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Report Card 2010

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Georgia Institute of Technology

Dining Survey

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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:   Marcia Kinstler
Title:   Sustainability Director, Office of Environmental Stewardship
Date survey submitted:   7/21/2009

1) Total annual food budget: [$      5,000,000        ]

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:

Georgia Tech has been serving local foods for nearly a hundred years.  Since 2004, 40% of Georgia Tech Dining Services produce has been locally produced. Organic food options have been added to our food options and currently comprise over 5% of the food offered on campus. 

We make a significant commitment to local and sustainably grown food in Georgia in order to provide needed support for Georgia farmers and local economies. Georgia Tech has signed the Atlanta Local Food Initiative ( http://www.georgiaorganics.org/about_us/programs_projects.php ) to encourage local, organic food initiatives in Atlanta. Georgia Tech has a policy of purchasing local and organic whenever cost neutral options for doing so are known and available to us in a reasonable manner. What this means is that we are now purchasing more local and organic foods than anyone else from one of the largest local and organic distributors in Georgia. Georgia Tech has a policy of offering nutritious food on campus and to work with students to identify which food they want to have offered.

www.stewardship.gatech.edu/food.php


Questions 3-5 pertain to locally grown purchases
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ 2-3     ]  Number from which you purchase directly.
[ 50   ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

Two of our major distributors are:
Destiny Produce …..http://www.destiny-organics.com/………………Atlanta GA

Phoenix Wholesale Foodservice …….Atlanta GA


4) How much do you spend annually on purchasing food that was grown or raised locally?
[$        2,000,000   ]

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):  
fresh fruits, vegetables,  meat, milk, fish, honey, grains, nuts


Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ 6    ]  Number from which you purchase directly.
[100  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:
Two of our major distributors are:
Destiny Produce …..http://www.destiny-organics.com/………………Atlanta GA

Phoenix Wholesale Foodservice …….Atlanta GA

7) How much do you spend annually on purchasing food that was processed locally?
[$   $        2,000,000   ]       ] estimate close to $4,000,000 or 80%+

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, yogurt, cheese


9) Do you purchase milk from a local dairy?
[  ]  No

[ x ]  Yes. Please provide name of dairy and location: Mayfield Dairy within 40 miles


10) Do you source any food from an on-campus farm or garden?
[x  ]  No
[  ]  Yes. Please describe source and amount:
We are an inter city campus with a demonstration student food garden but no fields or gardens available for dining halls.  Space on campus is at a premium for our recently expanded but still land locked campus.


11) Do you participate in a farm-to-school program?
[  ]  No
[  x]  Yes. Please describe program:
SOS (Students Organizing for Sustainability), OMED (Office of Minority Education and Development),and the Georgia Tech Honors Program  support 3-5 farm-to-school programs locally.  On one of our Volunteer Outreach Days, TeamBuzz Day, students also worked with a local community church to plant and distribute vegetable, fruit and herb plants (as well as doing energy audit and both water and energy conservation education, awareness, and giveaways).


ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?

[  ]  No
[  ]  Yes. Please describe and provide URL, if available:

Georgia Tech has been serving local foods for over 100 years.  Since 2004 we have been tracking our percent local, organic, and fair trade foods.  We know 40% of Georgia Tech Dining Services produce has been locally produced. Organic food options have been added to our food options and currently comprise over 5% of the food offered on campus. 

 

We make a significant commitment to local and sustainably grown food in Georgia in order to provide needed support for Georgia farmers and local  economies. Georgia Tech has signed the Atlanta Local Food Initiative ( http://www.georgiaorganics.org/about_us/programs_projects.php ) to encourage local, organic food initiatives in Atlanta. Georgia Tech has a policy of purchasing local and organic whenever cost neutral options for doing so are known and available to us in a reasonable manner. What this means is that we are now purchasing more local and organic foods than anyone else from one of the largest local and organic distributors in Georgia. Georgia Tech has a policy of offering nutritious food on campus and to work with students to identify which food they want to have offered.

      
13) Do you purchase organically grown or produced food?

[  ]  No
[x  ]  Yes. Please list items: vegetables, some fruit, such as strawberries, apples, etc
Organic food is available in both the East and West Side Markets on campus. Organic food is moving into the dining halls and other food retail locations, on a case by case basis, and is now available at all meals and most venues. For example, we recently purchased a very large quantity of organic Vidalia onions. They were included in food offered in the dining halls. When dishes are all organic, we will label them as such. Otherwise, we are increasingly including organic food into campus but it may not always be labeled or promoted as such.  It will simply be good food offered to our students.  www.stewardship.gatech.edu/food.php

 

Community Supported Agriculture has been brought to campus by our students. They organized and run the program.  Organic, locally grown produce is delivered each Wednesday to campus. Orders are placed via the internet.  www.stewardship.gatech.edu/csa.php

 
14) How much do you spend annually on organically grown or produced food?
[$    100,000       ]

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?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[   5%]  Percentage cage-free eggs estimated
[  5 %]  Percentage confinement-free. Type of meat product:  pork, beef -- estimated
[   %]  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).
[ 15  %]  Grass-fed. Type of animal product:  estimated
[   %]  Grass-fed. Type of animal product:

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[x  ]  Yes. Please indicate (repeat for each product).
[  5 %]  Percentage hormone- and antibiotic-free. Type of meat: chicken, fish
[   %]  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.
[  50 %]  Percentage purchased that meets guidelines. Please list guidelines used:
Monterey Bay Aquarium Seafood Watch  and Marine Stewardship Council standards

(most are Monterery Bay Aquarium Seafood Watch standard)

 

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:
Vegan and vegetarian in 90%+ of venues on campus, every day, every meal.

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: most venues are 100% fair trade, a few locations offer fair trade but not exclusively.  Estimate that 80%+ of venues offer Fair Trade coffee
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[x  ]  Yes. Please indicate (repeat for each product).
[ 5  %]  Percentage purchased that is Fair Trade Certified. Type of item: macadamia nuts, papaya, mangos, etc….

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
[ x ]  Postconsumer recycled content
[ x ]  Biodegradable/compostable
[  ]  Other
Description (optional):
Dining Halls are piloting being 98% waste neutral moving disposables (containers, stirrers, napkins) to compostable materials  and otherwise reusable containers and silverware.


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:
5% off for bringing back mugs and drink containers (expanding  program in the fall.)
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ x ]  No  major effort in 2008, all Styrofoam to be gone in Fall 2009
[  ]  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.
[   TBD    ]  Annual tonnage of preconsumer compost.  Pilot mode this summer, full production mode Fall 2009, into production in both dining halls as of July 2009. 

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.
[   100%]  Proportion of dining facilities that run postconsumer compost programs.
[    TBD  ]  Annual tonnage of postconsumer compost. .  Pilot mode this summer, full production mode Fall 2009, into production in both dining halls as of July 2009. Estimating 25 tons.


30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[ x ]  Yes. Please describe:
Campus Kitchen program  www.stewardship.gatech.edu/food.php and http://www.sodexofoundation.org/hunger_us/newsletter/hunger_nov08.html#5

Georgia Tech's Food Services donated 4,311 lbs of food to Atlanta Food Bank during the 2006-2007 school year.  Donated more in 2008.


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:   began in Fall 2007, saving 3000 gallons a day.

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):

Used cooking oil converted to biodiesel and used on campus since 2007

Education and awareness programs on food waste, sustainable foods, foods in Season, Energy Conservation, nutrition

Education and awareness programs on sustainable food including Peanut Butter and Jelly (PBJ) Day for EarthDay, Health Awareness Week tabling, EarthDay tables and presentation, posters/ bulletin program with programs posted on it, Campus Kitchens Program (food for homeless)

Planning energy audit and energy reduction program for 2009 in kitchens with a commitment to reduce energy use by 26%.

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)
[ x ]  Plastics (some)
[  ]  Other. Please list:
was recycling glass but recycling vendor stopped taking it.


34) Are recycling receptacles located throughout dining locations?
[ x]  No 

[x  ]  Yes. Please describe: At points where plates/beverages are returned and at the venue exit.
Partnered with City of Atlanta in its new Zero Waste Zone which licensed its first commercial food composting organization.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[      10 %] Plastic Bottles today

Going to 98% in Fall 2009

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: 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?
[  ]  No
[  x]  Yes. Please describe: Sustainable Dining Committee meetings since 2008

 

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