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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: Melanie Glassmire
Title: Procurement & Supply Manager, Dining Services
Date survey submitted: July 13, 2009
1) Total annual food budget: [$10,000,000]
LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[X ] No
[ ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.
3)From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ 12 ] Number from which you purchase directly.
[ 0 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 41,416]
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):
Fruit, vegetables, milk, eggs.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ 2 ] 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?
[$ 4,794 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Milk and peanut butter.
9) Do you purchase milk from a local dairy?
[ ] No
[X ] Yes. Please provide name of dairy and location:
Snowville Creamery, LLC
32623 St Rt 143
Pomeroy, OH 45769
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?
[ ] No
[ X ] Yes. Please describe program:
The University actively visits the local farmers market and produce auctions to incorporate local foods into our menus. There are also local farmers that grow specific products for the university and deliver to the commissary warehouse.
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:
Specialty fresh vegetables for the fine dining restaurant (Latitude 39).
14) How much do you spend annually on organically grown or produced food?
[$3,500 ]
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).
[ 1 %] 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
[ X ] Yes. Please indicate (repeat for each product).
[ 100%] Percentage hormone- and antibiotic-free. Type of meat: Beef, pork, chicken
[ %] 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: Snowville Creamery Milk
[ 100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Houghton Dairy Milk
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
Unsure. We’ve asked our meat purveyor but we haven’t gotten an answer yet.
[ ] No
[ X ] Yes. Please indicate. Marine Stewardship Council standards.
[ 20-30 %] 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:
Vegetarian soups and entrees are on the menu daily. Vegan entrees are available on request at all times and on the menu at least weekly, sometimes 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:
The University provides a Fair Trade coffee choice in the retail coffee shops.
[ ] 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 – On request by the customer
[ X ] Postconsumer recycled content – Starbucks cups and sleeves
[ X ] Biodegradable/compostable – used in the Food Court (West 82)
[ ] Other
Description (optional):
All of our biodegradable service ware is purchased from Gordon Food Services and Nature Friendly. The bowls are made of sugar cane fiber that is a waste product of the sugar refining process. The cutlery is made from potato and other natural plant starches. The transparent clam shell containers are made from a biologically based polymer called PLA (polylactic acid), which is derived from corn or other plants. All of these items are manufactured by Stalk Market and Wilkinson Industries.
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: At the Front Room, our retail coffee shop, customers who provide their own mug are charged $1.00 for a coffee (the price of a refill) instead of $1.80. Discounts are not available for other coffee beverages.
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.
[ 80 ] Annual tonnage of preconsumer compost (estimated, composting operations began in February 2009).
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.
[ 50 %] Proportion of dining facilities that run postconsumer compost programs.
[ 40 ] Annual tonnage of postconsumer compost (estimated, composting operations began in February 2009).
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[ X ] Yes. Please describe:
During the school year the University works with local shelters to provide some food. The shelters provide containers and pick up the product at scheduled days and times.
Dining Services also offers a program by which students can use remaining dining dollars at the markets and donate the food to a local food bank. This occurs throughout the 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:
The university has completed studies with the students, however at this time have not implemented the trayless program. Results in terms of food waste reduction have not been conclusive. The option is, of course, always available for students who voluntarily choose to go trayless.
[ ] 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):
We have worked with the Office of Sustainability on food waste audits, and educating customers how to sort compostable table and service ware. We currently are working with the Facilities Department to compost. We have our inedible cooking oil picked up locally and it is turned into 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
[ ] Paper
[ ] Plastics (all)
[X ] 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)?
[ 50 %]
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?
[ ] No
[ X ] Yes. Please describe:
Working with facilities management on campus with the composting project. Also works with the Dining Services Development Committee which is a group of students that act as intermediary between the staff and students to better serve the students. They have toured the facilities and are interested in local products and sustainability.
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