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Report Card 2011

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Tulane University

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: Tulane University

Date submitted: July 28, 2010

 

 

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

$4,514,647

 

[  ]  Check this box if you would prefer that this number not be published.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

 

$204,512

Dairy

 

$103,552

Eggs

 

$22,400

Meat and poultry

 

$361,300

Seafood

 

$80,000

Coffee

 

$3,488


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

[  ]

 

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

[  ]

 

Grains and beans

[  ]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[X]

 

Seafood

[  ]

 

Baked goods

[  ]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[  ]

 

Beverages

[  ]

 

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?

$108,000

 

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

 

Number from which you purchase directly: 1

Number from which you purchase through a distributor: 13

Please specify name and location of distributor: HammondBimbo's BestNew RoadsBergeron Pecan Co.LucedaleEubanks ProduceIndependenceFaust FarmsIndependenceAnthony Liuzzia FarmsSunsetMike LeFleaux FarmsClintonE & E FarmsBelle ChaseJoseph Ratanaza FarmsBelle ChaseFanny PlantationTiogaJ & B BlueberriesLa RoseJerry JisclairIndependenceJack Liuzzia FarmsGaryvilleChristina Monica

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

$180,000

 

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

 

Number from which you purchase directly: 4

Number from which you purchase through a distributor: 7

Please specify name and location of distributor: Brown's Dairy, LALa Louisiane, LASweet Potatoes –“ Bruce Foods, New Iberia, LAVentura Oil, Opelousas, LATabasco, New Iberia, LAZapp's Chips, Zapp's, LAPecans, LADomino Sugar, Chalmette, LATony Chachere's, Opelousas, LAManda AndouilleGumbo, red beans and rice, soups, John Folse

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

No

 

If yes, please provide details below.

 

Source: 

Items procured: 

Dollar amount spent: 

 

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

[  ]

 

Eggs

[X]

 

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?

$140,000

               

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?

No

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Cage-free/free-range eggs:

 

 

 

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?

No

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Vegetarian-fed product 1:

 

 

 

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:

 

Thumann’s Meat: Turkey, Ham, Roastbeef, Buffalo Chicken

 

75%

 

Gluten free certified, hormone free, all natural products, no preservatives, no artificial flavors, no additivies, no antibiotics, low sodium, all solid meat muscles

Hormone-free product 2:

 

 

 

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:

 

Inland Seafood has guidelines in place.

 

75%

 

 

a majority of the seafood is sourced from Clean Fish –“ all sustainable seafood Sodexo contracts through regional and broadline distributors for seafood that provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.

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.

Sodexo offers vegan entrees on a daily basis.  In the Bruff Commons, we provide an entire station devoted to vegan and vegetarian selections.  We utilize menu graphic software on all of our stations that indicates whether an entree or side is vegetarian or vegan.

 

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, some fair-trade coffee is purchased but is not available at all coffee-serving locations.

 

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

Yes

 

If yes, check all that apply:

[X]

 

Chocolate

[X]

 

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.

[  ]

 

Plastic

[X]

 

Polystyrene (Styrofoam)

[  ]

 

Post-consumer recycled content        

[X]

 

Biodegradable/compostable

[  ]

 

Other. Please describe:


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

[  ]

 

Reusable bag

 

[X] 

 

Reusable dishware

 

Caught Green Handed program is designed to combat disposable container use and to promote –˜for here' plate/silver options. $1 donated to Campus Greening Initiative upon completion of a 5-punch frequency card

[X]

 

Reusable mug

 

Heavy discount for using Student-designed Coffee mug on all refills

[  ]

 

Reusable to-go container

 

[X]

 

Other. Please describe:

 

Trayless in Resident Dining Hall

 

FOOD COMPOSTING AND WASTE DIVERSION

 

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

No

 

If yes, please provide details below.

 

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

Additional information: 

 

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

No

 

If yes, please provide details below.

 

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

Additional information: 


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

Yes

 

If yes, please describe below.

 

Second Harvest Food Bank, Feeding America, Ronald McDonald House, Campus Kitchens


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

Yes

 

If yes, please provide details below.

 

Percentage of meals served on campus that aretrayless :95%

Year trayless program was started: Jan. 2008

Additional comments: Bruff Commons is trayless.  Trays are only available to those with disabilities at customer request.  We have removed ALL trays from our resident dining hall.  Research conducted by Sodexo accounts demonstrate that removing trays creates a reduction in food waste by one ounce per person saves ¼ gallon of water per tray.   There is also saving in natural gas and energy to operate the dish machine to wash trays as well as fewer chemicals that enter the waste water stream.

 

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        

[  ]

 

Other. Describe:

 

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

[  ]

 

Glass

[X]

 

Paper

[  ]

 

Plastics (all)

[X]

 

Plastics (some)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

Plastic bottle and aluminum can recycling is available in the dining areas


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.

 

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?

Climate Commitment Advisory Committee

 

 

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