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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: Whitman College
Date submitted: August 12, 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[X] Check this box if you would prefer that this number not be published.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.
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Fruits and vegetables
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$289,013
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Dairy
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$134,071
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Eggs
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$64,210
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Meat and poultry
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$197,007
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Seafood
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$10,834
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Coffee
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$30,745
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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.
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[X]
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Vegetables
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[X]
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Fruits
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[]
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Milk
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[X]
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Processed dairy products (ice cream, cheese, yogurt, butter)
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[X]
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Grains and beans
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[X]
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Meat
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[ ]
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Poultry
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[ ]
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Eggs
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[ ]
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Seafood
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[X]
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Baked goods
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[X]
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Granola/cereal
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[ ]
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Maple syrup, honey, etc.
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[ ]
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Beverages
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[ ]
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Sauces, spreads, hummus, salad dressing, etc.
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[ ]
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Other. Please describe:
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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:16
Number from which you purchase through a distributor:12
Please specify name and location of distributor:SYSCO SPOKANE WA
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:6
Number from which you purchase through a distributor:2
Please specify name and location of distributor:SYSCO SPOKANE WA
8) Do you source any food from an on-campus farm or garden?
If yes, please provide details below.
Source: WHITMAN MODEL MARKET (STUDENTS)
Items procured: ASSORTED MICRO GREENS
Dollar amount spent: $585
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.
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[X]
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Vegetables
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[X]
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Fruits
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[ ]
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Milk
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[ ]
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Processed dairy products (ice cream, cheese, yogurt, butter)
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[ ]
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Grains and beans
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[ ]
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Meat
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[ ]
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Poultry
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[X]
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Eggs
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[ ]
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Seafood
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[ ]
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Baked goods
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[ ]
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Granola/cereal
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[ ]
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Maple syrup, honey, etc.
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[ ]
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Beverages
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[ ]
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Sauces, spreads, hummus, salad dressing, etc.
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[X]
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Other. Please describe: COFFEE
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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?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Cage-free/free-range eggs:
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CAGE FREE SHELL EGGS
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100%
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Confinement-free product 1:
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CAGE FREE LIQUID EGGS
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100%
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Confinement-free product 2:
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BEEF BURGERS
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100%
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NATURAL PASTURE RAISED BEEF
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Confinement-free product 3:
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BEEF- OTHER CUTS
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75%
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NATURAL, PASTURE RAISED BEEF
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Confinement-free product 4:
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12) Do you purchase any vegetarian-fed animal products?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Vegetarian-fed product 1:
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BEEF- BURGERS
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100%
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NATURAL PASTURE RAISED BEEF
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Vegetarian-fed product 2:
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BEEF- OTHER CUTS
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100%
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Vegetarian-fed product 3:
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Vegetarian-fed product 4:
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Vegetarian-fed product 5:
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13) Do you purchase hormone- and antibiotic-free meat and/or dairy products?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Hormone-free product 1:
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MILK
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100%
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WE ONLY PURCHASE MILK RAISED WITHOUT HORMONES OR THE ROUTINE USE OF ANTIBIOTICS AS A FEED ADDITIVE
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Hormone-free product 2:
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CHICKEN
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100
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WE ONLY PURCHASE CHICKEN RAISED WITHOUT ANTIBIOTICS AS A ROUTINE FEED ADDITIVE
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Hormone-free product 3:
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TURKEY BREAST
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100%
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WE ONLY PURCHASE TURKEY BREAST RAISED WITHOUT ANTIBIOTICS AS A ROUTINE FEED ADDITIVE
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Hormone-free product 4:
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NATURAL BEEF
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100
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WE ONLY PURCHASE NATURAL BEEF RAISED WITHOUT ANTIBIOTICS AS A ROUTINE FEED ADDITIVE
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Hormone-free product 5:
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14) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines and/or Marine Stewardship Council Blue Ecolabel standards?
If yes, please provide details below.
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Product name
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Percentage purchased
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Standard used
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Additional comments
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Seafood product 1:
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ALL SEAFOOD
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100%
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MONTEREY BAY AQUARIUM SEAFOOD WATCH GUIDELINES
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ALL SEAFOOD SERVED AT WHITMAN COLLEGE IS IN LINE WITH MONTEREY BAY AQUARIUM'S SEAFOOD WATCH GUIDELINES
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Seafood product 2:
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Seafood product 3:
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Seafood product 4:
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Seafood product 5:
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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.
16) Please list and give the dollar values for any other sustainably produced food items you purchase that are not included above:
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Product name
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Dollar amount
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Additional comments
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FAIR TRADE PRODUCTS
17) Do you purchase Fair Trade Certified coffee?
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Yes, only fair-trade coffee is served on campus.
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18) Do you purchase other Fair Trade Certified food products?
If yes, check all that apply:
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[ ]
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Chocolate
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[ ]
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Tea
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[ ]
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Bananas
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[ ]
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Other. Please describe:
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DISHWARE AND ECO-FRIENDLY INCENTIVES
19) If you offer disposable dishware at your dining services locations, please indicate materials used. Check all that apply.
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[X]
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Plastic
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[ ]
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Polystyrene (Styrofoam)
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[X]
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Post-consumer recycled content
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[X]
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Biodegradable/compostable
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[X]
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Other. Please describe: RETURNABLE DISHWARE
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20) Do your dining facilities offer discounts or cash incentives to individuals who use reusable dishware, bring a bag, or bring reusable containers?
If yes, please indicate items for which incentives are offered, and describe the incentives below:
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Description
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[ ]
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Reusable bag
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[X]
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Reusable dishware
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FOOD FROM DINING HALLS IS ALLOWED TO LEAVE THE DINING ROOM IN DISHWARE PROVIDED BY THE STUDENT. OTHERWISE ALL FOOD MUST BE CONSUMED IN THE DINING ROOM
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[X]
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Reusable mug
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$$ DISCOUNT OFFERED TO THOSE THAT BRING THEIR OWN CUP OR MUG AT RETAIL LOCATIONS.
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[ ]
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Reusable to-go container
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[ ]
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Other. Please describe:
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FOOD COMPOSTING AND WASTE DIVERSION
21) Do your dining facilities compost pre-consumer food scraps?
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?
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?
If yes, please describe below.
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WE MAKE REGULAR DONATIONS OF EXCESS PREPARED FOOD TO A LOCAL SENIOR CENTER. DURING CLOSEDOWN PERIODS WE DONATE EXCESS PERISHIBLE ITEMS TO THE SENIOR CENTER OR FOOD BANK.
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24) Do your dining facilities have a trayless dining program?
If yes, please provide details below.
Percentage of meals served on campus that aretrayless:80%
Year trayless program was started:2008
Additional comments:100% OF THE STUDENT DINING HALLS ARE TRAYLESS. THE ONLY LOCATION THAT IS NOT IS A SMALLER RETAIL CAFE.
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.
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[X]
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Food waste audit or study
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[ ]
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Recycling used cooking oil for biodiesel production
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[ ]
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Removal of bottled water from all facilities operated by dining services
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[X]
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Other. Describe: AS PART OF BON APPETT'S LOW CARBON DIET WHITMAN COLLEGE IMPLEMENTED A 12 WEEK FOOD WASTE REDUCTION PROGRAM TO CUT FOOD BY 10%. THIS YEAR WE EXCEEDED THIS GOAL BY ACHIEVING A 11% REDUCTION! THE CAMPAIGN INCLUDED A TWO PRONGED APPROACH: MANAGING WASTE IN THE KITCHEN AND ALSO ENCOURAGING THE CAFE'S GUESTS TO MINIMIZE LEFTOVERS ON THEIR PLATES. BON APPETIT STAFF MEMBERS AT WHITMAN COLLEGE DILIGENTLY COLLECTED ALL OF THE KITCHEN FOOD WASTE IN BUCKETS AND MEASURED THE WASTE FOR MANY WEEKS. ALSO, WHITMAN COLLEGE, STUDENTS AND FACULTY VISUALLY LEARNED ABOUT THEIR EXCESS FOOD WASTE AS BON APPETIT STAFF COLLECTED THEIR LEFTOVERS IN LARGE BUCKETS ON DISPLAY IN THE CAFE.
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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.
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[ ]
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None
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[X]
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Aluminum
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[X]
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Cardboard
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[X]
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Glass
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[X]
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Paper
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[ ]
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Plastics (all)
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[X]
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Plastics (some)
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[ ]
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Other. Please list:
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27) Are recycling receptacles located throughout dining locations?
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APPROPRIATE RECYCLING RECEPTACLES ARE IN PLACE.
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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
[X] Other. Describe: BON APPETIT MANGEMENT COMPANY
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?
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GENERAL MANAGER AND ONE DINING MANAGER ARE BOTH MEMBERS OF THE WHITMAN COLLEGE CONSERVATION COMITTEE WHICH ADDRESSES ALL MANNER OF SUSTAINABILITY INITIATIVES.
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