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Report Card 2010

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University of New Brunswick

Dining Survey

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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: Andrew Holloway

Title: Campus Sustainability Coordinator

Date survey submitted: July 21, 2009

 

1) Total annual food budget: UNB   St John   $    170,000  

http://74.125.95.132/search?q=cache:P1E9--NLjyUJ:www.unb.ca/vpfin/documents/SaintJohnResidenceBudget_001.pdf+University+of+New+Brunswick+%2B+annual+Food+Budget&cd=2&hl=en&ct=clnk&gl=ca&client=firefox-a

UNB Fredericton $756,951

http://www.unb.ca/vpfin/documents/FrederictonResidenceBudget_000.pdf

 

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:  

UNB purchases all produce from a local supplier who in turn purchases from local farmers based on seasonal availability.

 

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.

[ #   That number is not available    ]   UNB has a contract with Sedexo who strives to buy as much local food as possible.

 

4) How much do you spend annually on purchasing food that was grown or raised locally?

[$        0    ] However, it is the contract with Sedexo to buy local when possible given the limited growing season in New Brunswick.

 

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):   Because our food service is provided by a contracted company, that specific information is

not available to us (this would breach the contract itself).  

 

Questions 6-8 pertain to locally produced and/or processed items.

Vegetables – Lettuces Peppers, Corn, potatoes, broccoli.   Fruit – Apples, grapes

6) From how many local processors do you purchase?

[ #0      ]   Number from which you purchase directly.

[ #   0    ]   Number from which you purchase through a distributor.   Please specify name and location of   distributor: UNB has contract with Sedexo , who strives to buy as much local food as possible.

 

7) How much do you spend annually on purchasing food that was processed locally?

[$       Unknown at this time      ]

 

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Because our food service is provided by a contracted company, that

specific information is not available to us (this would breach the contract itself).

 

9) Do you purchase milk from a local dairy?

[   ]   No

[ x ]   Yes. Please provide name of dairy and location:  

Milk and dairy products are also purchased from a local dairy (located 17k outside the city).

 

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

[   ]   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?

[ x ]   No

[   ]   Yes. Please list items:  

 

  14) How much do you spend annually on organically grown or produced food?

[$    0        ]

 

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?

[   ]   No

[ X ]   Yes. Please indicate (repeat for each product).

[    100 %]   Grass-fed. Type of animal product: Beef

[    %]   Grass-fed. Type of animal product:

Revision submitted 8/11/09: This year the 100% grass feed beef program will no longer be an option due to the supply and our provider being unable to reach a deal at a price students can afford.

 

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?

[ x ]   No

[   ]   Yes. Please indicate.

[    %]   Percentage purchased that meets guidelines. Please list guidelines used:  

 

20) Do you offer specifically labelled vegan entrees on a daily, weekly, or other regularly

scheduled basis?

[   ]   No

[ x ]   Yes.   During breakfast, lunch and dinner, UNB has a vegan option for students. During the registration

for the school they have the ability to identify any specific food needs they may require during

meal times.  

 

21) Please list and give percentages for any other sustainably produced food items you purchase

that are not included above:   0%

 

FAIR TRADE PRODUCTS

22) Do you purchase Fair Trade Certified coffee?

[   ]   No

[ x ]   Some. Please describe: Fair trade coffee is used throughout UNB but not strictly. The

university continues to introduce fair trade coffee to new locations, including retail locations.

[   ]   All

 

23)   Do you purchase other Fair Trade Certified food products?

[ ]   No

[ X ]   Yes. Please indicate (repeat for each product).  

[   2 %]   Percentage purchased that is Fair Trade Certified. Type of item: Chocolate

 

DISHWARE AND ECO-FRIENDLY INCENTIVES

24) Please indicate which of following your university-operated/contracted dining facilities

offers.

[   ]   Disposable dishware

[ X ]   Only reusable dishware

[ ]   Reusable and disposable dishware

Dining services uses re-usable china extensively and has eliminated 90% of Styrofoam products,

replacing them with recyclable paper containers.

 

25) If you offer disposables, please indicate materials used (check all that apply).

[X   ]   Plastic or polystyrene- For take away only

[ X ]   Postconsumer recycled content napkins (when required to be present)  

[   ]   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: Dining services offers discounts on all reusable cups and promotes reusable mugs for sale. The exact discount is unknown.

 

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.?

[X   ]   No

[   ]   Yes. Please describe:  

 

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

[   ]   Glass

[   ]   Paper

[   ]   Plastics (all)

[ x ]   Plastics (some)

[   ]   Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?

[   ]   No

[ X ]   Yes: We have a closed system everything that is used in the dining halls are washed and

reused.  

 

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?

[      %]

Advertisements, brochures and bookmarks promoting recycling on campus are routinely

distributed to encourage campus-wide participation. A next step for waste diversion is the

placement of individual recycling stations at strategic locations throughout the campus.

This will increase the collection efforts by UNBF as well as enhance the visibility of our

recycling efforts. Recycling website:   http://www.unbf.ca/pplant/RecyclingatUNBF.html

 

Partnerships:    

  The Department of Physical Plant is partnered with the Fredericton Regional

Solid Waste Commission (FRSWC) for the recycling of paper and cardboard.

This “Green” initiative is supported by students, faculty & staff as demonstrated

by the following statistics:

 

Recycled paper & cardboard:  

  60,170 kilograms - 2004

  117,405 kilograms – 2005

  162,820 kilograms – 2006

  170,730 kilograms - 2007

It takes 80,000 kg of waste paper to make 60,000kg of recycled paper

   1000 kg of recycled paper saves:

  17 trees ,       27 kilograms   of air-pollution  

  26,500 litres of water,    4100kwh of energy  

 

Recycled scrap metal:

  5,775 kilograms – 2005

  47,434 kilograms - 2006  

  40,000 kilograms - 2007  

 

Diverted landfill site costs for recycled paper/cardboard and scrap metal:

  $64/1000kg tipping fee

  Cost avoidance of $13,500

 

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: Sodexho provides our dining hall food services.  

[   ]   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: Sits on the Sustainability Committee for UNB.

 

 

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