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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: Lisa Farrell
Title: General Manager
Date survey submitted:
1) Total annual food budget: 34% of top line sales
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:
Sodexo 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
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: Sysco LA, Fresh Point, United Natural Foods, Alta Dena
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 3% of food purchases]
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, Fruits, meat, fish, and milk
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ #10 ] Number from which you purchase directly.
[ # 4 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Sysco LA, Fresh Point, United Natural Foods, Alta Dena
7) How much do you spend annually on purchasing food that was processed locally?
[$7% of food purchases] ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Bakery items (breads, desserts, ect) beverages.
9) Do you purchase milk from a local dairy?
[ ] No
[X ] Yes. Please provide name of dairy and location: Alta Dena
Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles. Regionally contracted dairies are antibiotic and rBGH/rBST free.
10) Do you source any food from an on-campus farm or garden?
[ X] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[ X] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[X ] Yes. Please describe and provide URL, if available:
Sodexo has agreements with regional and broad-line distributors that provide organic and sustainably produced foods available to all accounts for purchase. As of July 2009, Sodexo has made the following commitments with an achievement date of 2015.
-100% of the fish and seafood we serve will be sustainably caught and raised.
-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.
13) Do you purchase organically grown or produced food?
[ ] No
[ X] Yes. Please list items: Fruit, vegetables, pasta, sauces, chips, cookies, crackers
14) How much do you spend annually on organically grown or produced food?
[$ .25% of food purchases]
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).
[ .25 %] Percentage cage-free eggs
[ 5 %] Percentage confinement-free. Type of meat product: Chicken and Beef
Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats. It is up to the account/client if they want to pay for the increased costs and purchase the 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:
Sodexo has agreements with regional and broadline distributors that provide grass fed products. It is up to the account/client if they want to pay for the increased costs and purchase the product.
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[X ] Yes. Please indicate (repeat for each product).
[ 10 %] 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 broad-line distributors that provide hormone and antibiotic free meats. It is up to the account/client if they want to pay for the increased costs and purchase the product.
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:
Yes. Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk. Many dairies do not process their own cottage cheese or sour cream so it is impossible to make a blanket statement that will cover all of our regionally contracted dairy suppliers.
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ X] Yes. Please indicate:
[90 %] 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: Our grab and go options include some vegan selections and are marked as such. We are developing a concept that will include Vegan, Gluten Free and other special diet needs. Goal date for opening is in Jan. 2010
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: Starbucks, Jazzman’s, Seattles Best and Green Mt.
[ ] All
Sodexo Commitment:
We will double our purchase of fairly and responsibly traded products every year until 2015.
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
Sodexo Sustainability Commitment:
We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.
25) If you offer disposables, please indicate materials used (check all that apply).
[ ] Plastic or polystyrene
[X ] Postconsumer recycled content
[ X] Biodegradable/compostable
[ ] Other
Description (optional): All Retail plates, cups, flatware and napkins are Eco products made from corn fiber and breakdown within 45-60 days. We sell reusable bags in all retail facilities
Our disposable option for catering are plates and flatware made from post consumer recycled content. The main option is china, silverware and glassware.
Sodexo Sustainability Commitment:
We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.
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: Discount if you bring your own hot or cold beverage container for refills
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 pre-consumer food scraps?
[X ] No; we don’t participate in a composting program because the school isn’t currently supporting a composting program. When a composting program becomes available, Sodexo accounts will donate food products for composting.
[ ] Yes. Please indicate the proportion of dining facilities that run pre-consumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[ %] Proportion of dining facilities that run pre-consumer compost programs.
[ ] Annual tonnage of pre-consumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[X ] No; we don’t participate in a composting program because the school isn’t currently supporting a composting program. When a composting program becomes available, Sodexo accounts will donate products for composting.
[ ] 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 work with Campus Ministry to collect left over packaged food at the end of the evening. We also donate left over food that is in a closed container and has stayed at proper temp. from our catering department, large scale events. We work with Feeding Our Future during summer months to provide lunches to kids in summer.
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: LMU started on Earth Day 2008 campus wide, year round.
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):
We have a company that picks up our used cooking oil and uses it for biodiesel.
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: Can and bottle containers are in the dining room; cardboard bins are located on our loading docks
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 dining services are our contracted food vendor
[ ] 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: Member of Campus Sustainability Committee and Food Advisory Board.
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