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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: William Casey
Title: Food Service Manager
Date survey submitted: July 21, 2009
1) Total annual food budget: [$1,200,000.00]
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?
[ X ] No
[ ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 0] Number from which you purchase directly.
[ # 5 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Harries Berries
Jaime Farms
Kenter Canyon Farms
McGrath Farms
Rising C Ranch
All are distributed by Freshpoint Produce of City of Industry, California
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$40,000.00]
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):
Spring Mix, Carrots, Lemons, Mushrooms, Bean Sprouts, Micro Greens, Bok Choy, Celery, Kiwi, Oranges, Yams and Tangerines
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 7] 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?
[$104,000.00]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Bread, Ice Cream, Bagels, Specialty Baked Items, Donuts, Milk and Cottage Cheese
9) Do you purchase milk from a local dairy?
[ ] No
[X] Yes. Please provide name of dairy and location:
Ross Swiss Dairies, Santa Ana, California
10) Do you source any food from an on-campus farm or garden?
[ ] No
[X] Yes. Please describe source and amount:
We harvest herbs from a student maintained garden. It amounts to about 1 lb. per month
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?
[ ] No
[ X ] Yes. Please list items:
Spring Mix, Oranges and Tangerines
14) How much do you spend annually on organically grown or produced food?
[$6,000.00]
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).
[ 1.4 %] Percentage hormone- and antibiotic-free. Type of dairy product: Milk Products
[ %] 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?
[ X ] No
[ ] 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:
We have 4 vegan entrée options available at each lunch and dinner. They are offered 5 days a week. For breakfast we offer 1 vegan option and it is also available 5 days a week. On weekends we offer 3 vegan options for brunch and dinner. This pattern is throughout the academic year.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above: All are included above.
FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ X ] No
[ ] Some. Please describe:
[ ] 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).
[ ] Plastic or polystyrene
[ ] Postconsumer recycled content
[ X ] Biodegradable/compostable
[ ] Other
Description (optional):
Sugarcane Plates and Bowls
Our plates and bowls are produced by utilizing sugarcane pulp that normally discarded or burned.
Certified compostable by Biodegradable Products Institute (BPI).
Sugar can is a rapidly renewing resource that takes only 18 months to grow and harvest
Cutlery
Our cutlery is made from plant starch
Certified compostable by Biodegradable Products Institute (BPI).
Highest PLA heat stability in the industry - 165°
Cold Cups and Lids
Our cold cups are made from Ingeo, a plant-based plastic that is 100% derived from corn. Ingeo requires 68% fewer fossil fuel resources to produce than traditional plastic.
Highest heat stability in the industry 135°
Hot cups
Lined with Ingeo plant based plastic, these cups look and feel like conventional hot cups, but their lining is made from domestic plants, not oil
Certified compostable by Biodegradable Products Institute (BPI).
Made from renewable resources.
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[ X ] No
[ ] Yes. Please describe:
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?
[ 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.?
[ ] No
[ X ] Yes. Please describe:
We donate to a local church.
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 practice was initiated on 5/17/09. We do not have any data available on reduced food waste or water savings as yet.
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): Trayless dining was initiated to not only reduce the use of water but, to reduce the amount of food waste in the dining hall.
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:
In our dining hall there are several recycling containers available for use. There are also recycling containers provided at our two retail outlets. HMC has a large 40 foot cardboard compactor for use by the dining hall. The cardboard is picked up and transported to a recycling center.
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ X ] Yes. Please describe:
In our dining hall there are several recycling containers available for use. There are also recycling containers provided at our two retail outlets
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 50 %]
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:
Harvey Mudd College has contracted with Sodexo Campus Services to manage the food services on campus.
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:
The general manager of food services works closely with a student sustainability group on campus.
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