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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: Dawn Aubrey
Title: Senior Assistant Director of Dining Services
Date survey submitted: July 21, 2009
1) Total annual food budget: [$13,618,541]
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:
We include preferences for locally produced and/or processed items in our produce prime vendor RFP which is currently being constructed. We also have a preference for locally produced products through our prime vendor contract.
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # ] Number from which you purchase directly.
[ 17+ ] Number from which you purchase through a distributor. Please specify name and location of distributor:
**The following items are locally grown/produced and processed.
US Food Service – Prime Vendor in Streator, Illinois
· Blue Bunny Ice Cream - Decatur, Illinois
· Eisenberg – Chicago, Illinois
· J&B/Valley Meats (Beef: Steaks, Julienne strips, ground, stew, top round, bottom round) - Coal Valley, Illinois
· Belle’s Chicken – Berry, Illinois
· Kraft Foods – Champaign, Illinois
· Edy’s Ice Cream – Glendale Heights, Illinois
· Mazola ZT – Decatur, Illinois
· Heinkel Sausages – Decatur, Illinois
· Farmland Bacon – Carbondale, Illinois
· Quaker Oats – Danville, Illinois
· Chicago Stockyards – Chicago, Illinois
· Cobatco Waffle Mix – Peoria, Illinois
· US Blue Tomato Products, Red Gold – Indianapolis, Indiana
· Eggs/Egg Mix – Sugar Grove, Illinois
· ADM Soy – Decatur, Illinois
· Soybean Oil – Decatur, Ilinois
· Frito Lay (Corn based) – Sidney, Illinois
Central Illinois Produce in Champaign, Illinois or US Food Service in Streator, Illinois
· Curtis Orchard (Cider, Apples, Pumpkins) – Champaign, Illinois
· Cantelopes, Watermelons, Sweet Corn, Pumpkins, Apples, Squash, Strawberries, Blueberries – Variety of Locations, Illinois
Prairie Farms Dairy in Carlinville, Illinois
· UI Dairy is source of milk
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$1,711,399.30]
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):
Central Illinois Produce in Champaign, Illinois or US Food Service in Streator, Illinois
· Curtis Orchard (Cider, Apples, Pumpkins) – Champaign, Illinois
· Cantelopes, Watermelons, Sweet Corn, Pumpkins, Apples, Squash, Strawberries, Blueberries – Variety of Locations, Illinois
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[4] Number from which you purchase directly.
[17+] Number from which you purchase through a distributor. Please specify name and location of distributor:
Herriott’s Coffee aka Columbia Street Roastery – Champaign, Illinois
Alpha Bakery – Chicago, Illinois
Sara Lee Bakery – South Chicago, Illinois
Pekara Bakery – Champaign, Illinois
US Food Service – Streator Illinois
· Delmonte Fresh Cut Fruit – Kankakee, Illinois
· Bernardi – Toluca, Illinois
· Blue Bunny Ice Cream - Decatur, Illinois
· Eisenberg – Chicago, Illinois
· J&B/Valley Meats (Beef: Steaks, Julienne strips, ground, stew, top round, bottom round) - Coal Valley, Illinois
· Belle’s Chicken – Berry, Illinois
· Kraft Foods – Champaign, Illinois
· Edy’s Ice Cream – Glendale Heights, Illinois
· Mazola ZT – Decatur, Illinois
· Heinkel Sausages – Decatur, Illinois
· Farmland Bacon – Carbondale, Illinois
· Quaker Oats – Danville, Illinois
· Chicago Stockyards – Chicago, Illinois
· Cobatco Waffle Mix – Peoria, Illinois
· US Blue Tomato Products, Red Gold – Indianapolis, Indiana
· Eggs/Egg Mix – Sugar Grove, Illinois
· ADM Soy – Decatur, Illinois
· Soybean Oil – Decatur, Illinois
· Frito Lay (Corn based) – Sidney, Illinois
7) How much do you spend annually on purchasing food that was processed locally?
[$3,002,733.40]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Milk, Yogurt, sour cream, cottage cheese, cream, half & half, butter, Breads: Buns, Rolls, sliced bread, artisan breads, croissants, bagels, Donuts, ice cream, frozen yogurt, ice cream novelties, soybean oil, soy protein crumbles, soy protein nuggets, soy protein patties, steaks, ground beef, bacon, pork roasts, beef roasts, chicken breasts, tea bags, coffee – roasted & ground, snack corn chips, apple cider, ravioli, fresh pasta, canned tomato products, canned pumpkin, turkeys – whole/breast/legs/wings, hams, salad dressings, condiments – sauces, oatmeal, snack bars, waffle mix, egg mix, ground beef, sausages, hot dogs, whole pigs, etc.
9) Do you purchase milk from a local dairy?
[ ] No
[X] Yes. Please provide name of dairy and location: Prairie Farms in Carlinville, Illinois (UI Source of milk)
10) Do you source any food from an on-campus farm or garden?
[ ] No
[ X ] Yes. Please describe source and amount: NRES (Natural Resources & Environmental Sciences) Student-run farm at the corner of Windsor Road & Lincoln Avenue, Urbana, Illinois – began in May 2009** So far, $4K but anticipated to be significant in future; NRES Experimental Orchard at corner of Windsor Road & Lincoln Avenue.
11) Do you participate in a farm-to-school program?
[ X ] No
[ ] 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
[ ] Yes. Please describe and provide URL, if available:
13) Do you purchase organically grown or produced food?
[ ] No
[X] Yes. Please list items:
· Organic Tofu
· Organic salad greens
· Organic herbs
· Organically grown Teas
· Organic Soy Protein
· Organic Edaname
· Organic Coffee Beverages
· Organic Yerba Mate Beverages
· Organic Soups
· Organic Soy Milk – for Coffee Drinks
· Organic Gelatin Free Yogurt
· Organic Meat (upon request for catering)
· Organic berries
· Organic carrots
· Organic spinach
14) How much do you spend annually on organically grown or produced food?
[$213,171.39]
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.
Catfish (US farmed)
Mussels (farmed)
Oysters (farmed)
Bay Scallops (farmed)
Albacore Tuna
Halibut (Pacific)
Snow Crab
Surimi
Maine Lobster
Shrimp (US farmed)
Squid
[43 %] Percentage purchased that meets guidelines. Please list guidelines used: **Monterey Bay Aquarium Seafood Watch Sustainable Seafood Guide – National 2009
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: We offer at least four (4) vegan entrée/main dish items in our traditional AYCTE dining halls DAILY; we have a vegan/vegetarian specialty restaurant that operates five (5) days per week at lunch; we offer a variety of other vegan choices – Panini bar, Pasta Bar, Pizza Bar, MTO Mongolian Wok, Salad Bar, etc.
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 -**Some are rainforest certified.
23) Do you purchase other Fair Trade Certified food products?
[X] No **Infrequently purchase fair trade chocolate
[ ] 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
[ ] Biodegradable/compostable
[ ] Other
Description (optional): We are switching to biodegradable in August 2009
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: $1 beverage refills in Ala Carte facilities with travel mug, etc.
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.*** Participated in three (3) feasibility studies and will begin in August 2009 through our Facilities & Services department when we re-open for the 2010 academic year. Will be two (2) facilities out of seven (7).
[ %] Proportion of dining facilities that run preconsumer compost programs.
[ ] 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. .*** Participated in three (3) feasibility studies and will begin in August 2009 through our Facilities & Services department when we re-open for the 2010 academic year. Will be two (2) facilities out of seven (7).
[ %] 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: Donate to the Times Center in Champaign, Illinois, Eastern Illinois Food Bank and the Salvation Army.
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: Three (3) out of seven (7) facilities are trayless. The following is data for
· For AYCTE per location:
· 516 gallons of water per day 110,940 gallons per academic year
· 19.6oz of Rinse Additive per day 33 gallons of Rinse Additive per academic year
· 2.2 lbs of Solid Dish Detergent per day 473 lbs of Solid Dish Detergent per day
· Academic year is 215 days
· For Ala Carte:
· 387 gallons of water per day 83,205 gallons per academic year
· 10.2oz of Rinse Additive per day 17gallons of Rinse Additive per academic year
· 1.6lbs of Solid Dish Detergent per day 344 lbs of Solid Dish Detergent per academic 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): 100% of Residential Dining Waste Vegetable Oil for conversion to biodiesel through Engineers without Borders. **Exploring use of magnet technology to reduce lime scale remover chemical usage in ware washing equipment. **Exploring Vegawatt technology – use of WVO from catering/stadium operations to operate a generator.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ ] Aluminum
[X] Cardboard
[ ] Glass
[X] Paper
[ ] Plastics (all)
[X] 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)?
[ %]
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: Self Operated Dining Services
[ ] 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: The Senior Assistant Director of Dining Services is a member of the Sustainability Advisory Committee.
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