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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: Ken Holbrook
Title: Director of Dining
Date survey submitted:
1) Total annual food budget: [$3,985,997.00]
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 ] No formal policy, but Compass Group has initiatives to encourage units to buy locally grown produce when available from Testa Produce. Testa uses locally grown produce first to fill our orders when available.
[ ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.
3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # 17 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Testa Produce, Chicago, IL Testa Produce uses the following local farms:
Monterey Mushroom – Princeton, IL
Trader Point Farm – Zionville, IN
Green Acres Farm – N. Judson, IN
Van Drunen Farms – Momence, IL
Schurman Farms – Grand Park, IL
Bushmans – Rosholt, WI
Tiny Greens – Urbana, IL
Earth First Farms – Berrien Center, MI
Seedling – South Haven, MI
Brian Severson Farms, Dwight, IL
Gary Bartley Farms, Dowagiac, MI
Hamlin Farm – South Haven, MI
Belle Harvest – Southwestern Michigan
Klein’s Quality Produce – Burlington, IL
River Valley Ranch – Slades Corners, WI
Rendleman Orchards – Alto Pass, IL
Borzynski Bros. – Franksville, WI
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$68046.50]
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):
Milk, Fresh Produce and Fruit
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 8 ] 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?
[$234335.33]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Milk, yogurt, cottage cheese, sour cream, ice cream, breads, bagels, pastry and dessert items
9) Do you purchase milk from a local dairy?
[ ] No
[ x ] Yes. Please provide name of dairy and location: Prairie Farms, Rockford, IL. All milk served is produced without artificial growth hormones.
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?
[ ] No
[ x ] Yes. Please describe and provide URL, if available: Compass Group is proud to lead the foodservice industry with groundbreaking policies that champion local farmers and fair trade, reduce the use of antibiotics in chicken and pork, strengthen healthy oceans through the use of sustainable seafood, and promote farm animal welfare through 100 percent use of cage free shell eggs. For more info: http://cgnad.com/default.asp?article&ID=247
13) Do you purchase organically grown or produced food?
[ ] No
[ x ] Yes. Please list items:
Salsa, Soups, Cookies, Dressings, Pastas, Sauces, Cereals, Crackers, Candies, Energy Bars, Snacks, Yogurt, Teas, Pancake mix, Pancake syrup, Frozen meals, Creams, Body Wash, Soaps, and Candles.
14) How much do you spend annually on organically grown or produced food?
[$41,007]
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
[ %] 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?
[ ] No
[ x ] Yes. Please indicate (repeat for each product).
[100 %] Percentage hormone- and antibiotic-free. Type of meat: pork
[100 %] Percentage hormone- and antibiotic-free. Type of meat: chicken breast
[100 %] Percentage hormone- and antibiotic-free. Type of meat: beef
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
[ %] 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.
[98 %] Percentage purchased that meets guidelines. Please list guidelines used: Compass Group recognizes the Monterey Bay Aquarium as the leading science-based conservation organization developing sustainable seafood recommendations. Compass Group’s ongoing commitment to sustainable seafood remains grounded in the Aquarium’s Seafood Watch program and the partnership between the two organizations.
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: Approximately six vegan meals are offered each week. There are other non-labeled options that are available each day also.
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: All coffee served in Dining Services coffee shops is Fair Trade. Some Starbucks coffee offered through catering is not.
[ ] 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: Organic Sugar
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
[ ] Postconsumer recycled content
[ x ] Biodegradable/compostable
[ ] Other
Description (optional): Most of disposables are biodegradable or compostable.
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[ x ] No
[ ] Yes. Please describe:
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: We use Styrofoam take-out containers only for hot entrée dishes. We don’t have a biodegradable or compostable product that can handle foods over 120 degrees.
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
[ ] 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: We donate excess food to a soup kitchen located in the St. Vincents church next door.
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: We have been trayless for the last six months.
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):
The “Trim Trax” program was developed by Compass-specifically for Compass accounts-to track, measure and reduce food waste at the unit level. It is a program designed for front of the house associates to reduce production waste, over production and unused or out of date inventory. Trim Trax is not a short-term initiative. It’s a permanent way to improve the way we work- a sustainable program for a sustainable environment.
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:
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 80 %]
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: Compass Group - Chartwells
[ ] 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: We hold meetings with the student leaders every other week where environmental and sustainability issues are discussed on a continual basis.
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