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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:
Title:
Date survey submitted:
1) Total annual food budget: [$3,024,762]
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:
The department has embraced (4) strategic imperatives which includes Sustainability. This imperative is applied to all purchasing decisions to identify opportunities to support local business when applicable. This policy is written into the department’s mission statement and available to all purchasing managers.
Mission Statement
To be known as the finest collegiate level dining services operation in the nation, recognized for its high quality food, professional character, focus on sustainability, diversity and known for the importance of building relationships with one another.
Questions 3-5 pertain to locally grown purchases.
3).From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 9 ] Number from which you purchase directly.
[ # 1 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Ginsberg’s Route 66 Hudson, NY. 12534
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$291,579.92 ]
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 vegetables, fruits, honey, granola, chicken, maple syrup, milk, water, cheese, eggs, coffee, bread, ice
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[ # 15 ] Number from which you purchase directly.
[ # 1 ] Number from which you purchase through a distributor. Please specify name and location of distributor: Ginsberg’s Route 66 Hudson, NY. 12534
7) How much do you spend annually on purchasing food that was processed locally?
[ Please refer to question 4 – we currently do not separate our purchasing to identify a local grower versus a local processor. ]
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Fresh vegetables, fruits, honey, granola, chicken, maple syrup, milk, water, cheese, eggs, coffee, bread, ice
9) Do you purchase milk from a local dairy?
[ ] No
[ x ] Yes. Please provide name of dairy and location: High Lawn Farm, 535 Summer Street, Lee, MA. 01238
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?
[ ] No
[ x] Yes. Please describe program: Dining Services pays for a student intern to work at a local famr, Peace Valley Farm. We also participate in September Farm to School Program hosted by the Community Involved in Sustaining Agriculture (CISA) of which Dining Services is a member. Further details available on CISA’s website: http://www.buylocalfood.com/farmtoschool.htm
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: Produce, granola, cheese, honey,
14) How much do you spend annually on organically grown or produced food?
[ $39,000 + ]
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).
[8 %] Percentage cage-free eggs
[ 1 %] Percentage confinement-free. Type of meat product: Misty Knoll chicken
[ %] 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).
[ 2 %] Grass-fed. Type of animal product: 2% of all beef products are grass fed beef. 100% of hamburgers served in Dodd Dining Hall are made of grass-fed beef.
[ %] Grass-fed. Type of animal product:
17) Do you purchase hormone- and antibiotic-free meat?
[x ] No
[ ] Yes. Please indicate (repeat for each product).
[ %] Percentage hormone- and antibiotic-free. Type of meat:
[ %] Percentage hormone- and antibiotic-free. Type of meat:
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[x ] Yes. Please indicate (repeat for each product).
[ 99 %] 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?
[ ] No
[ x ] Yes. Please indicate.
[ 45 %] Percentage purchased that meets guidelines. Please list guidelines used: Monterey Bay Aquarium Seafood Watch guideline
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: 1 entrée per meal period seven days a week. In addition other items are served on the salad bar and soups.
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 – Deans Beans Coffee
23) Do you purchase other Fair Trade Certified food products?
[ ] No
[X ] Yes. Please indicate (repeat for each product). Eco Café, a retail location, carries snacks including various nuts, chocolates and beverages that are Fair Trade Certified.
[ %] 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 available at Snack Bar and on a limited basis in the dining halls.
[ ] Only reusable dishware – in Dining Halls.
[ x] Reusable and disposable dishware. All Dining Halls use reusable dishware. Only the Snack Bar (retail outlet) that is open after traditional meal hours serves on disposable dishware regularly. Williams has invested in reusable dishware for large events such as campus picnics, commencement, etc. This has enabled the college to reduce the waste at these events significantly (80%). No bottled drinks are served at large campus events. Disposable dishware is available on a limited basis in some dining halls to accommodate those students who do not have time to eat in the dining hall.
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): All disposable service ware is biodegradable/ compostable – cutlery, clamshells and drinkware.
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: Thermal mugs refill at reduce price, reusable to go bags after 10 uses entered to win a prize (mountain bike).
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.
Preconsumer compost is collected at all (5) dining venues, and at the Faculty Club.
[ 100%] Proportion of dining facilities that run preconsumer compost programs.
[ 2.6 tons] Annual tonnage of preconsumer compost.
29) Do your dining facilities compost post-consumer food scraps?
[ ] No
[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.
Postconsumer compost is collected at all (5) dining venues, at the Faculty Club.
[ 100 %] Proportion of dining facilities that run postconsumer compost programs.
[ 23.8 tons ] Annual tonnage of post-consumer compost.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ ] No
[ x ] Yes. Please describe: Meals on Wheels donated weekly to senior citizens in immediate area. WRAPS program donates daily and leftover entrée, vegetables and starches.
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: Two of five dining facilities trayless and then on special occasions like Earth Day and other random times. Beginning with the new school year in September, the two more dining venues will be trayless bringing the total to 4 dining venues out of 5.
[ ] 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): Water savers are installed on faucets in dining halls, fryer oil is donated to a local farm to as biodiesel for their delivery truck, refrigeration units are being replaced to more energy efficient models, automatically controlled hoods have been installed in kitchens and 2 more locations are being retrofitted currently, and electric vehicles are used for deliveries.
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)
[ ] Other. Please list: florescent light bulbs
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)?
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:
[ ] 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 Services is represented on CEAC, Campus Environmental Advisory Committee, which is a campus wide committee
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