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Report Card 2011

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Arizona State University–Tempe

Dining Survey

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With the publication of the College Sustainability Report Card 2011, 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 2010 . 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.

 

 

School name: Arizona State University

Date submitted: September 10, 2010

 

 

1) Total annual food budget (2009-2010).

 

[X]  Check this box if you would prefer that this number not be published.


2) Please indicate the dollar amount spent in the 2009-2010 academic year on products within each category below.

Fruits and vegetables        

 

$

Dairy

 

$

Eggs

 

$

Meat and poultry

 

$

Seafood

 

$

Coffee

 

$


LOCALLY GROWN AND PRODUCED FOOD


3) Please check items that you purchase from local growers or processors.

We define “local” food as food that has been grown, raised, produced, or processed within 150 miles of the campus.

[X]

 

Vegetables

[X]

 

Fruits

[X]

 

Milk

[X]

 

Processed dairy products (ice cream, cheese, yogurt, butter)         

[X]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[  ]

 

Granola/cereal

[X]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[X]

 

Sauces, spreads, hummus, salad dressing, etc.

[  ]

 

Other. Please describe:  

 

4) What dollar amount of the 2009-2010 food budget was spent on purchasing food that was grown or raised locally?

$

 

5)  From how many local farms or growers do you purchase food (excluding on-campus farms/gardens)?

 

Number from which you purchase directly:   4

Number from which you purchase through a distributor:   66

Please specify name and location of distributor:  

6) How much did you spend in the 2009-2010 academic year on purchasing food that was processed locally?

$

 

7) From how many local processors do you purchase (excluding on-campus farms/gardens)?

 

Number from which you purchase directly:  

Number from which you purchase through a distributor:  

Please specify name and location of distributor:  

8) Do you source any food from an on-campus farm or garden?

Yes

 

If yes, please provide details below.

 

Source:  Campus Harvest - ASU Arboretum grown foods.

Items procured:  Seville oranges, Medjool dates, select herbs and produce

Dollar amount spent:  Harvested through student volunteers

 

ORGANIC AND SUSTAINABLY PRODUCED FOOD         

 

9) Please check items that you purchase that are organically grown or produced:

“Organically grown or procured” can be defined accord to USDA or Quality Assurance International standards.

 

[X]

 

Vegetables

[X]

 

Fruits

[X]

 

Milk

[X]

 

Processed dairy products (ice cream, cheese, yogurt, butter)         

[X]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[X]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[X]

 

Sauces, spreads, hummus, salad dressing, etc.

[  ]

 

Other. Please describe:


10) How much did you spend on organically grown or produced food in the 2009-2010 academic year?

$

               

Please note: For questions 11-14, please indicate the percentage based on dollar amount spent in the 2009-2010 academic year.

 

11) Do you purchase cage-free/free-range eggs and/or confinement-free animal products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Cage-free/free-range eggs:

 

 

0.36%

 

Confinement-free product 1:

 

 

 

Confinement-free product 2:

 

 

 

Confinement-free product 3:

 

 

 

Confinement-free product 4:

 

 

 

 

12) Do you purchase any vegetarian-fed animal products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Vegetarian-fed product 1:

 

Grass-fed beef

 

 

Vegetarian-fed product 2:

 

 

 

Vegetarian-fed product 3:

 

 

 

Vegetarian-fed product 4:

 

 

 

Vegetarian-fed product 5:

 

 

 

 

13) Do you purchase hormone- and antibiotic-free meat and/or dairy products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Hormone-free product 1:

 

Poultry

 

2 %

 

Hormone-free product 2:

 

Liquid Milk

 

100 %

 

Hormone-free product 3:

 

 

 

Hormone-free product 4:

 

 

 

Hormone-free product 5:

 

 

 


14) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines and/or Marine Stewardship Council Blue Ecolabel standards?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Standard used

 

Additional comments

Seafood product 1:

 

All seafood

 

 

Monterey Bay

 

In an effort to align seafood purchases toward sustainable sources, ARAMARK Higher Education has made a corporate commitment to align seafood purchases with the Monterey Bay Aquarium's Sustainable Seafood. Watch. We are in the process of aligning our seafood purchases based on guidelines and availability.

Seafood product 2:

 

 

 

 

Seafood product 3:

 

 

 

 

Seafood product 4:

 

 

 

 

Seafood product 5:

 

 

 

 

 

15) Do you offer specifically labeled vegan entrees on a regularly scheduled basis?

Please indicate whether your school offers specifically labeled vegan entrees. If yes, please provide the average number of labeled vegan meals offered each week.

20

 

16) Please list and give the dollar values for any other sustainably produced food items you purchase that are not included above:

 

Product name

 

Dollar amount

 

Additional comments

 

 

 

 

 

 

 

 

 

 

 

FAIR TRADE PRODUCTS


17) Do you purchase Fair Trade Certified coffee?

Yes, fair-trade coffee is available in all coffee-serving locations on campus but non-fair trade coffee is also served.

 

18) Do you purchase other Fair Trade Certified food products?

Yes

 

If yes, check all that apply:

[X]

 

Chocolate

[  ]

 

Tea

[  ]

 

Bananas

[  ]  

 

Other. Please describe:

 

DISHWARE AND ECO-FRIENDLY INCENTIVES


19) If you offer disposable dishware at your dining services locations, please indicate materials used. Check all that apply.

[X]

 

Plastic

[  ]

 

Polystyrene (Styrofoam)

[X]

 

Post-consumer recycled content        

[X]

 

Biodegradable/compostable

[X]

 

Other. Please describe: Plastic Reusable To-Go Containers are being used for the 2010-2011 year


20) Do your dining facilities offer discounts or cash incentives to individuals who use reusable dishware, bring a bag, or bring reusable containers?

Yes

 

If yes, please indicate items for which incentives are offered, and describe the incentives below:

 

 

 

 

 

Description

[X]

 

Reusable bag

 

Convenience stores offer a $1 discount with the use of a Sun Devil Dining reusable bag for purchases over $10

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

Customers receive any fountain drinks for $0.99 with the use of a reusable container

[X]

 

Reusable to-go container

 

Plastic Reusable To-Go Containers are being used for the 2010-2011 year

[  ]

 

Other. Please describe:

 

 

FOOD COMPOSTING AND WASTE DIVERSION

 

21) Do your dining facilities compost pre-consumer food scraps?

Yes

 

If yes, please provide details below.

 

Percentage of meals for which pre -consumer food scraps are composted: 

Additional information:  Small Percentage, but it's a start by Atlasta Catering. Thier compost scraps are being sent to a Phoenix facility for composting. State statute limits commercial composting resources.

 

22) Do your dining facilities compost post-consumer food scraps?

Yes

 

If yes, please provide details below.

 

Percentage of meals for which post - consumer composting is available: 

Additional information:  Small Percentage, but it's a start by Atlasta Catering. Their compost scraps are being sent to a Phoenix facility for composting. State statute limits commercial composting resources.


23) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter?

Yes

 

If yes, please describe below.

 

Atlasta Catering donates excess food to Martha's place in Sunnyslope, Arizona.


24) Do your dining facilities have a trayless dining program?

Yes

 

If yes, please provide details below.

 

Percentage of meals served on campus that are trayless :   100%

Year trayless program was started:   2008

Additional comments:   Trayless dining is estimated to save over 77,600lbs of food waste and 413,800 gallons of water at the three primary residential dining facilities over the past academic year.

 

25) Please tell us about any other steps your dining facilities have taken to reduce waste.

Mark all that apply and describe in the space provided.

 

[X]

 

Food waste audit or study    

[X]

 

Recycling used cooking oil for biodiesel production

[  ]

 

Removal of bottled water from all facilities operated by dining services        

[X]

 

Other. Describe: Aramark has established a Green Captain program and recycling competitions between dining locations to raise awareness about waste reduction. Atlasta Catering has removed bottled water from ASU's University Club.

 

RECYCLING OF TRADITIONAL MATERIALS

 

26) Please indicate which traditional materials your dining facilities recycle. Check all that apply.
Please discuss only the materials you recycle specifically in the dining facilities. We ask about materials recycled campus-wide in a separate survey. Please do not include electronics in this listing, as this is also asked in a separate survey. Recycling of used cooking oil for biodiesel production should be described in Question 25.

[  ] 

 

None    

[X]

 

Aluminum

[X]

 

Cardboard

[X]

 

Glass

[X]

 

Paper

[X]

 

Plastics (all)

[  ]

 

Plastics (some)

[X]

 

Other. Please list:  Fryer oil and selected electronic equipment.


27) Are recycling receptacles located throughout dining locations?

Comprehensive cardboard and commingle recycling programs have been implemented in all the kitchen areas located in buildings that are on line with ASU's recycling program.  Recycling bins are located in all back of spaces and staff is trained on proper collection/separation of material. Public area recycling bins are located in most locations including the student union and residential and retail locations.


28) What is the dining services' current waste-diversion rate (the percentage of recyclable/compostable waste diverted from traditional disposal)?

Please provide information specifically about your dining services’ operation. If information is unavailable, leave blank. Do not use the overall diversion rate for the campus-wide recycling program.

Aramark 4% (weight)/14% by volume

 

AFFILIATIONS
Please note: Questions 29-30 are for informational purposes only; responses will not be included in the Report Card evaluation process.


29) Indicate whether your dining services are contracted or school-operated.
[X]  Contracted
[  ]  School-operated
[  ]  Other. Describe:


30) 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?

ARAMARK Sun Devil Dining has had a full-time Sustainability Manager on staff since June 2008. With the growth of the Sun Devil Dining sustainability program, a Sustainability Intern was hired for the 2009-2010 academic year and a full-time Sustainability Coordinator was hired September 2010 to further lead environmental stewardship in the dining services. The sustainability team provides training and resources while developing and implementing environmental initiatives in the areas of sustainable food, green buildings, responsible procurement, energy and water conservation, waste management, and transportation. The sustainability team also interacts closely with ASU's Global Institute of Sustainability (GIOS), Campus Grounds Department and students to align with the university's sustainability efforts.

 

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