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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.
Title: UC San Diego, Housing *Dining*Hospitality Services
Date survey submitted: 7/27/2009
1) Total annual food budget: [$ 6.7 mil ]
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: Yes, it was drafted by dining and Purchasing representatives from each campus and is being approved by the UC Regents, to be added to our current System Wide Sustainability Policy.
Questions 3-5 pertain to locally grown purchases.
3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ Unknown # = 26% volume] Number from which you purchase through a distributor. Please specify name and location of distributor: Moceri Produce
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 669,558. ]
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): Dairy, Produce, Juice, Fish
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase? Same as below, including all processed veggies from Moceri
[ # ] Number from which you purchase directly.
[ 23 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Note: do not have a scrub of prime vendor for processing. That will be quite an undertaking.
7) How much do you spend annually on purchasing food that was processed locally?
[$1.5 mil ] This does not count the broadline contract which is 4.5 mil. It is unfortunate, but we cannot get tracking on that. I would estimate a minimum of 10% on that, but I cannot verify without a tremendous amount of hours, on our part and theirs.
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): produce, juice, dairy, tomato products, tortillas, bakery, meat, sushi, fish (not all inclusive, ref above)
9) Do you purchase milk from a local dairy?
[ ] No
[X ] Yes. Please provide name of dairy and location: Hollandia Dairy
10) Do you source any food from an on-campus farm or garden?
[x ] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[ x ] No but we have ongoing conversations with sierra Miguel who is looking at the possibility.
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[X ] Yes. Please describe and provide URL, if available: New sust policy just finished and our (UCSD) new FT clause to go in all RFP
13) Do you purchase organically grown or produced food?
[ ] No
[ X ] Yes. Please list items: contract at least 10-15 items each quarter for daily service of organics
14) How much do you spend annually on organically grown or produced food?
[$ 40,000 ]
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). Not included in volume because we have just begun
[ 95%] 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?
[ ] No
[ X ] Yes. Please indicate (repeat for each product). very little
[ %] Grass-fed. Type of animal product:
[ %] Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[ X] Yes. Please indicate (repeat for each product). very little for special dinners or events
[ %] 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). It is BGH FREE
[ 100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Milk
[ %] 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 Program
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: daily options
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
[ X] Yes. Please indicate (repeat for each product). Tea, sugar, chocolate
[NOTE %] Percentage purchased that is Fair Trade Certified. Type of item:
100% - SUGAR
100% - TEA
10% - CHOCOLATE CANDY
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 Hot cups
[ 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: We charge for the use of the disposable option. Reusables are the default & what we use. Also offer a price reduction for bringing your own refillable bottle or cup.
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.
[ 10 %] Proportion of dining facilities that run preconsumer compost programs.
Student Pilot program was composting about 500 lbs a week of preconsumer fruits & vegetables.
[ ] 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: San Diego Rescue Mission
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
[ x ] Plastics (all)
[ ] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ X ] Yes. Please describe: recycling bins are located in dish areas & next to doors in dining locations as well as in the back of the house for pre-consumer recycling.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 24 %]
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:
[ ] 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: procurement professional is on System-wide Sustainable Food Services working Group. Dining Service employs a FT Sustainability Coordinator
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