We're on Twitter and Facebook    |   Search    |    Login   or   Register

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

George Washington University

Dining Survey

<< Back to Report Card

 

 

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: Mohsen Emami

Title: Resident District Manager, Sodexo

Name: Nancy Haaga

Title: Managing Director Campus Support Services, GW

Date survey submitted: 07/21/09

 

1) Total annual food budget: [$ 2.8 Million ]

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: Sodexo as a company has a

policy to purchase as many local foods as possible.

http://www.sodexousa.com/usen/citizenship/sustainability/foodservices/foodservices.asp

 

Questions 3-5 pertain to locally grown purchases.  

3) From how many local farms or growers do you purchase (excluding on-campus

farms/gardens)?

[ 2 ] Number from which you purchase directly.

[ 20 ] Number from which you purchase through a distributor. Please specify name and

location of distributor: Our distributor is Keany Produce, which sources from many local

farms.

 

4) How much do you spend annually on purchasing food that was grown or raised

locally?  

[$160,000]

 

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): We purchase many locally grown products. Depending

on the season, the products we procure include apples, mushrooms, corn, tomatoes,

watermelon, celery, and onions.

 

Questions 6-8 pertain to locally produced and/or processed items .

6) From how many local processors do you purchase?

[ 2 ] Number from which you purchase directly.

[ 0] Number from which you purchase through a distributor. Please specify name and

location of distributor: Asmars in Virginia and Bread & Chocolate in DC

 

7) How much do you spend annually on purchasing food that was processed locally?

[$ 150,000]

 

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice

cream, baked goods, yogurt, cheese): Baked goods – pastries, muffins, cookies, cakes;

Mediterranean vegan foods – red pepper and plain hummus, tabouleh, vegan chicken and

tuna salad, pickled turnips, olives, couscous, baba ganoush, stuffed grape leaves

 

9) Do you purchase milk from a local dairy?

[ ] No

[X] Yes. Please provide name of dairy and location: Harrisonburg Dairy in Harrisonburg

PA

 

10) Do you source any food from an on-campus farm or garden?

[X] No

While we do not currently source food from an on-campus source, we are investing in a

community garden. The Food Justice Alliance is planting a community garden in Fall,

2009 which will grow vegetables as well as native and organic plants. The GroW

Commuinty Garden is a project of a newly formed student group, The Food Justice

Alliance. The group was founded in the spring semester of 2009 to “restore the

environment, promote community, build relationships, and pursue justice through food”.

The plans for the garden were generated in an Edible Landscapes class at GW. It will

feature a variety of aesthetically pleasing plants including edible, organic, and plants

native to the environment. The students are also working with Mount Vernon Estate to

grow plants that George Washington and Martha would have grown. There will also

eventually be a children’s garden box which will provide educational opportunities for

Foggy Bottom kids.

[ ] 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

3

[X] Yes. Please describe and provide URL, if available: Buy organic or sustainable if

available and cost effective.

For Earth Day 2009, Sodexho, the students’ Food Justice Alliance, and the Office of

Sustainability hosted a mass “real food” cook out for the entire GW community. The goal

of the lunch was to promote awareness and enjoyment of food that is local, organic, fair

trade, and unprocessed. The event was well attended. The food for 300 people was

completely consumed.

 

13) Do you purchase organically grown or produced food?

[ ] No

[X] Yes. Please list items: pasta, produce, granola bars, and frozen entrees available for

purchase on campus

 

14) How much do you spend annually on organically grown or produced food?

[$250,000]

 

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?

[ ] No

[X] Yes. Please indicate (repeat for each product).

[ 100%] Grass-fed. Type of animal product: All of our cuts of inside round ground beef

come from cattle that are grass fed.

 

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: All of the milk

we purchase from Harrisonburg Dairy is hormone & antibiotic free

 

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch

guidelines or Marine Stewardship Council standards?  

[X] No

4

[ ] Yes. Please indicate.

[ %] 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: Numerous vegan options are available on a daily basis

 

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

[ ] Some. Please describe:

[X] All

 

23) Do you purchase other Fair Trade Certified food products?  

[ ] No

[X] Yes. Please indicate (repeat for each product).

[70%] Percentage purchased that is Fair Trade Certified. Type of item: We purchase

Choice Brand Tea

[10%] Percentage purchased that is Fair Trade Certified. Type of item: We purchase fair

trade rice for bulk purchase

[40%] Percentage purchased that is Fair Trade Certified. Type of item: We offer Divine

brand fair trade chocolate

 

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

 

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 offer recycle mugs and discounted refills

5

 

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 postconsumer

compost programs (e.g. two out of five dining facilities) and, if available, the combined

annual tonnage composted.

[ 50 %] Proportion of dining facilities that run preconsumer compost programs.

 

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.

[50%] Proportion of dining facilities that run postconsumer compost programs.

 

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or

shelter, etc.?

[ ] No

[X] Yes. Please describe: Every Friday we donate to the Capital Area Food Bank

 

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: Trays seldom used in main dining area

[ ] 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):

Boxes - 100% of our boxes are collected by the university and recycled for later use.

Oil - 100% of our used frying oil is recycled into high energy fat used in animal feeds or

into biofuel replacement for traditional fossil fuels in industrial environments.

We offer 100% Recycled Napkins & 100% Recyclable & Reusable Bags

Procurement - We are continuously trying to increase our procurement of local produce.

We work with the Keany Produce Company to source products from Virginia, Maryland,

6

& Pennsylvania.

Ware Washing - We use a new sustainable ware washing program by Ecolab called

APEX, which minimizes water and energy consumption for dish washing operations.

The detergent used is a non-caustic, low phosphorus formula that uses 7 grams of plastic

packaging. Overall product packaging is minimized by 85%.

Product Delivery - We work with our distributors to decrease the number of product

deliveries per week, which decreases carbon emissions from transportation.

 

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

[ ] Plastics (all)

[X ] Plastics (some)

[ ] Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?  

[ ] No

[X] Yes. Please describe: Bottle, cans and paper recycling receptacles are located inside

all dining establishments and adjacent to trash cans. They are also located throughout the

GW campus so that students can recycle drink bottles they may have taken from the

dining facilities.

 

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: GW’s campus dining operations are currently managed

by Sodexo.

[ ] 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?  

7

[ ] No

[X ] Yes. Please describe: GW Dining Services participates in a variety of sustainability

initiatives with oversight by GW Campus Support Services.

 

<< Back to Report Card

 

Powered by Olark