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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: Amy Trujillo
Title: Director of Operations, Bon Appetit
Date survey submitted: July 16, 2009
1) Total annual food budget:
Approximately $3,000,000.00 ]
2) 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.
Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
( #8 ) Number from which you purchase directly.
Nichol’s Farm and Orchard: Marengo, IL
Charles Lorence’s Bee Haven – Aurora, IL
Heartland Meats – Mendota, IL
Dickman’s Chicken – Herscher, Il
Twin Oaks Meats – Fairbury, IL
Prairie Pure Cheese – Belvedere, IL
Prairie Fruit Farm – Champaign, IL
Organic Valley Dairy – Chicago, IL
( #2 )Number of from which you purchase from a distributor
Highland Bakery – Chicago, IL
Pars Ice Cream – Chicago, IL
4) How much do you spend annually on purchasing food that was grown or raised locally?
$700,000.00
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):
Beef
Pork
Chicken
Artisan Bread
Honey
Ice Cream
Local Cheese
Local Goat Cheese
Milk, Butter, Cream Cheese
Produce - Herbs
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 through a distributor.
Highland Bakery – Chicago, IL
Pars Ice Cream – Chicago, IL
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, and cheese):
Ice Cream, Cheese, Bread
See Above
9) Do you purchase milk from a local dairy?
YES. Muller Pinehurst Rockton, Il
10) Do you source any food from an on-campus farm or garden?
No
11) Do you participate in a farm-to-school program?
No
ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
Yes.
13) Do you purchase organically grown or produced food?
Yes. Please list items:
Heartland Meats Beef
Dickman Chicken
Lorence’s Bee Haven Honey
Organic Valley Milk
Nichol’s Farms - Some vegetables and Fruits
14) How much do you spend annually on organically grown or produced food?
$250,000.00
For questions 15-19, please indicates percentage based on annual dollar amount spent.
15) Do you purchase cage-free eggs and/or confinement-free meat products?
Yes.
100% Percentage cage-free whole eggs – TPC Broad liner Distribution
[ 25%] Percentage confinement-free.
Type of meat product:
Beef- Heartland Meats
Chicken – Dickmans Farm
16) Do you purchase any grass-fed animal products?
Yes.
[ 30 %] Grass-fed. Type of animal product: Beef
17) Do you purchase hormone- and antibiotic-free meat?
Yes.
100% Percentage hormone- and antibiotic-free. Type of meat: Chicken
50% Percentage hormone- and antibiotic-free. Type of meat: Pork
18) Do you purchase hormone- and antibiotic-free dairy products?
YES
[ 100%] Percentage hormone- free. product: Milk
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
Yes.
[ 100%] Percentage purchased that meets guidelines. Please list guidelines used: We only purchase from Supreme Lobster Distributors and order seafood that is on the “Best Choice Column” of the Seafood watch Guideline
20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
Yes. Every Lunch and Dinner meal there are Two vegetarian Entrée Options plus a full Salad Bar
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: Metropolitan Coffee offers a fair trade line that we offer in the dining hall
[ ] All
23) Do you purchase other Fair Trade Certified food products?
Not to my knowledge
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
26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
No-Not at this time
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
Yes. Please describe: Our To-Go Containers. However, this coming semester we will be purchasing reusable recyclable plastic containers for our staff and faculty to use for To-Go purposes instead of Styrofoam containers
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
No – However, by 2010, we have plans to work along side the school to create a composting program
29) Do your dining facilities compost postconsumer food scraps?
No
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
NO - We batch cook our foods and the waste is very minimal
31) Do your dining facilities have a trayless dining program?
No
32) Please tell us about any other steps your dining facilities have taken to reduce waste
Every account of Bon Appetit did a very extensive waste reduction initiative called the low carbon diet food waste analysis from January 2009- May 2009. Each week every account record both kitchen and consumer waste. We measured the waste by only allowing the staff to discard trash(waste into 5 gallon buckets. Each full bucket was weighed and recorded. All trash cans were removed from the dining hall and common kitchen areas. The only trash can station was available in a small corner of the kitchen where the contents of the buckets were weighed, recorded, and discarded. From January to April our account reduce our kitchen waste by 15% and the consumer waste by 12%. This program has greatly opened the eyes of staff and customers about being wasteful, and improvements have been made.
*This year our account will be purchasing a system to recycle the fry oil used in our kitchen. This will be beneficial with reducing the oil 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
[ ] Paper
[ ] Plastics (all)
[ X] Plastics (some)
[ ] Other. Please list:
34) Are recycling receptacles located throughout dining locations?
The answer to this question is yes and no. In the actual all you can eat dining hall, only china, flatware and glassware are used, so they is no need for recycling receptacles. However, in the common areas and surrounding our retail operations that offer ready to-go disposable items, the College provides trash, paper, plastic, and can recycling stations that are very prominently mark.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ %]
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:
We are a Contracted food service by the name of Bon Appetit Management Company under the management of The Compass Group USA. Please view our company sustainable information web-site is circleofresponsiblity.com or the main website is bamco.com. Our company policies and mandates to stay at the forefront of sustainable practices are highlighted throughout these web-sites
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?
Yes. Please describe: Our General Manager Klaus Mandl and Director of Operations Amy Trujillo are both part of a campus-wide environmental/sustainability committee that meets with the National Christian Conservation Organized Group called A Rosha
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