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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: Monica Heminger/Daniel Auger
Title: Sodexo Marquette University Marketing Manager
Date survey submitted: July 21, 2009
1) Total annual food budget: [$3,700,000 ]
LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[ ] No
[ x] Yes. Please describe and provide URL, -our corporation has contracted with local distributors that utilize local vendors when feasible- http://www.marquettediningservices.com/social.html
http://www.marquettediningservices.com/earthday.html
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # 3] Number from which you purchase through a distributor. Please specify name and location of distributor: Kemps Dairy-wisconsin/minnesota, Loffredo Produce-wisconsin, McCain Potatoes-wisconsin
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ ]We are not tracking this number at this time. We order our food through Sysco who in turn purchases local products when feasible (4 month growing season in Wisconsin). Sysco does not currently track the $ amounts that are being used to purchase locally grown products. We will in the future, work toward getting that reported to us.
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): fresh fruit, vegetables, meat, milk, yogurt, dairy when feasible growing season
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 3 ] Number from which you purchase directly: Stone Creek Coffee, Rishi Tea, Palermos Pizza
[ # approx 10 ] Number from which you purchase through a distributor.
Please specify name and location of distributor: Sysco-Wisconsin, UNFI-wisconsin/Minnesota,
7) How much do you spend annually on purchasing food that was processed locally?
[$ at least approximately, $137,000 -(Stone Creek Coffee and other local processors.) There are additional products the we purchase through Sysco that are processed in Wisconsin, but we are not given that distinct data to track costs.
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): coffee, rishi tea, all bakery made on campus-no preservatives, dairy products
9) Do you purchase milk from a local dairy?
[ ] No
[ x] Yes. Please provide name of dairy and location: Kemps Dairy- wisconsin/minnesota
10) Do you source any food from an on-campus farm or garden?
[ x ] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[ x ] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[ x] Yes. Please describe and provide URL, if available: The Sodexo VP of Corporate Citizenship, Arlin Wasserman, describes our sustainability policies in a video at our website: http://www.marquettediningservices.com/social.html .
We also list what we are doing on campus on a daily basis at: http://www.marquettediningservices.com/earthday.html
13) Do you purchase organically grown or produced food?
[ ] No
[ x] Yes. Please list items: organic fruit, nuts, cereal sold at Natural Smart Market,
14) How much do you spend annually on organically grown or produced food?
[$ ]we are not currently tracking that number
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?
[ ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage hormone- and antibiotic-free. Type of meat:
[ %] Percentage hormone- and antibiotic-free. Type of meat:
Occasionally.
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ x ] Yes. Please indicate (repeat for each product).- We sell hormone and antibiotic free dairy products at our Natural Smart Market
[ %] 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
[ ] Yes. Please indicate.
[ %] Percentage purchased that meets guidelines. Please list guidelines used:
*Not aware of Sysco's policy on this at this time. We will research and determine.
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: We offer daily vegan options in four residence hall dining rooms on campus. We also offer other options that are vegan but not labeled as such in our food court location.
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: Stone Creek Coffee - local roaster
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x ] Yes. Please indicate (repeat for each product).Rishi tea, divine chocolate
[ %] 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-residence dining rooms- 100% washable china, retail locations-offer both china or disposable
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): Also offer bio- plantware cups, cornware plates, spudware silverware
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: 25cents of coffee purchase with customers own sustainable mug
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ x ] No
[ ] Yes. Please describe: 0
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: We provide over 65% of their food inventory to Campus Kitchens Project- an organization that served over 14,000 meals to the hungry in our local community last year.
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: Earth day/Earth Week for an example.
[ ] 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): cooking oil is donated for biodiesel fuel, hydration water station installed, reducing plastic bottles. We built Natural Smart Market, dedicated to offering natural and healthy snacks, bakery, grab-n-go salads and sandwiches, sustainable mugs/canteens. We have our own, on-campus bakery.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ x ] Aluminum
[ ] Cardboard
[ x ] Glass
[ x ] Paper
[ ] Plastics (all)
[ x ] Plastics (some)
[ ] Other. Please list: *We follow the guidelines for recycling that Marquette University has put into place.
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)?
[ %] We are not currently calculating this ratio.
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 is contracted by Marquette University
[ ] 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: The Dining General Manager and Marketing Manager are invited to attend Sustainability Committee Meetings hosted by Marquette University's Administration.
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