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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: Jenna Hagerich
Title: Marketing Manager
Date survey submitted:
1) Total annual food budget: $0 ; there is no “budget”, as all food service is contracted to ARAMARK.
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:
Our policy is to buy from two distributors, which receive most of their food offerings from local vendors within Florida and Georgia. If the product is available locally, we will receive it.
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # 2 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Fresh Point and Sysco, Jacksonville, FL
4) How much do you spend annually on purchasing food that was grown or raised locally?
hard to estimate, but roughly $650k
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8): milk
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 0 ] Number from which you purchase directly.
[ # 0 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
7) How much do you spend annually on purchasing food that was processed locally?
[$ 0 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): bread, milk
9) Do you purchase milk from a local dairy?
[ ] No
[ X ] Yes. Please provide name of dairy and location: Dairy Fresh, Tallahassee, FL
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?
[ X ] No
[ ] Yes. Please describe and provide URL, if available:
13) Do you purchase organically grown or produced food?
[ X ] No
[ ] Yes. Please list items:
14) How much do you spend annually on organically grown or produced food?
[$ 0 ]
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?
[ 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?
[ X ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage hormone- and antibiotic-free. Type of meat:
[ %] 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
[ %] 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.
[ 100 %] Percentage purchased that meets guidelines. Please list guidelines used: we are unable to receive seafood that does not meet Monterey Bay Aquarium Seafood Watch
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: There are always vegan options available at both of our dining halls, which are labeled. We also have vegan options at different retail locations around campus.
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: Pike’s Place from Starbucks, and certain types from Einstien’s
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ X ] 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.
[ ] 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
[X] Postconsumer recycled content
[X ] Biodegradable/compostable
[ ] Other
Description (optional): The contract provider uses a biodegradable clam-shell container as its “to-go” standard for campus. Additionally, the national smoothie chain with a location on campus uses postconsumer recycled content paper to-go cups.However, four restaurants on campus are part of national chains which do use Styrofoam.
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: we have $.99 refills on all coffee and soda on campus, if they bring our refillable cup. If they use this cup in the dining hall, they can fill it up and take it out.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ X ] Yes. Please describe: only at our national brands which corporate specs require them to do so for to-go
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.?
[ X ] No
[ ] Yes. Please describe:
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 were the first school to go trayless that we know of: we have never had trays in either of our dining halls, since opening in 2005.
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):
We recycling our fryer oil, and it is used for conversion into biodiesel. We utilize green cleaning products. We have almost zero food waste in our dining halls, due to food waste auditing, trayless dining, and portion control.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ ] Aluminum
[ x ] Cardboard
[ ] Glass
[ x ] Paper
[ ] Plastics (all)
[ x ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: cardboard collection stations are located behind each dining hall and co-mingled bins are located throughout the campus union courtyard which service a majority of the dining locations.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 20 %] (estimate)
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: all food service
[ ] 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: our marketing manager attends bi-weekly meetings and works on initiatives with the rest of the committee.
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