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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: Brian Burke
Title: Food Manager
Date survey submitted: 7/20/2009
1) Total annual food budget: [$8,574,000.00]
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:
It is our policy to encourage prudent local purchases and we are working to determine an appropriate target for percent of total purchases.
Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[3] Number from which you purchase directly.
[200] Number from which you purchase through a distributor. Please specify name and location of distributor: Badgerland Produce, Montello, WI, Simply Wisconsin/Home Grown Wisconsin, Madison, WI
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$21,287.00 not counting cheese and dairy from local farms. {$690,000.00 if I include those figures}]
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):
Baking potatoes, Corn, Apples, Milk, Ice cream, Sour cream and Cheese
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[In excess of 30] Number from which you purchase directly.
[In excess of 30] Number from which you purchase through a distributor. Please specify name and location of distributor: Largest distributor is US Foodservice.
7) How much do you spend annually on purchasing food that was processed locally?
[$3,424,653.00]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Bagels, Breads, Tofu, Tempeh, Yogurt, Milk, Sour cream, Ice cream, Most cheeses, Fresh and liquid eggs, and some of our meats.
9) Do you purchase milk from a local dairy?
[ ] No
[X] Yes. Please provide name of dairy and location: Babcock Dairy (Campus dairy), 1605 Linden Dr., Madison, WI
10) Do you source any food from an on-campus farm or garden?
[ ] No
[X] Yes. Please describe source and amount: F.H. King Student Organic Garden and a Food Science Teaching Garden. Thus far amounts are minimal.
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?
[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: Spinach, Spring mix, Bacon, Butter, Cheeses, Eggs, Milk, Sour cream and Soy milk and a significant selection of retail products for our carryout stores.
14) How much do you spend annually on organically grown or produced food?
[$189,817.00]
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).
[100%] Percentage cage-free eggs
[ %] Percentage confinement-free. Type of meat product:
We purchase an organic chicken product that makes up less than 1% of meat purchases.
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:
17) Do you purchase hormone- and antibiotic-free meat?
[ ] No
[X] Yes. Please indicate (repeat for each product).
[<1% of meat purchases] Percentage hormone- and antibiotic-free. Type of meat: Chicken breast
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[X] Yes. Please indicate (repeat for each product).
[<1% of dairy purchases] Percentage hormone- and antibiotic-free. Type of dairy product: Milk
[<1% of dairy purchases] Percentage hormone- and antibiotic-free. Type of dairy product: Sour cream
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ ] Yes. Please indicate.
[ %] Percentage purchased that meets guidelines. Please list guidelines used: Specific guidelines are not currently in use. Certainly some of our seafood would meet these standards but is not currently tracked.
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: We have over 70 vegan entrée options and many accompaniments. We offer vegetarian entrees at every meal, the frequency of vegan items is in the range of 2-3 per week. This does not include meals a student could assemble from standard daily offerings.
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: Some but not all flavors are Fair Trade certified.
[ ] All
23) Do you purchase other Fair Trade Certified food products?
[X] No
[ ] Yes. Please indicate (repeat for each product).
[ %] 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: We offer a discount for reusable mug refills. Plan is developing for a discount for use of reusable bags.
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?
[ ] 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.
[25%] Proportion of dining facilities that run preconsumer compost programs.
[Estimate is in excess of 15 tons] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost postconsumer food scraps?
*[X] No although plans are being developed.
[ ] 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.
[0%] 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: Weekly and as needed deliveries of product to a local pantry umbrella organization.
31) Do your dining facilities have a trayless dining program?
[X] No
[ ] Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[ ] 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): Periodically monitor post service waste. We allow china to be taken to residents rooms minimizing the need for most use of disposables. We believe our a la carte system is inherently less wasteful since residents soon learn that they are paying for all they take on their tray, waste figures per tray have been in the range of .25 oz.. Starting use of waste oil in one unit for use in a boiler that burns waste oil. We expect to begin collection from more units in the near future for this purpose and for future use in biofuel vehicles.
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
[X] Plastics (all)
[ ] Plastics (some)
[X] Other. Please list: Waste fryer oil, SWAP program for supplies and equipment.
34) Are recycling receptacles located throughout dining locations?
[ ] No
[X] Yes. Please describe: Every dining room, kitchen and prominent in every residence hall.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[??%] We are not able to determine our diversion rate because campus waste is weighed in total and housing’s portion is not defined. We do know of the materials diverted on campus we make up 1/3.
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: 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: We work with the Campus We Conserve program, and have worked with The F.H. King Students for Sustainability student organization. We will launch our first Sustainable Learning Community in Housing within a year.
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