<< Back to Report Card
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: Carl Citron
Title: District Manager
Date survey submitted: 6/23/2009
1) Total annual food budget: [$1,900,000]
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:
Dining Services works with Sodexo’s prime vendors to source items locally wherever possible. In addition, purchases are also made directly from local vendors.
http://www.babsondining.com/social.html
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 0 ] Number from which you purchase directly.
[ # 12 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Baldor Boston, Chelsea, MA
4) How much do you spend annually on purchasing food that was grown or raised locally?
[ $51,000 ]
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):
All available seasonal vegetables and fruits. Milk and yogurt are also purchased.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 0 ] Number from which you purchase directly.
[ # 3 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Garelick Farms, Franklin MA
Laronga Bakery, Summerville MA
Captain Mardens, Wellesley, MA
7) How much do you spend annually on purchasing food that was processed locally?
[$ 119,000 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Breads, rolls, desserts, ice cream, yogurt.
9) Do you purchase milk from a local dairy?
[ ] No
[ x] Yes. Please provide name of dairy and location:
Garelick Farms, Franklin, MA
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?
[ x ] No
[ ] Yes. Please describe and provide URL, if available:
13) Do you purchase organically grown or produced food?
[ ] No
[ x] Yes. Please list items:
Fair Trade Products
Babson Dining Services has been serving Fair Trade coffee selections to their customers since 2004. Today Fair Trade coffee selections are offered at several locations on campus and from several coffee vendors.
Fair Trade Products guarantees a minimum price for small farmers' harvests and encourages organic and sustainable cultivation methods that are safer for communities. The cultivation of coffee has become an issue with both environmental and human rights implications.
14) How much do you spend annually on organically grown or produced food?
[$ 15,750 ]
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?
[ x] No
[ ] Yes. Please indicate (repeat for each product).
[ %] 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?
[ 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?
[ ] No
[x ] Yes. Please indicate (repeat for each product).
Milk
[ 100%] Percentage hormone- and antibiotic-free. Type of dairy product:Milk
[ 100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Cream
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ x] Yes. Please indicate.
All Frozen Seafood
[ 100 %] Percentage purchased that meets guidelines. Please list guidelines used: Monterey Bay Aquarium Seafood Watch Guidelines.
20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[ ] No
[ x] Yes. Please specify number of options and the frequency with which they are offered:
Vegan Entrée platform available 5 days a week for lunch and dinner in Resident Dining. Minimum of one vegan entrée available in retail operations 7 days a week.
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:
Fair Trade Products
Babson Dining Services has been serving Fair Trade coffee selections to their customers since 2004. Today Fair Trade coffee selections are offered at several locations on campus and from several coffee vendors.
Fair Trade Products guarantees a minimum price for small farmers' harvests and encourages organic and sustainable cultivation methods that are safer for communities. The cultivation of coffee has become an issue with both environmental and human rights implications.
Coffee - What Brand / Where?
Green Mountain Fair Trade Coffee and Jazzman's Fair Trade Coffee selections are available at several locations on campus. Aspretto will be available in resident dining in 2009-2010
Resources
* Aspretto www.aspretto.sodexo.com
* Equal Exchange www.equalexchange.com
* Jazzman's Cafe www.jazzmanscafe.com/OurCoffee
* Green Mountain Coffee Roasters www.fairtrade.greenmountaincoffee.com
[ ] 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
[ x] Postconsumer recycled content
[ x] 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?
[ ] No
[ x] Yes. Please describe:
Resident dining take-out program offers reusable take out containers when purchased customer is exempt from paying a $0.50 charge for paper take out containers. Discounts offered for reusable mugs at our retail locations.
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 preconsumer food scraps?
[ x] No
[ ] 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
[ x] 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.
[ 25 %] Proportion of dining facilities that run postconsumer compost programs.
[ 35 ] 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: Greater Boston Food bank and Natick Food Pantry.
31) Do your dining facilities have a trayless dining program?
[ ] No
[ x] Sometimes--on specific days, on certain occasions, or in specific locations. Please describe: Conducted trail run of tray free in resident dining (April 2009). Facility will be tray free January 2010.
[ x] Yes (1/1/10)--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):
Recycle all cooking oil for biodiesel on campus, all kitchen exhaust fans on computerized time cycle to save electric.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ x] Aluminum
[ x] Cardboard
[ ] Glass
[ x] Paper
[ x] Plastics (all)
[ ] Plastics (some)
[ x] Other. Please list: printer cartridges
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: Recycling bin in locations where disposables, plastics, etc are offered.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 75 %]
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: Sodexo Campus Services
[ ] 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: District Manager is member of College Sustainability Committee
<< Back to Report Card