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Report Card 2010

American University

Dining Survey

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With the publication of the College Sustainability Report Card 2010, more than 1,100 school survey responses from over 300 institutions are now available online. In total, these surveys offer more than 10,000 pages of data collected from colleges and universities during the summer of 2009. To access surveys from other schools, go to the surveys section of the website. To see grades, or to access additional surveys submitted by this school, please click the "Back to Report Card" link at the beginning or end of the survey.

 

Name: 
Title:
 
Date survey submitted:
 

1) Total annual food budget: [ $  4,500,000   ]

LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[  ] No
[X] Yes. Please describe and provide URL, if available:

Farm to Fork

In 2002 American University joined Bon Appétit Management Company’s Farm to Fork program to support small farmers and the local communities. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each café. By buying directly from farmers we have much more control over what types of agribusiness we are supporting. We support family farms and farm collectives who are preserving the diversity of our food choices. As part of the Farm to Fork program, at least 20% of the food served in American University’s cafés is from within a 150-mile radius.

 

Eat Local Challenge

Bon Appétit took this Farm to Fork commitment to the next level in 2005. We issued an Eat Local Challenge to our chefs – hold an event with a meal made completely from local ingredients. Everything used in the preparation of the food must come from within a 150-mile radius of the café; the only exception being salt.

 

This annual event has become a favorite tradition at American University. While Bon Appétit serves locally purchased food everyday in our cafés, this extreme example of 100% local ingredients has started lively conversations amongst students, faculty and staff.

 

For more information, visit CircleofResponsibility.com


Questions 3-5 pertain to locally grown purchases.

3).From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ #  4   ]  Number from which you purchase directly.
[ #  31   ]  Number from which you purchase through a distributor. Please specify name and location of distributor: Tusacarora Farm Coop, Hearn and Kirkwood, Keany Produce, Even Star Farms, Long Meadow Farms

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$   900,000 ]

5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):  Fresh Vegetables, Fresh Fruits, Cheese, Meats (Ground Beef) Pork , Seafood

Questions 6-8 pertain to locally produced and/or processed items.

6) From how many local processors do you purchase?
 #     Numbers from which you purchase directly.
 #     Numbers from which you purchase through a distributor.  Please specify name and location of distributor:

7) How much do you spend annually on purchasing food that was processed locally?

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Yogurt and Cheese are Farm to Fork items, Breads and Pizza dough’s local artisan- French Bread Factory,   Ice Cream Jack and Jill

9) Do you purchase milk from a local dairy?
[ X ]  No
[  ]  Yes. Please provide name of dairy and location:

10) Do you source any food from an on-campus farm or garden?
[  X]  No
[  ]  Yes. Please describe source and amount:

11) Do you participate in a farm-to-school program?
[X  ]  No
[  ]  Yes. Please describe program:

ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[  ]  No
[ X ]  Yes. Please describe and provide URL, if available:

Bon Appétit at American University leads the food industry in sustainable practices to preserve flavor and to protect the environment and our local communities. The principle of sustainability not only drives the purchasing decisions we make in our kitchens each and every day, it’s also a core value for the 159 employees of Bon Appétit at American University.  We have created an operational definition of “sustainability” that is specific to food service:

 Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil now and in the future

 

Here are the specific ways in which we address the problems and concerns in today’s food supply and support sustainable food practices in each Bon Appétit café:

 

Farm to Fork

This is our groundbreaking company-wide initiative to purchase locally. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each restaurant.

 

Socially Aligned Coffee

Socially aligned coffee refers primarily to specialty coffee that has been produced with environmental goals and/or traded with social goals in mind. Bon Appétit at American University serves Fair Trade, Organic Shade Grown coffee from Pura Vida in the residence cafes. Seattle’s Best Fair-trade is served in our on campus convenience store.

 

Fair Trade

Bon Appétit support of Fair Trade Certified products extends beyond our socially aligned coffee initiative. We take pride in the fair trade offerings in our cafés, snack bars and convenience stores as well.

 

Responsible Disposables

Aware that our selection of to-go containers and disposable service ware has environmental impacts, we primarily encourage the use of china and silverware in our cafés. We have added a plastic reusable basket in our retail locations to reduce the use of to go packaging and encouraging our guests to done in a return the baskets..

 

Sustainable Seafood

All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.

 

rBGH Free Milk

We serve milk free of artificial bovine growth hormones.

 

Antibiotic Reduction

The chicken and turkey breast served at American University come from animals raised without the use of antibiotics as a routine feed additive. In addition, all of our hamburgers are made from natural beef raised without antibiotics or hormones and on vegetarian feed.

 

Cage-Free Shell Eggs

Bon Appétit at American University only serves shell eggs that are cage-free and Certified Humane.

 

Low Carbon Diet

As part of the Low Carbon Diet program, Bon Appétit at American University has been working to reduce the food system’s impact on climate change. Through numerous operational initiatives, we committed to reduce our greenhouse gas emissions by 25% in the highest impact areas by 2010.

 

For more information about our sustainability initiatives, visit CircleofResponsibility.com.


13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items: Greens, Squashes, Root Vegetable, Organic heirloom tomatoes in addition to other products available through our certified organic farmers and cooperative

14) How much do you spend annually on organically grown or produced food?
[$     Included in other purchasing information      ]

For questions 15-19, please indicate percentage based on annual dollar amount spent.

15) Do you purchase cage-free eggs and/or confinement-free meat products?
[  ]  No
[  X]  Yes. Please indicate (repeat for each product).

All shell eggs served are Certified Humane and cage-free.

[ 100  %]  Percentage cage-free eggs
[   %]  Percentage confinement-free. Type of meat product:
[   %]  Percentage confinement-free. Type of meat product:

16) Do you purchase any grass-fed animal products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[   %]  Grass-fed. Type of animal product: Beef
[   %]  Grass-fed. Type of animal product:

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).

The turkey breast and chicken served in Bon Appétit cafés at American University are from animals raised without antibiotics as a routine feed additive. Also, our hamburgers are made from natural beef. Hormone- and antibiotic-free. Chicken and Turkey Breast.

 

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).

We serve milk free of artificial bovine growth hormones.

[  %]  Percentage hormone- and antibiotic-free.  
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[  X]  Yes. Please indicate.

All seafood served at American University is in line with Monterey Bay Aquarium’s Seafood Watch Guidelines.
[ 100  %]  Percentage purchased that meets guidelines. Please list guidelines used:

Monterey Bay Aquarium’s Seafood Watch Guidelines

20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[  ]  No
[  X]  Yes. Our Daily Menus offer at least 2 vegan entrees and or options per meal

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
 

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[ X ]  Some. Please describe: Pura Vida, Seattle’s Best, Tribeca Blend EBB
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage purchased that is Fair Trade Certified. Type of item:

DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
[  ]  Disposable dishware
[  ]  Only reusable dishware
[ X ]  Reusable and disposable dishware

25) If you offer disposables, please indicate materials used (check all that apply).
[  ] Plastic or polystyrene (Plastic reusable baskets in our retail operations as an alternative to plastic to go containers. Paper Plates
[  ]  Postconsumer recycled content
[  ]  Biodegradable/compostable
[ X ]  Other

Description (optional):

26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[  X]  No
[  ]  Yes. Please describe:

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ X ]  No
[  ]  Yes. Please describe:

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost pre-consumer food scraps?
[  X]  No we are diligently searching for a contractor to haul compostable waste from our kitchens
[  ]  Yes. Please indicate the proportion of dining facilities that run pre-consumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[   %]  Proportion of dining facilities that run pre-consumer compost programs.
[      ]  Annual tonnage of pre-consumer compost.

29) Do your dining facilities compost postconsumer food scraps?
[  X]  No
[  ]  Yes. Please indicate the proportion of dining facilities that run postconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[   %]  Proportion of dining facilities that run post-consumer compost programs.
[      ]  Annual tonnage of postconsumer compost.

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[  X]  Yes. Please describe: DC Central Kitchen, Capital Food Bank

31) Do your dining facilities have a tray less dining program?
[  ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[ X ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption: Dining Hall is tray less for the summer and will continue the practice through the academic year

32) Please tell us about any other steps your dining facilities have taken to reduce waste (e.g., food waste auditing, recycling used cooking oil for biodiesel production):

As part of Bon Appétit’s Low Carbon Diet program, American University implemented a 12-week Food Waste Reduction campaign to cut food waste by 10%. We exceeded this goal by achieving a 20% reduction! The campaign included a two-pronged approach: managing waste in the kitchen and also encouraging café guests to minimize leftovers on their plates. Bon Appétit staff members at American University diligently collected all of the kitchen’s food scraps in buckets, and measured the waste for many weeks. Also, American University students and faculty visually learned about their excess food waste as Bon Appétit staff collected their leftovers in large buckets on display in the café.


RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).

[  ]  None
[ x ]  Aluminum
[ x ]  Cardboard
[ x ]  Glass
[ x ]  Paper
[  ]  Plastics (all)
[ x ]  Plastics (some)
[ x ]  Other. Please list: All used kitchen oils are donated to a farm where the product is converted to Bio diesel.

34) Are recycling receptacles located throughout dining locations?
[ x ]  No containers are located outside the facility in all common areas and lounges

[  ]  Yes. Please describe:

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?

AFFILIATIONS
Questions 36-37 are for informational purposes only; responses will NOT be included in the Report Card evaluation process.

36) Indicate if your dining services are:
[ X ]  Contracted. Please describe:

Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the National Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit has more than 400 cafés in 29 states, including eBay, American University and the Getty Center.


[  ]  School operated. Please describe:
[  ]  Other. Please describe:

37) Is the dining services director, or another dining services staff person, a member of any campus-wide environmental/sustainability initiatives or committees at your school?
[  ]  No
[  ]  Yes. Please describe:

 

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