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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: Lauren Heising
Title: Coordinator for Sustainable Dining, Housing & Dining Services
Date survey submitted: 7/9/09
Note: The information provided below is combined information for the two largest food service entities on campus – HDS (Housing & Dining Services) and (UMC) University Memorial Center.
1) Total annual food budget: [$10.2 million ($9million HDS + 1.2 million UMC)]
LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[ ] No
[ x ] Yes. Please describe and provide URL, if available:
Both HDS and UMC purchase food items from several local vendors for use in residential dining, retail areas as well as in catering. We are currently in the process of working with our distributors to identify further viable options to expand their array of affordable, fresh, local ingredients while following strict health and safety policies. Consideration is always given to local (Colorado Grown) first based on price and ability to provide product and service.
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 0 ] Number from which you purchase directly.
[ # +/- 20 ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Foodservice (Centennial, Colorado); Shamrock Foods (Denver, Colorado), Sysco Foods (Denver, Colorado), American Produce (Denver, Colorado)
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 250,000 ($150,000 HDS (produce only, do not currently have info for other products) + $100,000 UMC)]
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):
Fresh fruits in season (cantaloupe, honeydews, peaches, watermelon)
Fresh vegetables in season (corn, carrots, onions, squash, pumpkins, lettuces, green beans, broccoli, cabbage, herbs)
Fresh vegetable year round (mushrooms, potatoes)
Pork - sausage
Buffalo meat
Honey
Poultry – chicken, turkey (some)
Beef products (some)
Shell Eggs
Lamb
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ +/- 15 ] Number from which you purchase directly. American Produce (Denver, Colorado), United Natural (Denver, Colorado), Healthy Addictions(Denver, Colorado), Albert’s Organics(Denver, Colorado), Bozza (Boulder, Colorado) , Bluepoint Bakery (Denver, Colorado), Boulder Natural Chips (Boulder, Colorado), Eldorado Water(Boulder, Colorado), La Mars Donuts (Denver, Colorado), Mickey C’s(Boulder, Colorado), Rudi’s Bakery(Boulder, Colorado), Udi’s (Boulder, Colorado),Phil’s(Boulder, Colorado), Boulder Ice Cream(Boulder, Colorado)
[ # +/- 30 ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Foodservice (Centennial, Colorado); Shamrock Foods (Denver, Colorado), Sysco Foods (Denver, Colorado)
7) How much do you spend annually on purchasing food that was processed locally?
[$ 750,000 - $1 million - estimate]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
ice cream, tofu, soy milk, bagels, Danish, croissants, donuts, tamales, potato chips, produce, pasta, pizza dough, salads, burritos, marina sauce, wraps, some cheeses, tea, coffee, water, some other beverages
9) Do you purchase milk from a local dairy?
[ ] No
[ x] Yes. Please provide name of dairy and location: Robinson Dairy Denver, CO
85% of conventional milk products are from cows within 150 miles. All conventional milk purchased is rBGH and antibiotic free.
10) Do you source any food from an on-campus farm or garden?
[ x ] No, not currently (HDS)
[ x] Yes.(UMC) We grow herbs in large planters on our main and rooftop terraces. We grow enough to garnish plates for large seated meals, as well as basil for our summer pestos.
University of Colorado at Boulder has secured land and will have an on campus garden next growing season, which will supply some produce to UMC and HDS.
11) Do you participate in a farm-to-school program?
[ x ] No, but currently researching.
[ ] 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?
[ x] No (UMC)
[x ] Yes. (HDS). Piazanos Grab-n-Go is 100% natural (defined as minimal processing), 80% organic, local when available.
13) Do you purchase organically grown or produced food?
[ ] No
[x ] Yes. As available at our price point and for special events.
14) How much do you spend annually on organically grown or produced food?
[$600,000+ estimate]
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 (UMC)
[x] Yes (HDS). [100% of ground beef burgers and bulk ground beef]
18) Do you purchase hormone- and antibiotic-free dairy products?
[ } No
[ x] Yes. Please indicate (repeat for each product).
[85 %] Percentage hormone- and antibiotic-free. Type of dairy product: conventional milk, cottage cheese, individual yogurts, sour cream, buttermilk soft serve ice cream mix
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ x ] Yes. Please indicate.
[10%+] Percentage purchased that meets guidelines. Fishery Products meets the Marine Stewardship Council standards
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:
HDS: 1-2 main entrees per meal are vegan, in addition to soups, sandwich makings, salad offerings, some desserts.
UMC: A variety of soups, chilis, Mexican food items and sandwiches are always available, as well as salad bar offerings.
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). Some rice and teas
[ %] 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).
[ x ] Plastic or polystyrene
[ x ] Postconsumer recycled content
[ x ] Biodegradable/compostable
[ ] Other
Description (optional):
-We do not offer polystyrene anymore, but use some wax coated paper cups for hot drinks.
- HDS – current to go containers for entrees/salads are in metal recyclable bottoms with plastic see through lids. Also, currently use plastic individual utensils at grab-n-go locations. All napkins are postconsumer recycled. All plates are compostable. HDS has removed to go cups for coffee from dining centers.
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:
UMC: We offer discounts to customers who bring their own cup. We encourage guests to use reusable china plates and flatware, but we do not offer special incentives.
HDS: No plastic bags available at retail or grab-n-gos: no paper cups in dining centers. Filtered water stations available outside all grab-n-gos and currently installing fountain beverage machines. Fall 2009 customers will have incentive for bringing their own bottle to fill with water or soda, as they will get another food item choice.
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
[ 100 %] Proportion of dining facilities that run preconsumer compost programs.
UMC: Annual tonnage of preconsumer compost and postconsumer catered events = 32 tons.
HDS: total annual tonnage (pre and post consumer compost collected) = 201 tons
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. three out of five dining facilities) and, if available, the combined annual tonnage composted.
[ 60 %] HDS: Proportion of dining facilities that run postconsumer compost programs (3 out of 5 dining centers
UMC: catered events
[ ] Annual tonnage of postconsumer compost – see above.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[ x ] Yes. Please describe:
Excess food is donated from both UMC and HDS to Boulder Community Food Share after large events and prior to long shut down periods (semester breaks) provided that the food had been held at correct temperatures. HDS is also involved in the CU Serves program (student volunteers pick up appropriate left over food items from dining centers and deliver to local homeless shelter continually through academic year)
31) Do your dining facilities have a trayless dining program?
[ ] 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:
UMC: N/A We are a retail food establishment
HDS: Although we have not taken trays away, we strongly encourage customers to go trayless. In addition, we have a Scrape your Plate/Clean Plate Awareness Day the beginning of Fall and Spring semester to show customers how much food is wasted/person and encourage them to take what they want, but eat what they take
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):
Recycle oil for biodiesel, food waste auditing
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)
[ x] Other. Please list: office pack
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x ] Yes. Please describe: Receptacles are available in all dining areas, residence halls and conference rooms
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ n/a %]
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: Two primary food services entities on campus: UMC and HDS (although there are several small contract operations). The information contained herein only applies to UMC and HDS operations.
[ ] 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: CNWG (Carbon Neutrality Working Group), Campus garden project
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