Sustainability Action Plan


Minor in Sustainability

Online, collaborative B.S. and M.S. degrees in Sustainable Management A campus-recognized definition of “Sustainability in the Curriculum” adopted by Faculty Senate, Senate of Academic Staff, and the Stout Student Association Created a summary of action plans from the “Infusing Sustainability into Curriculum” conference and incorporated into a SACN position paper Created a pilot position for an Academic Sustainability liaison who reports to the Provost

FOOD INITIATIVES UW-Sprout Campus Garden

Developed a market garden with community supported agriculture (CSA) shares for faculty, staff, and students Developed the Volunteers for Veggies program to offer free produce to students who volunteer in the garden

Developed partnerships with:

Faculty/academic staff, to utilize the garden

Stepping Stones Food Pantry to donate food

Created Just Food student organization to educate and promote sustainable food City of Menomonie to utilize landscaping and compost materials

University Dining Service

The Sustainability Office has performed two sustainable food assessments for UDS, to include in the AASHE Sustainability Tracking, Assessment, and Ratings System (STARS) evaluation. “Sustainable Food” was defined using the STARS Version 1.4 definition: Food that is grown and processed within 250 miles of UW-Stout and food that is third-party certified, such as organic or Fair Trade. In 2016, UDS began offering a Green Catering Menu for catered events held on campus. This was in conjunction with the Green Event Certification Program created by the Sustainability Office. In 2013, UDS sourced 16.10% sustainable food In 2011, UDS sourced 16.14% sustainable food



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