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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: Jamie Cornacchia, General Manager Campus Dining Services, Sodexho (for Bentley University)
Amanda Navarroli, Manager of Sustainability, Bentley University
Date survey submitted: July 29, 2009
1) Total annual food budget: $ 3,100,000
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:
Sodexo has a local purchasing policy. In our contracts, we require produce companies to source fruits and vegetables from the same state or geographical region. Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas:
Child labor,
Forced labor,
Wages and benefits,
Working hours,
Health and safety guidelines,
Freedom of association,
Non-discrimination,
Disciplinary practices/coercion,
Environmental guidelines,
Community involvement,
Ethical standards,
Conflicts of interest, and
Communication.
http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp
3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[0 ] Number from which you purchase directly.
[ 9 ] Number from which you purchase through a distributor. Please specify name and location of distributor:
Garelick Farms (Franklin, MA) – Stoneholm Farm, Walpole, NH
Milky Way Farm, Westport, MA
Baldor Foods(Chelsea, MA) – Ward Berry Farms, Sharon, MA
Pell Farms, Somers, CT
Red Tomato, Inc. (Farmer’s Co-op), Canton, MA
Locally Known, LLC., Bowdoinham, ME
Farming Turtles, North Kingston, RI
Atlas Farm, South Deerfield, MA
Wilson’s Farm, Lexington, MA
4) How much do you spend annually on purchasing food that was grown or raised locally?
Produce
Currently 8.25% of produce purchased is grown or raised locally.
Eggs and Dairy
Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.
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):
Fruits
Vegetables
Milk
Eggs
Questions 6-8 pertain to locally produced and/or processed items.
6) From how many local processors do you purchase?
[3 ] Number from which you purchase directly.
[ 60] Number from which you purchase through a distributor. Please specify name and location of distributor
Hallsmith Sysco, Norton, MA
7) How much do you spend annually on purchasing food that was processed locally?
13.12% Percentage of all items from Hallsmith Sysco are processed locally
100% of all bread, milk and Pepsi products are processed locally
8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):
Bread, ice cream, baked goods, milk, seasonings, salad dressings, vinegars, condiments, seafood, produce, frozen yogurt, yogurt, cereal, and pizza.
9) Do you purchase milk from a local dairy?
[ ] No
[ x ] Yes. Please provide name of dairy and location:
Garelick Farms – Stoneholm Farm, Walpole, NH & Milky Way Farm, Westport, MA
Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles. The exception is with deficit states where the demand outweighs the production. Regionally contracted dairies are antibiotic and rBGH/rBST free.
10) Do you source any food from an on-campus farm or garden?
[x ] No
[ ] Yes. Please describe source and amount:
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:
Sodexo has agreements with regional and broadline distributors that provide organic and sustainably produced foods available to all accounts for purchase. As of July 2009, Sodexo has made the following commitments with an achievement date of 2015:
-100% of the fish and seafood we serve will be sustainably caught and raised.
-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.
13) Do you purchase organically grown or produced food?
[ ] No
[x ] Yes. Please list items:
Cascadian Farms Organic Oats & Honey Granola
14) How much do you spend annually on organically grown or produced food?
-100% of granola purchased is organic
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:
Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats. It is up to the account/client (in this case Bentley University) to request this type of food and pay for the increased costs of the 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:
Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats. It is up to the account/client (in this case Bentley University) to request this type of food and pay for the increased costs of the 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:
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 (in this case Bentley University) to request this type of food and pay for the increased costs of the product.
18) Do you purchase hormone- and antibiotic-free dairy products?
[ ] No
[ x] 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:
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.
19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ ] No
[ x] Yes. Please indicate.
[ 37 %] Percentage purchased that meets guidelines. Please list guidelines used:
Salmon & Shrimp purchased from Hallsmith-Sysco meets guidelines below.
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.
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:
Vegan entrees are offered regularly at the sauté station. Items are available prepared to order to meet the needs of vegan students.
21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
None
FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[ ] No
[ x] Some. Please describe:
[ ] All
Green Mountain Coffee is used for catering. Fair Trade coffee is offered and available per catering client request.
Sodexo Commitment:
We will double our purchase of fairly and responsibly traded products every year until 2015.
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
Resident Dining operations use re-usable dishware. Retail operations use disposable dishware – some specified by brand.
Sodexo Sustainability Commitment:
We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.
25) If you offer disposables, please indicate materials used (check all that apply).
[ x ] Plastic or polystyrene
[ ] Postconsumer recycled content
[ x ] Biodegradable/compostable
[ ] Other
Plastic and polystyrene cups, plates and utensils are used in resident dining as needed and in retail dining for all service ware. Branded locations also use biodegradeable cups and wraps.
Sodexo Sustainability Commitment:
We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.
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:
Einstein’s customers receive a special refill price for using an Einstein’s brand reusable mug.
27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ] No
[ x ] Yes. Please describe:
Styrofoam is used in resident dining for hot beverages.
FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ x ] No
[ ] 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.
[ ] Proportion of dining facilities that run preconsumer compost programs.
[ ] Annual tonnage of preconsumer compost.
At Bentley University, we don’t participate in a composting program because the school isn’t currently supporting a composting program. When a composting program becomes available, Sodexo accounts will donate food products for composting.
Bentley University intends to set up on-site compost piles during FY2010. Once on-site composting is set up Bentley will likely divert both pre and postconsumer food scraps to these piles. Compost from these piles will be used in loam for campus plantings.
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.
[ 100 %] Proportion of dining facilities that run postconsumer compost programs.
[ ] Annual tonnage of postconsumer compost.
Bentley University handles all waste from the dining facilities. Waste is removed by Wellesley Trucking and taken to the We Care Environmental facility where it is sorted and much of it is diverted to composting/recycling.
30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ x ] No
[ ] Yes. Please describe:
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:
Bentley University removed trays from all dining facilities (resident & retail) in August 2008.
Research conducted by Sodexo accounts demonstrate that removing trays creates a reduction in food waste by one ounce per person saves ¼ gallon of water per tray. Energy savings are realized from reduced dish washing cycles and fewer washes also means less detergent is introduced into wastewater effluent.
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):
Used cooking oil is picked up and recycled by Baker Commodities.
Bottled water has been eliminated at large events and has been replaced by dispensed water stations.
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
[ ] Plastics (all)
[ x ] Plastics (some)
[ ] Other. Please list: One example includes coffee grounds.
34) Are recycling receptacles located throughout dining locations?
[ ] No
[ x] Yes. Please describe:
Bentley has single stream recycling containers located through campus. Additional containers are available at events or locations where large numbers of cans/bottles are used.
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[ %]
Dining services does not handle the waste removal and recycling, however from January 1 2008 – December 31 2008, Bentley recycled 148.62 tons.
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:
[ ] School operated. Please describe:
[ ] Other. Please describe:
Sodexo, Inc. (www.sodexoUSA.com) is a leading integrated facilities management services company in the U.S., Canada, and Mexico, with $7.7 billion (USD) in annual revenue and 120,000 employees. Sodexo serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government, and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds all administrative costs for the Sodexo Foundation (www.sodexofoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $11 million in grants to fight hunger in America.
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:
General Manager, Jamie Cornacchia sits on the sustainability committee at Bentley University.
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