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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:
Title:
Date survey submitted:
1) Total annual food budget: 38% of our annual sales budget
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:
Sodexo has a local purchasing policy for produce. In our contracts, we require produce companies to source fruits and vegetables from the same state or geographical region.
Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas; child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest and communication. http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
# 0 Number from which you purchase directly.
# 12 Numbers from which you purchase through a distributor. Please specify name and location of Distributor: www.pmfoods.com or Paragon Monteverde of Pittsburgh PA. the number of farms goes up and down based on availability of product and growing season.
4) How much do you spend annually on purchasing food that was grown or raised locally?
3.4% of our annual food purchases are spend on food that was grown or raised locally
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):
We purchase a variety of foods that include: button mushrooms, portabella mushrooms, apples, zucchini, squash, peppers, eggplant, corn, herbs, apples, and pears.
6) From how many local processors do you purchase?
3 processors: Number from which you purchase directly?
1 processor: Number from which you purchase through a distributor. Please specify name and location of distributor:
Schwebels bread company in Youngstown, Ohio, Reinhold ice-cream Company in Pittsburgh, Pennsylvania and Bagel Factory in Pittsburgh PA are purchased from directly. Heinz of Pittsburgh Pennsylvania is purchased through a distributor.
7) How much do you spend annually on purchasing food that was processed locally?
3.5% of annual food purchase is used on food that was processed locally.
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, and cheese):
Bread, wraps, dinner rolls, bagels, breakfast pastries such as donuts, croissants, danish and cinnamon rolls, ice cream (hard pack), ice cream novelties.
9) Do you purchase milk from a local dairy?
[ ] No
[x] Yes. Please provide name of dairy and location: Schneider’s dairy of Pittsburgh Pennsylvania. www.schneidersdairy.com
They provide all liquid milk, cottage cheese, heavy cream and bulk yogurt.
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?
[ ] No
[x] Yes. Please describe and provide URL, if available:
Sodexo has agreements with regional and breadline distributors that provide organic and sustainably produced foods available to all accounts for purchase. As of July 2009, Sodexo has made the following commitments with an achievement date of 2015.
-100% of the fish and seafood we serve will be sustainably caught and raised.
-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.
13) Do you purchase organically grown or produced food?
[ ] No
[x] Yes. Please list items: micro greens, spinach, mushroom, herbs, tomatoes, squash, zucchini, corn, pears and peaches. We also purchase a variety of retail items such as chips, granola, cereal, frozen dinners, protein bars, crackers, yogurts, juices and teas.
14) How much do you spend annually on organically grown or produced food?
2% of our annual food purchases
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:
Sodexo has agreements with regional and breadline distributors that provide cage free egg and pasture raised meats.
17) Do you purchase hormone- and antibiotic-free meat?
No
X Yes. Please indicate (repeat for each product).
Percentage hormone- and antibiotic-free. Type of meat: Beef
1% Percentage hormone- and antibiotic-free. Type of meat: < 1% of our annual food budget
Catering will use hormone and antibiotic-free beef for special events and meals on campus throughout the school year.
The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers are regulated by the USDA. Additionally, Sodexo has agreements with regional and breadline distributors that provide hormone and antibiotic free meats.
18) Do you purchase hormone- and antibiotic-free dairy products?
No
X 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:
Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
No
X Yes. Please indicate.
1% of our annual food purchases. Percentage purchased that meets guidelines. Please list guidelines used:
Sodexo contracts through regional and breadline distributors for seafood that provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.
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:
8-12 options are offered daily across the campus. Each retail unit offers one or two vegan items on their menu and vegan soup at least once a week. The dining hall (board) may offer up to 6 vegan items at the platforms on any given day and vegan soup daily. We sell a variety (at least 20 options) of vegan grocery items in our c store.
In addition to the vegan items our dining halls also offer food that is sensitive to allergens. This includes peanut, protein, gluten, and dairy.
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: Our Einstein’s bagel venues offer fair trade coffee for purchase on a daily basis. This is offered at the two locations on campus. Our coffee carts also offer Starbucks fair trade products. This is offered at six locations on campus.
Sodexo Commitment:
We will double our purchase of fairly and responsibly traded products every year until 2015.
23) Do you purchase other Fair Trade Certified food products?
No
X Yes. Please indicate (repeat for each product).
Percentage purchased that is Fair Trade Certified. <1%.
Type of item: Chocolate. We purchase a variety of bars and seasonal chocolate products that are produced certified fair trade
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
Our board halls, Market Central and the Perch at Sutherland, use reusable melamine products and silverware. In these recently renovated facilities, we have increased meals on reusable dishware from less than 1000 a day (prior to renovation) to around 6000 a day.
25) If you offer disposables, please indicate materials used (check all that apply).
[x] Plastic or polystyrene
[x] 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 offer a discount on refillable mugs at 8 of our locations on campus. We also offer in our C stores a reusable, recycled grocery bag. These bags may be purchased, at cost, by any guest that visits our locations.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
X No
Yes. Please describe:
We have reworked all disposable products to eliminate Styrofoam for Fall 09.
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.
Proportion of dining facilities that run preconsumer compost programs.
Annual tonnage of pre consumer compost.
This program is being introduced in Market Central dining hall for the fall of 2009. Systems and controls in place will better allow us to provide an annual tonnage. We are estimating a conservative minimum of 12 tons for this year and fully expect to exceed that number.
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: We provide all of our excess food to either the Greater Pittsburgh Community Food Bank or Light of Life Missions of Pittsburgh.
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: Our resident dining facilities are tray less. The Perch at Sutherland was for all of last year, while Market Central offered tray less Tuesday, Wednesday and Thursdays. This program was so successful that going into this school year both halls will be all tray less. There is no data at this point to compare and provide information on reduced food waste. We have systems in place for the upcoming school year that will allow us to collect this data.
Water consumption (based on less use of dishwasher), will be down by 90,000 gallons a year or approx 400 gallons a day for 32 weeks for both dining halls, for the school year 2009-2010
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):
Market Central utilized a system to collect production data. This data is used to reduce or raise the production of food to minimize waste.
We recycle our grease for our catering trucks on campus. This truck runs on bio diesel. All excess grease that cannot be used for our truck is picked up by a company that recycles it.
All of our hand sinks have electronic eyes on them, programmed to run for correct time for hand washing only.
We worked with Free the Planet and other student groups to do a “weigh the waste campaign and other marketing initiatives to increase consumer awareness to reduce waste.
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)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
No X Yes. Please describe:
Recycling containers are located in all of our platforms and in the kitchen at Market Central and the Perch at Sutherland.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
We are currently putting controls in place to better collect this information.
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:
The University of Pittsburgh contracts with Sodexo Campus Services to provide all dining services on campus including catering, retail, board, a laboratory school, the university faculty club and concessions.
[ ] 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: The Resident District Manager, director of operations, Marketing Director, General Manager and one unit retail manager all take part, in some capacity on campus wide initiatives and committees.
We also participate in the Higher Education Client Consortium and the Pittsburgh Climate initiative.
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