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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: Jan Morel
Title: Senior Director of Food Services, University of Calgary
Date survey submitted: July 24th, 2009
1) Total annual food budget: [$ 3.6 million ]
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:
The University’s contract food services supplier (Chartwell’s) is part of Compass Group Canada. Compass Group Canada is “…committed to supply initiatives that provide food choices which […] support local communities. In doing so, we ensure preservation of freshness and flavour, our ability to feed future generations, the protection of jobs and the rural way of life, while respecting our natural environment. Our customers’ safety is of paramount importance and so all our suppliers must meet strict government standards. To ensure that the products they deliver to our doors are as safe as possible, we require that our vendors be compliant with:
• “Good Manufacturing Practices” (GMP), guidelines developed by the Government of Canada
• The principles of “Hazard Analysis and Critical Control Point” (HACCP), an internationally recognized food-safety system that helps ensure the manufacture of safe food products
The GMP and HACCP standards are set by the Canadian Food Inspection Agency. For more information about importing food and protecting consumers, please go to www.inspection.gc.ca”
“90% of the food products [bought by Compass group Canada] are produced here in Canada. By doing this we accomplish two goals at once:
• We support Canadian manufacturers and farmers
• We reduce our food miles travelled, by minimizing imports”
[…] We fully understand that when we support local farmers, we’re also reducing our environmental impact by minimizing the “food miles” from the farm to your table. [Compass group Canada] is developing a program of purchasing “All Year-Round” Canadian grown produce. [As of fall 2008 we] provide customers with Canadian, and where possible, provincially grown, cucumbers and tomatoes year round. We will target additional “year round” produce the following year.
We believe that our commitment to work with Canadian farmers will increase the revenue that stays in their communities. Not only will our policy help increase their off-season business but, at the same time, our need to import food from outside Canada will decrease. We are also dedicated to bringing an ever-increasing selection of local fruits and vegetables at the height of the season to our customers. The selection of this seasonal produce may vary by season and by province.”
https://www.dineoncampus.ca/Documents/ell/Corporate%20Sustainability/SustPurchasing_FINAL1.pdf
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[0 ] Number from which you purchase directly.
[ 0 ] Number from which you purchase through a distributor. Please specify name and location of distributor: NOTE: The closest location that the distributor buys produce is BC which does not fit "local" defined as 150 miles from campus. There are not many growers of fruits and vegetables in the Calgary area that can handle the volume the distributor has.
4) How much do you spend annually on purchasing food that was grown or raised locally?
Sorry, this number was not available from the broadline supplier.
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):
Milk Parmalat and Saputo (Calgary), beef Spring Creek Ranch (Vegreville), and chicken ( H.Hein Foods Ltd and Lilydale Inc, bothCalgary),
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.
Weston Bakery (Calgary), Patisserie de Soleil (Calgary)
[10 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Byblos Bakery, Pita’s Inc, Coca Cola, Dattani Foods, El Molino Foods, Frito Lay, Lassonde/McCains, Old Dutch Foods, Richardson Oilseed, Trophy Foods Inc. Location: All Calgary area, within 150 miles of the campus.
7) How much do you spend annually on purchasing food that was processed locally?
$148,210 (with “locally” defined as 150 miles from campus)
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Bread, bakery items, yogurt, cheese, cream, cottage cheese, soy milk, juice, chips, nuts, couscous, bruschetta, hummus, falafel.
9) Do you purchase milk from a local dairy?
[ ] No
[ X ] Yes. Please provide name of dairy and location:
Parmalat and Saputo (Calgary)
10) Do you source any food from an on-campus farm or garden?
[ X ] No Not a possibility due to health codes
[ ] 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:
We purchase only sustainable seafood. We offer organic coffee.
https://www.dineoncampus.ca/Documents/ell/Corporate%20Sustainability/SustPurchasing_FINAL1.pdf
13) Do you purchase organically grown or produced food?
[ ] No
[ X ] Yes. Please list items:
We offer organic coffee and purchase organic produce when feasible.
14) How much do you spend annually on organically grown or produced food?
Sorry, this number was not available from the broadline supplier.
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?
[ X ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] 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).
[ %] 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. Through the university’s partnership with Ocean Wise we now purchase only sustainable seafood. The partnership also informs consumers about seafood choices.
[ 100%] Percentage purchased that meets guidelines. Please list guidelines used:
1) Abundant and resilient to fishing pressures
2) Well managed with a comprehensive management plan based on current research
3) Harvested in a method that ensures limited bycatch on non-target and endangered species
4) Harvested in ways that limit damage to marine or aquatic habitats and negative interactions with other species.
http://www.vanaqua.org/oceanwise
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 options are available daily; some are vegan, but are not labeled as such, since there hasn't been perceived demand.
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: Chartwells supplies coffee through its catering services, the Dining Centre (main dining room, including meal plan for all Residence students) and 10 campus retail outlets. There are also 2 Chartwells outlets that do not sell coffee. Fair-trade coffee is available at the Dining Centre and at 7 of the retail outlets. Chartwells works to influence the decisions of the remaining 3 retail outlets, but cannot set policy. Catering services uses only Fair Trade certified coffee.
[ ] 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).
[ ] Plastic or polystyrene
[ X ] Postconsumer recycled content Catering uses recycled cardboard containers, recycled paper napkins
[ X ] Biodegradable/compostable – Cups, take out containers
[ ] Other
Description (optional):
We have eliminated Styrofoam from our operations.
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: 15 cent discount for using reusable cups; stamp card and incentive of free meal for using reusable dishes.
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.
[Please see note] Proportion of dining facilities that run preconsumer compost programs. NOTE: The program covers roughly 60% of the total food production of the contract food services supplier. This is used in the main dining facility, the catering services and as commissary for the retail outlets. The preconsumer programs are run by operations and maintenance, not the dining facilities. Please see the 2009 Campus Survey for more detail.
[ N/A ] Annual tonnage of preconsumer compost. The program commenced in June, this data is not yet available.
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.
[ 100 %] Proportion of dining facilities that run postconsumer compost programs. NOTE: The postconsumer programs are run by operations and maintenance, not the dining facilities. Please see the 2009 Campus Survey for more detail.
[ N/A ] Annual tonnage of postconsumer compost. Please see the 2009 Campus Survey.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[ X ] Yes. Please describe: As much food as possible is donated within the guidelines of the food bank.
31) Do your dining facilities have a trayless dining program?
[ X ] No – Everything is paid for separately, there is not reduction in food wastage by going trayless.
[ ] 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 used cooking oil
Use of bulk condiments, re-use of catering trays, green catering program currently being developed, compostable napkins made with 100% post-consumer material, catering boxes made from 63% post-consumer material, lunchboxes made from 100% post-consumer material.
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: All dining locations have paper, cardboard, beverage container and organics at least.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ N/A %] The University does not track the dining waste diversion separately. The campus waste diversion rate is 56% for 2008. Please see the 2009 Campus Survey for more detail.
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:
[ ] 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?
[ X ] No
[ ] Yes. Please describe:
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