Emory University

Name:

Title:

Date survey submitted:

1) Total annual food budget:

Resident Dining-2.8M

Retail/Catering-3.3

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://sustainability.emory.edu/cgi-bin/MySQLdb?VIEW=/viewfiles/view_press.txt&articleid=190

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. Miles Berry Farm-GA
[ # 2  ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

Destiny Produce

Atlanta, GA

FRESHPOINT

Atlanta, GA

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$348,750]

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): 

Please See Other Attachment

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. La Petite-GA
[ # 4  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:

Pure Bliss Organics-GA

Masada Bakery-GA

Sweet Grass Dairy-GA

Arden’s Garden-GA

7) How much do you spend annually on purchasing food that was processed locally?
[$53,381.78]

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

Bread

Granola

Ice Cream

Baked Goods

Cheese

9) Do you purchase milk from a local dairy?
[  ]  No
[x]  Yes. Please provide name of dairy and location:

Sparkman’s Cream Valley

Moultrie, GA

Mayfield Dairy

Braselton, GA

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?
[  ]  No
[x]  Yes. Please describe program:

The Slow Food Emory chapter and students from our Oxford campus have done volunteer work at Whippoorwill Hollow Farm and GAIA Gardens

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: http://sustainability.emory.edu/cgi-bin/MySQLdb?VIEW=/viewfiles/view_press.txt&articleid=190

13) Do you purchase organically grown or produced food?
[  ]  No
[x]  Yes. Please list items:

Please See Other Attachment

14) How much do you spend annually on organically grown or produced food?
[$222,133]

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?
[  ]  No
[x]  Yes. Please indicate (repeat for each product). Grass-fed Beef
[<1 %]  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).
[<1 %]  Percentage hormone- and antibiotic-free. Type of meat: Chicken
[<1 %]  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).
[40 %]  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.
[<1%]  Percentage purchased that meets guidelines. Please list guidelines used:

Monterey Bay Aquarium

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: We offer at least one option at every station for all meal periods in our retail and dining hall facilities.

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:

Starbuck’s, Seattle’s Best, Atlanta Coffee Roasters

[  ]  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: 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).
[  ]  Plastic or polystyrene
[  ]  Postconsumer recycled content
[x]  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?
[  ]  No
[x]  Yes. Please describe:

If a customer uses a refillable mug for coffee, there is a discount for that product.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[x]  Yes. Please describe:

Chik-fil-A is the only format

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.

1 out of 3 full service locations has an ORCA machine.  It’s a machine that takes preconsumer food scraps and turns it in to water within a 24-hour period.  We also began a test on June 15, 2009 using a composting company for the resident dining facility.

[30 %]  Proportion of dining facilities that run preconsumer compost programs.
[23.8 ]  Annual tonnage of preconsumer composted. (ORCA-9/1/08-5/31/09)

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:

Food that is leftover is donated to the Atlanta Food Bank.