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Report Card 2010

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Columbia 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:   Vicki Dunn
Title:
  Director of Dining
Date survey submitted:
  6/17/09

1) Total annual food budget:
[$        4.9 Million      ]

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 forms or growers do you purchase (excluding on-campus farms/gardens)?
[ #    2 ]  Number from which you purchase directly.

Your response: The University sources products from a wide range of local farms and producers, including Red Jacket Orchard (all apples and cider), local bakeries (100% of products), local farms (30%-40% of produce, all mushrooms), a local dairy farm (all milk), and a local roaster (100% of coffee). The milk, bakery and produce come from cooperatives and distributors, and the numbers of farms and producers participating vary throughout the year. In addition the University will be serving local Strawberry Jam this year.  The Strawberries will be purchaced from Hindingers Farm in Hamden, CT ( http://www.hindingersfarm.com ) and Bishop Farm (Guilford, CT)
[ #    2 ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

J. Kings, Long Island, NY

Beyers Farms, Queens, NY


4) How much do you spend annually on purchasing food that was grown or raised locally?
[$    750,000       ]

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):  

Fresh Fruits

Vegetables

Milk

Strawberries

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

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

Dallis Coffee, Howard Beach, NY

F and T distributing, Ithaca, NY

Pepsi Bottling, Brooklyn , NY

Rockland Bakeries, Queens, NY

Brothers Bakery, Staten Island, NY

Alvins All Natural Ice Cream, Springfield Mass

Onofrio's Fresh Cut, Inc. (Onofrio's)

222 Forbes Ave, New Haven, CT 06512

Chris’ Cookies Teterboro, NJ

EAT, Madison Ave, NJ

Mill Korean, NY, NY

BCS Corporation, West Babylon, NY

Maverick Caterers, Brooklyn, NY

Yummy Sandwiches, Queens, NY

 
7) How much do you spend annually on purchasing food that was processed locally?
[$ 1 million dollars          ]

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

Bread

Yogurt

Coffee

Bottled Beverages

Baked Goods

Jams

Sandwiches

Kosher Prepared Meals

 
9) Do you purchase milk from a local dairy?
[  ]  No
[ x ]  Yes. Please provide name of dairy and location:

All bulk milk served and used in dining halls, as well as the Chugs sold in retail, are produced through a local dairy coop in Syracuse, NY.


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

Your response: Two on-campus student groups are making strides in this direction: The students that run the food coop, CoreFoods, are setting up a program with local farmers and the farmers market to sell their products, and the new on-campus community garden, run by the Columbia Food Sustainability Program, will provide some produce to the University community as well.


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

 

**(ADDITIONAL INFORMATION PROVIDED IN TABLE)**


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

 
13) Do you purchase organically grown or produced food?
[  ]  No
[ x ]  Yes. Please list items:

Students operate a successful organic food co-op. New this year: The Columbia Community Garden will sell their campus-grown produce through the student cooperative grocery CoreFoods, which is located inside a dining hall. Dining Services will kick off their event calendar this year with a “Taste of New York” local dinner introducing students to the importance, benefits, and accessibility of local foods. Fair-trade organic coffee is served in all venues, which makes Columbia University the only university in New York City to provide a fair trade, locally roasted, and organic-certified coffee sold by a local business at every location on campus.  All seafood served in the dining hall is in accordance with the Monterey Bay rankings of sustainable seafood.  Cage-free eggs are sold through our retail facilities.  University Dining participates in the Pride of New York Program for its commitment to local

14) How much do you spend annually on organically grown or produced food?
[$         35000  ]

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).
[  70 %]  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?
[  ]  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?
[  ]  No
[  x]  Yes. Please indicate.
[100   %]  Percentage purchased that meets guidelines. Please list guidelines used: We use the Northeast 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: at least 80-100 options are offered daily

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?
[  ]  No
[x  ]  Yes. Please indicate (repeat for each product).
[  100 %]  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
[x  ]  Post consumer recycled content
[x  ]  Biodegradable/compost able
[  ]  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:

Your response: We sell a branded reusable mug through our retail locations, in conjunction with our Fair Trade Blue Java coffee. Students and staff receive a discount for using reusable thermal mugs. Refills of coffee are $1.15 – the $0.60 savings encourages reusable mug use.

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: We donate all leftovers to Citi Harvest

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:

Started September of 08

·        Trayless Dining: At the start of this academic year, Columbia removed trays from John Jay dining hall in an effort to decrease our environmental footprint and reduce costs. Based on past plate-scraping events, dining hall users waste 190-450 lbs of food at every meal, just by taking too much food on their plates. With the help of John Jay frequenters, Dining Services is able to save 3,000 gallons of water waste each day and at least 50 lbs of food waste at every meal  that can be donated to City Harvest. 

 


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):

Excess meals go to City Harvest, a local food bank supplier. Typically we donate approximately 300 pounds a week of starches, vegetables, and sometimes meat. Last year we donated a total of 10,796 pounds of food. Monthly student-organized plate scrapings demonstrate the amount of food that can be saved from the landfill.  The twice-weekly farmer's market at the campus provides local and organic fruits, vegetables and dairy products to students, faculty and staff. We work with Energy Star , a government-backed program helping businesses protect the environment through superior energy efficiency, to develop an energy strategy for new kitchen equipment: All new equipment is manufactured to use the latest energy saving technology and environmentally safe coolants. We also perform regular preventive maintenance, including cleaning all filters to help the units run cooler and more efficiently. In addition, new beverage vending machines now contain the Vending Miser energy management system. This system conserves energy, has a longer machine lifespan, and keeps beverages just as cool. The energy savings result in a reduction of both operation costs and greenhouse gas emissions. Our vending machines now use 46% less energy then before and are comparable in daily energy performance to new Energy Star qualified machines. 

 

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
[  ]  Paper
[ x ]  Plastics (all)
[  ]  Plastics (some)
[  ]  Other. Please list:

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)?
[       %]

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: Columbia operates it’s own dining operations
[  ]  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 Dining Director and RD sit in on the eco reps meeting

 

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