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Report Card 2010

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Whitman College

Dining Survey

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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:   Roger Edens             
Title:
  General Manager

Date survey submitted:   7/17/2009 

1) Total annual food budget: $ 1.3 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?
[  ]  No
[ X ]  Yes. Please describe and provide URL, if available:

Farm to Fork

In 1995 Whitman College joined Bon Appétit Management Company’s Farm to Fork program to support small farmers and the local communities. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each café. By buying directly from farmers we have much more control over what types of agribusiness we are supporting. We support family farms and farm collectives who are preserving the diversity of our food choices. As part of the Farm to Fork program, much of the food served in Whitman College ’s cafés are from within a 150-mile radius.

 

Eat Local Challenge

Bon Appétit took this Farm to Fork commitment to the next level in 2005. We issued an Eat Local Challenge to our chefs – hold an event with a meal made completely from local ingredients. Everything used in the preparation of the food must come from within a 150-mile radius of the café; the only exception being salt.

 

This annual event has become a favorite tradition at Whitman College. While Bon Appétit serves locally purchased food everyday in our cafés, this extreme example of 100% local ingredients has started lively conversations amongst students, faculty and staff.   While the requirement for Bon Appétit is to serve at least one meal that is made of only of local ingredients we have been able to expand each year since 2005 and last year we served 6 entrées, 3 different soups, 2 complete salad bars beverages and a great dessert.  At least 15 different local farmers and their families contributed the fruit of their labor for this event and we were able to have two local 3 local producers on hand to speak with students and sample their products.

For more information, visit CircleofResponsibility.com


Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #  20  ]  Number from which you purchase directly.
[ #   4  ]  Number from which you purchase through a distributor. Please specify name and location of distributor:   Sysco Spokane.  We have been able to get our local broadline distributor to distribute such things as local beef, flour & juice.

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$      $55,000     ]

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):   Fresh fruit, vegetables, herbs, meat, honey, cheese, grain (flour), juice (from locally grown fruit).  We also purchase a significant quantity of local produce through our produce distributor but their computer systems do not track this for us…. We just see the farm info on the box when they arrive.

Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ #   4 ]  Number from which you purchase directly.
[ #   3  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:   Sysco Spokane.  We have been able to have our broadliner distribute locally grown & produced flour & juice.
7) How much do you spend annually on purchasing food that was processed locally?
[$     17,000      ]  In addition to the known items that we purchase we are located in the middle of a large agricultural zone and we purchase untold quantities of everything from potatoes to French fries.  The exact origin of these products are not recorded so they can’t be listed.

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Frozen strawberries, granola, cheese, flour, bread

9) Do you purchase milk from a local dairy?
[ X ]  No
[  ]  Yes. Please provide name of dairy and location:

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, nothing other than our own well developed Farm to Fork program noted above.
[  ]  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:

Bon Appétit at Whitman College leads the food industry in sustainable practices to preserve flavor and to protect the environment and our local communities. The principle of sustainability not only drives the purchasing decisions we make in our kitchens each and every day, it’s also a core value for the 100 employees of Bon Appétit at Whitman College .  We have created an operational definition of “sustainability” that is specific to food service:

 

Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil now and in the future

 

Here are the specific ways in which we address the problems and concerns in today’s food supply and support sustainable food practices in each Bon Appétit café.

 

Farm to Fork

This is our groundbreaking company-wide initiative to purchase locally. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each restaurant.

 

Socially Aligned Coffee

Socially aligned coffee refers primarily to specialty coffee that has been produced with environmental goals and/or traded with social goals in mind. Bon Appétit at Whitman College serves Starbucks and Seattle’s Best Coffee Fair Trade, Shade Grown Coffee..

 

Responsible Disposables

Aware that our selection of to-go containers and disposable serviceware has environmental impacts, we primarily encourage the use of china and silverware in our cafés.

 

Composting

To reduce our impact on the environment, we are able to divert some of our food prep waste to the compost operation ran by our student’s campus garden. 

Sustainable Seafood

All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.

 

rBGH Free Milk

We serve milk free of artificial bovine growth hormones.

 

Antibiotic Reduction

The chicken and turkey breast served at Whitman College come from animals raised without the use of antibiotics as a routine feed additive. In addition, all of our hamburgers are made from natural beef raised without antibiotics or hormones and on vegetarian feed.

 

Cage-Free Shell Eggs

Bon Appétit at Whitman College only serves shell eggs that are cage-free and Certified Humane.

 

Low Carbon Diet

As part of the Low Carbon Diet program, Bon Appétit at Whitman College has been working to reduce the food system’s impact on climate change. Through numerous operational initiatives, we committed to reduce our greenhouse gas emissions by 25% in the highest impact areas by 2010.

 

For more information about our sustainability initiatives, visit CircleofResponsibility.com.


13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items:   Fruit and Vegetables

14) How much do you spend annually on organically grown or produced food?
[$ 2000   ]

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).

All shell eggs served are Certified Humane and cage-free.

[ 100  %]  Percentage cage-free eggs
[   54 %]  Percentage confinement-free. Type of meat product:  Beef
[   %]  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).
[   54%]  Grass-fed. Type of animal product:  Beef
[   %]  Grass-fed. Type of animal product:

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).

The turkey breast and chicken served in Bon Appétit cafés at Whitman College are from animals raised without antibiotics as a routine feed additive. Also, 100% of our hamburgers are made from natural beef.


[   100%]  Percentage hormone- and antibiotic-free. Type of meat:  Poultry
[   54%]  Percentage hormone- and antibiotic-free. Type of meat:  Beef

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).

We serve milk free of artificial bovine growth hormones.


[ 100  %]  Percentage hormone- and antibiotic-free. Type of dairy product: Fluid Milk
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:   The remaining products are not tracked and the total is unknown.  We have noticed an increase and hormone and antibiotic free dairy products other than fluid milk as well.

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[  X]  Yes. Please indicate.

All seafood served at Whitman College is in line with Monterey Bay Aquarium’s Seafood Watch Guidelines.


[ 100  %]  Percentage purchased that meets guidelines. Please list guidelines used:

Monterey Bay Aquarium’s Seafood Watch Guidelines

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 offer between 5 and 10 vegan entrée items at every meal period.

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
[  ]  Some. Please describe:
[ X ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[   >5%]  Percentage purchased that is Fair Trade Certified. Type of item: Assorted snack bars, chocolate, etc.

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  I would estimate that 90% of our meals are served on reusable dishware and the remainder on disposables.

25) If you offer disposables, please indicate materials used (check all that apply).
[ ]  Plastic or polystyrene
[X  ]  Postconsumer recycled content
[ X ]  Biodegradable/compostable
[  ]  Other
Description (optional):   Paper food boxes (think Chinese food but entrée sized, pulp paper plates, 100% recycled content unbleached napkins, aluminum foil in combination with a pulp paper plate for some items.

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: In the all you care to eat dining halls there are no disposibles used.  Students do have an incentive to bring their own items as they can then leave the dining hall with there meal.  In our retail locations there is a discount for bringing your own cup or plate.

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.
[  33%]  Proportion of dining facilities that run preconsumer compost programs.
[   10  ]  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 make major donations to the local shelter at Winter break, spring break, and a couple of times during summer break.  In addition we have a program in conjunction with student volunteers to provide high quality left over foods to the shelter.

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:   We started this program in November 2008 but did not track our waste and consumption reductions at that time.

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 unknown value of waste reduction as part of eliminating trays, as part of Bon Appétit’s Low Carbon Diet program, Whitman College implemented a 12-week Food Waste Reduction campaign to cut food waste by 10%. We met this goal by achieving a 10% reduction! The campaign included a two-pronged approach: managing waste in the kitchen and also encouraging café guests to minimize leftovers on their plates. Bon Appétit staff members at Whitman College diligently collected all of the kitchen’s food scraps in buckets, and measured the waste for many weeks. Also, Whitman College students and faculty visually learned about their excess food waste as Bon Appétit staff collected their leftovers in large buckets on display in the café.  Fryer and other grease is picked up several times per year and is hauled off for recycling.


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)
[ X ]  Other. Please list:  Printer toner and ink cartridges.

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[X]  Yes. Please describe:

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ Unknown as both the recycling and waste disposal is integrated with that of the colleges %]

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:

Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the National Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit has more than 400 cafés in 29 states, including eBay, American University and the Getty Center.
[  ]  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:  Both the General Manager and one of the Café managers are members of the campus conservation committee though we tend to focus on our efforts independ of the college committee.

 

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