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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: Stu Orefice
Title: Director, Princeton University Dining Services
Date survey submitted: June 15, 2009
1) Total annual food budget: [$ 7m ]
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
[ y ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 3 ] Number from which you purchase directly.
[ # 8 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
We have three distributors. Ambrogi Produce, Four Season Produce, Baldor Produce
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 2,090,000 ]
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):
Fresh fruit, (apples, peaches, watermelon etc
Vegetables- (a long list)All milk and cream
Honey (Fruitwood orchards)
Eggs (Sauders Cage Free)
Natural Acres Grass Fed Beef
Bell and Evans Chicken
Violet Packing (Canned Jersey Tomatoes, processed in NJ)
Tofu (Sun Sprout of Lancaster)
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.
[ # 5 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Sysco Philadelphia- Provides canned tomatoes from Violett Packing, Eggs from Sauders, Tofu from Lancaster, Pasta from Carlas, Frozen Brad dough from Wenner
Our pork is from Leidy’s Pork out of PA
All of our other meats are processed locally from Dutch’s Meats of Trenton, City Beef of Trenton, and Vrola’s Meats of Perth Amboy
All seafood comes from PG trading, Trenton, Tony’s of the Bronx, and Slavin of the Bronx
7) How much do you spend annually on purchasing food that was processed locally?
[$ 2,090,000 ] We do not separate the processed vs. locally grown
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
All breads are processed locally
All dairy and Ice cream Jack and Jill
Some cheeses
Canned Tomatoes
Honey
Pork Products
9) Do you purchase milk from a local dairy?
[ ] No
[ x] Yes. Please provide name of dairy and location: Cram O land of Florence, NJ
10) Do you source any food from an on-campus farm or garden?
[ ] No
[ x ] Yes. Please describe source and amount: Herbs and greens from the College Garden (50 pounds)
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:
13) Do you purchase organically grown or produced food?
[ ] No
[ ]x Yes. Please list items: Some examples are Spring Mix lettuce, tofu, two cereals per dining hall, soy milk and rice milk, yogurt, Harry’s Organic soups
We also operate a green café that includes our “Subconscious Deli” featuring organic meats.
14) How much do you spend annually on organically grown or produced food?
[$ 253,000 ]
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
[ y ] Yes. Please indicate (repeat for each product).
[ 100%] Percentage cage-free eggs
[ 100 %] Percentage confinement-free. Type of meat product: Fresh Pork product
[ 60 %] Percentage confinement-free. Type of meat product: Grass Fed Burgers and Ground Beef Campus Wide
100% Fresh chicken from Bell and Evans campus wide
16) Do you purchase any grass-fed animal products?
[ ] No
[ x] Yes. Please indicate (repeat for each product).
[ 100%] Grass-fed. Type of animal product: All burgers and ground beef
[ %] 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: Fresh Chicken
[ 55 %] Percentage hormone- and antibiotic-free. Type of meat: Grass Fed Beef
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: All 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: We were the first independent University to sign on with Monterey Bay in the country
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: Too many to list. We have vegan bars and entrees throughout our system
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
[ ] Some. Please describe:
[ x] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x] Yes. Please indicate (repeat for each product).
[ x%] Percentage purchased that is Fair Trade Certified. Type of item: Bananas, Rice, and Tea bags
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
[ x] 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: $25 discount for each coffee mug returned
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.
[ 1%] Proportion of dining facilities that run preconsumer compost programs.
[ ] Annual tonnage of preconsumer compost.
Only for the small campus garden
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.
[ %] Proportion of dining facilities that run postconsumer compost programs.
[ ] Annual tonnage of postconsumer compost.
We send all of our post consumer and food scraps to a local pig farmer
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[ x] Yes. Please describe: There is a full program that is organized by the SVC- Student Volunteers Council
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:
[ ] Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:
3 out of 6 Colleges
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 send our fryer oil for bio diesel production. We completed the Real Food challenge metric and in total have 60% sustainable food on our campus. In other words we purchase 40% conventional food.
We have Green Seal certified soaps and detergents from Aqua Products a local vendor from Cinnaminson NJ
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)
[ ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: We have recycling containers and a station in our Food Court
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ %] I do not know
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: I sit on the PSC, the Princeton Sustainability Committee. We also have our own Greening Dining Committee
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