<< 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: Jeff Scott
Title: General Manager, Ithaca Dining Services
Date survey submitted: July 21, 2009
1) Total annual food budget: [$3.8 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?
[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)?
[ 0 ] Number from which you purchase directly.
[ 4 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
- Remembrance Farm, Trumansburg NY (11.4 miles from Ithaca College)
- Fingerlakes Fresh, Ithaca NY (0 miles from Ithaca College)
- Stick and Stone, Newfield NY (8.3 miles from Ithaca College)
- B+B Farm, Freeville NY (12 miles from Ithaca College)
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$418,000]
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):
- Apples, Milk, Eggs, Hydroponic Lettuce, Carrots, Parsnips, Celery, Turnips, Radish, Onions, Cabbage, Beets, Asparagus, Cucumber, Green Beans, Peas, Spinach, Broccoli, Squash, Peppers, Tomatoes, Zucchini, Arugula, Baby Pak Choi, Basil, Other.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 1 ] 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?
[$13,495.52]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Baguette, Ciabatta, Multi-Grain, Whole Wheat, Sourdough, Sub Rolls, Various baked goods
9) Do you purchase milk from a local dairy?
[ ] No
[X] Yes. Please provide name of dairy and location:
- Hood Dairy (Crowley Foods)
o Binghamton, NY (53.0 miles from Ithaca College)
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: Tomatoes, Carrots, Peppers, Cucumbers, Flax, Salad Dressing, Yogurt, Guayaki Yerba Matte, Coffee
14) How much do you spend annually on organically grown or produced food?
[$62,302.71]
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).
[20 %] Percentage cage-free eggs
16) Do you purchase any grass-fed animal products?
[ ] No
[X] 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:
- At the Campus Center dining hall, there is a dedicated station where vegan entrees are served. There are 5 entrees at lunch and dinner, seven days a week.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
[N/A]
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)
[100 %] Percentage purchased that is Fair Trade Certified. Type of item:
- Tazo Tea (Ethical Tea Partnership)
- Guayaki Yerba Matte (Fair Trade Certified)
- Astor Chocolate Bars (Fair Trade Certified)
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):
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: REMP (Resource Environment Management Program) offers a .15 cent discount if customers use reusable mugs. Drink discounts are offered to be either hot/cold.
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.
[100%] Proportion of dining facilities that run preconsumer compost programs.
[*see description under postconsumer food scraps] Annual tonnage of preconsumer compost.
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.
259.42 Annual tonnage of BOTH PRECONSUMER & POSTCONSUMER compost (the research that was conducted to gather the necessary data on composting food scraps includes both pre/post consumer waste together).
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[X] Yes. Please describe: Food Salvage Program – every Friday when school is in session leftover meals are donated to the Danby and Freeville food pantries.
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:
Dates:
10/22/2007 – Ithaca College petitions for the trayless program at sustainability day
11/11/2007 – First trayless program was tested
11/17/2007 – The Towers Dining hall is the first dining hall to become completely trayless
02/10/2008 – Campus Center goes trayless
Trayless Facts*
Customer Count
|
Date
|
Breakfast
|
Lunch
|
Dinner
|
Late-Night
|
Total
|
|
Monday 11/10 (regular)
|
320
|
733
|
400
|
627
|
2080
|
|
Tuesday 11/11 (trayless)
|
301
|
979
|
392
|
821
|
2493
|
Compost Bins**
|
Date
|
Breakfast
|
Lunch
|
Dinner
|
Late-Night
|
Total
|
|
Monday 11/10 (regular)
|
1.25
|
—
|
1
|
1
|
3.25
|
|
Tuesday 11/11 (trayless)
|
1
|
—
|
1
|
.75
|
2.75
|
**average weight of 1 bin = 120 lbs.
Regular vs. Trayless
|
Date
|
Lbs.
|
Lbs./person
|
Oz.
|
Oz./person
|
|
Monday 11/10 (regular)
|
390
|
0.18750
|
6240
|
3
|
|
Tuesday 11/11 (trayless)
|
330
|
0.13237
|
5280
|
2.11793
|
|
Waste Saved
|
60
|
0.05512
|
960
|
0.8820695
|
*all data compiled from “Ithaca College Dining Services Trayless Dining” by Stephanie Peich
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):
Pre-plating of many served items to control portions. Patrons can return to obtain additional food items in the “all you care to eat” lines, but the portion controlled servings cuts down substantially on uneaten waste. All waste cooking oil is sold to a local contractor who filters the oil for use as heating fuel.
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: Ithaca College has several recycling bins located at each facility throughout campus.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[95% of all preconsumer waste is recycled]
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 Campus Services
[ ] 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: Jeff Scott, General Manager is a member of REMP ( Resource Environment Management Program steering committee). In addition, Jeff Scott and Julie Whitten, Marketing Managers are members of IC Sustainability group , comprised of administrators faculty, staff and students.
<< Back to Report Card