

• Reduced the use of trans fats for cooking- exhibition stations do not use trans fats.
• Menus identify vegan, vegetarian, gluten free, carb friendly and well balanced options.
• Vegan and vegetarian options are offered at all meals in all dining halls.

Accomplishments

• We run a STOP Hunger Food drive every holiday season
• Give employees opportunity to donate through payroll deduction
• Partner with student groups- S.W.I.F.T., IC Food for Thought, IC Slow Food

Accomplishments

• Partnership with Food Salvage Program since 2007- Stop Wasting Ithaca Food Today (SWIFT)
• Dining services purchases from 18 farms in New York, 16 of them local (local is defined as less than 150 miles from the location purchasing that item).
•  Ithaca Dining Services spends roughly 10% of their total annual food budget on local purchasing alone.

Accomplishments

• Fair trade options available at all retail and resident locations
• Starbucks coffee
• Green Mountain Coffee

Accomplishments

• Deal with local and regional suppliers in compliance with ethical codes

Accomplishments

• Energy Initiative started in 2009
• Goal for 2011-2012: 10% energy reduction

Accomplishments

• Local Food: Dining services purchases from 18 farms in New York, 16 of them local (local is defined as less than 150 miles from the location purchasing that item).
•  Ithaca Dining Services spends roughly 10% of their total annual food budget on local purchasing alone.

Goals

• Conduct a feasibility study of sourcing local root vegetables 11’-12’.
• Increase communications with the “Did you know” series to better inform students, faculty, staff about food items served. 

Accomplishments

• Trayless Dining started in 2008

Accomplishments

• Conducted Seafood tracking case study in 2010: amount purchased 

Accomplishments

• Compost pre and post consumer waste in resident dining halls
• PLA plastic containers, compostable utensils available to compost in retail facilities.

Accomplishments

• Sustainable cleaning supplies

Accomplishments

• Spotted program: education encouraging students to reuse mugs, water bottles and bags, sort waste properly and go trayless in Terrace Dining Hall.