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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: Nurit Katz
Title: Sustainability Coordinator
Date survey submitted: July 29th, 2009
Note this survey covers mainly UCLA Dining Services. There are a number of on campus restaurants operated by the Associated Students UCLA (ASUCLA) and some of their practices are referenced. The hospital cafeteria is not included.
1) Total annual food budget:
[$ 13,341,203 ] for UCLA Dining Services
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:
Sustainable Foodservices Practices Policy Guidelines:
As of the spring 2009, the University of California has established foodservices practices goals for all campuses that foster sustainability. The Sustainable Foodservices Practices Policy Guidelines have established an overreaching goal for all UC Campus Foodservice Operations (self-operated, franchise operated, or contract operated) to acquire 20% sustainable food products by 2020. Each campus will track their percentage of food budget spent on sustainable products, outline their goals, and provide a report to the Office of the President; the first must be submitted by December 15, 2009. These guidelines define Sustainable Food as meeting one of seventeen criteria, including locally grown, Fair Trade certified, Certified Organic, pasture raised, and Seafood Watch recommended. Furthermore, Universities are encouraged to attain third-party “green business” certifications that, if cost effective, should be pursed and at least one facility on every campus should be certified by September 2010. These guidelines will continue to be reviewed and updated by the UC Sustainability Steering Committee.
The UC Systemwide Steering committee on Sustainability has approved the final draft of the Sustainable Foodservices Practices Policy Guidelines that will be added to the UC Policy on Sustainable Practices. Within the next few months the policy should be approved by the Council of Vice Chancellors of Administration, signed by President Yudof, and approved by the Regents.The policy can be downloaded from this site: http://ucirealfoodchallenge.weebly.com/university-of-california-sustainable-food-policies.html and the text is as follows:
Sustainable Foodservices Practices Policy Guidelines
Sustainable Foodservices Practices
Campus Foodservice Operations:
The following sustainable foodservices policy guidelines have been developed for the University of California Campus Foodservice Operations that are self-operated or contract operated:
a. With the overall goal of reducing the environmental impact of food purchases and dining operations while maintaining accessibility and affordability for all students, the University has set a goal of procuring 20% sustainable food products by the year 2020 for Campus Foodservice Operations.
b. Each campus is responsible for providing student patrons sustainable food options as well as access to educational materials which will help support their food choices.
c. Campus departments, organizations, groups, and individuals are encouraged to engage in activities with their surrounding community that support common goals regarding sustainability.
d. The University will encourage dining operations to explore the use of third-party “green business” certifications for sustainable dining operations. If cost effective, each campus will certify one facility by December 2010 through one of the following: (1) City or county’s “green business” program, (2) Green Seal’s Restaurants and Food Services Operations certification program, or (3) the Green Restaurant Association certification program.
e. By December 15, 2009, each campus will submit a report to the Office of the President that addresses how each campus plans to achieve their Sustainable Foodservices Practices goals. Campuses will provide a yearly progress report on these goals starting August 15, 2010.
Franchised Foodservice Operations:
Campuses which have Franchised Foodservice Operations which are self-operated or contract operated will be encouraged to perform a feasibility study on implementing the Sustainable Foodservice Practices goals for these operations. This study will be submitted with the May 15, 2009 report to the Office of the President.
Medical Center Foodservice Operations:
Medical Centers will be encouraged to perform a feasibility study on implementing the above Sustainable Foodservice Practices Policy Guidelines for the Medical Center Foodservice Operations which are self-operated, contracted, or Franchised Foodservice Operations. The target date for this study to be submitted to the UC Sustainability Steering Committee will be May 15, 2009.
Implementation Procedures for Sustainable Foodservices Practices:
With the goal of achieving 20% sustainable food purchases, all Food Service Operations[2] should track and report the percentage of total food budget spent on sustainable food yearly starting with the August 15, 2010 report. At least annually, the goal of 20% sustainable food purchases, and other metrics and guidelines included in this policy will be reviewed and suggestions for updates provided to the UC Sustainability Steering Committee. At least annually, the goal of 20% sustainable food, and other metrics and guidelines included in this policy will be reviewed and suggestions for updates will be provided to the UC Sustainability Steering Committee.
Sustainable Food is defined as food purchases that meet one or more of the following criteria. This list of criteria will be reviewed annually by the UC Sustainable Foodservices Working Group:
o Locally Grown[3]
o Fair Trade Certified
o Domestic Fair Trade Certified
o Shade-Grown or Bird Friendly Coffee
o Rainforest Alliance Certified
o Food Alliance Certified
o USDA Organic
o AGA Grassfed
o Pasture Raised
o Grass-finished/100% Grassfed
o Certified Humane Raised & Handled
o Cage-free
o Protected Harvest Certified
o Marine Stewardship Council
o Seafood Watch Guide “Best Choices” or “Good Alternatives”
o Farm/business is a cooperative or has profit sharing with all employees
o Farm/business social responsibility policy includes (1) union or prevailing wages, (2) Transportation and/or housing support, and (3) health care benefits
o Other practices or certified processes as determined by the campus and brought to the Sustainable Foods Working Group for review and possible addition in future policy updates.
Campuses and Medical Centers are encouraged to participate in intercollegiate and national programs that raise awareness on dietary health, wellness and sustainability (e.g. the MyPyramid.gov Corporate Challenge and the Real Food Challenge).
Campuses and Medical Centers are encouraged to develop health and wellness standards for food service operators, including eliminating the use of trans-fat oils or products made with trans-fat.
Campuses and Medical Centers are encouraged to undertake additional initiatives that encourage healthy and sustainable food services operations. Examples include tray-less dining, beef-less or meat-less days, and preservative minimization programs.
Annual reports should include the individual campus and Medical Center's goals as well as the progress and timelines for the programs being implemented to reach those goals.
Campuses and Medical Centers are encouraged to form a campus foodservices sustainability working group to facilitate the campus goal setting and implementation process.
The stakeholders who are involved with the implantation of this sustainable foodservice policy will participate in a working group to meet, network and to discuss their goals, best practices, and stumbling blocks to implementation.
[1] The following text is proposed to become section VIII in the UC Policy on Sustainable Practices: http://www.universityofcalifornia.edu/sustainability/documents/policy_sustain_prac.pdf
[2] For Franchised Foodservice Operations and Medical Center Foodservice Operations, this reporting will be consistent with the recommendations that result from the feasibility studies conducted to determine how best to apply these guidelines to those operations.
[3] resulting from regional constraints, campus definitions of “Locally Grown” may vary; however, Locally Grown cannot be defined as over 500 miles
Questions 3-5 pertain to locally grown purchases.
Note for questions 3-9- UCLA defines locally grown food as within 500 miles. Data was unavailable for food grown within 150 miles.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ # ] Number from which you purchase through a distributor. Please specify name and location of distributor:
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ ]
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):
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # ] Number from which you purchase directly.
[ # ] Number from which you purchase through a distributor. Please specify name and location of distributor:
7) How much do you spend annually on purchasing food that was processed locally?
[$ 0 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
not applicable
9) Do you purchase milk from a local dairy?
[ ] No
[ ] Yes. Please provide name of dairy and location:
10) Do you source any food from an on-campus farm or garden?
[ ] No
[ ] Yes. Please describe source and amount:
[ x ] Currently in progress. Starting in Fall 2009, one dining hall (Hedrick Hall) will have organic basil grown in E3's (Ecology, Economy, Equity) Organic on-campus Garden in its salad bar, to the extent to which the garden can provide it. This student-created garden also includes lettuce, carrots, tomatoes, and edible flowers.
11) Do you participate in a farm-to-school program?
[ x ] No
[ ] Yes. Please describe program:
However, we do have a CSA (Community Supported Agriculture) on campus with 3 locations and over 40 participants. The farm is the South Central Farmers http://www.scfcoop.southcentralfarmers.com/ Students and staff order boxes of organic vegetables online and they are delivered to UCLA straight from the farm.
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:
Sustainable Foodservices Practices Policy Guidelines:
As of the spring 2009, the University of California has established foodservices practices goals for all campuses that foster sustainability. The Sustainable Foodservices Practices Policy Guidelines have established an overreaching goal for all UC Campus Foodservice Operations (self-operated, franchise operated, or contract operated) to acquire 20% sustainable food products by 2020. Each campus will track their percentage of food budget spent on sustainable products, outline their goals, and provide a report to the Office of the President; the first must be submitted by December 15, 2009. These guidelines define Sustainable Food as meeting one of seventeen criteria, including locally grown, Fair Trade certified, Certified Organic, pasture raised, and Seafood Watch recommended. Furthermore, Universities are encouraged to attain third-party “green business” certifications that, if cost effective, should be pursed and at least one facility on every campus should be certified by September 2010. These guidelines will continue to be reviewed and updated by the UC Sustainability Steering Committee.
http://map.ais.ucla.edu/portal/site/UCLA/menuitem.789d0eb6c76e7ef0d66b02ddf848344a/?vgnextoid=6d5c6e4c0e020210VgnVCM100000e1d76180RCRD
The UC Systemwide Steering committee on Sustainability has approved the final draft of the Sustainable Foodservices Practices Policy Guidelines that will be added to the UC Policy on Sustainable Practices. Within the next few months the policy should be approved by the Council of Vice Chancellors of Administration, signed by President Yudof, and approved by the Regents.The policy can be downloaded from this site: http://ucirealfoodchallenge.weebly.com/university-of-california-sustainable-food-policies.html and the text is as follows:
Sustainable Foodservices Practices Policy Guidelines
Sustainable Foodservices Practices
Campus Foodservice Operations:
The following sustainable foodservices policy guidelines have been developed for the University of California Campus Foodservice Operations that are self-operated or contract operated:
a. With the overall goal of reducing the environmental impact of food purchases and dining operations while maintaining accessibility and affordability for all students, the University has set a goal of procuring 20% sustainable food products by the year 2020 for Campus Foodservice Operations.
b. Each campus is responsible for providing student patrons sustainable food options as well as access to educational materials which will help support their food choices.
c. Campus departments, organizations, groups, and individuals are encouraged to engage in activities with their surrounding community that support common goals regarding sustainability.
d. The University will encourage dining operations to explore the use of third-party “green business” certifications for sustainable dining operations. If cost effective, each campus will certify one facility by December 2010 through one of the following: (1) City or county’s “green business” program, (2) Green Seal’s Restaurants and Food Services Operations certification program, or (3) the Green Restaurant Association certification program.
e. By December 15, 2009, each campus will submit a report to the Office of the President that addresses how each campus plans to achieve their Sustainable Foodservices Practices goals. Campuses will provide a yearly progress report on these goals starting August 15, 2010.
Franchised Foodservice Operations:
Campuses which have Franchised Foodservice Operations which are self-operated or contract operated will be encouraged to perform a feasibility study on implementing the Sustainable Foodservice Practices goals for these operations. This study will be submitted with the May 15, 2009 report to the Office of the President.
Medical Center Foodservice Operations:
Medical Centers will be encouraged to perform a feasibility study on implementing the above Sustainable Foodservice Practices Policy Guidelines for the Medical Center Foodservice Operations which are self-operated, contracted, or Franchised Foodservice Operations. The target date for this study to be submitted to the UC Sustainability Steering Committee will be May 15, 2009.
Implementation Procedures for Sustainable Foodservices Practices:
With the goal of achieving 20% sustainable food purchases, all Food Service Operations[2] should track and report the percentage of total food budget spent on sustainable food yearly starting with the August 15, 2010 report. At least annually, the goal of 20% sustainable food purchases, and other metrics and guidelines included in this policy will be reviewed and suggestions for updates provided to the UC Sustainability Steering Committee. At least annually, the goal of 20% sustainable food, and other metrics and guidelines included in this policy will be reviewed and suggestions for updates will be provided to the UC Sustainability Steering Committee.
Sustainable Food is defined as food purchases that meet one or more of the following criteria. This list of criteria will be reviewed annually by the UC Sustainable Foodservices Working Group:
o Locally Grown[3]
o Fair Trade Certified
o Domestic Fair Trade Certified
o Shade-Grown or Bird Friendly Coffee
o Rainforest Alliance Certified
o Food Alliance Certified
o USDA Organic
o AGA Grassfed
o Pasture Raised
o Grass-finished/100% Grassfed
o Certified Humane Raised & Handled
o Cage-free
o Protected Harvest Certified
o Marine Stewardship Council
o Seafood Watch Guide “Best Choices” or “Good Alternatives”
o Farm/business is a cooperative or has profit sharing with all employees
o Farm/business social responsibility policy includes (1) union or prevailing wages, (2) Transportation and/or housing support, and (3) health care benefits
o Other practices or certified processes as determined by the campus and brought to the Sustainable Foods Working Group for review and possible addition in future policy updates.
Campuses and Medical Centers are encouraged to participate in intercollegiate and national programs that raise awareness on dietary health, wellness and sustainability (e.g. the MyPyramid.gov Corporate Challenge and the Real Food Challenge).
Campuses and Medical Centers are encouraged to develop health and wellness standards for food service operators, including eliminating the use of trans-fat oils or products made with trans-fat.
Campuses and Medical Centers are encouraged to undertake additional initiatives that encourage healthy and sustainable food services operations. Examples include tray-less dining, beef-less or meat-less days, and preservative minimization programs.
Annual reports should include the individual campus and Medical Center's goals as well as the progress and timelines for the programs being implemented to reach those goals.
Campuses and Medical Centers are encouraged to form a campus foodservices sustainability working group to facilitate the campus goal setting and implementation process.
The stakeholders who are involved with the implantation of this sustainable foodservice policy will participate in a working group to meet, network and to discuss their goals, best practices, and stumbling blocks to implementation.
[1] The following text is proposed to become section VIII in the UC Policy on Sustainable Practices: http://www.universityofcalifornia.edu/sustainability/documents/policy_sustain_prac.pdf
[2] For Franchised Foodservice Operations and Medical Center Foodservice Operations, this reporting will be consistent with the recommendations that result from the feasibility studies conducted to determine how best to apply these guidelines to those operations.
[3] resulting from regional constraints, campus definitions of “Locally Grown” may vary; however, Locally Grown cannot be defined as over 500 miles
NOTE: In addition to the numbers below which are for UCLA Dining, ASUCLA has an entirely organic food and salad bar- the Greenhouse, and stocks organic products from Organic to Go, Follow Your Heart, and other companies at most campus eateries.
There are many vegan and vegetarian options available as well.
13) Do you purchase organically grown or produced food?
[ ] No
[ x ] Yes. Please list items: Products are purchased from Organic-to-Go, and NUMI organic teas are sold in three coffee houses.
14) How much do you spend annually on organically grown or produced food?
[$ 37,380.27 ] for fiscal year 2008-2009
approximately 1 percent of the food served in the campus’ residential dining halls and eateries is organic. All of the tofu served in the halls is organic, and there is one entirely organic salad bar in Hedrick Hall
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.
[ 77 %] Percentage purchased that meets guidelines. Please list guidelines used:
Monterey Bay Seafood Watch. Over the last year 77% of the seafood sourced by UCLA Dining was in the green or yellow categories (Best Choices and Good Alternatives)
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:
Approximately 60% of menu items are vegetarian, and this does not include a full salad bar.
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:
Fair Trade Certified organic coffee is offered in five campus cafes, which is the majority of coffee shops on campus. ASUCLA offers the original Fair Trade French roast offered, light roast drip coffee, espresso, chocolate and raw sugar that is all Fair Trade Certified.
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x] Yes. Please indicate (repeat for each product).
[?%] Percentage purchased that is Fair Trade Certified. Type of item: Chocolate
[?%] Percentage purchased that is Fair Trade Certified. Type of item: Raw Sugar
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
[ x ] Postconsumer recycled conten - Napkins
[ x ] Biodegradable/compostable
[ ] Other
Description (optional): Biodegradable, disposable utensils and containers are being used in two dining facilities on campus, in which these products are made from sugar cane, fiber, corn and potato starch.
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:
• Refillable Mug Program- ASUCLA offers incentives by reducing the cost of coffee to students who bring mugs to ASUCLA coffee houses instead of using disposable paper cups.
• UCLA Shopping Bag- ASUCLA designed a shopping bag with an environmental logo on it that it sells to students at cost. Students who use the bags instead of disposable shopping bags at ASUCLA stores are entered in a drawing to win a gift certificate.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: Some eateries across campus still use styrofoam containers
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
[ x ] Postconsumer recycled conten - Napkins
[ x ] Biodegradable/compostable
[ ] Other
Description (optional): Biodegradable, disposable utensils and containers are being used in two dining facilities on campus, in which these products are made from sugar cane, fiber, corn and potato starch.
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:
• Refillable Mug Program- ASUCLA offers incentives by reducing the cost of coffee to students who bring mugs to ASUCLA coffee houses instead of using disposable paper cups.
• UCLA Shopping Bag- ASUCLA designed a shopping bag with an environmental logo on it that it sells to students at cost. Students who use the bags instead of disposable shopping bags at ASUCLA stores are entered in a drawing to win a gift certificate.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: Some eateries across campus still use styrofoam containers
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.
[ 62.5 % ] Proportion of dining facilities that run preconsumer compost programs.
The four dining halls compost food scraps. One out of the four boutique/quick service restaurants compost food preparation scraps.
[ ] Annual tonnage of preconsumer compost.
The On-Campus dining halls compost all food scraps
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.
[ 62.5 %] Proportion of dining facilities that run postconsumer compost programs.
The four dining halls compost postconsumer food scraps. One out of the four boutique/quick service restaurants composts postconsumer food scraps.
[720] 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:
UCLA Catering has a donation program for baked goods and fruits/veggies that go to the Los Angeles Mission.
31) Do your dining facilities have a trayless dining program?
[ ] No
[x] Sometimes--on specific days, on certain occasions, or in specific locations.
Please describe: Starting Winter Quarter, January 2009, UCLA Dining Services piloted a new sustainability program, removing dining trays from Hedrick Residential Restaraunt and saving 6,300 gallons of water in the first month alone.
[ ] 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):
- Waste Watchers Program http://www.sustain.ucla.edu/news/article.asp?parentid=3917
- Used Fryer oil is collected and taken off-site to be used a biofuel
- During the academic year, every Thursday Dining Services does not be serving beef at its Residential Restaurants and is targeting an and overall 25% decrease in the total amount of beef served.
Sustainable Dining Practices at UCLA - UCLA Dining Services is committed to integrating sustainability into aspects of our dining operations.
http://map.ais.ucla.edu/portal/site/UCLA/menuitem.789d0eb6c76e7ef0d66b02ddf848344a/?vgnextoid=6d5c6e4c0e020210VgnVCM100000e1d76180RCRD
Over the past 10 years, UCLA has developed a combination of mise en place food preparation, marche food service, and cook-chill technology that helps reduce food waste, manage costs, and provide our customers with an enjoyable dining experience.
Using mis en place (“everything in place”) preparation all ingredients are kept in a raw or separated state so they can be used for other dishes if they are not needed during the meal period. Raw ingredients, such as meats, are kept refrigerated at the exposition stations so they remain fresh. Cooked ingredients, such as pastas and rice, are divided in small batches, chilled, and stored. These items are used as needed, and the remaining quantity also saved and used at other meals.
Through a Marche (Cook-to-Order) service style, menu items are prepared at food service stations in small batches allowing food production to be responsive to the flow of patrons. For example, a stir-fried dish is prepared one wok at a time. As the batch is served up, another one is prepared. Though the use of headsets throughout the restaurant, customer numbers in a dining facility are monitored closely and the timing of the small-batch preparation is adjusted depending upon the demand at any given time. The result is food that is freshly prepared in front of customers, but only in the quantity that is needed for each meal – no waste from one large batch prepared for an entire meal.
The use of Cook-Chill technology provides long-lasting, preservative-free product for the Marche service stations. A state-of-the-art cook and chill system in our commissary produces large-batch items [like soups and salad dressings] that are used in UCLA’s four main residential restaurants and other facilities. When food items are cooked and chilled following specific time & temperature procedures, the shelf life is extended almost 10 times over traditional cooking and storing methods where food may be refrigerated up to 3 - 4 days after preparation. In this case, centralized, large-batch preparation of items increases product consistency, lowers costs, and minimizes waste by increasing the shelf-life for commonly used food products.
Based on food waste reported and customer counts, we estimate that approximately 0.35 pounds of total food waste is generated per person per meal (wet weight). Of that amount, only about 0.12 pounds is pre-consumer waste – largely due to the methods presented here. In addition, we feel these methods have helped us manage food costs and maintain high customer satisfaction. UCLA Dining’s food cost per plate is under $2 per customer served, while customer satisfaction ratings of our food are between 85-90%.
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)?
[55 %]
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:
UCLA Dining Services is nationally recognized for innovative programs, state-of-the-art facilities, high quality food, and a warm and welcoming staff. We cater to your need for convenience and flexibility, providing a variety of menu choices, dining hours, and meal plans. Our program is designed to deliver fresh, healthy, and tasty meals.
http://map.ais.ucla.edu/portal/site/UCLA/menuitem.3f8e7342ad4ca217b66d4ab4f848344a/?vgnextoid=6faa0437793d1010VgnVCM1000008f8443a4RCRD
[ ] 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:UCLA's dining director is on the Food Services Working Group that wrote the UC sustainable food services policy.
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