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Report Card 2010

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Case Western Reserve University

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:   Case Western Reserve University
Title:
 
Date survey submitted:
  6/30/09

1) Total annual food budget:
[$  4 million (Roughly)   ]

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:

Farm to Fork

In 2003 Case Western Reserve University joined Bon Appétit Management Company’s Farm to Fork program to support small farmers and the local communities. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each café. By buying directly from farmers we have much more control over what types of agribusiness we are supporting. We support family farms and farm collectives who are preserving the diversity of our food choices. As part of the Farm to Fork program, at least 35% of the food served in Case Western Reserve University ’s cafés are from within a 150-mile radius.

 

Eat Local Challenge

Bon Appétit took this Farm to Fork commitment to the next level in 2005. We issued an Eat Local Challenge to our chefs – hold an event with a meal made completely from local ingredients. Everything used in the preparation of the food must come from within a 150-mile radius of the café; the only exception being salt.

 

This annual event has become a favorite tradition at Case Western Reserve University. While Bon Appétit serves locally purchased food everyday in our cafés, extreme examples of 100% local ingredients has started lively conversations amongst students, faculty and staff.

For more information, visit CircleofResponsibility.com


Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 35 ]  Number from which you purchase directly.
[ # 2    ]  Number from which you purchase through a distributor. Please specify name and location of distributor: City Fresh, Cleveland, Ohio; Ohio Farmers, Cleveland, Ohio

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$   1.3 million        ]

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):   Fruit, Vegetables, Turkey, Beef, Chicken, Milk, Honey, Maple Syrup, Grains  

Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[#    10]  Number from which you purchase directly.
[ #  2   ]  Number from which you purchase through a distributor.  Please specify name and location of distributor: Sirna and Sons – Ravenna, Ohio; Sysco – Cleveland, Ohio;

7) How much do you spend annually on purchasing food that was processed locally?
[$   ] We do not have those numbers broken down at this time

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Schwebels Bread, Pierre’s Ice Cream, Crooked River Coffee, Solstice Coffee, Great Lakes Cheese, Empire Kosher Meals, Flour, Granola,

9) Do you purchase milk from a local dairy?
[  ]  No
[ X ]  Yes. Please provide name of dairy and location: Hartzler’s Dairy, Wadsworth, Ohio

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:

Bon Appétit at Case Western Reserve University leads the food industry in sustainable practices to preserve flavor and to protect the environment and our local communities. The principle of sustainability not only drives the purchasing decisions we make in our kitchens each and every day, it’s also a core value for the 300 employees of Bon Appétit at Case Western Reserve University .  We have created an operational definition of “sustainability” that is specific to food service:

Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil now and in the future

Here are the specific ways in which we address the problems and concerns in today’s food supply and support sustainable food practices in each Bon Appétit café.

 

Farm to Fork

This is our groundbreaking company-wide initiative to purchase locally. Our first choice is to purchase seasonal, regional and organic ingredients from a 150-mile radius of each restaurant.

 

Socially Aligned Coffee

Socially aligned coffee refers primarily to specialty coffee that has been produced with environmental goals and/or traded with social goals in mind. Bon Appétit at Case Western Reserve University serves nearly 2 million meals a year and all of the coffee that we purchase (outside of what is specified by our branded concepts) is Fair Trade Certified.

 

Fair Trade

Bon Appétit support of Fair Trade Certified products extends beyond our socially aligned coffee initiative. We take pride in the fair trade offerings in our cafés, snack bars and convenience stores as well.

 

Responsible Disposables

Aware that our selection of to-go containers and disposable serviceware has environmental impacts, we primarily encourage the use of china and silverware in our cafés. When these disposables are necessary, we use plates, cups, bowls and flatware from renewable sources like corn, sugarcane, and potato starch at all of our catering events.

 

Composting

We collect our kitchen waste and customers’ food waste to be used as compost at Cleveland Botanical Garden.  

 

Sustainable Seafood

All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.

 

rBGH Free Milk

We serve milk free of artificial bovine growth hormones.

 

Antibiotic Reduction

The chicken and turkey breast served at Case Western Reserve University come from animals raised without the use of antibiotics as a routine feed additive. In addition, all of our hamburgers are made from natural beef raised without antibiotics or hormones and on vegetarian feed.

 

Cage-Free Shell Eggs

Bon Appétit at Case Western Reserve University only serves shell eggs that are cage-free and Certified Humane.

 

Low Carbon Diet

As part of the Low Carbon Diet program, Bon Appétit at Case Western Reserve University has been working to reduce the food system’s impact on climate change. Through numerous operational initiatives, we committed to reduce our greenhouse gas emissions by 25% in the highest impact areas by 2010.

 

For more information about our sustainability initiatives, visit CircleofResponsibility.com.


13) Do you purchase organically grown or produced food?
[  ]  No
[ x ]  Yes. Please list items: Spinach, salad greens, Amish grains

14) How much do you spend annually on organically grown or produced food?
[$           ] We do not track this number at this time

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).

All shell eggs served are Certified Humane and cage-free.

[   100%]  Percentage cage-free shell eggs
[   100%]  Percentage confinement-free. Type of meat product: Chicken and Turkey
[   %]  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). We occasionally purchase local, grass-fed beef or lamb, but the numbers are not typically significant.
[   %]  Grass-fed. Type of animal product:
[   %]  Grass-fed. Type of animal product:

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

The turkey breast and chicken served in Bon Appétit cafés at Case Western Reserve University are from animals raised without antibiotics as a routine feed additive. Also, our hamburgers are made from natural beef.


[  100%]  Percentage hormone- and antibiotic-free. Type of meat: Chicken
[  100%]  Percentage hormone- and antibiotic-free. Type of meat: Turkey

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

We serve milk free of artificial bovine growth hormones.
[  100 %]  Percentage hormone- and antibiotic-free. Type of dairy product: Bulk milk
[   %]  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.

All seafood served at Case Western Reserve University is in line with Monterey Bay Aquarium’s Seafood Watch Guidelines.
[ 100  %]  Percentage purchased that meets guidelines. Please list guidelines used:

Monterey Bay Aquarium’s Seafood Watch Guidelines

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: A minimum of 1 vegetarian option is available at each of Case Western Reserve University cafes daily. Vegan options are offered daily at residential cafes and as often as possible at retail cafes.

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: All of the coffee we serve in the residence halls and at our kiosk is Fair trade certified.  All of the coffee we serve in our two retail operations is Fair trade certified.  Coffee that we serve at our licensed Starbucks, and Einstein’s location are determined according to their guidelines.
[  ]  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).
[ x ]  Plastic or polystyrene
[ x ]  Postconsumer recycled content
[ x ]  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: There are discounted prices for beverages when using a reusable container.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[ X]  Yes. Please describe: We operate two cafes that use polystyrene plates and bowls.  We are hoping to move to all compostables by 2011.  All service ware in the all-you-care-to-eat residential halls are reusable. 

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.
[   60%]  Proportion of dining facilities that run preconsumer compost programs. Most of the dining facilities collect pre-consumer food scraps that are then picked up by urban farmers or by the Cleveland Botanical Gardens.  We are currently separating coffee grounds for a Starbucks that we operate for a woman who uses them in her garden.
[      ]  Annual tonnage of preconsumer compost.  We do not have accurate numbers for this.

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.?
[ 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: We went trayless in our all-you-care-to-eat dining halls over a year ago.   

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):

As part of Bon Appétit’s Low Carbon Diet program, Case Western Reserve University implemented a 12-week Food Waste Reduction campaign to cut food waste by 10%. We exceeded this goal by achieving an 18% reduction!  The campaign included a two-pronged approach: managing waste in the kitchen and also encouraging café guests to minimize leftovers on their plates. Bon Appétit staff members at Case Western Reserve University diligently collected all of the kitchen’s food scraps in buckets, and measured the waste for many weeks. Also, Case students and faculty visually learned about their excess food waste as Bon Appétit staff collected their leftovers in large buckets on display in the café.  Our deep fryers are serviced by an outside company that filters and recycles the oil to be sold for biodiesel.  We are giving away a reusable tote to all incoming freshmen that they can use in our grab and go location, C-Store, or where ever you would use a disposable bag.  We are in the process of installing a water purification system in our Grab and Go location that will allow us to eliminate bottle water as an option.


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

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

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X]  Yes. Please describe: The familiar blue waste can for plastic and aluminum.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       %]  We do not have accurate numbers for this at this time.

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:

Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the National Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit has more than 400 cafés in 29 states, including eBay, American University and the Getty Center.
[  ]  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:  We have a very strong relationship with those actively promoting sustainability on campus.  We have funded a student project that is studying the best ways to implement a post consumer composting program at one of our retail cafes.  We are regularly referred to answer questions or speak about sustainability by staff, students, and administrators.    

 

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