Texas A&M University-Kingsville

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Food & Housing Goal

Sustainable Food Purchases Rising

Campus vendors continue to show leadership in their percentage of purchases of sustainable food, which has gone up by almost three percentage points in the past year (to 25%). For the first time, the reported data include Javelina Dining and two additional foodservice vendors.

Texas A&M-Kingsville Sustainable Foodservices Working Group

The Texas A&M - Kingsville Sustainable Foodservices working group will again query all campus vendors and report on sustainable food purchases to the Office of the President. Javelina Dining continues to investigate the use of reusable to-go containers in their dining halls, and implement a food waste tracking system.

Food & Dining Goal

By 2020, increase sustainable food purchases by campus foodservice providers to at least 20%

 

Key Strategies:

  1. By December 2012, complete a report that sets sustainable foodservice practices goals, addresses plans to achieve these goals, and shows the feasibility of including self-operated or contract operations; provide a yearly progress report on these goals starting July 2013.
  2. Provide student patrons access to educational materials that will help support their food choices.
  3.  Engage in activities with the surrounding community that supports common goals regarding sustainability.
  4.  Encourage the use of third-party “green business” certifications for sustainable dining operations.
  5.  Expand membership of Texas A&M -Kingsville’s Sustainable Food Subcommittee and establishes regular meetings to set goals and review progress.

This page was last updated on: March 07, 2012