We're on Twitter and Facebook    |   Search    |    Login   or   Register

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

Agnes Scott College

Dining Survey

<< Back to Report Card

 

 

With the publication of the College Sustainability Report Card 2010, 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 2009 . 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.

 

Name:   Susan Kidd/Pete Miller
Title:
    Director of Sustainability/Director, Food Service
Date survey submitted:
  August 5, 2009

1) Total annual food budget:
[$    2.5 mil       ]

LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[  ]  No
[X  ]  Yes. Please describe and provide URL, if available:
Questions 3-5 pertain to locally grown purchases.

Agnes Scott has established a green purchasing policy, which includes local purchasing.

3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #     ]  Number from which you purchase directly.
[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$    ]

5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):  

Questions 6-8 pertain to locally produced and/or processed items .

6) From how many local processors do you purchase?
[ #    2 ]  Number from which you purchase directly.
[ #     ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:

7) How much do you spend annually on purchasing food that was processed locally?
[$   40,000        ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Bread, and milk

9) Do you purchase milk from a local dairy?
[  ]  No
[X  ]  Yes. Please provide name of dairy and location: Mayfield dairies, N GA

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ X ]  Yes. Please describe source and amount: Herb garden

11) Do you participate in a farm-to-school program?
[X  ]  No
[  ]  Yes. Please describe program:

ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[  ]  No
[ X ]  Yes. Please describe and provide URL, if available:
See note on #2 about our green purchasing policy .


13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items: various fruits and vegetables.

14) How much do you spend annually on organically grown or produced food?
[$     10,000      ]

For questions 15-19, please indicate percentage based on annual dollar amount spent.

15) Do you purchase cage-free eggs and/or confinement-free meat products?
[X  ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage cage-free eggs
[   %]  Percentage confinement-free. Type of meat product:
[   %]  Percentage confinement-free. Type of meat product:

16) Do you purchase any grass-fed animal products?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Grass-fed. Type of animal product:
[   %]  Grass-fed. Type of animal product:

17) Do you purchase hormone- and antibiotic-free meat?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage hormone- and antibiotic-free. Type of meat:
[   %]  Percentage hormone- and antibiotic-free. Type of meat:

18) Do you purchase hormone- and antibiotic-free dairy products?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[X  ]  No
[  ]  Yes. Please indicate.
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:

20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[  ]  No
[ X ]  Yes. Please specify number of options and the frequency with which they are offered: We have at least 1 vegan entrée at every meal 21 meals per week.  Many times we have several.

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
 

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[ X ]  Some. Please describe: Agnes Scott serves fair trade coffee, but it is unclear from the 2009 survey whether all the coffee is fair trade. We serve fair trade coffee at our Starbucks coffee shop.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[ X ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage purchased that is Fair Trade Certified. Type of item:

DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
[  ]  Disposable dishware
[  ]  Only reusable dishware
[ X ]  Reusable and disposable dishware: All the dishware students use in the dining hall is reusable, but the school also offers to-go plates made from post-consumer cardboard.  The to-go program does not include lids for the containers. We have a  “reusable” option to go containers in the Dining Hall.

25) If you offer disposables, please indicate materials used (check all that apply).
[  ]  Plastic or polystyrene
[ X ]  Postconsumer recycled content
[  ]  Biodegradable/compostable
[  ]  Other
Description (optional):

26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[ ]  No
[ X ]  Yes. Please describe: In coffee shop.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[X  ]  No
[  ]  Yes. Please describe:

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[  ]  No
[ X ]  Yes. Please indicate the proportion of dining facilities that run preconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted. All facilities have a composting program.
[   100%]  Proportion of dining facilities that run preconsumer compost programs.
[  X    ]  Annual tonnage of preconsumer compost. Unsure because we are beginning the program in August 2009.

29) Do your dining facilities compost postconsumer food scraps?
[  ]  No
[ X ]  Yes. Please indicate the proportion of dining facilities that run postconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted. All dining facilities have a composting program
[   100%]  Proportion of dining facilities that run postconsumer compost programs.
[    X  ]  Annual tonnage of postconsumer compost. Unsure

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[ X ]  Yes. Please describe: When we have leftovers from catered events.

31) Do your dining facilities have a trayless dining program?
[  ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:

[ X ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption: We are tray less at all facilities.  Program started Fall 2008. We reduced water usage by 78000 gallons and reduced food waste by 29000 pounds this past school year.

32) Please tell us about any other steps your dining facilities have taken to reduce waste (e.g., food waste auditing, recycling used cooking oil for biodiesel production): All used cooking oil is recycled into biodiesel.  The disposable to go program uses a post consumer content plate without a lid, we have a reusable to go container option where the customers brings back the plate and we give them a clean one to use.  We removed the lids for the to go cups.

RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).

[  ]  None
[ X ]  Aluminum
[ X ]  Cardboard
[ X ]  Glass
[ X ]  Paper
[ X ]  Plastics (all)
[  ]  Plastics (some)
[ X ]  Other. Please list: Fryer shortening

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]  Yes. Please describe: recycling receptacles are located in the dining room, serving area, dishroom, and kitchen.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[     30  %]

AFFILIATIONS
Questions 36-37 are for informational purposes only; responses will NOT be included in the Report Card evaluation process.

36) Indicate if your dining services are:
[ X ]  Contracted. Please describe: ARAMARK
[  ]  School operated. Please describe:
[  ]  Other. Please describe:

37) 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?
[  ]  No
[ X ]  Yes. Please describe: The FSD is part of Agnes Scott’s Green Team.  He meets regularly with the Director of Sustainability and the Sustainability Fellow.

 

<< Back to Report Card

 

Powered by Olark