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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: Emil Topel
Title: Senior Executive Chef
Date survey submitted: 7/13/2009
1) Total annual food budget: [$ 4,000,000 ]
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?
[ x ] No
[ ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.
3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 0 ] Number from which you purchase directly.
[ # 2 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Adams Produce – Birmingham, Alabama
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ $5,000 ]
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8): Honey, Peaches, Tomatoes, Peas
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 0 ] Number from which you purchase directly.
[ # 1 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Daylight Donuts, Auburn Alabama
7) How much do you spend annually on purchasing food that was processed locally?
[$ 10,000 estimated as starting in August ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): donuts
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:
1. Buy Local: Supporting the preservation of the American family farm, reducing the carbon foot print of our supply chain, and giving back to the local communities are central to our core values. In collaboration with our partners at the Institute for Agricultural Trade policy, we seek to reduce our dependence on factory farming and to partner with qualified local and regional growers to encourage our units to develop relationships with local farms whenever possible. Our goal is to develop partnerships with 2013 American family farms by 2013.
2. Sustainable Seafood: Compass Group is committed to protecting the threatened global fish supply. In collaboration with the Monterey Bay Aquarium Seafood Watch program, we have established a landmark purchasing policy that will remove more than 1M pounds of unsustainable wild seafood (e.g Atlantic Cod) annually from our menus by February 2009.
3. Cage Free Eggs: Because of our commitment to the humane care of farm animals, we offer only Humane Farm Animal Care (HFAC) certified cage-free shell eggs nationwide.
In December 2007, Compass Group implemented a cage-free shell egg policy. All units are required to offer only shell eggs that are certified by the HFAC Program in partnership with the Humane Society of America.
13) Do you purchase organically grown or produced food?
[ ] No
[ x ] Yes. Please list items: Spinach / Spring Mix
14) How much do you spend annually on organically grown or produced food?
[$ 15000 ]
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).
[ 100%] Percentage cage-free eggs – Whole Eggs
[ %] Percentage confinement-free. Type of meat product:
[ %] Percentage confinement-free. Type of meat product:
16) Do you purchase any grass-fed animal products?
[ x ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Grass-fed. Type of animal product:
[ %] Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
[x ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage hormone- and antibiotic-free. Type of meat:
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[x ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage hormone- and antibiotic-free. Type of dairy product:
[ %] 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. Catfish, Atlantic Cod, Perch, Pollock, King Salmon, Scallops, Shrimp, Tilapia
[ 100%] Percentage purchased that meets guidelines. Please list guidelines used: check watch list and order specifics from suppliers
20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[ x ] No
[ ] Yes. Please specify number of options and the frequency with which they are offered:
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: Starbucks
[ ] 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).
[ x ] Plastic or polystyrene
[ ] Postconsumer recycled content
[ x ] Biodegradable/compostable
[ x ] Other reusable to go boxes – student returns and we supply another – wash theirs and put back into service
Description (optional):
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[ ] No
[ x ] Yes. Please describe: see above – offer a discount coupon for first time purchase
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: Black Foam Plates and Bowls
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ ] No
[ x] Yes. One out of 3 – starting this fall – our prototype
[ 33 %] Proportion of dining facilities that run preconsumer compost programs.
[ ] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[ ] No
[ x] same as above
[ %] 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
[ x ] Yes. Please describe: shelters in Auburn & Opelika, Alabama. Also created a “Perfect Partnership” in which all canned food items were given to the local Food Bank.
31) Do your dining facilities have a trayless dining program?
[ ] No
[x ] Sometimes - will have trayless days at the new building opening in August – we have been an entirely retail operation until now
[ ] Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:
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): We had a waste audit this year on Earth Day – Used cooking oil is recycled into biofuel – cardboard is baled and recycled
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ ] Aluminum
[ x] Cardboard
[ x ] Glass
[ ] Paper
[ ] Plastics (all)
[ x ] Plastics (some)
[ x ] Other. Please list: Compostable materials
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: In partnership with the Universities Sustainability/Recycling Department, special collection points are strategically placed at food venues for collection of Compost, Plastic, and aluminum.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 30 %]
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: Chartwells – Compass USA
[ ] 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
[ x ] Yes. Please describe: I am working with AU Recycling and am on the committee that organizes ‘Green’ events
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