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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: Dee Hardy
Title: Director of Food and Auxiliary Services
Date survey submitted: 7/15/09
1) Total annual food budget: [$ 4,147,549 ]
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: http://dining.richmond.edu. See Sustainability
Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 0 ] Number from which you purchase directly.
[ # 10 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Produce Source, Richmond VA.
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ Aprox. $289,000 ]
5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):
Some meat and fish, produce in season, peanuts, milk products
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 5 ] Number from which you purchase directly.
[ # 14 ] Number from which you purchase through a distributor. Please specify name and location of distributor: US Foodservice Roanoke,VA, - PFG, Richmond, VA
7) How much do you spend annually on purchasing food that was processed locally?
[$ Aprox $619,00.00 ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): bread, ice cream, sandwich wraps, milk and dairy products, peanuts, specialty desserts, bagels, shellfish, fish, sandwich meats, Smithfield meats, spices, soy milk, biscuit mix
9) Do you purchase milk from a local dairy?
[ ] No
[x] Yes. Please provide name of dairy and location: Marva Maid, Newport News, VA
10) Do you source any food from an on-campus farm or garden?
[ ] No
[x] Yes. Please describe source and amount: fresh herbs
11) Do you participate in a farm-to-school program?
[ x] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[x ] Yes. Please describe and provide URL, if available: Made available in catering on request and in retail operations. We research costs to provide organic items annually. Additionally, we work with our supply sources to identify their sustainability practices and take that into consideration as part of the purchasing decision making.
13) Do you purchase organically grown or produced food?
[ ] No
[ x] Yes. Please list items: Some catering produce, a wide variety of retail items, dressings, entrees, chocolate
14) How much do you spend annually on organically grown or produced food?
[$ not available ]
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).Some beef
[ %] Grass-fed. Type of animal product: Information not available
[ %] Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[x] Yes. Please indicate (repeat for each product). On request for catering.
[ %] Percentage hormone- and antibiotic-free. Type of meat: Chicken
[ %] Percentage hormone- and antibiotic-free. Type of meat: Beef
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ x] Yes. Please indicate (repeat for each product).
[ 100 %] Percentage hormone- and antibiotic-free. Type of dairy product: all
[ 100%] Percentage hormone- and antibiotic-free. Type of dairy product: all
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ x] Research in progress for campus proposal to implement.
[ ] 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: min. one per meal, lunch and dinner, daily.
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 brand coffee
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[ x ] Yes. Please indicate (repeat for each product). Retail items in Convenience Store
[ %] 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).
[ x ] Plastic or polystyrene - limited
[x] Postconsumer recycled content
[x] Biodegradable/compostable
[ x ] Other Sugar based products and corn based
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: Through the Lug-a-Mug program, individuals who bring reusable beverage containers receive a discount on their beverage purchases. Individuals can also receive discounts for bringing their own reusable bags. We sell a meal to go reusable container.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: Limited: 6” plates
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ x] No We do use pulpers however.
[ ] 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.?
[ ] No
[x] Yes. Please describe: We support the Virgina Food Bank
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: August 2008. Scheduled several times a month along with waste measurement. Waste reduced by 50%.
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): Richmond’s dining facilities use "”just in time” or batch cooking methods, use food management software programs, use pulper to reduce solid waste, and use high-efficiency dishwashers. Marketing programs have been designed to promote waste reduction and tray-less initiatives. We have held recycling information events with our paper suppliers for student, faculty and staff to answer questions and provide feedback. The Heilman Center, our large board operation, has been designated as a Virginia Green Restaurant. We conduct monthly waste audits and recyle oils and protein products for biodiesel fuel. We have a formal sustainability policy. We do paperless billing and surveys. We use bleach free napkins. We specify energy star equipment. We buy Dolphin free tuna.
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)
[ ] Plastics (some)
[x] Other. Please list: Grease
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x] Yes. Please describe: In lobby, and in back of house
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 9.25 %]
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:
[ ] Contracted. Please describe:
[ x] School operated. Please describe: All self operated.
[ ] 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: Campus Sustainability committee
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