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Report Card 2010

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Seattle University

Dining Survey

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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:   Buzz Hofford
Title:
  General Manager
Date survey submitted:
 July 17, 2009

1) Total annual food budget:
[$ 3,056,791]              ]

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:
Farm to Fork

Seattle U. participates in Bon Appétit Management Company’s Farm to Fork program to support small farmers and the local communities. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each café. By buying directly from farmers we have much more control over what types of agribusiness we are supporting. We support family farms and farm collectives who are preserving the diversity of our food choices. As part of the Farm to Fork program, at least 40% of the food served in Seattle University’s cafés are from within a 150-mile radius.

 

Eat Local Challenge

Bon Appétit took this Farm to Fork commitment to the next level in 2005. We issued an Eat Local Challenge to our chefs – hold an event with a meal made completely from local ingredients. Everything used in the preparation of the food must come from within a 150-mile radius of the café; the only exception being salt.

 

This annual event has become a favorite tradition at Seattle U. While Bon Appétit serves locally purchased food everyday in our cafés, this extreme example of 100% local ingredients has started lively conversations amongst students, faculty and staff.

 

For more information, visit

www.CircleofResponsibility.com


Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[6 ]  Number from which you purchase directly.

Full Circle farms, Beechers Cheese, Kings Garden, Lummi Island Wild, Taylor Shellfish Farms, Draper Valley Chicken.
[Unlimited Number] from which you purchase through a distributor. Please specify name and location of distributor:  We purchase our produce from Charlie’s Produce in Seattle which provides us with produce from a wide variety of different growers throughout the year.

4) How much do you spend annually on purchasing food that was grown or raised locally?
[Approximately $500,000]

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 fruits, vegetables, beef, chicken, milk, wild salmon


Questions 6-8 pertain to locally produced and/or processed items .
Full Circle Farms: Vegetables and Fruits

Willie Greens: Vegetables

Lummi Island Wild: Fish

Springbrook Farm: Dairy

Beechers Cheese: Cheese

Kings Garden: Herbs and Vegetables

Taylors Shell Fish: Shell Fish

Draper Valley Chicken: Chicken

Pasta Ya Gotcha

6) From how many local processors do you purchase?
[11 ]  Number from which you purchase directly.

Caffé Vita

Neato Foods

Schwartz Bro Bakery

Essential Baking

Boulangerie Nantaise Bakery

Pasta Ya Gotcha

Gais bakery

Mighty O Donuts

Cascade Valley Smoothie

Bagel Oasis

Starbucks                   

Cha Dao Tea

[  14 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:  We purchase our local meat, fish and dairy through FSA
Charlie’s Produce        Seattle

Sysco Food Service    Seattle

Pacific Seafood           Seattle

EK Beverage               Kent

Pepsi                            Seattle

Naked Juice                Seattle

Columbia Gorge          Seattle

Service Paper              Seattle

Dreyers Ice-cream       Seattle

Coremark                    Seattle

Merlinos                      Seattle

DPI                             Portland

UNFI                          Portland

Fulton Meats               Portland


7) How much do you spend annually on purchasing food that was processed locally?
[$ 1,250,000]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   
Baked goods

Breads

Cheese

Snacks

Pasta

Sandwiches (Neato Burrito)

Desserts

Beverages (tea, coffee, bottled beverages, juices)

9) Do you purchase milk from a local dairy?
[  ]  No
[ x ]  Yes. Please provide name of dairy and location: Springbrook Farms: Auburn

10) Do you source any food from an on-campus farm or garden?
[ x ]  No  [Buzz- Did you not include the herbs because the chefs only pick them occasionally?]
[  ]  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:
Bon Appétit at Seattle University leads the food industry in sustainable practices to preserve flavor and to protect the environment and our local communities. The principle of sustainability not only drives the purchasing decisions we make in our kitchens each and every day, it’s also a core value for the 185  employees of Bon Appétit at  Seattle U.  We have created an operational definition of “sustainability” that is specific to food service:

 

Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil now and in the future

 

Here are the specific ways in which we address the problems and concerns in today’s food supply and support sustainable food practices in each Bon Appétit café.

 

Farm to Fork

This is our groundbreaking company-wide initiative to purchase locally. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each restaurant.

 

Socially Aligned  and Fair Trade Coffee

Socially aligned coffee refers primarily to specialty coffee that has been produced with environmental goals and/or traded with social goals in mind. Bon Appétit at Seattle University serves Caffe

Vita, Starbucks and Stumptown coffees on campus.

 

Responsible Disposables

Aware that our selection of to-go containers and disposable serviceware has environmental impacts, we primarily encourage the use of china and silverware in our cafés.  We actively encourage recycling, use no Styrofoam and are eliminating non-compostable packaging from campus.

 

Composting

We collect all pre-consumer kitchen waste for composting which is used as compost in across the University grounds.

 

Sustainable Seafood

All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.

 

rBGH Free Milk

We serve milk free of artificial bovine growth hormones.

 

Antibiotic Reduction

The chicken and turkey breast served at SU comes from animals raised without the use of antibiotics as a routine feed additive. In addition, all of our hamburgers are made from natural beef raised without antibiotics or hormones and on vegetarian feed.

 

Cage-Free Shell Eggs

Bon Appétit at Seattle U. only serves shell eggs that are cage-free and Certified Humane.

 

Low Carbon Diet

As part of the Low Carbon Diet program, Bon Appétit at Seattle U. has been working to reduce the food system’s impact on climate change. Through numerous operational initiatives, we committed to reduce our greenhouse gas emissions by 25% in the highest impact areas by 2010.

 

For more information about our sustainability initiatives, visit

www.CircleofResponsibility.com .

 

 13) Do you purchase organically grown or produced food?
[  ]  No
[x  ]  Yes. Please list items: Full Circle Farms: Vegetables and Fruits

Willie Greens: Vegetables

Kings Garden: Herbs and Vegetables

14) How much do you spend annually on organically grown or produced food?
[$ Approximately $ 75,000          ]

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
[  X]  Yes. Please indicate (repeat for each product).

All shell eggs served are Certified Humane and cage-free.

[  100  %]  Percentage cage-free eggs
[  100 %]  Percentage confinement-free. Type of meat product:  
Beef

16) Do you purchase any grass-fed animal products?
[ ]  No

[ x ]  Yes. Please indicate (repeat for each product).

All our Beef is pasture raised but not 100% grass-fed

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:  Chicken
[100   %]  Percentage hormone- and antibiotic-free. Type of meat:  Beef

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).

We serve milk free of artificial bovine growth hormones.


[  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.

All seafood served at SU is in line with Monterey Bay Aquarium’s Seafood Watch Guidelines.

[ 100  %]  Percentage purchased that meets guidelines. Please list guidelines used:

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:

Multiple vegan options daily across campus

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: Some Fair Trade, some fairly traded, some direct trade.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[x  ]  Yes. Please indicate (repeat for each product). Bananas
[  100 %]  Percentage purchased that is Fair Trade Certified. Type of item: bananas

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 – being discontinued
[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: 20 cent discount for re-usable mug use

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
[  1 out of 1]  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.
[  25 tons    ]  annual tonnage of preconsumer compost.
(David – the reason the above is answered 1 out of 1 is that all food prep that results in pre-consumer food compost comes from the cafeteria kitchen.  The 3 cafes on campus do not generate pre-consumer compost as they don’t do food prep.)


29) Do your dining facilities compost postconsumer food scraps?
[  ]  No
[4 out of 4  ]  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.

SU is launching a post-consumer waste program this summer that will compost approximately 60% of post-consumer food waste

 (David-  the reason the above is answered 4 out of 4 is because post-consumer compost containers are at the 3 cafes and the cafeteria).

[      ]  Annual tonnage of postconsumer compost. N/A

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 Food Lifeline and Northwest harvest to regularly donate excess product

31) Do your dining facilities have a trayless dining program?
[x ]  No –

Seattle U offers a la carte dining (as opposed to all you can eat), so customers only get what they pay for. This effectively reduces post – consumer waste to negligible amounts. Effective this fall 100% of that waste will be composted.

 [  ]  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:

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):
All fryer oil is donated to Jubilee Farm, who converts it to diesel to run their equipment. www.jubileefarm.org

 In partnership with Seattle Public Utilities, we have implemented food waste tracking technology in our main kitchen in order to reduce food waste in the back of house: www.leanpath.com

 

  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
[ x ]  Plastics (all)
[  ]  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)?
[       %]   (David – We don’t track the recycling rates on a per building basis. ~Karen)

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 Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the National Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit has more than 400 cafés in 29 states, including eBay, American University and the Getty Center.

[  ]  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 director and staff deal closely with the campus sustainability manager and recycling coordinator on multiple ongoing projects related to sustainability.

 

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