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Report Card 2010

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Clark 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:   Heather Vaillette
Title:
  Operations Manager, Clark Dining Services
Date survey submitted:
  07.10.2009


1) Total annual food budget:
43.9% of sales             

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:

 

Local is considered within 150 miles of Clark University.

◊        All produce is purchased from ACME Prepak, a local restaurant supply distributor.  Clark Dining Services works directly with ACME to purchase produce that is produced from local farmers through the Pioneer Valley Coop.

 

During the summer of 2009 Dining Services Managers have scheduled visits with three farms in conjunction with Massachusetts Farm to School Program.  Clark Dining services also works with the Regional Environmental Council to purchase produce from the community based farmers market.  Farmers will be visiting the school during the 09/10 school year to educate students on their farm and the Farm to School Program.

Regional Environmental Council HomePage

 

 

◊        Dairy of liquid milk and ice cream should be purchased locally from Garelick Farms, Franklin, MA Garelick Farms

◊        Flowers are purchased locally from George’s Flowers in Worcester, MA Worcester Florists - Flowers Worcester MA - George's Flower Shop / Gourmet Fruit Baskets and Flowerland in West Boylston, MA Flowerland, Inc. - Boylston, MA - Home

 

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

 


Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #  0   ]  Number from which you purchase directly.
[ # 25    ]  Number from which you purchase through a distributor.

 Please specify name and location of distributor: ACME Prepak, Worcester, Massachusetts

Acme Pre Pak Corporation 1964-2008
In addition to the farms contributing to ACME’s produce, ACME has agreed to purchased from three farmers that Clark Dining Services works with for Massachusetts Farm to School project beginning in Fall 2009

 

 

Current Famers through ACME:

C & M Farm
Valatie, NY

Long Plain Farm
Whately, MA

Chamutka Farm
Conway, MA

Pepin Farm
Easthampton, MA

Ciesluk Farm
South Deerfield, MA

Pinecroft Farm
Somers, CT

Enterprise Farm
Whately, MA

Scott Tree Farm
Sunderland, MA

Fairview Farm
Whately, MA

Telega Farm
Sunderland, MA

Four Rex Farm
Hadley, MA

Twin Oaks Farm
Hadley, MA

Garbiel Farm
Montague, MA

Warner Farm
Sunderland, MA

Gardner Farm
Montague, MA

Wendolowski Farm
Hatfield, MA

Harvest Farm
Whately, MA

Westminster Organics
Westminster Station, VT

Jamie Bagdon Farm
Sunderland, MA

White Oak Farm
Warren, ME

John Bagdon Farm
Sunderland, MA

Zuchowski Farm
Hadley, MA

Kabat Farm
Hatfield, MA

Zygmont Farm
Hadley, MA

Laurentis Farm
Sunderland, MA

 


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

Total: $324K


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, blueberries, beets, broccoli, cabbage, carrots, cauliflower, corn, cranberries, cucumbers, eggplant, onions, peaches, pees, peppers, potatoes, spinach,  summer squash, tomatoes, turnips, watermelon, winter squash

Garelick Farms milk and ice cream


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:

◊        Bakery Products are purchased locally from Duva Distributors in Shrewsbury, MA, which purchases their products from local bakeries.

◊        Donuts are purchased from Dippin Donuts, Worcester, MA


7) How much do you spend annually on purchasing food that was processed locally?
$177K

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

Ice Cream – Garelick Farms Garelick Farms

Bread – Duva Distributors (which purchased bread from La Ronga Bakery (Sommerville, MA) LaRonga Bakery

9) Do you purchase milk from a local dairy?
[  ]  No
[X ]  Yes. Please provide name of dairy and location: Garelick Farms, Lynne, MA Garelick Farms

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ X]  Yes. Please describe source and amount: Beginning in Fall 09 Clark University will be starting a campus garden.  Dining Services will start using herbs from the campus garden and hopes to use additional produce once the garden starts producing.

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

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:

All Coffee on Campus is Fair Trade Coffee.  Many coffees are Fair Trade Certified as well.  Coffees used:
Pura Vida Pura Vida Coffee - Leader in Fair Trade, Organic, Shade Grown Coffee

Green Mountain Coffee Green Mountain Coffee Roasters - GMCR-Brewing A Better World

Jazzman’s Coffee Jazzman's Cafe & Bakery®

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?
[  ]  No
[X ]  Yes. Please list items: Organically grown items are featured throughout the school year in resident dining.  Organic snacks and beverages are featured in retail dining.

14) How much do you spend annually on organically grown or produced food?
[$ non-tracked]

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?
[  ]  No
[x ]  Yes. Please indicate (repeat for each product).
[ 100  %]  Percentage cage-free eggs
[ 100  %]  Percentage confinement-free eggs. Cage free chicken is featured once per month.  % untracked.
[   %]  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).
[ unknown   %]  Grass-fed. Type of animal product:
[   %]  Grass-fed. Type of animal product


17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[ unknown  %]  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.  It is up to the account/client if they want to pay for the increased costs and purchase the product. 


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: milk and ice cream

Yes.  Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.    Accounts should contact their RAM for specific questions regarding antibiotic or rBGH/rBST free Class II products (sour cream, cottage cheese, etc.)  Many dairies do not process their own cottage cheese or sour cream so it is impossible to make a blanket statement that will cover all of our regionally contracted dairy suppliers.

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[ x ]  Yes. Please indicate.
[unknown %]  Percentage purchased that meets guidelines. Please list guidelines used: Clark Dining Services purchases from Dole & Bailey, Woburn, MA. 

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:

◊        The Garden is a designated platform in Higgins Café, which serves 100% vegan food for all lunch, dinner and brunch meals.  The Garden serves a protein, grain, bean and vegetable at each meal , all of which are 100% vegan.

◊        A steamed vegetable at Chef’s Signature, a separate platform is served without butter at lunch, dinner and brunch

◊        Tofu is available at sauté stations as an alternate protein for made to order meals.

◊        Extensive salad bar with beans, grains and other proteins is available at each meal.

◊        Vegan pizza is available at all lunch, brunch and dinner meals.

◊        Vegan tortilla wraps are available at the deli at lunch, brunch and dinner meals

◊        Separate utensils and service dishes are used to cut vegan sandwiches, serve vegan meals and grill/cook vegan entrees

◊        Vegan soup offered during lunch and dinner

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

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product)
[100   %]  Percentage purchased that is Fair Trade Certified. Type of item: chocolate for espresso beverages at the bistro

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

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).
[  ]  Plastic or polystyrene
[ x ]  Postconsumer recycled content
[ x ]  Biodegradable/compostable
[  ]  Other
Description (optional):

◊        Spudware utensils

◊        Ecotainer cups and soup cups

◊        Greenware cups

◊        Wooden Stir stix (not plastic)

◊        Natureworks Salad Containers

◊        Hutamaki paper plates (made from newspapers)

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:

◊        10 cent discount for bringing your own mug.  Students and faculty also donate mugs that stay in the retail shop for their own use.  We keep them on hand and wash after use.

◊        Starting in Fall 09 – students will be encouraged to donate unwanted china plates.  Dining Services will keep them on hand for students/faculty to use in lieu of disposables.  A discount is being considered for use of non-disposable plate.

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?
[  ]  No
[ x ]  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  %]  Proportion of dining facilities that run preconsumer compost programs.

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.
[100   %]  Proportion of dining facilities that run postconsumer compost programs.
[approximately 181 tons] .  Preconsumer and postconsumer are composted together and not tracked separately.

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

◊        Excess food is donated to Rachel’s Table

Rachel's Table - Feeding the Hungry

31) Do your dining facilities have a trayless dining program?
[  ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[ x ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:

◊        Clark Dining Services has been trayless since August 2008.  Trayless dining has contributed to the 675 pounds of chemicals that were saved from not washing trays. 

◊        Approximately 70,000 gallons of water saved per year from trayless dining.

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)
[  ]  Plastics (some)
[  ]  Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ x ]  Yes. Please describe: Separate receptacles are located in production areas and for students to separate their recyclables.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ approx 94 %]

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

 

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.


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:

◊        Stuart Gerhardt, General Manager is a member of the Clark University Sustainability Committee. 

◊        Heather Vaillette, Operations Manager is a member of CEAP (Clark Energy Awareness Program)

 

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