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Names: 1) Timothy Dietzler; 2) Bethanie Anderson
Titles: 1) Director of Dining Services; 2) Senior Communications Associate; Member, President’s Core Team on Climate Commitment; Chair, Climate Communications Subcommittee
Date survey submitted: July 22, 2009
1) Total annual food 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?
Yes. Please describe and provide URL, if available:
*Although Villanova Dining Services does not have a formal policy on local purchases, it does implement green practices—including local purchases—and publicly states its commitment to such practices as part of its overall commitment to sustainability. (http://www.villanova.edu/services/dining/sustainability/) A number of examples of these practices are described below.
Villanova Dining Services has partnered with US Foodservice and Primo Produce for the purchase of the university’s fruits and vegetables. Primo contracts with local farmers (located in the states of Pennsylvania, New Jersey, New York, Maryland, Delaware, and Ohio)* to purchase fruits, vegetables, and herbs in season at the $10,000,000 level, which represents 25 percent of Primo’s total produce purchases. Through this partnership, Villanova purchases produce from approximately 65 farms in these states, representing 19 percent of the university’s overall produce purchases.
*Please note that the information provided in this report is based on this six-state definition of “local,” rather than the definition above, which specifies a 150-mile radius. At this time, Villanova does not have data on its purchases within a 150-mile radius.
Please also note, when considering this six-state definition, that Philadelphia’s location is such that cities in a number of different states can sometimes be relatively close. For example, New York City is 95 miles away from Philadelphia; the Delaware capital of Dover is 80 miles away; Baltimore, Maryland is 105 miles away; and Camden, New Jersey is 5 miles away.
In addition to local produce purchases, Villanova Dining Services supports local dairies, purchasing all
university dairy products exclusively from a local dairy.
Lastly, in partnership with the Villanova Grounds Crew, Villanova Dining Services has two herb gardens, which are located outside Villanova’s two largest resident dining halls.
Questions 3-5 pertain to locally
3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[#0] Number from which you purchase directly.
[#65] Number from which you purchase through a distributor. Please specify name and location of distributor: US Foodservice in Allentown, Pennsylvania (Primo Produce, mentioned above, delivers to Villanova via US Foodservice)
4) How much do you spend annually on purchasing 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
locally should be listed in question 8):
Fresh fruit, vegetables, meat, milk, eggs, and fish
Questions 6-8 pertain to locally
produced and/or processed
6) From how many local processors do you purchase?
[#14] Number from which you purchase directly.
1. Berk’s Provisions—Reading, Pennsylvania
2. Boar’s Head Provisions—New York, New York
3. Devault Meats Products—Great Valley, Pennsylvania
4. Don’s Salads—Schwenkville, Pennsylvania
5. Esposito’s Porchetta—Philadelphia, Pennsylvania
6. Hatfield Quality Meats—Hatfield, Pennsylvania
7. Indian Ridge Provisions—Telford, Pennsylvania
8. Jack & Jill Ice Cream Company—Moorestown, New Jersey
9. Leidy Meats—Souderton, Pennsylvania
10. Morabito Baking Company—Norristown, Pennsylvania
11. Rastelli Seafood—Egg Harbor, New Jersey
12. Wawa—Wawa, Pennsylvania
13. Wise Chips—Berwick, Pennsylvania
14. Wells Meats—Philadelphia, Pennsylvania
[#26] Number from which you purchase through a distributor. Please specify name and location of distributor:
7) How much do you spend annually on purchasing food that was processed locally?
8) Please list items you purchase that are
locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Ice cream, bread, baked goods, cheese, snacks, yogurt, and meats
9) Do you purchase milk from a local dairy?
[X] Yes. Please provide name of dairy and location: Wawa—Wawa, Pennsylvania
10) Do you source any food from an on-campus farm or garden?
[X] Yes. Please describe source and amount: Herbs grown in 2 campus gardens, yielding approximately 100 pounds.
11) Do you participate in a farm-to-school program?
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?
Yes. Please describe and provide URL, if available:
*Again, although Villanova Dining Services does not have a formal policy on organic/sustainable purchases, it does implement green practices—including organic/sustainable purchases—and publicly states its commitment to such practices as part of its overall commitment to sustainability. (http://www.villanova.edu/services/dining/sustainability/) Examples of these practices are described in the responses below.
13) Do you purchase organically grown or produced food?
[X] Yes. Please list items: Fruits, vegetables, dressings, and groceries
14) How much do you spend annually on organically grown or produced food?
Since 2006, Villanova Dining Services has been purchasing and offering organic produce, organic fruits, and organic groceries. The largest retail food outlet on campus, the Belle Air Terrace, features a completely organic salad bar.
In addition, Villanova Dining Services is a 100 percent trans-fat-free and MSG-free operation. No products with partially hydrogenated oils (trans-fats) or MSG are purchased, prepared, served, or sold. This new initiative supports the offering of a wide variety of organic groceries in campus convenience stores, including Chelten House, United Natural Foods, and Earthbound Farm Organic products.
15) Do you purchase cage-free eggs and/or confinement-free meat products?
[X] Yes. Please indicate (repeat for each product). Cage-free eggs
[80 percent] Percentage cage-free eggs
Percentage confinement-free. Type of meat product:
16) Do you purchase any grass-fed animal products?
Yes. Please indicate (repeat for each product).
Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
Yes. Please indicate (repeat for each product).
Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[X] Yes. Please indicate (repeat for each product). Milk
[100 percent] 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?
[X] Yes. Please indicate.
[90 percent] Percentage purchased that meets guidelines. Please list guidelines used: Monterey Bay Aquarium Seafood Watch Guidelines
20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[X] Yes. Please specify number of options and the frequency with which they are offered:
- Vegan items are available daily at all meal times in all three of Villanova’s all-you-care-to-eat resident dining halls. Students have selections of vegan cheese, tofu, yogurts, breads, and other items.
- A vegan entrée and sides are offered at lunch and dinner daily in the resident dining halls.
- Retail operations regularly offer vegan entrées.
- Vegan soup is offered daily on campus.
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?
[X] Some. Please describe: 100 percent of coffee purchased by Villanova is fairly traded, and 80 percent is Fair Trade Certified.
23) Do you purchase other Fair Trade Certified food products?
[X] Yes. Please indicate (repeat for each product). Rice, chocolate, teas
[75 percent] Percentage purchased that is Fair Trade Certified. Type of item: Rice
[35 percent] Percentage purchased that is Fair Trade Certified. Type of item: Chocolate
[75 percent] Percentage purchased that is Fair Trade Certified. Type of item: Teas
Villanova purchases coffee and teas from Pura Vida, a nonprofit company operated for charitable benefit with proceeds directed to support families and children in coffee-growing regions.
DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
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
An example of a successful eco-friendly incentive program on campus is that Villanova Dining Services offers ultra-filtered and flavored tap water from Aqua Health Waters in dining outlets across campus to reduce bottled-water consumption. Through this system, filtered tap water is dispensed from equipment comparable to juice and soda fountain dispensers. Students are educated to use the Aqua Health Water in place of bottled waters. As an added incentive for participation, in 2008 Villanova partnered with Aqua Health Water to ensure that 5 percent of Aqua Health Water sales on Villanova’s campus is donated to two charities:
- Catholic Relief Services: Water Today, Water Tomorrow (http://gifts.crs.org/health/ethiopia.cfm)
- The Uganda Rural Fund (http://www.ugandaruralfund.org)
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers
[X] Yes. Please describe: The Villanova Quarter Club mug program offers a 25-cent discount to faculty, staff, and students who use a refillable mug for coffee, tea, milk, or fountain beverages. Villanova also offers a discount on reusable cups and bottles for beverages.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[X] Yes. Please describe: In some retail outlets, polystyrene plates are used for to-go items.
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[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.
[3 out of 19] 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?
[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.
[4 out of 19] Proportion of dining facilities that run postconsumer compost programs.
 Annual tonnage of postconsumer compost.
Villanova Dining Services has been recycling frying oil fats and pre- and post- consumer food waste for nearly 50 years. Ninety percent of Villanova’s fryer shortening is reclaimed by Restaurant Technologies, Inc. in Aston, Pennsylvania. Villanova’s current composting initiative ensures that food scraps and other appropriate wastes are upcycled by a local composter, Two Particular Acres (http://www.twoparticularacres.com/). Prior to this composting initiative, which began in 2007, Villanova had been upcycling food waste for almost five decades through a collaboration with a local pig farmer.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[X] Yes. Please describe: Villanova Dining Services donates excess food to Philabundance, the region’s largest hunger relief organization. http://www.philabundance.org
31) Do your dining facilities have a trayless dining program?
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: In 2008, all three of Villanova’s all-you-care-to-eat resident dining halls became 100-percent trayless. The transition to trayless dining is described on the Villanova website here: http://blog.villanova.edu:8080/roller/dining/entry/villanova_s_trayless_dining_program
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):
In addition to the efforts described above, Villanova Dining Services has implemented the following initiatives to further reduce waste:
- In 2008, Villanova Dining Services initiated a new recycling program, “
Reduce and Re-Use,
” in two university retail outlets (Corner Grille and Italian Kitchen), which has resulted in
a 98-percent reduction in the trash stream
of these outlets. Daily trash removal has been reduced from 200 bags to 50 bags. Furthermore, by incorporating alternate package materials such as potato and corn and sugar starch-based containers (replacing the outlets’ Styrofoam to-go containers and all oil-resin disposables), offering only re-useable utensils, using refillable containers, and ensuring that items—from straws to cups and lids and trash can liners—are compostable,
Villanova sends nearly all of these outlets’ trash to the composting field.
- Villanova Dining Services helps engineering research assistants to make
from dining services cooking oil waste.
- All resident dining halls have
complete vegetarian options
- Villanova utilizes
100-percent post-consumer recycled, no-bleach, soy-inked paper napkins
throughout campus, and has
from the line areas to the dining tables, thereby
- Villanova offers a
100-percent organic salad bar
at the Belle Air Terrace, the largest retail food outlet on campus.
- Villanova utilizes
for 50% of the dining services fleet.
- Villanova Dining Services has established a cross-functional
, charged with bringing more organic and sustainable food items to campus.
RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[X] Plastics (some)
[X] Other. Please list:
Paper: 475 tons
Glass: 30 tons
Metals: 45 tons
Plastics: 15 tons
Compostable: 135 tons
Electronics: 20 tons
Other: 20 tons
34) Are recycling receptacles located throughout dining locations?
[X] Yes. Please describe: All retail dining locations have recycling receptacles.
35) What is the dining services’ current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
Questions 36-37 are for informational purposes only; responses will
be included in the
36) Indicate if your dining services are:
Contracted. Please describe:
[X] School operated. Please describe: Self-operated dining services, with contracted vending services.
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?
[X]Yes. Please describe: Director of Villanova Dining Services serves on the Climate Communication Subcommittee. This working group was formed by the President’s Climate Commitment Core Team during the spring 2009 semester. The purpose of the Climate Communication Subcommittee is to meet regularly to share news and collaborate on the communication of all efforts that are occurring among Villanova faculty, staff, students, and groups—both informal and formal—to care for the environment.
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