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Report Card 2010

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Bryant 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:
 We spend 35% of total sales on Food.

 
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:
Questions 3-5 pertain to locally grown purchases.

Our Bread is baked and purchased locally. http://www.calisebakery.com/

Milk is purchased locally http://www.supercow.com/

Produce is purchased locally through, Community Fruit RI, http://www.communityfruit.com/thefreshestresources.html

Sodexo has a local purchasing policy for produce.  In our contracts, we require produce companies to source fruits and vegetables from the same state or geographical region.

 

Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas; child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest and communication.             http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp


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:       

 We purchase from Community Fruit, RI and Costa Produce.

http://www.freshideas.com/default.html

 

http://www.communityfruit.com/thefreshestresources.html

 

4) How much do you spend annually on purchasing food that was grown or raised locally?
[15%  ]    

Produce

When Vegetables and fruit are within the local growing season.

Eggs and Dairy

http://www.supercow.com/

Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.  The exception is with deficient states where the demand outweighs the production.

All other areas


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):  

Apples

Potatoes

Milk

Lobster

Corn on the Cob

Squash

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

6) From how many local processors do you purchase?
1 ]  Number from which you purchase directly.
[  1 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:
We purchase  bread directly from Calise Bakery. http://www.calisebakery.com/

We purchase local fruits and vegetable through 2 distributors.

http://www.freshideas.com/default.html

 

http://www.communityfruit.com/thefreshestresources.html

 

7) How much do you spend annually on purchasing food that was processed locally?
 10%


8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):     

Bread.  http://www.calisebakery.com/

 

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

http://www.supercow.com/

Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.  The exception is with deficit states where the demand outweighs the production.  Regionally contracted dairies are antibiotic and rBGH/rBST free. 


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

Account specific.


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

Through our locally distributor, Community Fruit, we bring in products from the local farms and feature them in the Dining Hall.  We publicize to the community that this product was grown x miles away and that we support the local community.  Additionally literature is displayed about the farm and farmer.

 

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:

 

Sodexo has agreements with regional and broadline distributors that provide organic and sustainably produced foods available to all accounts for purchase.  As of July 2009, Sodexo has made the following commitments with an achievement date of 2015.

-100% of the fish and seafood we serve will be sustainably caught and raised.

-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.

 

13) Do you purchase organically grown or produced food?
[ x ]  No
[  ]  Yes. Please list items:

14) How much do you spend annually on organically grown or produced food?
[$      x     ] Percentage

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:

Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats

 

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:

Sodexo has agreements with regional and broadline distributors that provide grass fed products. 

 

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[X  ]  Yes. Please indicate (repeat for each product).
[   25%]  Percentage hormone- and antibiotic-free. Type of meat:
[   %]  Percentage hormone- and antibiotic-free. Type of meat:

The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers are regulated by the USDA.   Additionally, Sodexo has agreements with regional and broadline distributors that provide hormone and antibiotic free meats. 


18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[  X]  Yes. Please indicate (repeat for each product).
[  100 %]  Percentage hormone- and antibiotic-free. Milk
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

Yes.  Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.    

 

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

Sodexo contracts through regional and broadline distributors for seafood that provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.


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:

Sodexo offers vegan entrees on a daily scheduled basis.   We provide an entire station devoted to vegan selections.


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:  
[  ]  All

We purchase Starbucks Fair Trade as welll as Green Mountain Fair Trade

Sodexo Commitment:

We will double our purchase of fairly and responsibly traded products every year until 2015.


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.
[  X]  Disposable dishware
[ X ]  Only reusable dishware
[ X ]  Reusable and disposable dishware

The student Dining Room uses only reusable Dishware.  The faculty Dining Room uses reusable dishware as well as disposable dishware.

Sodexo Sustainability Commitment:

We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.


25) If you offer disposables, please indicate materials used (check all that apply).
[ X ]  Plastic or polystyrene
[  X]  Postconsumer recycled content
[  ]  Biodegradable/compostable
[  ]  Other

Sodexo Sustainability Commitment:

We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.


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 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.

-At Bryant  University, we don’t participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.


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 postconsumer compost programs.
[      ]  Annual tonnage of postconsumer compost.

-At Bryant University, we don’t participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.


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

When we have a surplus of food it is donated to,

Our Lady of Good Help Church
1063 Victory Highway
Mapleville, RI 02839

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:
[  ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:

 In conjunction with the student senate Bryant does offer Trayless dining throughout the year.

Sodexo suggests that accounts choose to remove trays from dining halls.  Research conducted by Sodexo accounts demonstrate that removing trays creates a reduction in food waste by one ounce per person saves ¼ gallon of water per tray.   There is also saving in natural gas and energy to operate the dish machine to wash trays as well as fewer chemicals that enter the waste water stream.

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 weigh the waste 2 times a year.  This information is broadcasted to the students.  We have our cooking oil recycled, the vendor is now paying the University to pick it up. We operate a production system that fine tunes the quantity of food being produced, in conjunction with batch cooking, ensuring that the production waste is limited.

 

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

[  ]  None
[  ]  Aluminum
[ X ]  Cardboard
[ X ]  Glass
[ X ]  Paper
[  ]  Plastics (all)
[  ]  Plastics (some)
[ X ]  Other. Please list: Used Fryer Oil, vendor picks up and recycles.

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[X ]  Yes. Please describe:

 Recycling bins are located within the foodservice areas.


35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       40%]


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

Sodexo, Inc. ( www.sodexoUSA.com ) is a leading integrated facilities management services company in the U.S., Canada, and Mexico, with $7.7 billion (USD) in annual revenue and 120,000 employees. Sodexo serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government, and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds all administrative costs for the Sodexo Foundation ( www.sodexofoundation.org ), an independent charitable organization that, since its founding in 1999, has made more than $11 million in grants to fight hunger in America.


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:

 

We are involved with the University Green Initiative.

 

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