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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:Adam Summer
Title:Assistant Food Service Director
Date survey submitted:7-1-2009
1) Total annual food budget: $~2,500,000
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:
Furman Dining Services purchases local products whenever feasible. Produce constitutes the bulk of the local purchases. Networking with Fresh Point over the past few years, all operations will purchase local produce on any item that is in season, from 13 different local farms, constituting nearly 35% of the total produce purchased.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # 15 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Fresh Point in Charlotte, NC
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$100,000]
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):
PRODUCE: Strawberries, Zucchini, Squash, Romaine Lettuce, Heirloom Tomatoes, Bean Sprouts, Alfalfa Sprouts, Apples, Sweet Potatoes, Peaches, and Bell Peppers.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 4]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?
[$300,000]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Breads, Milk, Chicken, Diced Chili Peppers, Frito Lay Snacks, Tortilla Wraps, Bottles Soda, Bottles Water, BIB Soda, Bottled Juice, and Grits.
9) Do you purchase milk from a local dairy?
[ ] No
[X ] Yes. Please provide name of dairy and location:
PET DAIRY Greenville, SC
10) Do you source any food from an on-campus farm or garden?
[] No
[X ] Yes. Please describe source and amount:
We occasionally use fresh herbs from the University’s Organic Garden. These items are used in various recipes when the herbs are in season.
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:
Furman’s Dining Services purchases only Certified Organic products when procuring organics.
13) Do you purchase organically grown or produced food?
[] No
[X ] Yes. Please list items:
The Dining Hall purchases organic mixed greens, carrots, tofu, and black beans on a regular basis. Other organics are uses sporadically throughout the course of the year.
14) How much do you spend annually on organically grown or produced food?
[$38,000]
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
[] 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?
[]No
[X ] Yes. Please indicate (repeat for each product).
[100 %]Percentage hormone- and antibiotic-free. Type of meat: Chicken
[%] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[X] No
[] Yes. Please indicate (repeat for each product).
[ %]Percentage hormone- and antibiotic-free. Type of dairy product:
[%] 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. Catering often purchases salmon that meets the Monterey Bay Aquarium guidelines.
[75 %]Percentage purchased that meets guidelines. Please list guidelines used:
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 Dining Hall offers a prepared vegetarian entrée every meal. Twenty percent of these meals overall are vegan.
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 ] Yes. Please describe: Fair Trade coffee is purchased from the Leopard Forest Company (a local roaster of coffee beans) and served at all locations on campus using the Furman University special blend.
[] 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 the 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): One hundred percent biodegradable dishware used at all locations. Reusable dishware is used in the dining halls.
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: Students receive a beverage discount with a reusable cup.
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.
[2 ] 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:
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: The Dining Hall is a tray-less operation, with the exception of the use of trays as a method of transportation for dishware on the dish belt. These trays are sanitized throughout the course of the day, and only washed when necessary.
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): Dining services is reducing the usage of bottled beverages and utilizing portion control packaging. Used fryer oil is recycled through Carolina Bi-Products. The Dining Hall and Pala Den Food court use bulk condiment dispensers to reduce the amount of plastic required.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[X ] Aluminum
[X ] Cardboard
[ ] Glass
[X ] Paper
[ ] Plastics (all)
[ ] Plastics (some)
[] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[] No
[X ] Yes. Please describe: For co-mingled products.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[35%]
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:
[ ] 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: Adam Summer (Asst Food Service Director) is a member of the Sustainability Planning Council.
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