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Report Card 2011

University of Tulsa

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 Tulsa

Date submitted: August 5, 2010

 

 

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

$3,000,000

 

[  ]  Check this box if you would prefer that this number not be published.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

[  ]

 

Vegetables

[  ]

 

Fruits

[]

 

Milk

[  ]

 

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

[  ]

 

Grains and beans

[  ]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[  ]

 

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?

$150,000

 

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

 

Number from which you purchase directly:0

Number from which you purchase through a distributor:5

Please specify name and location of distributor:Thomas Brothers buys produce local from Conrad Farms, Bixby; Livesey Orchards, Porter; J and M mushrooms, Miami; Peach Crust, Okla City.  Thomas Brothers stated that it was difficult to get locally grown products because the farmers do not want to follow HACCP standards, such as being certified or having field inspections.  We also buy from Hardies Fruit and VegetableLocal produce through Thomas Brothers:–                JM Farms; Miami, OK–      Perrinial Produce; Hinton, OK–                 Peach Crest Farms; Norman, OK–   Vaughan Foods; Oklahoma City, OK–              Shawnee Milling Co; Shawnee, OK–                 Oklahoma City Meats; Oklahoma City, OK

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

$130,000

 

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

 

Number from which you purchase directly:2

Number from which you purchase through a distributor:11

Please specify name and location of distributor:[# 2 ]  Number from which you purchase directly.[ #11 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor: Sara Lee Baking Group (bread), Okla. City; Blue Bell (Ice cream), Broken Arrow; Hiland Dairy Out of OKC( Less than 100 miles)-Vaughn (Sysco Label Produce), Schwabb Meats, Advance Meats (Enid and OKC), OKC Meats, Okarche Dinner Rolls- Okarche, OK, Chili Bowl Chili- Tulsa, OK, Shawnee Mills-Shawnee, OK, Head Country BBQ- Ponca City, OK, Earthgrains- OKC, OKEarthgrains, LLC; Tulsa, OKBlue Bell Ice Cream; Broken Arrow, OKOkarche Old Fashion; Okarche, OKAdvance Food Corp; Enid, OKJerusalem Market; Tulsa, OKBeck's Waffles of Oklahoma; Shawnee, OKBorden Dairy; Tulsa, OKHiland Dairy; Oklahoma City, OKShawnee Mills; Shawnee, OK

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)         

[  ]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[  ]

 

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?

$80,000

               

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:

 

chicken

 

100%

 

The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers are regulated by the USDA.   Additionally, Sodexo has agreements with regional and broadline distributors that provide hormone and antibiotic free meats.  It is up to the account/client if they want to pay for the increased costs and purchase the product.

Hormone-free product 2:

 

milk

 

100%

 

Yes.  Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.    Accounts should contact their RAM for specific questions regarding antibiotic or rBGH/rBST free Class II products (sour cream, cottage cheese, etc.)  Many dairies do not process their own cottage cheese or sour cream so it is impossible to make a blanket statement that will cover all of our regionally contracted dairy suppliers.

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:

 

various fish (shrimp, salmon, cod, halibut, haddock, breaded clam, catfish)

 

72%

 

MSC, MBA Seafood Watch, and ACC:

 

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.

Daily vegan and vegetarian options per 19 meal per week meal plan thru resident dining meal plan program.

 

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

grocery

 

$80,000

 

Frozen

 

$8,000

 

Beverages

 

$30,000

 

Baked Goods

 

$20,000

 

 

 

 

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

[X]

 

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

[  ]

 

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

 

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

Please describe: Each meal plan recipient will receive 1 to-go reusable recycled plastic containers (8x8x3) and will be distributed during housing/dining registration.

[X]

 

Reusable to-go container

 

Please describe: Each meal plan recipient will receive 1 to-go reusable recycled plastic containers (8x8x3) and will be distributed during housing/dining registration.

[  ]

 

Other. Please describe:

 

 

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?

No

 

If yes, please describe below.

 


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:2010

Additional comments:. Also 5 of 7 Dining Establishments are already fully trayless. Plan in place to begin academic year 2010-11 with a 99% trayless campus.  Resident Dining will be going trayless.  Food Court will remain with trays until further notice.

 

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.

 

[  ]

 

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: 100% APEX –“ Ecolab Janitorial Products or green cleaning chemicals. Education of students about food waste on Earth Day: promotional materials given to students to encourage them to eat what they take.  Also, worked with Student Government to facilitate composting and planting of new greenery on Earth Day.

 

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

[  ]

 

Plastics (all)

[X]

 

Plastics (some)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

in various 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.

30%

 

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?

Dining Director and Director of OPS are members of TU's Sustainability Committee

 

 

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