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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: Katrina Shum
Title: Sustainability Manager, ARAMARK Higher Education (Sun Devil Dining at ASU)
Date survey submitted: July 21, 2009
1) Total annual food budget: [$ 4,237,778.98 ]
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
[√] Yes. Please describe and provide URL, if available:
ARAMARK/Sun Devil Dining has partnered with national food purveyors (Sysco & FreshPoint) to identify locally and regionally grown fresh produce. The food distributors send weekly/monthly “hot sheets” to all locations identifying which farms are supplying produce in season.
Engrained cafe is our new sustainable venue at ASU Tempe Campus. It is a learning-living restaurant committed to locally grown food and environmentally responsible practices. The mission behind Engrained is outlined in the six green intentions focused on sustainable food, responsible procurement, transportation, energy and water conservation/green buildings, and community engagement. Radius 150 is the green intention focused on local and sustainable food purchases. More information is available online at: http://www.campusdish.com/en-US/CSMW/ArizonaState/Sustainability/
Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 5 ] Number from which you purchase directly.
[ # 45 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
37 local growers/producers sourced through Sysco
8 local growers/producers sources through FreshPoint
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 550,269.08 ] This dollar figure represents total local food purchases including local growers, local producers, and local processors. We currently do not differentiate between locations of growing/raising vs. processing vs. packaging.
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): Locally purchased items include canned and dried goods, dairy, frozen items, and produce. Examples of specific items include: produce (cantaloupe, squash, carrots, citrus etc), canned and dried goods (pasta, flour, pickles, chips etc), dairy (milk), frozen items (tortilla wraps, pastry items, etc), and meat.
Questions 6-8 pertain to locally produced and/or processed items.
* Please refer to answers #3-#5 regarding local purchases. We currently do not have the ability to differentiate the locations of growing/raising vs. processing vs. packaging.
6) From how many local processors do you purchase?
* Please refer to answers #3-#5 regarding local purchases
[ # ] Number from which you purchase directly.
[ # ] Number 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?
* Please refer to answers #3-#5 regarding local purchases
[$ ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): pasta, flour, pickles, chips, tortillas, etc.
9) Do you purchase milk from a local dairy?
[ ] No
[√] Yes. Please provide name of dairy and location:
Shamrock Foods
40034 W. Clayton
Stanfield, AZ 85272
URL: http://www.shamrockfarms.net/index.asp
10) Do you source any food from an on-campus farm or garden?
[ ] No
[√] Yes. Please describe source and amount:
Campus Harvest: Sun Devil Dining has developed the Campus Harvest Program in partnership with ASU’s Grounds Department. Through the support of student volunteers, ASU Grounds harvests edible landscaping such as Seville oranges, Medjool dates, and select herbs and produce. These campus-grown ingredients are then used by chefs in a variety of menu items such as Seville orange vinaigrettes and chocolate dipped candied orange peels, Medjool date bars and parfaits, Seville orange sweet and sour sauces, etc. During the 2009 citrus season, approximately 1380 lbs of seville and sweet oranges were used by Sun Devil Dining. Using the local campus ingredients reflects both the desert environment and the connection with ASU.
11) Do you participate in a farm-to-school program?
[ ] No
[√] Yes. Please describe program: ARAMARK/Sun Devil Dining works directly with five local growers and producers. Our campus dining nutritionist has also acted as our Farm-to-School Facilitator in establishing relationships with local growers and connecting with the Slow Food Phoenix community.
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[√] Yes. Please describe and provide URL, if available: ARAMARK/Sun Devil Dining has partnered with national food purveyors (Sysco & FreshPoint) to identify locally and regionally grown fresh produce. The food distributors send weekly/monthly “hot sheets” to all locations identifying which farms are supplying produce in season.
13) Do you purchase organically grown or produced food?
[ ] No
[√] Yes. Please list items: Apples, Arugula, Lettuce, and Spinach
14) How much do you spend annually on organically grown or produced food?
[$ 780] This dollar figure represents certified organic purchases. Sun Devil Dining also purchases from several local farms that have organic practices but are not USDA certified.
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
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage cage-free eggs:
[ %] Percentage confinement-free. Type of meat product:
16) Do you purchase any grass-fed animal products?
[ ] No
[√] Yes. Please indicate (repeat for each product).
[ 1.1 % of meat purchases] Grass-fed. Type of animal product: Beef
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[ √] Yes. Please indicate (repeat for each product).
[ 2.1 % of poultry purchases] Percentage hormone- and antibiotic-free. Type of meat: Chicken
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ √ ] Yes. Please indicate (repeat for each product).
[ 32.56% of dairy purchases] Percentage hormone- and antibiotic-free. Type of dairy product: All liquid milk is purchased from a local diary that is rBST/synthetic hormone free. There are natural cow hormones and sick cows that require antibiotics are separated from the herd and not milked or reintroduced to the herd until they have recovered.
[ %] 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
[√] Yes. Please indicate. In an effort to align seafood purchases toward sustainable sources, ARAMARK Higher Education has made a corporate commitment to align seafood purchases with the Monterey Bay Aquarium's Sustainable Seafood Watch. Purchasing decisions are based on updated alignment guides developed jointly between ARAMARK and suppliers.
[% Cannot be determined at this time] Percentage purchased that meets guidelines. Please list guidelines used:
20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[ ] No
[√] Yes. Please specify number of options and the frequency with which they are offered:
There are dining options available to accommodate most dietary needs, including low carbohydrate, high protein, gluten free, vegan, vegetarian, low fat, etc. Each residential dining hall has a VegTable stations with daily vegan and vegetarian options that offer a complete-protein at every meal. In addition to the designated station, there are vegetarian options available in the salad, soup, pizza, and entree stations. Daily menus are posted online and nutrition kiosks are available in the residential dining halls for students to check food and health information.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
Sun Devil Dining convenience source from the sustainable vendors listed below:
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7th Generation
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Genisoy
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Newman's Own
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Alexia
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Golden Temple
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Nile
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Amy's
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Good Health
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Old Wessex
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Annie Chun
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Green and Blacks
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Pacific
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Annie's Homegrown
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Hain
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Pamala's
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Annie's Naturals
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Health Valley
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Robert's
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Back To Nature
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Horizon
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Simply Asia
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Balance Bars
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Imagine
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St Dalfour (Meals)
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Barbara's Bakery
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Jason
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Stacy's
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Bare Fruit
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Julie's
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Stonyfield
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Bear Naked
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Kashi
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Stretch Island
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Cliff
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Kettle
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Taj
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Country Choice
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Kind
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Tasty Bite
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Crofters
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Kiss My Face
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Tea's Tea
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Designer Whey
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Larabar
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Terra
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Ecover
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Late July
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Thai Kitchen
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Endangered Species
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Little Bear
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Wallaby
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Food Should Taste Good
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McDougall's
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White Wave
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Fruitabu
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Mountain Madness
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Woodstock
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Garden o Eatin
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Natures Path
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Zone
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FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ ] No
[√] Some. Please describe: ARAMARK/Sun Devil Dining offers third-party certified coffee options in selected residential dining, retail, catering, and stand-alone specialty beverage locations. The majority of Fair Trade Certified coffee is purchased through JavaCity EcoGrounds and Starbucks. JavaCity EcoGrounds is committed to social responsibility, ecological integrity and economic equity with programs that include: Fair Trade, Rainforest Alliance, Relationship Coffees, Organic, Shade Grown, and Bird Friendly.
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[√ ] 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 – For selected retail location and catering options.
[√] Only reusable dishware – For residential dining halls, selected retail locations, and catering
[ ] Reusable and disposable dishware
25) If you offer disposables, please indicate materials used (check all that apply).
[√ ] Plastic or polystyrene (no styrofoam)
[√] Postconsumer recycled content
[√ ] Biodegradable/compostable
[ ] Other
Description (optional): Sun Devil Dining uses disposables made from a combination of materials for selected catering and retail food service. All plastic disposables are compliant with ASU’s recycling program; To-Go containers, paper plates, and napkins are made from post-consumer and post-industrial content; some recycled content disposables are also biodegradable/compostable.
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[ ] No
[√ ] Yes. Please describe:
- Reusable Bag Discount: In an effort to discourage the use of plastic bags, convenience stores offer a $1 discount with the use of a Sun Devil Dining reusable bag, for purchases over $10.
- Reusable Container Discount: To reduce waste, we offer customers a 10% discount on all fountain drinks with the use of a reusable drink container.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[√] No. Sun Devil Dining has eliminated the use of Styrofoam from all food service locations, with the exception of sub-contractors who require Styrofoam to meet national brand standards (eg. Chick-fil-A and Jamba Juice)
[ ] Yes. Please describe:
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[√] No. Unfortunately, there are no commercial composting facilities in Arizona. We continue to investigate viable solutions and/or pilot programs. Small pilots over the past year include compost coffee grounds with volunteers and the ASU Campus Grounds department.
[ ] Yes. Please indicate the proportion of dining facilities that run preconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[ %] Proportion of dining facilities that run preconsumer compost programs.
[ ] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[√] No. Unfortunately, there is local legislation which prohibits the collection of post-consumer food scraps for compost.
[ ] 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 postconsumer 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. Please note: We currently do not have any formal protocol established for excess food donations. However, during the Spring 2009 semester, Sun Devil Dining convenience stores supported the ASU for Food Drive to enable students to purchase bulk items such as tomato sauce, canned beans, etc. to donate to a local food bank. Through two drives, ASU for Food raised a total of 2000 lbs of food that equated to a total of over 7500 meals served to disadvantaged people in the Phoenix area. In the spirit of Thanksgiving, Sun Devil Dining also put together holiday meals for 30 local families in need.
[ ] Yes. Please describe:
31) Do your dining facilities have a trayless dining program?
[ ] No
[ ] Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[√] Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:
All residential dining halls have been trayless since Fall of 2008. Based on a national ARAMARK survey of trayless savings, this is estimated to save over 77,600lbs of food waste and 413,800 gallons of water at the three primary residential dining facilities over the past 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):
Below are a couple other Sun Devil Dining initiatives done in an effort to reduce food waste:
- Weigh the Waste Campaign: Through our “Weigh the Waste” campaign, we weighed food scraps to educate students on how much food is wasted and encouraging second helpings and responsible portion sizes. Based on our weights, we estimate that roughly 426,256 lbs of food is wasted at the customer-level each year.
- Fryer Oil Recycling: 100% of our used fryer oil is collected by a local AZ company and refined for biodiesel, industrial use and other purposes. On average, Sun Devil Dining recycles over 3,500 lbs of fryer oil per month.
- Reusable Bag & Reusable Drink Container Discounts: Please see responses above.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[√] Aluminum
[√] Cardboard
[ ] Glass
[√] Paper
[√] Plastics (all)
[ ] Plastics (some)
[√] Other. Please list: Fryer oil and selected electronic equipment
34) Are recycling receptacles located throughout dining locations?
[ ] No
[√] Yes. Please describe: Comprehensive cardboard and commingle recycling programs have been implemented in all the kitchen areas located in buildings that are on line with ASU’s recycling program. Recycling bins are located in all back of spaces and staff is trained on proper collection/separation of material. Public area recycling bins are located in some locations including the student union and selected residential and retail locations.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[% Cannot be determined at this time] Unfortunately, at this time, Sun Devil Dining does not have the capability to identity specific waste-diversion rates for food service. All locations are housed within other university buildings (residential halls, student unions, etc.) and waste/recycling billed directly to the university. Given that this was the first year of implementing a comprehensive recycling program, we are planning to better track this information for food service in the future.
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:
[√ ] Contracted. Please describe: ARAMARK Higher Education is the contracted food service provider for residential dining, catering, and retail (specialty beverages and convenience stores) across all four campuses at ASU (Tempe, Downtown, West, and Polytechnic). All together, ARAMARK operates 41 food service locations at ASU.
[ ] 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: ARAMARK Sun Devil Dining has had a full-time Sustainability Manager on staff since June 2008. She provides training and resources while developing and implementing environmental initiatives in the areas of sustainable food, green buildings, responsible procurement, energy and water conservation, waste management, and transportation. She also interacts closely with ASU’s Global Institute of Sustainability (GIOS), Campus Grounds Department and students to align with the university’s sustainability efforts.
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