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Report Card 2010

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Illinois 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: Wendy Surak/Joseph F. Clair, P.E.

Title: Sodexo General Manager/ IIT Director of Campus Energy and Sustainability

Date survey submitted: July 28, 2009

 

1) Total annual food budget: $5,100,000.00

 

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?

[ ] No

[ x ] Yes. Please describe and provide URL, if available:

Questions 3-5 pertain to locally grown purchases.

Sodexo (IIT food service provider) has a local purchasing policy for produce. In our contracts, we

require produce companies to source fruits and vegetables from the same state or geographical region.

Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following

areas; child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom

of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community

involvement, ethical standards, conflicts of interest and communication.

http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp

 

3) F rom how many local farms or growers do you purchase (excluding on-campus farms/gardens)?

[ # ] Number from which you purchase directly.

[ 7 ] Number from which you purchase through a distributor. Please specify name and location of

distributor:

T. Castro Produce, Chicago, IL

Harmony Valley Viroque WI. S. 3442 Wire Hollow Rd.

www.harmonyvalleyfarm.com 608-483.2143

Ronein Farms St.Anne IL. 3732 S. 8500E Rd.

N/A 815-427-6348

Van Singel Farms Grant MI. 2895 Fox Drive

www.vansingel.com 231-834-5617

Herbal Gardens Wauconda IL 27373 West Hwy 176

www.theherbalgarden.com 847-526-1839

Alsum Growers Friesland WI N 9083 County Road EF

www.alsum.com 920-348-5127

SMP Farms Eau Clarie MI 6820 M140

www.smpmarketingllc.com 269-461-6780

Mei-Shun Chicago IL 523 W. 26th Street

 

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

Produce ! Unknown. We have put in a request with a produce vendor for an annual usage report. We

are waiting for this to be compiled.

Eggs and Dairy ! 4.1% of our annual sales are spent on local dairies and is procured within 150 miles.

This percentage pertains to Dairy Only and not eggs.

 

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):

Beets, Baby Red, Gold and Striped

Bell Peppers ! Green, Red and Yellow

Cabbage ! Red and Green

Full Size Orange Carrots

Celery

Celery Root

Dill ! Baby

Greens ! Braising, Collard, Dandelion, Kale, Mustard & Turnip

Herbs ! All Varieties

Romaine, Butter Lettuce, Watercress, Iceberg Lettuce, Red and Green Leaf

Green Onions

Parsley Italian and Curly

Parsley Root

Red, Yukon, and White Potatoes

Full Size Zucchini and Green & Gold Summer Squash

Swiss Chard

**The local growing season can be shorter or longer depending on the weather. We have specific months

that reside mainly from June ! Oct / Dec where we can purchase the above mentioned items from a local

farm through our distributor. T. Castro Produce provides local when available, but does source from

non-local vendors in the winter months.

 

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?

Amount unknown at this time. We will provide a supplement to our response when the information

becomes available.

 

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

goods, yogurt, cheese):

Amount unknown at this time. We will provide a supplement to our response when the information

becomes available.

 

9) Do you purchase milk from a local dairy?

[ ] No

[ x ] Yes. Please provide name of dairy and location: Prairie Farms, Peoria IL

Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles. The

exception is with deficit states where the demand outweighs the production. Regionally contracted

dairies are antibiotic and rBGH/rBST free.

 

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?

[ ] No

[ x ] Yes. Please describe and provide URL, if available:

Sodexo has agreements with regional and broadline distributors that provide organic and sustainably

produced foods available to all accounts for purchase. As of July 2009, Sodexo has made the following

commitments with an achievement date of 2015.

-100% of the fish and seafood we serve will be sustainably caught and raised.

-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable

producers.

 

13) Do you purchase organically grown or produced food?

[ ] No

[ X ] Yes. Please list items:

College Sustainability Report Card 2010 - Dining Survey Page 4

We purchase specialty organics from UNF I food. The items and quantity varies and is based upon

availability. We utilize most of the organic products in the form of Gluten F ree Organic options to

accommodate celiac students. However, whenever possible we will add an organic option to our salad

bar such as organic mixed greens directly from T. Castro Produce, or organic salad toppers from UNFI.

 

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

.7 % of annual sales spent on organic mixed greens

 

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:

Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture

raised meats. IIT is currently reviewing these product offerings to determine whether they meet

sustainability thresholds and provide a value equivalent to the cost.

 

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:

Sodexo has agreements with regional and broadline distributors that provide grass fed products. IIT is

currently reviewing these product offerings to determine whether they meet sustainability thresholds and

provide a value equivalent to the cost.

 

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:

The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers

are regulated by the USDA. Additionally, Sodexo has agreements with regional and broadline

distributors that provide hormone and antibiotic free meats. IIT is currently reviewing these product

offerings to determine whether they meet sustainability thresholds and provide a value equivalent to the

cost.

 

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: Skim, Whole, and 2% Milk

Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.

College Sustainability Report Card 2010 - Dining Survey Page 5

 

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

Marine Stewardship Council standards?

[ ] No

[ X ] Yes. Please indicate. ! Awaiting report from Regional Operations Support Manager

[ %] Percentage purchased that meets guidelines. Please list guidelines used:

Sodexo contracts through regional and broadline distributors for seafood that provide seafood certified

by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as

the Aquaculture Certification Council.

 

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:

Sodexo offers vegan entrees on a daily scheduled basis at every meal. We provide an entire station

devoted to vegan selections.

 

21) Please list and give percentages for any other sustainably produced food items you purchase

that are not included above:

Unknown at this time.

 

FAIR TRADE PRODUCTS

22) Do you purchase Fair T rade Certified coffee?

[ ] No

[ ] Some. Please describe:

[ X ] All

Green Mountain Coffee, Starbucks Coffee,

Sodexo Commitment as an organization beyond IIT :

We will double our purchase of fairly and responsibly traded products every year until 2015.

23) Do you purchase other Fair T rade Certified food products?

[ X ] No

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

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

DISHWARE AND E C O-FRI ENDL Y INC ENT IV ES

24) Please indicate which of following your university-operated/contracted dining facilities offers.

[ ] Disposable dishware

[ ] Only reusable dishware

[ X ] Reusable and disposable dishware

Sodexo Sustainability Commitment:

We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, production facilities and client's sites by 2015.

 Currently, IIT maintains the warewashing lease and chemical use.

 

25) If you offer disposables, please indicate materials used (check all that apply).

[ X ] Plastic or polystyrene

[ ] 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 refill prices on the use of reusable coffee mugs. We provided cooler bags which were reusable

for our summer conference boxed lunches. We fed 750 people per day with the reusable bags as opposed

to plasticware.

 

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.

Until recently, state law restricted the market for commercial-scale composting and significantly

regulated on-site composting. This law was recently changed, and IIT will be implementing both preconsumer

and post-consumer programs within the 2009-2010 school year.

 

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.

Until recently, state law restricted the market for commercial-scale composting and significantly

regulated on-site composting. This law was recently changed, and IIT will be implementing both preconsumer

and post-consumer programs within the 2009-2010 school year.

 

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 Chicago Food Bank weekly.

 

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:

[ ] Yes--standard practice. Please describe program including date started and, if available, data on

reduced food waste or water consumption:

IIT rolled out trayless dining on May 25th, 2009. We hope to keep this as a permanent operation, however

are awaiting the return of the student population to see if it is feasible.

Sodexo suggests that accounts choose to remove trays from dining halls. Research conducted by Sodexo

accounts demonstrate that removing trays creates a reduction in food waste by one ounce per person

saves . gallon of water per tray. There is also saving in natural gas and energy to operate the dish

machine to wash trays as well as fewer chemicals that enter the waste water stream.

 

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):

 

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

[ ] Paper

[ ] Plastics (all)

[ ] Plastics (some)

[ ] Other. Please list: One example includes coffee grounds.

 

34) Are recycling receptacles located throughout dining locations?

[ X ] No

[ ] Yes. Please describe:

Our retail locations all have campus recycling receptacles. The waste from cafeteria is 99% organic, and

Illinois just passed a law allowing commercial organic waste collection and handling. This does not

require us to install receptacles to collect in the cafeteria.

 

35) What is the dining services' cur rent waste-diversion rate (the percentage of recyclable waste

diverted from traditional disposal)?

[15 %]

College Sustainability Report Card 2010 - Dining Survey Page 8

 

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:

Sodexo, Inc. (www.sodexoUSA.com) is a leading integrated facilities management services company in

the U.S., Canada, and Mexico, with $7.7 billion (USD) in annual revenue and 120,000 employees. Sodexo

serves more than ten million customers daily in corporations, health care, long term care and retirement

centers, schools, college campuses, government, and remote sites. Sodexo, Inc., headquartered in

Gaithersburg, Md., is a member of Sodexo Group, and funds all administrative costs for the Sodexo

Foundation (www.sodexofoundation.org), an independent charitable organization that, since its founding

in 1999, has made more than $11 million in grants to fight hunger in America.

 

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:

General Manager is an active participant in the sustainability initiatives at IIT.

 

 

 

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