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Report Card 2010

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Southern Methodist 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:   David Randolph
Title:
   District Manager
Date survey submitted:
   July, 2009

1) Total annual food budget:
[$3,200,000            ]

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, if available:

Purchase local and organic for on location – The “Spa” at RFoC in Umphrey Lee

3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ #     ]  Number from which you purchase directly.
[ 2   ]  Number from which you purchase through a distributor. Please specify name and location of distributor:   American Produce – Dallas, Texas   Schepps Dairy – Dallas, Texas

4) How much do you spend annually on purchasing food that was grown or raised locally?
[ $89,244          ]

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):  all dairy, tomatoes, peaches, herbs, watermelon, lettuce, broccoli, cauliflower, etc

Questions 6-8 pertain to locally produced and/or processed items
6) From how many local processors do you purchase?
[  14    ]  Number from which you purchase directly.
[ not sure ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:   Sysco, Dallas, Texas

7) How much do you spend annually on purchasing food that was processed locally?
[$  394,370   ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    bread, ice cream, all dairy products, sodas, chips, greeting cards, flowers

9) Do you purchase milk from a local dairy?
[  ]  No
X ]  Yes. Please provide name of dairy and location:   Schepps Dairy

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[  X]  Yes. Please describe source and amount:  on-campus garden.  Amount varies – harvest herbs.  Testing seasonal fruits and vegetables

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:   All products used at the Spa location must be 100% Organic

13) Do you purchase organically grown or produced food?
[  ]  No
[  X]  Yes. Please list items:  broccoli, lettuce, seasonal fruits

14) How much do you spend annually on organically grown or produced food?
[$ 131,962  ]

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).
[ 100%]  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?
[  X]  No
[  ]  Yes. Please indicate (repeat for each product).
[   100]  Percentage hormone- and antibiotic-free. Type of meat:
[   %]  Percentage hormone- and antibiotic-free. Type of meat:

18) Do you purchase hormone- and antibiotic-free dairy products?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  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
[ X ]  Yes. Please indicate.
[  100 %]  Percentage purchased that meets guidelines. Please list guidelines used:  Monterey Bay Aquarium Seafood Watch

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:  minimum 4 every meal

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:  Java City coffee offers Fair Trade coffee daily.  SBUX offers one Fair Trade daily.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[X  ]  Yes. Please indicate (repeat for each product).
[   less than 5%]  Percentage purchased that is Fair Trade Certified. Type of item:  snack and candy bars

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 – National Brand retail locations use disposable dishware, main cafeterias use reusable dishwares

25) If you offer disposables, please indicate materials used (check all that apply).
[ X ]  Plastic  – cups, forks, spoons, knives only
[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:  refill mug program

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?
[ 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:  primarily at break periods

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:   Initiated a trayless option and education program in spring 08.   100% trayless began May 2009

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):   100% used cooking oil is used for biodiesel production.  On campus Biodiesel production will begin in Sept. 2009.    Weigh the waste programs and competitions each semester to educate consumer on amount of food waste

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)
[ X ]  Other. Please list:  100% Scrap equipment is broken down to recycle all metals. 

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[X  ]  Yes. Please describe:  plastic bottles, cans, paper


35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       %]

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:   ARAMARK
[  ]  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:   Resident District Manager is on University Sustainability Committee and Recycling subcommittee. 

 

 

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