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Report Card 2011

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University of Toronto

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: University of Toronto

Date submitted: July 19, 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[X]  Check this box if you would prefer that this number not be published.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        

 

$631,218

Dairy

 

$576,505

Eggs

 

$136,364

Meat and poultry

 

$918,328

Seafood

 

$183,310

Coffee

 

$169,160


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.

[X]

 

Other. Please describe: University of Toronto is one of the first institutions to be certified by Local Food Plus (LFP). This partnership ensures that we not only source local products, but we also source local and sustainable products from farms which are also certified by LFP. These farms ensure fair treatment of livestock and workers, protect wildlife habitat, and treat the environment with care. In 2009-2010, University of Toronto spent $332,441 on LFP certified items.

 

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

$1,304,243

 

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

 

Number from which you purchase directly: 9

Number from which you purchase through a distributor: 39

Please specify name and location of distributor: Gordon Food Service - Milton, OntarioPfennings - Baden, OntarioTree Line Foods - Toronto, OntarioAugusta Fruit Market - Toronto, OntarioLeonard's - Etobicoke, OntarioSysco - Toronto, OntarioBamfords - Mississauga, OntarioSunOpta/Pro Organics - Brampton, OntarioKerr Farms - Toronto, OntarioOther local markets in Toronto

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

$2,423,690

 

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

 

Number from which you purchase directly: 12

Number from which you purchase through a distributor: 9

Please specify name and location of distributor: Silversteins - Toronto, OntarioRoyal Food Services - Toronto, OntarioSysco - Toronto, OntarioBamfords - Mississauga, OntarioSunOpta/Pro Organics - Brampton, OntarioTree Line Foods - Toronto, OntarioCanada Bread - Toronto, OntarioGordon Food Service - Milton, OntarioLeonard's - Etobicoke, Ontario

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

[  ]

 

Poultry

[X]

 

Eggs

[X]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[X]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[  ]

 

Sauces, spreads, hummus, salad dressing, etc.

[X]

 

Other. Please describe: Tofu, soy


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

$143,387

               

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:

 

 

 

Confinement-free product 1:

 

Pasture Raised Beef

 

40%

 

Kerr Farms

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:

 

Chicken

 

80%

 

Pearl Trading

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:

 

Beef

 

42%

 

Hormone-free product 2:

 

Dairy Fluid

 

91%

 

(milk, cream, chocolate milk, half n half, etc)

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:

 

Catfish (US farmed)

 

4% out of total seafood purchases

 

Monterey Bay Aquarium Seafood Watch

 

Other items: Silver Hake (5% out of total seafood purchases, Monterey Bay Aquarium Seafood Watch)

Seafood product 2:

 

Tilapia (US farmed)

 

5% out of total seafood purchases

 

Monterey Bay Aquarium Seafood Watch

 

*Please note: We are currently moving our seafood purchases towards Canada’s Seafood Guide (SeaChoice Canada) Standards, but are unable to provide details on these purchases at this time.

Seafood product 3:

 

Shrimp (US Canada)

 

3.5% out of total seafood purchases

 

Monterey Bay Aquarium Seafood Watch

 

Seafood product 4:

 

Tuna (Skipjack troll/pole)

 

20% out of total seafood purchases

 

Monterey Bay Aquarium Seafood Watch

 

Seafood product 5:

 

Pollock (Alaska wild)

 

7.5% out of total seafood purchases

 

Monterey Bay Aquarium Seafood Watch

 

 

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.

Over 21. A vegan option is available at a miniumum of two locations on campus during all meal times. Veda, one of our contracted restaurants, features a menu with 50% vegan choices. Chestnut Dining Hall, one of our residence dining halls, serves vegan entrees during each meal. In addition, we have a student run restaurant, The Hot Yam!, which serves only local and vegan meals, using ingredients from campus gardens and farms.

 

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

LFP Items

 

$332,441

 

University of Toronto is the first University to become certified by Local Food Plus (LFP). In addition to local food, upto 20% of our food purchases (depending on location) are from sustainable farms which treat livestock and workers fairly, conserve energy sources, protect wildlife habitat, work to reduce or eliminate pesticides, are GMO, hormone and antibiotic free, and conserve soil and water. Please see www.localfoodplus.ca for more details on the criteria for LFP food and farms.

 

 

 

 

 

 

 

 

 

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?

No

 

If yes, check all that apply:

[  ]

 

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

[X]

 

Polystyrene (Styrofoam)

[X]

 

Post-consumer recycled content        

[X]

 

Biodegradable/compostable

[X]

 

Other. Please describe: We carry recycled aluminum dishware in one location. All residence dining halls serve meals in reusable china. Disposable dishware is only served in retail locations.


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

 

[X]

 

Reusable mug

 

We run the Lug a Mug program which offers $.25 discount on each drink purchased in a reusable container. In 2009, 120,385 purchases were made in a reusable container.

[X]

 

Reusable to-go container

 

As of September 2010, we will offer a reusable takeout container with coupons which can be redeemed for discounted meals.

[X]

 

Other. Please describe:

 

We offer promotions with free refills in reusable containers. We also sell reusable mugs, reusable water bottles, reusable containers and bags to encourage the use of more reusable products. In addition, Food Services partner with Public Water Initiative, a student group, to encourage customers to bring reusable bottles to campus.

 

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:  100%

Additional information:  All pre-consumer organic materials are composted.

 

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:  100%

Additional information:  100% meals served have post-consumer composting facilities (bins) available. In our residential dining halls, 100% of the post-meal scraps are composted.


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

Yes

 

If yes, please describe below.

 

Most of our locations do not donate excess food to food banks, because fresh preparation of meals ensures that excess food is not prepared. However, in University College (one of our larger residential dining halls), food is donated to Scott Mission when food facilities shut down. Also, at the end of the year, students can donate their meal plan dollars to the food bank.


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 :80%

Year trayless program was started: 2008

Additional comments: One of our larger residential dining halls (New College) has trayless dining. Other residential dining halls offer optional trayless dining facilities with designated trayless days. All our retail dining halls are trayless.

 

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: Information campaigns to reduce disposable paper cup waste, Partnership with the U of T Water Initiative to encourage the community to use reusable water bottles, Removal of bottled water from residential dining halls and some retail operations, Installation of filtered water stations, Batch cooking, Scraping/regeneration stations in residences so students can sort compostables, reusables and recyclables.

 

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)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

All locations have multiple recycling receptacles as well as receptacles for paper cups. Most locations also have organic green bins in dining halls. All locations have organic green bins within the building.


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.

85%

 

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
[X]  School-operated
[X]  Other. Describe: Our locations include Contracted food operations, University operated dining halls, independent operators and four operations operated by student groups and student unions.


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?

The Directors are members of the University of Toronto Sustainability Advisory Committee. The managers of the different locations are members of sustainability committees in their respective colleges. Food Services (and its staff) are members of the U of T Water Initiative, Local Food Plus, The Green Team (promoting composting in cafeterias), and Food Justice Unconferences (organized by students to encourage social and environmental improvement in food). University of Toronto Food Services operates a year-round local farmers' market to connect local farmers with our community. Our farmers must practice sustainable methods of farming, offer organic products where possible, and be local. As of 2010, our vendors will also include Campus Bee Initiative (students operating bee apiaries on campus) and Campus Agriculture (students operating over 5 farms on University property).

 

 

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