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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: 07/13/09
1) Total annual food budget: [$ 3,230,000.00 (Primary Vendor), $110,000, $1,000,000,
Not provided (Independent Vendors)]
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 (Independent Vendors) ] No
[ X (Primary Vendor) ] Yes. Please describe and provide URL, if available:
The link below demonstrates the company’s philosophy for sustainable solutions.
http://www.culinartinc.com/culinary_dev.php?id=27
Questions 3-5 pertain to locally grown purchases.
3).From how many local farms or growers do you purchase (excluding on-campus
farms/gardens)?
[ # 1 (Independent Vendor) ] Number from which you purchase directly.
[ # 17 (Primary Vendor) ] Number from which you purchase through a distributor.
Please specify name and location of distributor: Paragon, 55 36th Street, Pittsburgh, PA
15201
4) How much do you spend annually on purchasing food that was grown or raised
locally?
[$400,000.00 estimate (Primary Vendor); $2500-$5000 (Independent Vendor) ]
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 fruits, vegetables, meats, eggs & milk. (Primary
Vendor); Eggs, milk, assorted lettuces (Independent Vendor)
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 1 (Primary Vendor); 1 (Independent Vendor) ] Number from which you purchase
directly.
[ # 1 (Primary Vendor); 0 (Independent Vendors) ] Number from which you purchase
through a distributor. Please specify name and location of distributor: Paragon,
Pittsburgh, PA
7) How much do you spend annually on purchasing food that was processed locally?
[$300,000 (Primary Vendor); $2500-$5000 (Independent Vendor) ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice
cream, baked goods, yogurt, cheese): Bread, Ice Cream, Pastries & Milk (Primary
Vendor); Milk (Independent Vendor)
9) Do you purchase milk from a local dairy?
[ ] No
[ X (Primary Vendor and Independent Vendor)] Yes. Please provide name of dairy and
location: Turner Dairy, Pittsburgh, PA (Primary Vendor); Schneiders Dairy, Whitehall,
PA (Independent Vendor)
10) Do you source any food from an on-campus farm or garden?
[ X (All Vendors)] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[X (All Vendors) ] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or
sustainably produced food?
[ X (Independent Vendors) ] No
[ X (Primary Vendor)] Yes. Please describe and provide URL, if available:
http://www.culinartinc.com/culinary_dev.php?id=27
13) Do you purchase organically grown or produced food?
[X (Independent Vendors) ] No
[ X (Primary Vendor); Eggs, assorted lettuces (Independent Vendor); Coffee
(Independent Vendor)] Yes. Please list items:
14) How much do you spend annually on organically grown or produced food?
[$ 200,000 (Primary Vendor); $2500-$5000 (Independent Vendor) ]
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 (Independent Vendors) ] No
[ X (Primary Vendor)] Yes. Please indicate (repeat for each product).
[ 80 % (Independent Vendor)] 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 (All Vendors)] 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 (Independent Vendors) ] No
[ ] Yes. Please indicate (repeat for each product).
[100 % (Primary Vendor)] Percentage hormone- and antibiotic-free. Type of meat:
Chicken
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[X (Independent Vendors) ] No
[ X] Yes. Please indicate (repeat for each product).
[ 100 % (Primary Vendor); 40% (Independent Vendor) ] 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?
[X (Independent Vendors) ] No
[ X (Primary Vendor) ] Yes. Please indicate. Various – Bay of Fundy Salmon
[ 75 %] 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?
[X (Independent Vendor) ] No
[X (Primary Vendor and Independent Vendor) ] Yes. Please specify number of options
and the frequency with which they are offered: We provide at least one vegan option in
each of our food service locations on a daily basis; Several options daily (Independent
Vendor)
21) Please list and give percentages for any other sustainably produced food items
you purchase that are not included above: n/a
FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ X (Independent Vendor) ] No
[ X (Primary Vendor); Some from La Prima and US Foodservice (Independent Vendor)]
Some. Please describe:
[ X (Independent Vendor) ] All
23) Do you purchase other Fair Trade Certified food products?
[ X (All Vendors) ] 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( Independent Vendors) ] Disposable dishware
[ ] Only reusable dishware
[ X] Reusable and disposable dishware
25) If you offer disposables, please indicate materials used (check all that apply).
[ X (Independent Vendors) ] Plastic or polystyrene
[ X (Primary and Independent Vendors)] Postconsumer recycled content
[ X (Primary and Independent Vendors) ] 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?
[ X (All Vendors) ] No
[ ] Yes. Please describe:
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ X (Primary and Independent Vendors) ] No
[ X (Independent Vendor) ] Yes. Please describe: some plates
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ X (Independent Vendors) ] No
[X (Primary Vendor) ] 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.
[100 % (Primary Vendor)] Proportion of dining facilities that run preconsumer compost
programs.
[ unknown ] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[ X (All Vendors) ] 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.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or
shelter, etc.?
[X (Independent Vendor) ] No
[ X ] Yes. Please describe: Pittsburgh Food Bank (Primary Vendor); Local Church
(Independent Vendor); Three Rivers Food Bank (Independent Vendor)
31) Do your dining facilities have a trayless dining program?
[X (Independent Vendors) ] No
[ ] Sometimes--on specific days, on certain occasions, or in specific locations. Please
describe:
[ X (Primary Vendor) ] 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):
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)
[ x ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x (All Vendors) ] Yes. Please describe: One to several, depending on location.
35) What is the dining services' current waste-diversion rate (the percentage of
recyclable waste diverted from traditional disposal)?
[ 20 % (Primary Vendor)]
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: 1 Primary Dining Vendor
[ ] School operated. Please describe:
[ X ] Other. Please describe: 8 Private, Independent Vendors (3 responded to survey)
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?
[ X ] No
[ ] Yes. Please describe:
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