<< Back to Report Card
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: Laurie Cousart
Title: Director, Dining Services
Date survey submitted: July 24, 2009
1) Total annual food budget: [$6,700,000.00]
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:
Bon Appétit Management Company and Penn Dining partnered together this summer and we are very excited about the many new sustainability initiatives that will be implemented in all Penn Dining locations. Because Bon Appétit at Penn Dining began operations July 13, 2009, we have included our forecasted numbers in this survey, rather than actual annual spend.
Farm to Fork
Bon Appétit at Penn Dining’s Farm to Fork program supports family farmers in the Philadelphia area. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of campus. By buying directly from farmers we have much more control over what types of agribusiness we are supporting. We support family farms and farm collectives who are preserving the diversity of our food choices. As part of the Farm to Fork program, at least 20% of the food served at Penn are from within a 150-mile radius.
For more information, visit www.upenn.edu/dining.
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[currently 5 ] Number from which you purchase directly.
[currently 15 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
4) How much do you spend annually on purchasing food that was grown or raised locally?
[We are forecasting $1,300,000.00]
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):Milk, fresh fruits, vegetables, honey, meat, cheese.
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # currently 2 ] Number from which you purchase directly.
[ # 15 ] Number from which you purchase through a distributor. Please specify name and location of
Eastern Fresh – Cedarville, NJ
(Squashes, cucumbers, peppers)
· NJ Tomato Council – Vineland, NJ
(Tomatoes)
· Sunny Valley – Vineland, NJ
(Peaches)
· Sun Valley Orchards – Vineland, NJ
(Peaches, eggplant)
· Arc Greenhouse – Shiloh, NJ
(micro lettuces)
· DeHarts Farm Fresh – Mantua, NJ
(eggplant, green cabbage, bell peppers)
· Millbridge Farms – Vineland, NJ
(watermelon, parsley, butternut squash)
· Matro Family Farm – Winslow, NJ
(Cucumber, Yams)
· Heritage Tree Fruit – Logan Twp, NJ
(Peaches, nectarines, pears, apples)
· Moser Mushroom Farm – Kennett Square, PA
(all mushrooms)
· Jamie Graiff Farms – Newfield, NJ
· distributor: J. Ambrogi Foods, Thorofare , New Jersey
7) How much do you spend annually on purchasing food that was processed locally?
[Forecasting $500,000 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Ice cream, granola, bread, pastries, coffee, yogurt, cheese, sausage, cured meats
9) Do you purchase milk from a local dairy?
[ ] No
[ X] Yes. WaWa Dairy
10) Do you source any food from an on-campus farm or garden?
[ ]
[ X] Yes. Please describe source and amount: Ice Cream made from the dairy farm operated by University of Pennsylvania’s Veterinary Medicine School; amount is TBD.
There is a student-initiated project this fall that has the support and backing of Penn Dining and Bon Appétit. In an underused, skylit portion of the main campus cafeteria, Bon Appétit will support the installation of a hydroponic garden to grow herbs and greens for use in the cafeteria garden. This space is about 30 feet square, and will make a wonderful demonstration garden to educate students on urban gardening and local food sourcing. Directly outside this space, Bon Appétit is planning a 60 foot square outdoor garden in raised beds, again with student support. The project will partner with the Urban Nutrition Initiative.
The Urban Nutrition Initiative (UNI), a program of the Center for Community Partnerships at the Penn, has been recognized as a leading youth project in Philadelphia for its work to improve community food systems in Philadelphia. UNI addresses the interrelated problems of poor nutrition, obesity, and diet-related disease through programs that engage 10,000 students across the city in hands-on experiences growing, tasting, cooking, and selling healthy foods. The UNI team has extensive urban gardening experience, and we are looking forward to integrating this work into the Dining Services program.
11) Do you participate in a farm-to-school program?
[ ] No
[X ] Yes. Please describe program: As noted above, we are in the development of creating a co-curricular experience in the lower level of one of the dining facilities. Our culinary curriculum will feature a hydroponic garden, guest farmers/chefs in coalition with Penn Green, a student environmental group.
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[ X ] Yes. Please describe and provide URL, if available:
Bon Appétit at Penn Dining leads the food industry in sustainable practices to preserve flavor and to protect the environment and our local communities. The principle of sustainability not only drives the purchasing decisions we make in our kitchens each and every day, it’s also a core value for the employees of Bon Appétit at Penn Dining. We have created an operational definition of “sustainability” that is specific to food service:
Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil now and in the future. Here are the specific ways we will address the problems and concerns in today’s food supply and support sustainable food practices in each Bon Appétit at Penn Dining location.
Farm to Fork
This is our groundbreaking company-wide initiative to purchase locally. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each restaurant.
Socially Aligned Coffee
Socially aligned coffee refers primarily to specialty coffee that has been produced with environmental goals and/or traded with social goals in mind. Bon Appétit at Penn Dining serves Pura Vida Coffee in the 1920 Commons, Green Mountain in our Kosher Dining Facility, Starbucks in our retail facilities and Seattle’s Best in Hill House and Kings Court.
Fair Trade
Bon Appétit support of Fair Trade Certified products extends beyond our socially aligned coffee initiative. We take pride in the fair trade offerings in our cafés, snack bars and convenience stores as well.
Responsible Disposables
Aware that our selection of to-go containers and disposable serviceware has environmental impacts, we primarily encourage the use of china and silverware in our cafés. When these disposables are necessary, we use plates, cups, bowls and flatware from renewable sources like corn, sugarcane, and potato starch in select locations.
Sustainable Seafood
All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.
rBGH Free Milk
We serve milk free of artificial bovine growth hormones.
Antibiotic Reduction
The chicken and turkey breast served by Bon Appétit at Penn Dining come from animals raised without the use of antibiotics as a routine feed additive. In addition, all of our hamburgers are made from natural beef raised without antibiotics or hormones and on vegetarian feed.
Cage-Free Shell Eggs
Bon Appétit at Penn Dining only serves shell and liquid eggs that are cage-free and Certified Humane.
Low Carbon Diet
As part of the Low Carbon Diet program, Bon Appétit at Penn Dining will work to reduce the food system’s impact on climate change. Through numerous operational initiatives, we committed to reduce our greenhouse gas emissions by 25% in the highest impact areas in several years.
For more information about our sustainability initiatives, visit www.upenn.edu/dining.
13) Do you purchase organically grown or produced food?
[ ] No
[ X] Yes. Please list items: carrots, lettuces, tomatoes, root vegetables
14) How much do you spend annually on organically grown or produced food?
[Forecasting $30,000]
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).
All shell and liquid eggs we serve at Penn are Certified Humane and cage-free.
[ 100 %] Percentage cage-free eggs
[100% of Ground Beef ] Percentage confinement-free. Type of meat product: ground beef
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: ground beef
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[ X ] Yes. Please indicate (repeat for each product).
The turkey breast and chicken served by Bon Appétit at Penn Dining are from animals raised without antibiotics as a routine feed additive. Also, our hamburgers are made from natural beef.
[100%] Percentage hormone- and antibiotic-free. Type of meat: turkey, chicken, ground beef
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ X ] Yes. Please indicate (repeat for each product).
We serve milk free of artificial bovine growth hormones.
[100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Milk
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ X] Yes. Please indicate.
All seafood served at Penn is in line with Monterey Bay Aquarium’s Seafood Watch Guidelines.
[100%] Percentage purchased that meets guidelines. Please list guidelines used:
Monterey Bay Aquarium’s Seafood Watch Guidelines
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: At every meal, guests will find vegan and vegetarian options at each station in every dining location.
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).
[10%] 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).
[ ] Plastic or polystyrene
[ ] Postconsumer recycled content
[ X] 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: We will be offering a discount at the convenience store to students who bring their own bag.
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 ] Not yet, however will have a plan in place by Sept 1.
[ ] 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?
[ ] 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.
The small scale pilot installation of EarthTubs in the Moravian Street Recycling and Composting Center remains in active use, and is capable of handling about 200 lbs a day from Penn’s Moravian Street Food Court and five local restaurants. The compost is used by the Urban Nutrition Initiative’s local high school demonstration garden, and is removed by volunteers from UNI using bicycle trailers.
For the three larger all-you-can-eat cafeterias and one made-to-order dining hall, we are working on viable solutions to provide kitchen composting that we can compost. We have run a two-week pilot tests to determine the volumes of organic waste generated, and the additional kitchen equipment needed to carry out the program. The intent of Bon Appétit is to have a program up and running by the start of the semester.
[ %] 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: We worked with local food banks during the transition period this summer. There are also student social justice initiatives that donate meal swipes and food to the local food banks.
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: All of our dining facilities are trayless.
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):
We are recycling our fryer oil – there is a mature and robust market for fryer oil in Philadelphia.
In terms of staff education around sustainability, each year we will go through an internal audit and educate our staff to reduce the level of waste. We are trayless in all dining facilities on campus – a demonstrated way to reduce waste and be more efficient with food preparation.
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
[ ] Plastics (all)
[X ] Plastics (some) The local recycling industry accepts #1 and #2 plastics – the most common for bottled drinks.
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
[ ] No
[X] Yes. Please describe: All facilities have recycle bins in them.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[estimated 25%]
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:
Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit operates more than 400 cafés in 29 states, including eBay, University of Pennsylvania and the Getty Center.
[ ] 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: Director of Dining, Laurie Cousart, is a long-time Penn employee, and is a key member of the Green Campus Partnership, which is creating Penn’s Climate Action Plan. Laurie is also a member of the University-wide Environmental Sustainability Advisory Committee. Laurie is also enrolled in Penn’s Masters of Environmental Studies graduate program.
The General Manager & Executive Chef Bon Appétit has reached out to the student-run Pennsylvania Environmental Group for input on his programs, and is working with the Urban Nutrition Initiative as described above to plan a campus garden. The pre-orientation program, PennGreen, will be hosted by Bon Appétit, and use the cafeteria as their staging area for local environmental tours and lectures.
<< Back to Report Card