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Report Card 2010

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Duke 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:   Tavey Capps; Tammy Hope

Title:   Environmental Sustainability Director; Quality Assurance Duke Dining Services

Date survey submitted:   7.21.2009

 

Duke Dining Services has made significant efforts to incorporate sustainability into daily operations. Duke has a strong reputation for high quality dining services. This has been driven largely by the systematic implementation of best practices across campus through the Performance Assessment for Culinary Excellence (PACE) rating system developed by Dining Services Director Jim Wulforst. 

Wulforst has invited Duke community members to work with him to add more environmentally preferable practices into PACE. Thanks to the Green Grant Fund , a graduate student, Greg Andeck, spent the 2004-05 academic year working with campus food vendors and dining services to identify and implement the best environmental practices.  That work culminated in an inventory of the environmental impacts of Duke's eateries .

The inventory has led to the formation of an ad-hoc green dining committee that promotes, raises awareness and develops projects to reduce the impacts of campus dining at Duke. This effort has also led to the development of a Quality Assurance position within Duke Dining that is responsible for helping make the University a national leader in green dining. A recent project to further green Duke’s dining services was a collaboration between a professor in the Nicholas School of the Environment for a course entitled Food and Energy in spring 2009. Students worked in small groups, aided by staff from Dining Services, Bon Appétit, Sustainable Duke, Duke Recycles and Procurement, to look at four key areas –

1.    Evaluating to-go container options for Duke dining facilities to find the most environmentally friendly choice

2.    Assessing Duke’s current dining composting program and if Duke should consider an internal program

3.    Evaluating and examining trayless options at the ala carte Great Hall dining facility and the impact on customer opinion, cleanliness and sales

4.    Developing a green dining award to reward campus eateries that purchase the most local food – assessing how to measure progress and set guidelines

Many campus eateries make an effort whenever possible to purchase local, organic food and provide recycling options in their venues. The PACE rating system rewards these efforts and encourages innovative thinking about new ways to be “green”. One example is the Refectory Café at the Divinity School hiring a vendor that specializes in environmentally and socially responsible dining practices. In summer 2006, Bon Appétit Management Company, recognized nationally for its focus on fresh ingredients and organic and locally harvested products, began operation of the Marketplace, the residential dining location on East Campus. Bon Appétit also operates the kosher foodservice at the Freeman Center for Jewish Life and has taken over operations of the Great Hall, the main campus eatery on Duke’s West Campus.

Bon Appétit Management Company, who oversees the operations of seven campus eateries including residential dining, promotes several sustainable initiatives that have had great impact on dining at Duke. They held their second annual groundbreaking Low Carbon Diet Day on Earth Day 2009. This initiative is the first of its kind to make the connection between global warming and the food chain. We take this day to educate guests on how food choices affect climate change, what they can do about it, and what Bon Appétit is doing about it. Visit www.circleofresponsibility.com for more information on other Bon Appétit sustainable initiatives, including their Farm to Farm program supporting local agriculture.

 

1) Total annual food budget: [$     4,152,900         ]

Duke Dining Services is set up as a management department over the 17 operators of the 32 different dining locations across campus. Due to the structure of our organization some of the specifics below can be hard to quantify. We have answered them to the best of our ability and provided examples from some of our larger contractors. Bon Appétit is the largest food service vendor at Duke, operating seven facilities including the two large campus dining halls, their annual budget makes up almost 80% of the total annual food budget at Duke.

                                                            

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:

Bon Appétit - locations purchase locally and organically whenever possible. They currently have established working relationships with 53 local farmers and purveyors. Bon Appétit locations purchase local and organic produce, beef, poultry, pork, cage-free eggs, butter, cheese, seafood, flour, grits, milk, cream, honey and grains. They have partnered with the Monterey Bay Aquarium and guarantee all of their seafood to be in line with their Seafood Watch guidelines. http://www.circleofresponsibility.com/

 

Refectory - We buy naturally raised and minimally processed poultry and pork from NC farmers.  Our pork is 100% all natural, raised without hormones, growth additives or steroids. Our pork and chicken are delivered fresh from the farm-never frozen. We prefer to use locally grown NC produce (organic when possible) and wherever available. 

Our "Fork to Farm" initiative defines local purchases as any item grown within 150 miles of each cafe. All eggs, meats, chicken and pork for the cafe are locally supplied. All produce is local in the summer with the exceptions allowed in the winter to continue providing customers with fresh fruit/vegetables.

 

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

[#   10- Bon Appétit, 2- Tommy's, 30 -The Refectory]  Number from which you purchase directly. Total = 42

[# 3 -The Refectory, 1 -Tommy's, 43- Bon Appétit]  Number from which you purchase through a distributor.  Total = 47

 

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

Estimated Total including Bon Appétit = $2 million

Refectory - 70% of total budget

 

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):  

 

Refectory - eggs, grass fed beef, chicken, pork, red cabbage, broccoli, tomatoes, zucchini, cheese, eggplant, spinach, yellow squash, celery, parsley, thyme, oregano, cilantro, chives, lemon balm, fennel, onions, green onions, tarragon, pecans, figs, radishes, peppers, collards, kale, rosemary, cole rabbi, peas, potatoes, sw. potatoes, peanuts, butternut squash, acorn squash, turnips, sausage, sour cream, bacon, breads, hushpuppy mix, cobblers, chicken tenders, butters, milk, honey, fish, lamb, fruits

 

Bon Appétit locations purchase local and organic produce, beef, poultry, pork, cage-free eggs, butter, cheese, seafood, flour, grits, milk, cream, honey and grains.

 

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

6) From how many local processors do you purchase?

1- Tommy's - Pine Ridge Foods, 1- Bon Appétit Number from which you purchase directly.

4 - The Refectory - Mattkins, Joy Foods, Nooherooka Beef, Joe Van Gough coffee - Number from which you purchase through a distributor. 

 

7) How much do you spend annually on purchasing food that was processed locally?

 

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

Refectory - cheese, bread shop breads, loco pops, Maple View farms, chickens, pork, tofu/soy, karalla curry (Pittsboro), sweet potato fries, hush puppy mix, breads, ice-cream, yogurt, cheese, baked goods, butter,

 

9) Do you purchase milk from a local dairy?

[  ]  No

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

Maple View Farms- Hillsborough, NC

Celebrity Dairy- Siler City, NC

Elodie Farms - Piedmont, NC

Chapel Hill Creamery- Hillsborough, NC

 

10) Do you source any food from an on-campus farm or garden?

[  ]  No

[ X ]  Yes. Please describe source and amount:

Farm Hand community garden in the Duke Gardens (Nicholas School) - small amount to date- just started

Bon Appétit – is also working with a student-run community garden to source food for the Freeman Center – this is the first summer of production.

 

11) Do you participate in a farm-to-school program?

[  ]  No

[ X ]  Yes. Please describe program:

Bon Appetit's Farm to Fork program encourages local purchasing, identifies local menu items for our guest, and educates the consumer on the benefits of buying local.

The Refectory- Nicholas School garden

 

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:

All campus eateries are required to purchase fair trade coffee. Other products we focus on are cage-free eggs, local and grass-fed beef, organic produce, hormone and antibiotic free chicken and sustainable seafood. All of Bon Appétit’s seafood purchases fall are made in accordance to the Monterey Bay Aquarium’s Seafood Watch guidelines.

ECO- certified organic foods

Purchasing locally raised, organic produce

www.circleofresponsibility.com or www.bamco.com

 

13) Do you purchase organically grown or produced food?

[  ]  No

[X  ]  Yes. Please list items:

Collards, sweet potatoes, cabbage, organic produce, coffee, vegetables, beef, chicken, pork, eggs, etc....

 

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

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).

[  100 %]  Percentage cage-free eggs

 

16) Do you purchase any grass-fed animal products?

[  ]  No

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

[  100 %]  Grass-fed. Type of animal product: Beef (The Refectory)

[   100%]  Grass-fed. Type of animal product: Chicken (The Refectory)

 

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

[  ]  No

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

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

 

18) Do you purchase hormone- and antibiotic-free dairy products?

[  ]  No

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

 [  50%]  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: Monterey Bay Aquarium 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:

10 daily for The Refectory, Several daily for the Bon Appétit locations, 7 or 8 daily for Tommy's location - Dining Services makes a concerted effort to not only provide specifically-labeled options for students with vegetarian and vegan diets, but also vary the offerings and ensure they are nutritionally rich. Virtually all our eateries offer vegetarian entrees commensurate with their style of service; all do offer appropriate vegetarian side items. Many vegetarian and vegan students participate in “Plan V.” Once a week, students purchase, prepare and serve a full-course vegetarian and/or vegan meal. Participating students get a credit off their Dining Points for meal eaten with Plan V. Students enrolled in Plan V can also use their Dining points for organic food purchases through Duke Dining and Bon Appétit.

Additionally, all students, faculty, and staff have access to vegetarian and vegan options at Duke’s two largest on campus eateries. These two Bon Appétit locations have designated vegetarian/vegan stations and also offer a vegetarian or vegan option at each station. 

 

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

The Great Hall, Marketplace, The Refectory, Nasher Cafe, The Faculty Commons use dishware/china/glass and are very limited when using "to go" products.  The Refectory uses "biopaks" for "to-go" items and Saladelia uses biodegradable paper products. Bon Appétit and Duke Dining have partnered with Professor Charlotte Clark of the Nicholas School of the Environment to collaborate with their students on researching the most effective and sustainable packaging options for our campus operations.

 

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).

Depends on the location but Dining Services and Bon Appétit have been partnering with a Food and Energy course within the Nicholas School to review all options for to-go containers to find the most environmentally friendly option.

[ 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: Discounts for bringing your own mug for coffee/soda purchases

 

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?

[ X ]  No

[  ]  Yes. Please describe:

 

FOOD COMPOSTING AND WASTE DIVERSION

Yes, Dining Services continues to grow our composting program.  Currently, approximately 90% of our dining facilities participate in our composting program. We continue to add locations to the program when possible. In FY0607 Duke composted 240 tons of food waste,250 tons in FY0708, 245 tons in FY0809. In 2008, Bon Appétit locations composted over 178 tons of waste. ** we have no way to separate pre and post consumer compost tonnages as they are all collected simultaneously.

 

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.

[  90%]  Proportion of dining facilities that run preconsumer compost programs.

[   see above  ]  Annual tonnage of preconsumer compost.

 

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.

[  30 %]  Proportion of dining facilities that run postconsumer compost programs.

[   see above     ]  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:

Soup Kitchen, Caring House, Durham Rescue Mission, Urban Ministries

 

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: Marketplace is trayless (all-you-can-eat freshman dining hall, the Great Hall has been experimenting with trayless days to see how it affects an ala carte location

[  ]  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):

All Duke Dining locations are now required to recycle front of the house and back of the house materials. We continue to add recycling bins to all locations to increase participation. Our cooking oil is reused for biodiesel production through piedmont Biofuels. We have switched to paper and all poly-propelene or plastic for to-go utensils and containers.

 

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)

[  ]  Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?

[  ]  No

[X  ]  Yes. Please describe: Recycling bins are located in dining operations on campus

 

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

[   70    %]

 

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 manages the 7 Dining operations that still have University employees.  The other locations are contracted out. Some owners are local.

[  ]  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: The Quality Assurance Manager and Dining Services Assistant Director are part of the Green Dining Committee.  The Quality Assurance Manager and the Dining Services Director are on the Campus Sustainability Committee.

 

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