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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: Jon Lewis
Title: Dining Services Director
Date survey submitted: June 23, 2009
1) Total annual food budget: Do you mean food cost budget? Or Revenue budget? [$ Food cost is $9.5M annually]
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 forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # ??? ] Number from which you purchase through a distributor. Please specify name and location of distributor: Stanz Foodservice, South Bend, IN
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$200,000 ]
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 Fruit
Vegetables
Meat
Milk
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # ] Number from which you purchase directly.
[ # 3 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Multiple
7) How much do you spend annually on purchasing food that was processed locally?
[$900.000]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Bread
Baked goods
Cheese
9) Do you purchase milk from a local dairy?
[ ] No
[ x ] Yes. Please provide name of dairy and location:
10) Do you source any food from an on-campus farm or garden?
[ x] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[x ] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ X ] No
[ ] Yes. Please describe and provide URL, if available:
13) Do you purchase organically grown or produced food?
[ ] No
[ X ] Yes. Please list items:
Snack Bars
Produce
Milk
14) How much do you spend annually on organically grown or produced food?
[$ no way of knowing ]
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?
[ ] No
[ X ] 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.
[ %] 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
[ X ] 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: Coffee
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ X ] Yes. Please indicate (repeat for each product). Some Chocolate
[ %] Percentage purchased that is Fair Trade Certified. Type of item: No way of knowing
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
[ ] Biodegradable/compostable
[ ] 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: Reusable Mugs, Glasses, shopping bags
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.
[ %] Proportion of dining facilities that run postconsumer compost programs. No way of knowing
[ ] 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: over $20,000 worth annually
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: 2 out of 10 locations
[ ] 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):
Food Preparation and Service
Donate wholesome leftovers and discontinued menu items to local services.
Purchase and use precleaned and cut produce and fruit, when feasible, to reduce campus food waste.
Maintain waste records for overproduction and outdated, discarded food and trim waste on produce. Train employees in minimizing trim.
Maintain service records to prepare amounts that match demand to reduce waste.
Use smaller food containers on buffets, salad lines, and hot food lines to prevent overpreparation and spoilage.
Serve portion sizes that encourage patrons to return for seconds, rather than overserving and its resulting food waste.
Conduct weekly inventories to keep stocks low and avoid spoilage and waste.
Prepare foods, as much as possible, fresh and to order, and in smaller batches throughout the meal period.
Date and rotate stock to ensure that perishable food does not spoil or sit on the shelf past expiration dates.
Use bulk condiments and salad dressings in all-you-care-to-eat locations.
Promote sales of fountain or dispensed bulk beverages to reduce the use of cans and bottles.
Conduct meal planning based on tracking of food consumption patterns to reduce purchasing costs and to keep waste at a minimum.
Use computerized recipes to make exact numbers of needed portions.
Recycle oil from fryers and other waste oils. Use bulk frying oil to reduce the need for paper and plastic oil containers.
Recycle and compost coffee grounds.
Paper Goods and Packaging
Provide each resident student with a free “green” reusable bag to help reduce the use of plastic take-out bags.
Participate in the local Blue Bag recycling program for trash disposal, capturing more than 40 percent of the departmental waste stream.
Donate empty pickle buckets and cottage cheese tubs to charitable organizations.
Recycle corrugated cardboard boxes, glass, paper goods, plastic, newspaper, phone books, office ink and toner cartridges, batteries, and office paper from copying, printing, and shredding.
Sponsor a reusable drink container program for all patrons in retail locations (patrons purchase a large drink container and refill it for a reduced drink price on subsequent visits).
Purchase and use napkins made from recycled paper whenever feasible.
Purchase plastic containers with lids that can be washed and reused, rather than boxes and plastic wrap, for transporting bakery products from one unit to another.
Use paper wrappers rather than Styrofoam or plastic whenever feasible.
Use stainless steel pans rather than aluminum foil disposable pans when feasible.
Reinforce the use and selection of china, silverware, and glassware by customers.
Buy convenience store goods in reusable totes that are returned to the vendor for refilling.
Cleaning and Chemicals
Use air hand dryers in new locations and install them in older locations as those locations are renovated.
Use “green” chemicals and cleaning methods to limit use and prevent waste.
Use cloth towels that can be washed, rather than disposable towels.
Maintenance and Repair
Administer preventive maintenance programs in all units.
Properly dispose of paints, solvents, batteries, fluorescent bulbs, printer inks, and other items used in maintaining food service areas, offices, or food service equipment.
Recycle computers, cell phones, computer printer cartridges, and metals.
Equipment
Buy energy-efficient and Energy Star-rated equipment.
Administrative and Unit Offices
Reduce waste and costs by making all Ball State Dining forms, policies, and procedures available as e-forms on the computer.
Maintain two bicycles for use by office staff to get around campus, rather than taking departmental cars.
Waste Collection
Participate in the university’s commingling program with a trash hauler who separates recyclables.
Provide waste containers whereby customers can properly dispose of aluminum cans and recyclable soda bottles. Ensure these items are collected for recycling.
Customer Awareness
Use patron and student involvement in menu planning and evaluation.
Offer attractive educational flyers, posters, and labels to heighten environmental awareness among patrons and encourage them to use permanent dishware, choose foods that will be eaten and not wasted, and return to the serving line for second helpings.
Solicit ideas for change from patrons.
Employee Awareness
Educate and train employees to strictly adhere to policies and procedures in order to facilitate compliance with our environmental goals.
Ensure that dining staff serve on campus environmental task forces and remain proactive in all environmental activities.
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
[ X ] Plastics (all)
[ ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[X ] Yes. Please describe:
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ No way of knowing %]
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:
[ X ] 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: Campus committee and Dining sub-committee
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