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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: Patricia Klos
Title: Director of Dining & Business Services
Date survey submitted: July 7, 2009
1) Total annual food budget: [$5,525,000]
LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[ ] No
[ X ] Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # 3-4 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Costa Produce purchases from Lanni Orchards, who represents several growers in Central Massachusetts, Costa also purchases from other local growers.
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 99,497 on local produce]
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):
vegetables, fresh fruit, milk, maple syrup
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # approx. 10 ] Number from which you purchase directly.
[ # n/a ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Foodservice sources locally; Costa Produce sources locally
7) How much do you spend annually on purchasing food that was processed locally?
[$ n/a ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Bread, granola, milk, Indian sauces, tortilla shells, Signature breads, desserts, bakery products, yogurt, beverages, coffee, appetizers
9) Do you purchase milk from a local dairy?
[ ] No
[ X ] Yes. Please provide name of dairy and location: Garelick Farms
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: Dining sustainability addressed in FEAST, Food Education and Action Sustainability at Tufts, http://www.tufts.edu/programs/feast/
13) Do you purchase organically grown or produced food?
[ ] No
[ x ] Yes. Please list items: Soy milk, granola, peanut butter, whole grains, whole wheat pasta, tofu.
14) How much do you spend annually on organically grown or produced food?
[$ $38,793 ]
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, Cage-free liquid eggs are offered.
[ %] 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).
[ %] 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?
[ ] No
[ X ] Yes. Please indicate (repeat for each product).
[ 100%] Percentage hormone- and antibiotic-free. Type of dairy product: fluid milk
[ 15%] Percentage hormone- and antibiotic-free. Type of dairy product: cup yogurt
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[X ] Yes. Please indicate.
[ 25%] Percentage purchased that meets guidelines. Please list guidelines used: We work with our supplier to find sustainable fish available seasonally, and those in the Best Choices category.
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: One vegan entree is offered at every lunch and dinner daily; at least one vegetarian entree is offered at each meal 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: Each of the dining venues offers at least one variety of Fair Trade Coffee daily; Brown & Brew and Tower Café offer 100% Fair Trade coffee all of the time
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x ] Yes. Please indicate (repeat for each product). Fair trade bananas are available in Carmichael and Dewick-MacPhie dining centers.
[ 100%] Percentage purchased that is Fair Trade Certified. Type of item: Bananas (when available – sometimes the supplier switches them.
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
[ ] Postconsumer recycled content
[ x ] Biodegradable/compostable
[ x ] Other: paper
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: Mug Discount Program; at the Tower Café in Tisch library and Brown&Brew we charge only for the beverage; if you need a cup/container we charge extra
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.
[ 90 %] Proportion of dining facilities that run preconsumer compost programs.
[ 77 estimated ] Annual tonnage of preconsumer compost.
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.
[ 90%] Proportion of dining facilities that run postconsumer compost programs.
[ estimated 144 ] 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: Greater Boston Food Bank’s Food Rescue program – approx. 1 ton annually
31) Do your dining facilities have a trayless dining program?
[ X ] No
[ ] 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):
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)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ X ] Yes. Please describe: recycling receptacles are prominently accessible at tray return windows, and at all exits next to the trash receptacles.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 63 %]
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: Tufts Dining is a self-operated, highly regarded premier food service program, providing residential, retail and catering services to the campus community in 10 service venues.
[ ] 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 of Dining and Business Services, as well as the Marketing/Nutrition Specialist are actively engaged in sustainable initiatives throughout the year, for the department as well as in collaboration with other departments, customers, and students
I’m not sure where this fits, but we also have a drop off site on campus for two different CSA box share programs. See: http://sustainability.tufts.edu/?pid=115&c=42. And a farmer’s market is occasionally brought to campus by various groups.
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