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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:
Title:
Date survey submitted:
1) Total annual food budget: [$ ]
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: Bon Appetit’s first choice is to purchase local food (150 miles), which includes the on-campus garden.
Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # at least 2 ] Number from which you purchase directly.
[ # unknown ] Number from which you purchase through a distributor. Please specify name and location of distributor:
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ ]
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): Vegetables and milk/dairy
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # at least 3 ] Number from which you purchase directly.
[ # unknown ] 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?
[$ ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Ice cream, cheese, and bread
9) Do you purchase milk from a local dairy?
[ ] No
[ X ] Yes. Please provide name of dairy and location: Red Barn Dairy a consortium of family farms see http://www.redbarnfamilyfarms.com/
10) Do you source any food from an on-campus farm or garden?
[ ] No
[ X ] Yes. Please describe source and amount: The Sustainable LU Farm website says that they sourced food from the farm in the 2005 and 2006 growing seasons. Information about sourcing in recent years was not found.
The campus garden has sold directly to our dining hall since its inception in 2005.
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, potatoes, peppers, eggplant, beans, peas, beets, spinach, radishes, parsnips, summer squash, winter squash, melons, basil, garlic…etc. etc.
14) How much do you spend annually on organically grown or produced food?
[$ unknown ]
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).
[100 %] 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
[ ] 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?
[ ] No
[ X ] Yes. Please indicate (repeat for each product).
[ 100 %] Percentage hormone- and antibiotic-free. Type of meat: All hamburgers are made from ground chuck that is antibiotic- and hormone-free.
[ %] 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).
[ 100 %] Percentage hormone- and antibiotic-free. Type of dairy product: milk
[ %] 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.
[ 100 %] Percentage purchased that meets guidelines. Please list guidelines used: All seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines.
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: Every meal, every day, has such alternatives
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:
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] 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
[ X ] Only reusable dishware
[ ] Reusable and disposable dishware
25) If you offer disposables, please indicate materials used (check all that apply).
[ ] Plastic or polystyrene
[ ] Postconsumer recycled content
[ ] 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: beverages discounts for using reusable containers, deposits on travel dishware packs, discounts for using bags, coupons for purchasing reusable mugs
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.
[ ] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[ X ] No – implementing this year.
[ ] 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: Salvation Army gets breads and unused pans of food.
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: Program starts on Saturday Aug 22!
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
[ X ] Paper
[ ] Plastics (all)
[X ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[X ] Yes. Please describe: There are recycling receptacles next to each trashcan.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 32 %] – this is for the entire campus, we do not have a breakdown of dining services only.
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: Bon Appetit
[ ] 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: Our sustainability committee (Green Roots) frequently consult with the head of the campus center and dining services. We have meet a half dozen times this summer already.
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