To apply for certification a college or university must complete a questionnaire describing the priorities of their general operation as a whole, and have at least one dining facility evaluated for a 1-, 2- or 3-star rating.

Our certification can be applied to any type of dining outlet including, but not limited to, an all-you-care-to-eat dining hall, retail grab-and-go market, food truck, and campus restaurant.

There are many different ways a dining location can earn points toward certification and the more steps a university takes toward a nutritious, sustainable offering, the higher the score. Stars are awarded as follows with traits of operations included at each level.

1-star Certification:

A 1-star dining facility will:

• Offer a variety of dishes that meet SPE’s criteria for a balanced plate, with at least one meal daily during lunch and dinner.  For cycle menus, a minimum cycle of 14 days is required while for static menus, at least 3 dishes are required daily.
• Achieve an overall score of 30-50% from our questionnaire. Below are some additional characteristics of a 1-star university dining facility:
  • Healthy breakfast options
  • Whole grain alternatives
  • Vegetarian options
  • Non-fried vegetables options offered regularly
  • Healthy, fruit-based dessert options
  • Seasonal and regionally sourced dishes offered occasionally
  • Hormone free milk and sustainable eggs
  • Specials featuring antibiotic-free meats and poultry and sustainably sourced seafood
  • Screening of third party ingredients
  • Recycling program

2-star Certification:

A 2-star facility:

• Must meet criteria for 1-star certification and achieve a score of 50-80% from our questionnaire. Below are additional actions that characterize a 2-star dining facility:
  • An increased number of dishes that meet SPE’s criteria for a balanced plate
  • Whole grains, legumes and vegetables featured at most meal times and more than one station
  • Primarily uses unsaturated oils for cooking
  • Uses alternatives to deep-frying and flame-grilling
  • Makes some sauces and dressings in house
  • Seasonal and regionally sourced dishes are served several times a month
  • Frequently features antibiotic free meats and poutlry
  • Offers an increased variety of sustainably sourced seafood
  • Allergen labeling and allergen-free offerings
  • Identification of healthy options
  • Tray-less dining operation

3-star Certification:

A 3-star facility:

• Must meet criteria for 2-star certification and achieve a score of 80% or more from our questionnaire. Below are additional actions that characterize a 3-star dining facility:
  • Vegetables, whole grains and legumes in most dishes, with multiple dishes meeting SPE’s criteria for a balanced plate at breakfast, lunch and dinner
  • Minimal deep-frying and flame-grilling
  • Alternatives to sugar-sweetened beverages offered
  • Smaller portions of animal proteins, with grass-fed beef and game meats featured
  • Avoids highly processed products with artificial colors, flavors or other ingredients of concern
  • Varied and sustainably sourced seafood
  • Increased amount of sustainably raised meats and poultry
  • Nutrition education for students and staff 

If you aren’t currently eligible for certification, we can help you get there!