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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: Dorothy Flowers
Title: General manager
Date survey submitted:
1) Total annual food budget: [$ 5,287,066.10 ]
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?
[X ] No
[ ] Yes. Please describe and provide URL, if available:
Although the university buys some locally-grown foods through an agreement made several years ago with a local growers’ co-op, no formal commitment to local food is available.
Questions 3-5 pertain to locally grown purchases.
3)From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #5 ] Number from which you purchase directly.
[ # 2 ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Food Service Oklahoma City, Thomas Brothers Oklahoma City
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 50,934.85 ]
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): Honey, Assorted vegetables and Herbs, Honeydew, Cantaloupe, Watermelon, Cage free eggs, Tomatoes, Milk, peaches, pecans
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 6 ] Number from which you purchase directly.
[ # 3 ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Food Service Oklahoma City, Oklahoma; Indian nations Wholesale Durant, Oklahoma ; Sushi with Gusto Norman, Oklahoma; Hiland Dairy Norman, Oklahoma; Oklahoma City Meats Oklahoma City Oklahoma
7) How much do you spend annually on purchasing food that was processed locally?
[$ 543,803.50 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): cheese, baked goods, tabbouleh, Chocolate, bread, yogurt, sour cream, cottage cheese, ice cream, granola, donuts, beef, lamb, pork, salads
9) Do you purchase milk from a local dairy?
[ ] No
[X ] Yes. Please provide name of dairy and location: Hiland dairy, Norman, Oklahoma
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: Work with The Oklahoma Department of Agriculture, Food and Forestry to contact and set up initial meeting with local farmers. Agent also conducts educational demonstrations at our Farmer’s markets. Agent sets up farm tours. If looking for new product agent assists.
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: Chocolate, salad mix, juice, frozen dinners, energy bars, soy “ice cream”, Cereal, hummus, pita bread, Cheese, soy “cream cheese”, assorted dried fruit, crackers, rice cakes, soy milk, peanut butter, tea, lotion, soap, cookies and jellies, white rice flour, bagels, pizza crust mix, assorted snacks, tofu, yogurt and coffee
14) How much do you spend annually on organically grown or produced food?
[$ 83,268.97]
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).
[ 77.50 %] 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).
[ %] 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).
[ 4.6 %] Percentage hormone- and antibiotic-free. Type of meat: Natural Beef Hamburger patty
This comparison is hamburger patty to hamburger patty
[ <1 %] Percentage hormone- and antibiotic-free. Type of meat: Natural Hamburger patty
Chicken product is hormone free
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ X ] Yes. Please indicate (repeat for each product).
[ <1 %] Percentage hormone- and antibiotic-free. Type of dairy product: Cheese
[ %] 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 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:
Dining halls offer labeled vegan options on a daily basis. The exact average number of options available on a daily basis and the average number of vegan meals served per week are unclear. Most retail operations offer a vegan entrée.
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: Starbucks has some Fair Trade coffee .Prima is all Fair trade and organic.
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[X ] Yes. Please indicate (repeat for each product).
[<1 %] 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
[ ] 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
[ X ] Other
Description (optional): reusable
26) Does 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: Mug program, discount on refills
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ X ] Yes. Please describe: Some branded concepts continue to use Styrofoam cups and to go containers
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:
We were a part of second Harvest but high gas prices canceled the pickups in our area. We are actively looking for another solution.
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: Program starts fall 2009
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
[ x ] Paper
[ ] Plastics (all)
[ x ] Plastics (some)
[ X ] Other. Please list: Tin cans #10 etc..,
34) Are recycling receptacles located throughout dining locations?
[] No
[X ] Yes. Please describe: They are located in central areas in each operation.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)? Do not have measuring system in place. We are working with waste management to develop a system.
[ %]
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: An Auxiliary service of the University
[ ] 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 Our Housing and Food service director is a member.
[ X ] Yes. Please describe: A memeber of the campus wide sustainability committee
Further explanation; we have used 250 miles as our standard. There are not many major processing plants in our part of the state for things such as wheat, vegetables and meat products. We use pizza crust made from Oklahoma wheat ($24,657.4). We buy local syrup ($2314.06), processed beef, pork and chicken
($295,217.55) and vegetables (14,208.91)
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