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

Report Card 2010

Indiana University–Bloomington

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.

 

Dining Survey #1: RPS (Residential Programs and Services)

 

Name:  Sandra Fowler/Ancil Drake; Benjamin Schultz, Senior Lecturer, Kelley School of Business
Title:  Director of Residential Dining/Associate Director of Res. Dining-Procurement and Production
Date survey submitted:  July 1, 2009

1) Total annual food budget:
[$  11,000,000 ]

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:

Yes.  We have produced a guide for local growers wishing to sell to IU, explaining the step-by-step process for becoming approved vendors.   This is expected to be online in the coming weeks.

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. (The Apple Works, Scholars Inn Bakehouse)
[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

A local distributer, Troyer Produce, has recently agreed to accept local produce and package it for redistribution to IU. This will accommodate growers who do not have large quantities to sell, and also enable growers who cannot or don't want to purchase insurance policies to essentially bundle their produce under Troyer's insurance policy.  Troyer is located here in Bloomington, IN.

Locally grown apples (provided by The Apple Works) are now a basic staple in many of the campus dining halls, as a result of one intern’s summer project.


4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 6,160 ]

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):  

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

Chicken, Apples
6) From how many local processors do you purchase?
[ #  3  ]  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?
[  $275,500 last year   ]

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

Bagels


9) Do you purchase milk from a local dairy?
[ X ]  No
[  ]  Yes. Please provide name of dairy and location:

We have purchased local dairy items in the past, but the cost is really prohibitive. Collins dining hall even tried labeling it local/organic, and a few were interested in paying extra for it but not enough to make it a viable endeavor.

10) Do you source any food from an on-campus farm or garden?
[X ]  No
[  ]  Yes. Please describe source and amount:

Our community garden experiment at Foster Quad didn't work out last spring. SPROUTS (Students producing organics under the sun) has been in operation for a number of years, and is now in the process of moving to a new location near Hilltop Gardens. SPROUTS doesn't officially sell or give food to the dining halls, but students living in off-campus housing benefit from it.

 

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:  convenience store retail items

14) How much do you spend annually on organically grown or produced food?
[$  10,000  ]

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?
[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?
[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?
[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:

Yes: entrees 1-4 daily; breads daily; cookies and desserts 3-5 times/week; beverages daily


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:  We purchase several coffees, 20% are Fair Trade Certified.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ] No
[X]  Yes. Please indicate (repeat for each product).  Hot chocolate mix
[  %]  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).
[X ] Plastic or polystyrene
[X]  Postconsumer recycled content
[ X]  Biodegradable/compostable
[  ]  Other
Description (optional):

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 a 50% discount for refillable beverages, although this option is not widely used by students.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[ X]  Yes. Please describe: We use very few of these, only around 0.05% of total carry out supplies.

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:  Either daily or periodically depending on overages and other factors.

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:  At one location
[  ]  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):

Our dining facilities regularly recycle cooking oil.

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
[X ]   Plastics (all)
[  ]  Plastics (some)
[  ]   Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[  ]   No
[X  ] Yes. Please describe:

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[    15%  ]

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:
[ ]  Contracted. Please describe:
[ X ] 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?
[X ]  No
[  ] Yes. Please describe:

-----

 

Dining Survey #2: Sodexo


Name:  Steve Mangan
Title:
  General Manager, Indiana Memorial Union (IMU) Dining Services
Date survey submitted:
   7/01/09

1) Total annual food budget:
  $ 3,087,000

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?
[ X ]  No
[  ]  Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.

3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #  1  ]  Number from which you purchase directly. Fisher Farms
[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor: Piazza Produce, Indianapolis   Fisher Farms, Jasper

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$           ]  Not tracked

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): 
Apples, Vegetables, Sourghum, Pork, Beef, Duck, Great Lakes fish-whitefish, perch, lake trout

Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ #   8  ]  Number from which you purchase directly. Prairie Farms, Coke, Klostermans Bakery, Bakehouse, Blu Boy Chocolate, Peng Sushi, Aunt Millies, Dillman Farms.
[ #  9   ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:   Gordons, Indianapolis; Heartland, Indianapolis; Frito Lay, Indianapolis; Olinger Wine and Spirits, Indianapolis; Coke, Bloomington; Kroger, Bloomington; Marsh, Bloomington; Bloomingfoods, Bloomington; Sahara Mart, Bloomington.

7) How much do you spend annually on purchasing food that was processed locally?
[$           ]   Not tracked

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   Bagels, breads, desserts, chocolates, wedding cakes, oatcakes, ice cream, Upland Beer, Oliver Wines, Butler Wines, Capriole and Graham Farms cheese, Dillman Farms products-condiments, jellies, jams, Otis Spunkmaier from Indianapolis, IN.  Sugar and Spice Bakery products are made in house, as are most catering products.

9) Do you purchase milk from a local dairy?
[  ]  No
[ X ]  Yes. Please provide name of dairy and location: Prairie Farms, Olney IN

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?
[ 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: Green Mountain Coffee, retail snacks and fruits

14) How much do you spend annually on organically grown or produced food?
[$           ]   Not Tracked

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). Fisher Farms Beef
[   %]  Grass-fed. Type of animal product: Beef – not tracked
[   %]  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?
[ 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. Catfish, Pacific Halibut, Mussels, Lobster, Scallops, Striped Bass, Tilapia, Rainbow Trout (on best list)

[   %]  Percentage purchased that meets guidelines. Please list guidelines used:  Not tracked

 

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:
Products offered daily in Sugar and Spice, Kiva, Tudor Room and Marketplace.  Labeling is not in place on all items.

 

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:  Not Tracked

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[ X ]  Some. Please describe: Starbucks has Café Estima and African Red that is Fair Trade: 7%.  Other available Starbucks and Seattle’s Best products meet standards of Fair Trade but have not been licensed; Green Mountain Coffee at Sugar and Spice is all Fair Trade and Organic
[  ]  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).
[ X ]  Plastic or polystyrene
[ X ]  Postconsumer recycled content
[ X ]  Biodegradable/compostable
[  ]  Other
Description (optional):

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: Discounts in fountain drinks, coffee, Starting a reusable take out container program in fall 2010.

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.  Program has just started in partnership with Hilltop Garden (on campus), all production facilities will contribute. Amounts unavailable at this time.

[   %]  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 Currently are evaluating amounts available, a farm has been identified that has an interest.
[  ]  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: Dining services has donated excess food to the Hoosier Hills Food Bank since 1986.  Annual donations can be reported if needed.

31) Do your dining facilities have a trayless dining program?
[ X ]  No  Marketplace and Kiva, which are à la carte facilities, continue to use trays.  Sodexo does not have a resident dining program, which is the best place to implement a trayless program.
[ X ]  Sometimes – on specific days, on certain occasions, or in specific locations. Please describe: Burger King, Starbucks, Sugar and Spice, the Education kiosk, and the Tudor Room are all trayless as a standard practice.

[  ]  Yes – standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption: No data available

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):
Compostable material is being tracked, vegetable oil is recycled, and there is a coordination of production efforts to utilize products in multiple areas.

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
[ X ]  Plastics (all)
[  ]  Plastics (some)
[  ]  Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]  Yes. Please describe: Receptacles are located throughout the IMU in hallways, dining areas and meeting rooms.  The IMU recycles light bulbs.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 15 %]

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?
[ X ]  No
[  ]  Yes. Please describe:

 

<< Back to Report Card

 

Powered by Olark