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Report Card 2008

2007 | 2008 | 2009 | 2010 | 2011

Food & Recycling

Overview

The Food & Recycling category looks primarily at the policies and practices of dining services in relation to sustainability. Points are given based on the quantity and availability of locally grown food, as well as organic and sustainably produced food. The utilization of reusable dishware and eco-friendly to-go containers is also taken into consideration. The category also examines programs on recycling (campus-wide and dining specific) and composting (food as well as landscape waste).

 

Key Findings

  • Schools perform best in Food & Recycling out of all eight categories. An impressive 29 percent of schools earned an "A" grade in this category while only 3 percent of schools received an "F" grade. The average grade for the Food & Recycling category was "B-." For a full account of school performance by grade, please refer to the chart on the next page.

 

  • More than two out of three schools buy food from local sources. An impressive 70 percent of schools devote at least a portion of food budgets to buying from local farms and/or producers.

 

  • Fair-trade coffee is prevalent. Fair-trade coffee is available at 64 percent of schools.

 

  • More than one in four schools offer cage-free eggs. Cage-free eggs are available at 27 percent of schools.

 

  • More than a third of schools buy from a local dairy. A local dairy supplies dining halls at 39 percent of schools.

 

  • A significant number of schools compost food waste or landscape waste. Food composting programs exist at 42 percent of schools, while 43 percent of schools report composting landscape waste.

 

  • Electronic waste recycling is available at 29 percent of schools.

 

 

Grade Distribution

 

 

An impressive 70 percent of schools devote at least a portion of food budgets to buying from local farms and/or producers.
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