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Report Card 2010

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Bowdoin College

Dining Survey

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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:   Scott W. Hood
Title:
   VP for Communications and Public Affairs
Date survey submitted:
  7/21/09

1) Total annual food budget:
[$  2,089,000 ]

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: Local purchasing is central to Bowdoin Dining’s sustainable mission not only because of the importance of limiting greenhouse gas emissions but also in keeping with our commitment to keep college dollars in the local economy.  Buying locally creates and maintains jobs and strengthens the local economic and social infrastructure.  In addition to food, Bowdoin Dining sources local businesses for linen and uniforms, equipment purchases and repairs, printing and many other important services.  http://www.bowdoin.edu/sustainability/sustainable-dining/local-purchasing-partners.shtml


Questions 3-5 pertain to locally grown purchases.

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

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$368,000]

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):   Lobsters, fish, shrimp, dairy products, beef, pork, fresh and frozen fruits and vegetables, dried beans, smoked seafood, maple syrup, water, ice.

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

6) From how many local processors do you purchase?
[ 33 ]  Number from which you purchase directly.
[ 10  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:   Northcenter Foods, Augusta, ME;  Farm Fresh Connections, Freeport, ME;  Nappi Distributors, Gorham, ME; Central Distributors, Lewiston, ME; Federal Distributors, Lewiston

7) How much do you spend annually on purchasing food that was processed locally?
[$ 563,500 ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Wines & spirits, local microbrews, donuts, breads, ice cream, gelato, maple syrup, mustard, cheeses, sauerkraut, frozen fruits and vegetables, frozen chicken products, processed fish and meats, baked beans, cereals, coffee, salsa, sushi, chocolates, popcorn.

9) Do you purchase milk from a local dairy?
[  ]  No
[ X]  Yes. Please provide name of dairy and location:  Oakhurst Dairy, Portland, ME

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ X ]  Yes. Please describe source and amount: The one-acre Bowdoin Organic Garden grows approximately 30 vegetable and 10 herb varieties, plus cut flowers and high bush blueberries. Labor is provided by a full-time, seasonal garden manager and a student intern.  Students and college staff volunteer for planting and harvesting duties. The produce is used in the dining halls, in cash operations on campus, sold to faculty and staff, and provided to the Midcoast Hunger Prevention Program. Adjacent to each kitchen is their own fresh herb garden.  Plans for a greenhouse are in the works.  http://www.bowdoin.edu/organic-garden/index.shtml

11) Do you participate in a farm-to-school program?
[  ]  No
[ X]  Yes. Please describe program:  The Bowdoin Organic Garden participates in outreach programs with a local island school in Georgetown, ME and is developing a program with a local day-care center.

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: The school works with Farm Fresh Connections, a program initiated by the Maine Sustainable Agriculture Society, which coordinates the sale of food from local farms to institutions.  Bowdoin considers sustainability policies in selecting vendors.  The College has instituted a Vendor Sustainability Survey to help learn about its vendor’s commitments to sustainability and to encourage positive change.

http://www.bowdoin.edu/sustainability/sustainable-dining/dining-environmental-mission-statement.shtml


13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items: vegetables, fruits, meats, cereals, beans, flours

14) How much do you spend annually on organically grown or produced food?
[$ 22,000 ]

In 2008, The Bowdoin Organic Garden produced approximately $17,000 worth of organic produce for use in the dining operations.

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?
[  ]  No
[ X]  Yes. Please indicate (repeat for each product).
[ 30%]  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?
[  ]  No
[ X]  Yes. Please indicate (repeat for each product).
[ 1 %]  Grass-fed. Type of animal product: beef

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[ X]  Yes. Please indicate (repeat for each product).
[ 1%]  Percentage hormone- and antibiotic-free. Type of meat: beef
[ 1%]  Percentage hormone- and antibiotic-free. Type of meat: pork

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[ X]  Yes. Please indicate (repeat for each product).
[ 100%]  Percentage hormone- and antibiotic-free. Type of dairy product: milk
[ 100%]  Percentage hormone- and antibiotic-free. Type of dairy product: cream
[ 100%]  Percentage hormone- and antibiotic-free. Type of dairy product: cottage cheese

[ 100%]  Percentage hormone- and antibiotic-free. Type of dairy product: sour cream


19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[ X]  Yes. Please indicate.  Scallops, clams, mussels, Maine shrimp, lobsters, oysters
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:  Monterey Bay Aquaraium Seafood Watch

20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[  ]  No
[ X ]  Yes. Each dining hall produces a unique menu every day and averages two vegetarian entrées per meal  Each meal has at least one vegan entrée.  We strongly believe that our vegetarian and vegan items should not just appeal to the the limited customer groups but must be able to stand on their own merits with all our customers.   

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:  A Fair Trade Certified coffee is available wherever coffee is served.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[ 1%]  Percentage purchased that is Fair Trade Certified. Type of item: Rice

[ 1%]  Percentage purchased that is Fair Trade Certified. Type of item: Teas

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

25) If you offer disposables, please indicate materials used (check all that apply).
[ X ]  Plastic or polystyrene
[  ]  Postconsumer recycled content
[ X ]  Biodegradable/compostable
[  ]  Other
Description (optional): The to-go containers in Bowdoin’s cash operations are biodegradable.  Bowdoin is not a grab & go community.  Most students choose to eat their meals with their friends in the dining halls with china and silverware, rather than taking food to go.

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: coffee mug and reusable lunch bag discount programs.

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 pre-consumer food scraps?
[  ]  No
[ X ]  Yes. (two out of three dining facilities)

[66%]  Proportion of dining facilities that run preconsumer compost programs.
[      ]  Annual tonnage of preconsumer compost.


 

 

 

 

29) Do your dining facilities compost postconsumer food scraps?
[  ]  No
[ X ]  Yes. two out of three dining facilities and, if available, the combined annual tonnage composted.
[66%]  Proportion of dining facilities that run postconsumer compost programs.
[      ]  Annual tonnage of postconsumer compost.

 

Pre- and post-consumer waste is deferred for garden compost and provided as feed for a local pig farm.

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[ X]  Yes. Please describe:  Bowdoin provides daily deliveries of excess prepared foods to a local food bank and a weekly produce box from the organic garden in season.

31) Do your dining facilities have a trayless dining program?
[  ]  No
[ X]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:  Bowdoin promotes a tray-optional program encouraging students to go trayless.  We have seen the voluntary percentages climb from 10% to approximately 30%  in the past year.


[  ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:

32) Please tell us about any other steps your dining facilities have taken to reduce waste:

food waste auditing; recycling used cooking oil for biodiesel production; food management software to accurately forecast production; reduced packaging through bulk purchasing and an emphasis on house-made products (baked goods, sausages, burgers, deli meats, soups, dressings, sauces), elimination of bottled water for on-site catering.

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: Milk cartons

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X]  Yes. Please describe:

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       %]  Bowdoin does not calculate our waste diversion rate by location.  Anecdotally, we believe the dining halls divert approximately 60% of recyclable waste from the total waste stream.

 

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:
[  ]  Contracted. Please describe:
[ X]  School operated. Please describe: Bowdoin Dining Service is proudly self-operated with professional employees who receive excellent wages and benefits and are valued members of the Bowdoin College community.
[  ]  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: Dining Associate Director is member of campus Environmental Action Committee.  Dining Associate Director is coordinator of department environmental committee and active in planning annual Climate Matters Symposium.

 

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