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Report Card 2010

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University of California–Davis

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: Danielle Lee

Title: Food System Sustainability and Education Coordinator

Date survey submitted: 7/20/09

 

1) Total annual food budget: $6.7 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: http://dining.ucdavis.edu/sus-locally.html

Questions 3-5 pertain to locally grown purchases.

 

3)From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?

[1] Number from which you purchase directly. Next Generation Food, Marysville, CA

[26] Number from which you purchase through a distributor. Please specify name and location of

distributor: Growers Collaborative, Sacramento, CA

 

4) How much do you spend annually on purchasing food that was grown or raised locally?

[$382,173.26]

 

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, honey, chicken, rice, walnuts, olive oil

Questions 6-8 pertain to locally produced and/or processed items .

 

6) From how many local processors do you purchase?

[3] Number from which you purchase directly – including University Dining Services Culinary Support

Center, Davis, CA; University Dining Services Harvest Bakery, Davis, CA; UC Davis Olive Center,

Davis, CA

[4] Number from which you purchase through a distributor. Please specify name and location of

distributor: Next Generation Foods, Marysville, CA; United Natural Foods Incorporated, Auburn, CA;

Sun Flour Baking Co, Sacramento, CA; Sacramento Baking Company, Sacramento, CA

 

7) How much do you spend annually on purchasing food that was processed locally?

College Sustainability Report Card 2010 - Dining Survey Page 2

[$76,300.10] This number does not include on-site processing. University Dining Services has a state-ofthe-

art Culinary Support Center that process many raw ingredients into ready-to-eat items for the salad

bar, soups, dressings, meat substitutes, and more. Dining Services also operates the Harvest Bakery,

which produces from-scratch baked goods including bread, pizza dough, pies, cakes and vegan cookies.

 

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

goods, yogurt, cheese):

rice, bread, granola, soups, fresh produce, baked goods, vinegars, salads, dips, sauces, seitan, vegan

garden patties, organic tomato sauce

 

9) Do you purchase milk from a local dairy?

[X] No

[ ] Yes. Please provide name of dairy and location:

 

10) Do you source any food from an on-campus farm or garden?

[] No

[X] Yes. Please describe source and amount: UC Davis Olive Center

 

11) Do you participate in a farm-to-school program?

[ ] No

[X] Yes. Please describe program: University Dining Services partners with the Growers Collaborative to

purchase locally grown produce to support our farm-to-school program. To find out more information

about our sustainability program as a whole please visit http://dining.ucdavis.edu/sustainability.html .

 

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: http://dining.ucdavis.edu/sus-agriculture.html

 

13) Do you purchase organically grown or produced food?

[ ] No

[X] Yes. Please list items: soy milk, tamari, rice, Tazo chai tea, cereal, Horizon milk, various local fruits

and vegetables, free-range chicken

 

14) How much do you spend annually on organically grown or produced food?

[$109,973.48]

 

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).

[1%] Percentage cage-free eggs – based on the academic year June 2008 – May 2009 (see below for

update on this year’s purchases)

[3%] Percentage confinement-free. Type of meat product: chicken

[15%] Percentage confinement-free. Type of meat product: beef

[17%] Percentage confinement-free. Type of meat product: pork

Beginning in the summer of 2009 – Dining Services switched to cage-free shell eggs from the Glaum Egg

Ranch, a local and certified humane egg rancher. This switch is for all whole, shell eggs for the resident

dining program as a whole. We are researching a cage-free liquid pasteurized egg product to add into our

dining program within the next year or two.

 

16) Do you purchase any grass-fed animal products?  

[ ] No

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

[15%] Grass-fed. Type of animal product: beef

 

17) Do you purchase hormone- and antibiotic-free meat?

[ ] No

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

[15%] Percentage hormone- and antibiotic-free. Type of meat: beef

[17%] Percentage hormone- and antibiotic-free. Type of meat: pork

[3%] Percentage hormone- and antibiotic-free. Type of meat: chicken

 

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 and cream

[ %] 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. Dining Services emphasizes seafood purchased in accordance with Monterey

Bay guidelines, however due to budget constraints and local availability, this is not always an option.

[14%] Percentage purchased that meets guidelines. Please list guidelines used: “best” and “good

alternatives” options from the approved Seafood Watch list

 

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: there about

two or three vegan entrees available at each meal daily ; on top of that, there are over 30 different food

options labeled and available for guests in the dining room on a daily basis

 

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

College Sustainability Report Card 2010 - Dining Survey Page 4

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

[~10%] Percentage purchased that is Fair Trade Certified. Type of item: chocolate candy bars

[~5%] Percentage purchased that is Fair Trade Certified. Type of item: tea

[~95%] Coffee

 

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 All dining rooms and some catering events have only reusable

dishware and cups.

 

25) If you offer disposables, please indicate materials used (check all that apply).

[] Plastic or polystyrene

[X] Postconsumer recycled content

[X] Biodegradable/compostable

[X] Other

Description (optional): Beginning in fall of 2009, Dining Services will partner with UC Davis Student

Housing to provide reusable dishware kits for all after hours social events in the residence halls. These

totes of dishes, cutlery, and cups can be used and then returned to the dining halls the next day for

washing.

 

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: Students using mugs get a 10% off coupon for the next refill.

 

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?

[X] No - we are a Styrofoam-free campus

[] 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.

[100%] Proportion of dining facilities that run preconsumer compost programs.

[108.8] 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.

[100%] Proportion of dining facilities that run postconsumer compost programs.

[410.2 tons] Annual tonnage of postconsumer compost.

 

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?

[ ] No

College Sustainability Report Card 2010 - Dining Survey Page 5

[X] Yes. Please describe: Tercero Dining Room works with students on campus to donate leftover food

to the Yolo County Food Bank and Davis Community Meals.

 

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: Program was piloted in spring of 2008 as ‘Trayless Tuesdays.’

Food waste decreased by nearly 50% on ‘Trayless Tuesdays.’ Full trayless program was incorporated in

summer of 2008.

 

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 cooking oil is recycled into

biodiesel or livestock feed. Olives from campus trees are turned to olive oil. Reduction of unnecessary

packing by working with vendors to provide packaging materials that are 1) using 100% post-consumer

recycled materials that are recyclable, reusable, or compostable; 2) non-toxic; or 3) using minimal natural

resources while still maintaining product protection. Recycling receptacles are at all special events.

Biodegradable food service utensils, plates, cups, napkins, and containers to support zero-waste efforts.

Eliminating plastic bags from all dining facilities and switched to a bagless or bagless-upon-request

environment, only providing reusable canvas or compostable paper bags when necessary.

 

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) #1 and #2

[X] Other. Please list: yellow grease (sent to Sacramento Rendering Company; used for livestock feed

and biofuel production)

 

34) Are recycling receptacles located throughout dining locations?

[ ] No

[ X ] Yes. Please describe: In our Resident Dining locations mixed paper receptacles are available; mixed

paper, cardboard, glass, tin, aluminum and plastic receptacles are available in the back of the house.

 

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste

diverted from traditional disposal)?

[75%]

 

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: Nearly all hourly employees are UC Davis employees; all management

employees are Sodexo employees.

[ ] 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: Several members of our staff participate in several sustainability committees at

UC Davis; one representative participates in the campus sustainable foods working group.

 

 

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