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

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

California State University–Monterey Bay

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:

Title:

Date survey submitted:

 

1) Total annual food budget: [$      1,900,000        ]

 

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?

[ X ]  No

[  ]  Yes. Please describe and provide URL, if available:

 

Questions 3-5 pertain to locally grown purchases.

3) From how many local farms or growers do you purchase (excludingon-campus farms/gardens)?

[ #   0  ]  Number from which you purchase directly.

[ #    10-30 ]  Number from which you purchase through a distributor.

Please specify name and location of distributor:

Earth Bound Farms in San Juan Bautista, and Lee Ray Tarantino in south

San Francisco

 

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

[$ 300,000 Aprox  ]

 

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):

Fresh Fruits, Vegetables, and Salads

 

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.

[ #     ]  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):   Baked goods

from local Seaside and Castroville bakeries, and Sparky’s Root beer

 

9) Do you purchase milk from a local dairy?

[X]  No

[  ]  Yes. Please provide name of dairy and location:

 

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:

http://www.sodexousa.com/usen/citizenship/sustainability/sustainability.asp

 

13) Do you purchase organically grown or produced food?

[  ]  No

[ X ]  Yes. Please list items:

 

14) How much do you spend annually on organically grown or produced food?

[$  100,000    ]

 

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?

[ ]  No

[ X ]  Yes. Please indicate (repeat for each product).

[   2%]  Grass-fed. Type of animal product: Beef

[   2%]  Grass-fed. Type of animal product: Pork

 

17) Do you purchase hormone- and antibiotic-free meat?

[  ]  No

[ X]  Yes. Please indicate (repeat for each product).

[ 25%]  Percentage hormone- and antibiotic-free. Type of meat:

Chicken, and Beef

[ 25%]  Percentage hormone- and antibiotic-free. Type of meat: Pork, and Lamb

 

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: All our Dairy products are Hormone and antibiotic free

[   %]  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?

[  ]  No

[ X ]  Yes. Please indicate. The Otter Bay restaurant venue serves

exclusively sustainable fish.

[ 25%]  Percentage purchased that meets guidelines. Please list

guidelines used:

No farm-raised, No endangered, and we use the best choice

recommendations from the Seafood Watch list.

 

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:

8-10 daily across our locations on campus

 

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

[  ]  Some. Please describe:

[ X ]  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

 

25) If you offer disposables, please indicate materials used (check all that apply).

[  ]  Plastic or polystyrene

[  ]  Postconsumer recycled content

[ X ]  Biodegradable/compostable  We exclusively use Bio-Ware for all

our All disposable cutlery, to-go containers, plates, napkins, cups,

bowls, and drinking straws are 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?

[ X ]  No

[  ]  Yes. Please describe: However we will be initiating a program

beginning this fall that will utilize a re-usable mug for Beverage

refills.

 

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?

[ 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.

 

29) Do your dining facilities compost postconsumer food scraps?

[  X]  No

[  ]  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.

[   %]  Proportion of dining facilities that run postconsumer compost programs.

[      ]  Annual tonnage of postconsumer compost.

 

30) Do your dining facilities donate excess food to a food bank, soup

kitchen, or shelter, etc.?

[  ]  No

[  X]  Yes. Please describe:

Kathy’s Kitchen, and Salvation Army

 

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:

 

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): CSUMB gives used cooking oil to

community members who run their cars on it. Dining halls don't use

trans fats so that the engines run better on this oil, and the dining

manager has developed an on-site pumping and filtering system to make

it easier to fuel up cars.

 

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)

[ X ]  Plastics (some)

[  ]  Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?

[  ]  No

[ X]  Yes. Please describe:

They are currently located at or near the exits of all our dining locations.  Also we will have a recycling station at our renovated

dining commons

 

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

[ 100%]

 

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: Sodexo

[  ]  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?

[ X]  No

[  ]  Yes. Please describe:

 

 

<< Back to Report Card

 

Powered by Olark