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

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

Fordham University

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:   Brian Poteat
Title:
  General Manager - Sodexo

Date survey submitted:   7-16-09

1) Total annual food budget:
[33% of annual budget]

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:
Sodexo has a local purchasing policy for produce.  In our contracts, we require produce companies to source fruits and vegetables from the same state or geographical region.

 

Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas; child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest and communication.             http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp

 

Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #   O  ]  Number from which you purchase directly.
[ # 15  ]  Number from which you purchase through a distributor. Please specify name and location of distributor: Baldor Foods Bronx , NY

4) How much do you spend annually on purchasing food that was grown or raised locally?
[10% ]
10% of food budget spent on local food. Total food budget not found.

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):  

Apples

Pears

Tomatoes

Squash – All varieties

Peaches

Berries (When in season)

Milk
Lettuce

Nectarines

Potatoes


Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[
0]  Number from which you purchase directly.
[ #  7   ]  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?
[    6%      ]
5% of food budget spent on locally produced items. Total food budget not found.

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

Bread

Baked goods

Bagels

Ice Cream

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

GAF Seelig Southern New York
Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.  The exception is with deficit states where the demand outweighs the production.  Regionally contracted dairies are antibiotic and rBGH/rBST free.


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:
Sodexo has agreements with regional and broadline distributors that provide organic and sustainably produced foods available to all accounts for purchase.  As of July 2009, Sodexo has made the following commitments with an achievement date of 2015.

-100% of the fish and seafood we serve will be sustainably caught and raised.

-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.


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

Mesclun Greens

Legumes – all varieties

Assorted fruits and vegetables

Nuts

Chips

Salsa

Frozen Meals

Guayaki Beverage

Tea

Coffee


14) How much do you spend annually on organically grown or produced food?
[ 3.9 % of food budget ]

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?
[ 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
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:

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[ X ]  Yes. Please indicate. Salmon, Tillapia, Catfish, Halibut
[   3%]  Percentage purchased that meets guidelines. Please list guidelines used:
Sodexo contracts through regional and broadline distributors for seafood that provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.


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: Vegan options are offered in all dining locations, and the main dining hall has a vegan station. Over 400 vegan entrees per day served on both campuses.

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: Fair Trade certified is served in all locations. There is an organic, Fair Trade café on campus.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[  .03 %]  Percentage purchased that is Fair Trade Certified. Type of item: Chocolate


DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
[ X ]  Disposable dishware
[  ]  Only reusable dishware
X ]  Reusable and disposable dishware- Only reusable dishware is used in the main dining hall.

25) If you offer disposables, please indicate materials used (check all that apply).
[  ]  Plastic or polystyrene
X ]  Postconsumer recycled content
[ X ]  Biodegradable/compostable
[  ]  Other
Description (optional): Recycled paper napkins, recycled paper cups from Green Mountain Coffee and
Biodegradable to go containers.


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: All fountain beverage and hot beverage purchases are discounted by 10% when a reusable mug is used. We also sell reusable tote bags made from 100% recycled plastic and offer a discount of 5% with first purchase.


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: Dining services donates food and labor to a Local soup kitchen -Part of The Solution.

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: The main dining hall is tray free during the summer. And we run “Trayless Tuesdays” during the academic year. Sodexo suggests that accounts choose to remove trays from dining halls.  Research conducted by Sodexo accounts demonstrate that removing trays creates a reduction in food waste by one ounce per person saves ¼ gallon of water per tray.   There is also saving in natural gas and energy to operate the dish machine to wash trays as well as fewer chemicals that enter the waste water stream.
[  ]  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):

We recycle all cooking oils for biodiesel production.

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

[  ]  None
X ]  Aluminum
X ]  Cardboard
[  ]  Glass
X ]  Paper
[X  ]  Plastics (all)
[ ]  Plastics (some)
X ]  Other. Please list: Used cooking oil for biodiesel production.

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]  Yes. Please describe: Blue Recycle bins for Plastic and aluminum.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposaL0

     [30 %]

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?
[  ]  No
[ X ]  Yes. Please describe:

General Manager and Operations Director are members of the University’ Sustainability Council.

 

<< Back to Report Card

 

Powered by Olark