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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: Becky Macheda
Title: General Manager
Date survey submitted: July 12, 2009
1) Total annual food budget: $2,080,000 ]
LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[ ] No
[ x ] Yes. Please describe and provide URL, if available: We have a local purchasing policy for produce. In our contracts, we require all produce companies to source fruits and vegetables from the same state or geographical region. Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas: child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest, and communication.
http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp
Questions 3-5 pertain to locally grown purchases.
3).From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 1 ] Number from which you purchase directly.
[ # 7 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Produce One Columbus, OH (main distributor)—Turner Farms, Buurma Farm, Oswald Farm, Greenline Food, R&R Greenhouse, Sun Sprouts, Wissler Farm; Lannings Gambier, OH
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 416,000 ]
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): fresh fruits – apples, cantaloupes, strawberries, honeydew; vegetables – lettuces, spinach, onions, potatoes, radishes, tomatoes, beans, apples, zucchini, squash; maple syrup; milk
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.
[ # ] Number from which you purchase through a distributor. Please specify name and location of distributor: Milkmen Utica, OH
7) How much do you spend annually on purchasing food that was processed locally?
[$50,000 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Milk, ice cream, cheese
9) Do you purchase milk from a local dairy?
[ ] No
[ x ] Yes. Please provide name of dairy and location: Milkmen Dairy Utica, OH
10) Do you source any food from an on-campus farm or garden?
[x ] No—plans are underway, however. This could happen as soon as this next fiscal year
[ ] 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?
[ ] 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 with be responsibly grown from local and sustainable producers
13) Do you purchase organically grown or produced food?
[ ] No
[ x ] Yes. Please list items: lettuces, tomatoes, green beans, spinach, broccoli
14) How much do you spend annually on organically grown or produced food?
[$10,000 ]
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 – Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats. Each account is able to determine the specific items they need to purchase for their specific clientele.
[ ] 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?
[ ] No
[ x ] Yes. Please indicate (repeat for each product). Sodexo has agreements with regional and broadline distributors that provide grass fed products.
[ 5 %] Grass-fed. Type of animal product: beef
[ %] Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[x ] Yes. Please indicate (repeat for each product).
[ 5%] Percentage hormone- and antibiotic-free. Type of meat: chicken – 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.
[ %] 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: Milk – in fact, Sodexo’s regionally contracted dairies provide 100% antibiotic and hormone free (rBGH/rBST) free 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.
[ 80 % - working toward 100%] 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. Sodexo’s goal is to have 1--% of our contracted seafood certified as sustainable, either by the Marine Stewardship Council for wild caught seafood, or the Aquaculture Certification Council for farm raised seafood. The Category Review Council (CRC) is a team made up of Culinarians from each of the major market segments and entegra Procurement Services. This group reviewed vendor presentations and sampled a variety of seafood products. They participated in the selection of our vendor partners, and decided to name Neptune as our seafood category captain.
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: every single meal, we offer 2 entrees, sides, salad areas, and make your own “wok” station for vegan menus
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: Green Mountain fair trade coffees; Jazzman’s Brand Coffees—over 80% of our coffee purchases and usage is fair trade certified
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x ] Yes. Please indicate (repeat for each product). Tea
[ 85 %] Percentage purchased that is Fair Trade Certified. Type of item: Teas – Republic of Tea Brand
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
[x ] Postconsumer recycled content
[x ] Biodegradable/compostable
[ ] Other
Description (optional): plastic containers for our retail outlet, as well as catered events. Moving forward, Sodexo will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of all offices, production facilities, and our client 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?
[ ] No
[x ] Yes. Please describe: Ninety-nine cent refills on beverages (coffees, sodas, teas) for refill mugs at all retail locations
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.
[ 30 ] Annual tonnage of preconsumer compost.
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.
[ 67%] Proportion of dining facilities that run postconsumer compost programs.
[ 2 ] 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: weekly leftover foods are donated to the local food bank to help those in need—mainly donated to Second Harvest, but also to the local women’s shelter and church
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: We started this discussion with our students in spring of 2008, and continued planning this endeavor into this past academic year. We began Trayless Tuesdays, and are continuing this throughout the summer. We have had several conference groups agree to go “trayless” the entire time while they are on campus, and we will continue this endeavor including more days throughout the week in the fall with our students. Sodexo research shows that accounts that remove trays create a reduction in food waste by one ounce per person and saves ¼ gallon of water per tray. There is also savings in natural gas and energy to operate the dish machines.
[ ] 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): Our new dish machines are in place, and we are using APEX warewashing system from EcoLab, which significantly reduces water, electrical, and chemical usage (by almost 25%); our cooking oil is donated to a local farmer who uses this for biodiesel in his farm equipment; food waste audits are completed with several different student groups on campus throughout the academic year
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)
[ x ] Other. Please list: fryer oil
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: in all of our dining facilities, we have recycling containers for each different material we use and recycle (cardboard, glass, paper, etc; recycling containers are also available for our guests’ use near trash receptacles as well
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 25 %]
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, a division of Sodexo, Inc (www.sodexoUSA.com). We are a leading integrated facilities management services company in the US, 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, governments, and remote sites. Sodexo, In,. headquartered in Gaithersburg, MD,. Is a member of Sodexo Group, and funds all administrative costs fro 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.
[ ] 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: GM is currently working with several of the student groups, including the Student Dining Committee and Environmental Studies on initiatives, and the University-wide sustainability program begins meeting this year.
Sodexo has partnered with Food Alliance, and has been the recipient of its Keeper of the Vision Award for a Sustainable Future for our role as an industry innovator in utilizing fruits, vegetables, and other sustainable products in our food service programs at college campuses across the US. We utilize sustainable foods in our recipes, using seasonal and regional selections, and educate our customers on the uses and benefits of using these foods. We are also a member of The Sustainable Food Laboratory, which focuses on the movement of sustainable goods from niche to our mainstream markets. Sodexo is also an endorser of the Global Sullivan Principles, which is the corporate code of conduct in which we agree to support a variety of corporate responsibility initiatives related to several areas, including protecting the environment. Eighty percent of all of Sodexo’s regional distributors support locally grown and/or sustainable agriculture.
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