<< 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: Mike Neal
Title: Dining Director
Date survey submitted: 8/12/2009
1) Total annual food budget: $2.5 Million
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:
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.
[ #5 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Thomas Brothers buys produce local from Conrad Farms, Bixby; Livesey Orchards, Porter; J and M mushrooms, Miami; Peach Crust, Okla City. Thomas Brothers stated that it was difficult to get locally grown products because the farmers do not want to follow HACCP standards, such as being certified or having field inspections. We also buy from Hardies Fruit and Vegetable
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$250K] ]
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):
Fruit, flour, baked goods items, bbq sauce, rolls, vegetables, milk- all dairy
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 2 ] Number from which you purchase directly.
[ # 11 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Sara Lee Baking Group (bread), Okla. City; Blue Bell (Ice cream), Broken Arrow; Hiland Dairy Out of OKC( Less than 100 miles)-Vaughn (Sysco Label Produce), Schwabb Meats, Advance Meats (Enid and OKC), OKC Meats, Okarche Dinner Rolls- Okarche, OK, Chili Bowl Chili- Tulsa, OK, Shawnee Mills-Shawnee, OK, Head Country BBQ- Ponca City, OK, Earthgrains- OKC, OK
7) How much do you spend annually on purchasing food that was processed locally?
[est $100K] ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Tamalaes, bread, ice cream, baked goods, yogurt, cottage cheese, buttermilk, heavy cream, sour cream
9) Do you purchase milk from a local dairy?
[ ] No
[x ] Yes. Please provide name of dairy and location: Hiland Dairy, Tulsa and OKC. Borden’s Dairy- Tulsa, OK. Borden’s is a part of the DFA (Dairy Farmer’s of America)
10) Do you source any food from an on-campus farm or garden?
[x ] No
[ ] Yes. Please describe source and amount:
11) Do you participate in a farm-to-school program?
[ x] No
[ ] Yes. Please describe program:
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ ] No
[ x ] Yes. Please describe and provide URL, if available: Operation Planit – 3 Modules
https://sodexhoinfousa.com/CS/Csresp.nsf/41337f848af0a40c85256b1b00671a9f/b8f4cabc030f9fd58525715a0071485a?OpenDocument
Sysco Corporation our primary food vendor: http://www.sysco.com/aboutus/SocialResponsibility/corporate_social_responsibility_report.pdf
Albert’s Organics:
http://albertsorganics.com/
United Foods – unfi.com
13) Do you purchase organically grown or produced food?
[ ] No
[x ] Yes. Please list items: Snack food items and bottled beverages. We have access to a wide range of organic produce from Thomas Brothers. apples, lettuces, herbs, greens
14) How much do you spend annually on organically grown or produced food?
[$ 100K ]
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 only when ordered by catering clients which is limited
[ ] 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 not determined
[ ] 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). [ 100 %] Percentage all chicken purchased is hormone free.
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ ] Yes. Please indicate (repeat for each product).
[ X] Yes. Please indicate (repeat for each 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 not determined
[ ] 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: Daily vegan and vegetarian options per 19 meal per week meal plan thru resident dining meal plan program.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
Grocery 10%
Frozen 2%
Beverages 15%
Baked Goods 5%
FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ ] No
[ x ] Some. Please describe: Starbucks on campus at one shop. 5 Blends of Organic Coffee of Seattle’s Best at other shop This is 90% of coffee purchases
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[X ] Yes. Please indicate (repeat for each product). Chocolates, Beverages, Pastas, Energy Bars, Trail Mixes, Teas, Cookies
[ %] 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
[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: Each meal plan recipient will receive 1 to-go reusable recycled plastic containers (8x8x3) and will be distributed during housing/dining registration.
Reusable mugs are issued to every meal plan recipient on first day. Reusable grocery sacks are available at an affordable price.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe: 5 of 8 retail outlets use no Styrofoam . Our Resident Dining Program will be doing away with Styrofoam this year.
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ x ] No N/A- due to inability to find adequate waste water location as well as logistical issues with holding and storage of food scraps
[ ] 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.
Total numbers
[ %] Proportion of dining facilities that run pre-consumer compost programs.
[ ] Annual tonnage of pre-consumer compost.
29) Do your dining facilities compost postconsumer food scraps?
[ ] No
[X ] Yes. We attempted this program. See answer to question # 28 Please indicate the proportion of dining facilities that run postconsumer compost programs (e.g. two out of eight dining facilities) and, if available, the combined annual tonnage composted.
[ 25 %] Proportion of dining facilities that run postconsumer compost programs.
[ 2 ] 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: Community Food Bank Eastern Oklahoma
31) Do your dining facilities have a trayless dining program?
[ ] No
[ x ] Sometimes--on specific days, on certain occasions, or in specific locations. Please describe: Earth Day and other days initiated by the Sustainability Committee. Also 5 of 7 Dining Establishments are Already fully trayless
[ ] 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): Recycle of grease with Tulsa Biofuels
100% APEX – Ecolab Janitorial Products or green cleaning chemicals
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
[ ] Yes. Please describe: Paper, Cardboard, Brown Glass, Green Glass, Clear Glass, Aluminum, Plastic - limited
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ 20 %] Estimated
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: P&L Sodexo Contract
[ ] 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: Dining Director and Director of OPS are members of TU’s Sustainability Committee
<< Back to Report Card