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Report Card 2010

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Bryn Mawr College

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:   Michelle Wallhagen (Sustainability Coordinator) in consultation with Bernie Chung-Templeton (Director of Dining Services)
Date survey submitted:
 August 3, 2009

1) Total annual food budget:
[$ 2.1 million]

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:  http://www.brynmawr.edu/dining/sustainability/

 

3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 3]  Number from which you purchase directly.
[ # 0]  Number from which you purchase through a distributor. Please specify name and location of distributor:

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$        ]. Information not available.

 

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):   Fruit & vegetables in season

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

6) From how many local processors do you purchase? Information not available.
[ #     ]  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?
[$           ] Information not available.

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

9) Do you purchase milk from a local dairy?
[  ]  No
[ X]  Yes. Please provide name of dairy and location: Lehigh Valley Farms, Lansdale, PA

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[X ]  Yes. Please describe source and amount: Student-run herb garden. Amounts not available.

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: Cereal, milk, produce

14) How much do you spend annually on organically grown or produced food?
[$           ] Information not available.

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

The College’s Director of Dining Services attended a conference of the United Egg Producers to explore the option of purchasing cage-free eggs. She visited cage-free and non-cage-free facilities, participated in discussion sessions and spoke one-on-one with experts on the conditions necessary for chicken welfare. She found that treatment of hens caged according to industry standards originally adopted in 2000 and updated on a regular basis, is humane—as per Feedstuffs newsletter , October 9, 2006:

 

U.S. commercial egg producers are "letting science speak" as to the care and welfare of birds in numerous production systems…United Egg Producers, which represents 90% of commercial egg production, adopted guidelines for hen welfare six years ago that the scientific advisory committee recommended ( Feedstuffs, Oct. 18, 2000) and has modified them several times since then on the advice of the committee, which acts independently of producers.

 

In addition, she found that eggs laid by caged hens are likely to be safer for human consumption. Workers at cage-free farms admitted that they could not guarantee that all eggs are collected the same day laid; eggs may be overlooked and collected day(s) later. As the College’s Director of Dining Services is responsible for serving safe food, she was naturally concerned with the possible threat of cage-free collection methods for student health.

 

Given these findings and the significant cost savings of buying traditionally farmed eggs (3 times less than cage-free), the Director decided not to purchase cage-free eggs in favor of investing in other initiatives.


16) Do you purchase any grass-fed animal products?
[  ]  No Information not available
[  ]  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?
[  ]  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 from Lehigh Valley Farms is hormone free.
[ 100%]  Percentage hormone- and antibiotic-free. Type of dairy product: Milk
[   %]  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.
[100%]  Percentage purchased that meets guidelines. Please list guidelines used: Information provided by Monterey Bay Aquarium “Seafood Watch” website. Per discussion with Director.

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: Daily in two dining halls

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
[  ]  Some. Please describe:
[ X ]  All  Dining halls have fair trade Green Mountain coffee, cafes have Pura Vida coffee

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

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

[  ]  Other

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: Discounts for students who bring in reusable mugs.

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: Local Merion Township Ordinance prohibits large-scale composting of food scraps. The College expects to begin composting within the next two years as we were recently notified by the EPA that a central composting facility for our area should be available by then.

[  ] 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?
[ X ]  No: See answer to question 28 above.

[  ]  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.

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

31) Do your dining facilities have a trayless dining program?
[ X]  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: Our Director of Dining Services attended sessions on trayless dining at a recent National Association of College & University Food Services conference. She found that the College’s profile differed significantly from studied institutions. Female students tend not to overload their trays due to weight; as our student body is all female, food waste is likely to be less. Our Director’s observations support that, by-and-large, our students eat what they take.

In addition, a proposal to adopt trayless dining was put to student vote and rejected.


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):   Waste oil is picked up to be reused as biodiesel.
Students from the Green Group at Bryn Mawr have used food waste auditing to great effect. For several days, they take turns collecting all food scraps before plates are washed. They weigh the scraps and put up posters with the results. Not only has this approach been effective, it has the additional advantage of involving students in educating each other about improving sustainability on campus.


RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply)
Meal services do not make use of traditional recyclables; at the Snack bar, plastic bottles, glass bottles and cans are recycled.

[ ]  None:

[X]  Aluminum
[ ]  Cardboard
[X]  Glass
[ ]  Paper
[X]  Plastics (all)
[  ]  Plastics (some)
[  ]  Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[ ]  No

[X ]  Yes. Please describe: As per above, receptacles are located where recyclable materials are on offer (the Snack Bar).

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[   Information not available %]

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: All meals are prepared fresh by Dining Services staff.
[  ]  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:  Please see the Campus Survey for details.

 

 

 

 

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