<< 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: John Cummins
Title: General Manager of Resident Dining
Date survey submitted: 7/20/09
1) Total annual food budget: [$ 4,300,000]
Parkhurst’s (Bucknell Dining) definition of local is within 150 miles of Bucknell.
· At least $100,000/year is spent on local produce
· 25% of all food is local
· All of milk and dairy, bread and bagels are locally produced
· A large amount of the produce is local
· About 25% of budget is spent locally ($1,000,000 out of $4,000,000/year)
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.parkhurstdining.com/about.asp
http://www.bucknell.edu/x44946.xml
Green Standards listed on last page of this form
3)From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[3] Number from which you purchase directly.
o Dries Orchard, Sunbury, Pa – 8 types Apples/Peaches/Cider
o MacNeal Orchards, Rebersburg, PA – 15 types of Apple
o Tallman Potatoes, Tower City, PA – Assorted Style Potatoes
[8] Number from which you purchase through a distributor. Please specify name and location of distributor:
Distributors:
Pocono Produce, Stroudsburg, PA – local produce and other products
Keigles Produce, Lancaster, Pa. – local produce and other products
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$100,000]
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8): Meat, apples, peaches, potatoes
Ham, Sausage, Whole Chickens, Cider, Milk and Daily Products, Mushrooms, Apples, Plums, Peaches, Cherries, Strawberries, Blueberries, 4 types of Potatoes, Beets, Beans, multiple Micro-Greens and Lettuces mixes, Corn, Cabbage, Squash, Eggplants, multiple varieties of Tomatoes, Pumpkins, Gourds, Cucumbers, Chard, Endive, Red and Green Peppers, Watermelon, Leeks and other seasonal products.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[4] Number from which you purchase directly.
[# 9] Number from which you purchase through a distributor. Please specify name and location of distributor:
Country Fresh Mushroom, Avondale, Pa.
Dries Orchards, Sunbury, Pa.
Goodness Gardens, New Hampton, NY
Gould’s Produce & Farm Market, Brodheadsville, Pa.
Lakeville Specialty Produce, Washingtonville, Pa.
Northeast Apple Sales Co., Newburgh NY
Sernak Farms, Weatherly, Pa.
Tallman Farms, Tower City, Pa.
William Consalo & Sons, Vineland N.J.
7) How much you spend annually on purchasing food that was processed locally?
[$ 30,000+]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
All Bread, Bagels, Ham, Sausage, Whole Chickens, Cider, Milk and Daily Products,
Dried Fruit, Local Cheeses, Granola and Candy.
9) Do you purchase milk from a local dairy?
[ ] No
[X] Yes. Please provide name of dairy and location:
Snyder Valley Farms, Williamsport, PA – Liquid Milk and All Dairy Products and Ice Cream
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, but some (approx. 25%) of all the locally produced produce we purchase is sustainably produced)
[ ] Yes. Please describe and provide URL, if available:
13) Do you purchase organically grown or produced food?
[ ] No
[X] Yes. Please list items: Various Herbs and Micro Greens
14) How much do you spend annually on organically grown or produced food?
[$4,000]
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).
[100 %] Percentage hormone- and antibiotic-free. Type of dairy product: LIQUID MILK, SOUR CREAM,COTTAGE CHEESE
[100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Bulk ICE CREAM
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[X] Yes. Please indicate. Parkhurst uses Monterey Bay Aquarium guidelines to buy a continually increasing portion of their fish.
[50%] Percentage purchased that meets guidelines.
Please list guidelines used: Monterey Bay Aquarium 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:
2 cold and 2 hot vegan/vegetarian options at every meal, along with a salad bar and a Mongolian wok that has tofu & seitan options.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
PAPER SUPPLIES 10% OF TOTAL PURCHASES ARE SUSTAINABLY PRODUCED
FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ ] No
[X] Some. Please describe: The university has a partnership with a fair-trade coffee plantation in Nicaragua; Parkhurst has a partnership with a fair-trade plantation in Costa Rica; and they also offer 3 Starbucks fair trade blends. 100% of Resident Dining Program Coffee is Fair Trade---- 20% of all other coffee on campus is Fair Trade.
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[X] Yes. Please indicate (repeat for each product).
[1 %] Percentage purchased that is Fair Trade Certified. Type of item: Chocolate, International Herbs and Spices, Packaged International Foods
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 whenever possible
[X] Other Our Retail Operations ‘On the Go’ programs have used 2 Corn Based Plastic Cup and Lid products for the 2 years. We are looking to expand this program which now does feature Plastic fold-over containers in unison with the Corn Based products. We are serving approximately 4000 meals a day in house on China (in our Resident Dining program), which we wash.
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:
1. Students buy a $1 sticker to put on their own mug, and are given discounts on 16 oz mugs of coffee.
2. Offer reusable TO GO Containers for Take out Meals n the Resident Dining Program.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ X ] Yes. Please describe: Take out meals
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?
[X] No Working on a developing a composting program which would divert 850#’s a day.
[ ] 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.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[X] Yes. Please describe: The University supports a local Church run weekly ‘Soup Kitchen’. Dining Services supplies discounted food products which are prepared on site. They have also volunteered to serve at the facility.
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:
The program in place for 1 year is twice a week and reduces 100 #’s a day of Post Consumer Waste.
[ ] 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):
Cooking Oil & Bio-diesel Fuel
Since 2005, all of Eat n’ Park Hospitality Group’s cooking oil has been trans-fat free. As of 2007, all our used cooking oil from the dining areas of the Bucknell campus is collected by Valley Protein for processing into bio-diesel fuel. Biodiesel is a clean burning fuel for diesel engines. Biodiesel has a lower toxicity compared to petroleum diesel and lower emission of carbon monoxide, and emits much less particulate matter and carbon monoxide than petroleum diesel fuel. A number of vehicles operated by Eat n’ Park Hospitality group are operated with biodiesel.
Biodegradable & Recycled Products
Bucknell University Dining Services supports using environmentally friendly packaging and are working hard to limit excessive packaging as well as utilize compostable products wherever possible. The resident dining and retail programs offer biodegradable to-go containers as well as recycled paper napkins. We also offer biodegradable service ware in our catering department. A large percentage of our marketing materials are printed on recycled paper.
Reusable Mug Program
In partnership with the Environmental Club and the Facilities Department Bucknell University Dining Services has developed the “Be a Refiller” Program. This is a program where for only $1.00 guests purchase a sticker they place on their own 16 oz mug. This sticker entitles the owner to have a price reduction on 16 oz mugs of coffee at both the Bison and the Library Café.
Trayless Dining in the Resident Dining Program
Our program is modeled after those of 100 institutions of higher education in the United States and Canada. We have removed trays from the resident dining program two days per week. Of the nearly 4000 meals that are served on Tuesdays and Thursdays we estimate 98% are served without trays. We further estimate a reduction of nearly 150 lbs of tray waste per day from this initiative. On campuses nationwide, this initiative has proven to reduce water usage, food waste and electricity. It is our intention to increase the number of trayless days per week during the 09/10 year.
Locally Grown & FarmSource
One of our more prominent programs related to sustainability is the bi-annual Local & Organics Food Dinner. This meal is very popular among students and faculty and features local product offerings on the menus at the Bostwick Marketplace. The meal features items from growers, farms, dairies and purveyors from the local community. We also have the opportunity to introduce theses ‘supplier partners’ to the Bucknell University community at the event. Here at Bucknell we purchase 25% of our produce through our FarmSource program, which is our local foods program. All farms and purveyors, in the FarmSource program, are from within 150 miles of Bucknell University.
E-Comment Card
Beginning in spring of 2008 Bucknell University Dining offered our guests an opportunity for ‘paperless’ comment input and response. Guest comments were sent via email and responded to with our E-comment board. Utilizing a digital picture frame we display there responses in a display case outside the Bostwick Marketplace.
Fair Trade Coffee
In the Bostwick Marketplace and the Bison Retail Operations we offer Fair Trade Coffee. Bucknell University Students and Faculty support a specific coffee plantation and Community in Nicaragua. In the Bostwick, we offer this ‘Bucknell Brigade’ coffee. In the Bison we offer at least one Starbucks Fair Trade coffee at all of our locations.
Student Sustainability Coordinators
Starting in the Fall of 2008, Bucknell University Dining developed the position of Student Sustainability Coordinator. Modeled after an existing program at Cornell University, the role of this position is to help define new initiatives which are important to the student body and facilitate an ongoing dialogue with the students. We are fortunate to have found two students to fill this role. They have been integral in introducing a number of new programs such as an integration of electronic signage throughout the Resident Dining Program.
Sustainability Councils
Within in the Eat n’ Park Hospitality group there exists a Greening Council that sets policies and ensures that we are following the best practices for the environment. There is also a similar group here at Bucknell University. We have active representation in both groups which we believe displays our commitment to sustainable dining here at Bucknell University.
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
[ ] Paper
[ ] Plastics (all)
[X] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[X] Yes. Please describe: All retail locations have labeled Multiple Recycle Centers which allow separation of paper, glass, plastic and food into bins.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[Currently Bucknell does not track dining waste separately. Our overall recycling rate is 17%]
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: Parkhurst Dining Services a division of the Eat’ N Park Hospitality Group is the Dining provider.
[ ] 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:
John Cummins, the General Manager of Resident Dining, an associate of Parkhurst Dining Services, is a member of the Campus Greening Council and a member of Parkhursts' Green Team. He has been assigned and assumed the responsibility to put forth company and Bucknell sustainability iniatives. He is also a team leader in the Bucknell Environmental Assessment.
Green Standards
Our Mission:
To continually expand our role as a socially responsible company while
providing exceptional hospitality experiences to all of our guests.
Biodegradable containers used in our “on the go!” program
Our spent fryer oil is converted into bio-diesel
FarmSource: Supporting local farmers
• Produce –
seasonal produce sourced within 125 miles of your facility
• Dairy –
Produced without the use of rBST
Purchased from local family farms
• Meat –
purchased from regional farms
Partnering with Seafood Watch to increase our use of sustainable seafood
Recycled paper used for a majority of marketing materials
We promote the use of washable, reusable serviceware and utensils where applicable
Fair Trade coffees offered at all Parkhurst locations
Napkins made from recycled paper
<< Back to Report Card