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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: Susie Lewis
Title: Sustainability Coordinator
Date survey submitted: July 13, 2009
1) Total annual food budget: [$ 3.1 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://www.bsd.ufl.edu/dining/sustainability.asp
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.
[ # 62 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Fresh Point, Jacksonville, FL and Gainesville, FL; Produce Distribution Center, Jacksonville, FL
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 90,083] This totals 22.1% of produce
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): 20-30% of produce and meat comes from local sources.
Beans, Green
Blueberries
Strawberries
Bok Choy
Broccoli Crowns
Cabbage, Green
Cabbage, Red
Carrots
Celery
Corn, Yellow
Corn, White
Cucumbers
Eggplant
Grapefruit
Kumquats
Lemons
Lettuce, Romaine
Melon, Water
Mushrooms, Medium
Mushrooms, Portabella
Mushrooms, Shitake
Okra
Onions, Red
Onions, Vidalia
Onions, Yellow
Oranges
Peaches
Peppers, Green
Peppers, Red
Potatoes, Chef
Potatoes, Red
Potatoes, Yukon
Potatoes, Sweet
Squash, Yellow
Squash, Zucchini
Tangerines
Tomatoes, Cherry
Tomatoes, Grape
Tomatoes, Round
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.
[ # ] 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?
[$ 303,650 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Coffee, tempeh, dairy
9) Do you purchase milk from a local dairy?
[ ] No
[ X ] Yes. Please provide name of dairy and location: TG Lee, Orlando, FL
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?
[ ] No
[ X] Yes. Please describe program: We work closely with extension agents throughout the state to foster partnerships with local growers. We have held multiple “growers summits” to increase local partnerships and learn about any obstacles to establishing such partnerships. These meetings include IFAS Extension, local growers and our supplier partners.
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
[ ] Yes. Please describe and provide URL, if available: http://www.bsd.ufl.edu/dining/sustainability.asp
13) Do you purchase organically grown or produced food?
[ ] No
[ X ] Yes. Please list items: Avocados, strawberries, cabbage, eggplant, romaine lettuce, oranges, bell peppers, yellow squash, zucchini squash, tomatoes, cherry tomatoes, roma tomatoes
Blueberries, Hydro Bibb Lettuce, Spring Mix, Tofu
14) How much do you spend annually on organically grown or produced food?
[$ 1,071 ]
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).
[100 %] Percentage cage-free eggs
[ 0%] 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.
[ %] Percentage purchased that meets guidelines. Please list guidelines used: This is a very hard category to measure as it is not always possible to determine origin and method of catch for each product (criteria for Monterey Bay guidelines). We have a corporate goal to align 100% with Monterey Bay within the next 10 years. We currently do not source any products from the “avoid” 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: The University offers a vegan station in both residential dining halls and publishes a vegan and vegetarian guide for campus dining. Were voted in Top 10 most vegetarian-friendly colleges by Peta2.
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: We purchase coffee from three vendors. Our local roaster, Sweetwater, is 100% Fair Trade and organic. Starbucks has aligned all their coffee purchases with their Shared Planet program. The majority of our purchases from Java City are Fair Trade.
[ ] 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
[ X ] Biodegradable/compostable
[ ] Other
Description (optional): Hot and cold cups, grab-n-go, clamshells, and cutlery are compostable. Napkins and some food containers are 100% recycled content.
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: With a reusable mug, customers receive $0.25 off fountain beverages and $0.50 off coffee campus-wide. We also now offer reusable to-go containers and have different competitions and prizes associated with this program.
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?
[ X ] No
[ ] 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.
[ %] Proportion of dining facilities that run preconsumer compost programs.
[ ] 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: Gator Dining has partnered with the Campus Kitchens Project, a student organization that donates unused food throughout the community. Leftover food from catering events is donated to a local food bank.
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: We are saving 60,000 lbs. of food and 470,000 gallons of water per year.
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):
- 125 gallons of oil are collected each week for biodiesel production used in campus fleet.
- We started a reusable to-go container program to cut down on the 278,000 disposable clamshells we use each year. We are currently going into the
second semester of the program.
- Hosted the “Erase the Waste” campaign to highlight importance of reducing post-consumer waste. Food waste audit found 300 lbs of uneaten
food/day/dining hall being thrown away.
- Now offer Zero Waste catering option for more sustainable catered events.
- We recycle coffee grounds to be used as organic fertilizer and compost additive.
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)?
[ %] This number has not been calculated.
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?
[ ] No
[ X ] Yes. Please describe: Dining Services has a full-time position dedicated to dining sustainability.
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