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Report Card 2010

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Iowa State 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:   Merry Rankin
Title:
   Director of Sustainability
Date survey submitted:
  7/24/09

1) Total annual food budget:
[$6,500,000 ]

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?
[   ]  No
[ X ]  Yes. Please describe and provide URL, if available:   The Farm to ISU five-year plan details the dining service’s goal of purchasing 35% local, organic, and sustainable food by 2011-2012 academic year. The plan includes quantifiable goals for each year between now and the fifth year for specific food products (i.e., milk). URL: http://www.dining.iastate.edu/farm_to_isu/plan.php


Questions 3-5 pertain to locally grown purchases.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 22]  Number from which you purchase directly. (See list; next page)
[ # 2 ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

·         Brewer Wholesale Meats, Des Moines, IA

·         Lewright Meats Inc., Eagle Grove, IA

 

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$500,000]

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):  

See list; next page

 

Question #3

Question #5

1.       DeMoss Pumpkin Farm

1.       Beef

2.      Deal’s Orchard

2.      Pork

3.      Growing Harmony Farms

3.      Poultry

4.      Greg Maxwell

4.      Cheese

5.      Plantpeddler

5.      Sweet corn

6.      Black’s

6.      Apples

7.      Berry Patch Farms

7.      Carrots

8.      Moenck Honey Farms

8.      Tomatoes

9.      Lee Seed Co.

9.      Squash

10.  Mary Ann deVries

10.  Onions

11.  Ebert Honey Company

11.  Cantaloupe

12.  Northern Prairie Chevre

12.  Watermelon

13.  Audubon County Family Farms

13.  Pumpkins

14.  Wilber Northside Market

14.  Peppers

15.  Sunrise

15.  Potatoes

16.  Small Potato Farm

16.  Radishes

17.  Onion Creek

17.  Asparagus

18.  Iowa Farm Families

18.  Arugula

19.  Maytag Cheese

19.  Poinsettias

20.  Vande Rose

20.  Honey

21.  Cleverly Farms

21.  Gourds

22.  Rolling Acres Farm

 

 
Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ #  11]  Number from which you purchase directly.

  • AE Milk
  • Ebert (honey)
  • Burke
  • Brewers
  • Hy-Vee
  • Sawyers
  • Halal
  • Blue Sky
  • Picket Fence Creamery
  • Deal’s
  • Moenck (honey)
  •  

[ # 10 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:

  • Vistar – Rice Lake, MN
  • Reinhart – Cedar Rapids
  • H&H – West Union
  • Loffredo – Des Moines
  • Martin Brothers – Cedar Falls
  • Lewrights – Eagle Grove
  • Hawkeye – Iowa City
  • Farner-Bocken – Carroll
  • Sysco – Ankeny
  • PFG – Rock Island


7) How much do you spend annually on purchasing food that was processed locally?
See list; next page

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

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

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

Food is purchased from the ISU student garden & Horticulture & Research Farm programs

11) Do you participate in a farm-to-school program?
[  ]  No
[ X ]  Yes. Please describe program: The Farm to ISU plan aims to increase the percentage of local, organic, and sustainable food that Iowa State purchases. The program’s five-year plan includes annual numerical goals to reach for proportions of meat, dairy, and other products that are sourced locally (defined in this program as within 200 miles). The five-year plan also details the dining service locations to which the program will expand.

Question #7

Product

Vendor

Volume

Loffredo

Organic yogurts, milk

$12,531.00

Honey

 

$4,758.50

Nuts, soy jerky

 

$62.40

A-E

 

$4449,934.30

Cookies BBQ

Salsa, taco sauce

$14,844.14

Snappy Popcorn

 

$61.60

Blue Bunny Ice Cream

 

$7,733.61

Meat

 

$78,077.02

Question #8

 

  •  Ground Beef

10.  Soy Nuts

  • Sausage

11.  Milk

  • Pizza Topping

12.  Ice Cream

  • Goat Cheese

13.  Pasta

  • Brats

14.  BBQ Sauce

  • Steaks

15.  Salsa

  • Apple Cider

16.  Taco Sauce

  • Honey

17.  Spices

  • Yogurt

 

 
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: Five-year plan includes a 35% organic, local, and sustainable food goal by the 2011-2012 academic year.

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

  • Mixed Greens
  • Yogurt
  • Chevre Cheese
  • Gold Rush Apples
  • Milk
  • Sweet Corn
  • Carrots
  • Tomatoes
  • Radishes
  • PFG Potatoes
  •  
  •  


14) How much do you spend annually on organically grown or produced food?
[ $416]

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).
[0%]  Percentage cage-free eggs
[2.5%]  Percentage confinement-free. Type of meat product:  Pork


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:

 

Discussions are currently taking place to include in purchasing plan.
17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[X]  Yes. Please indicate (repeat for each product).
[2.5%]  Percentage hormone- and antibiotic-free. Type of meat:   Pork, ground beef, processed steer, turkey
[   %]  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).  Goat Cheese
[   %]  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?
[X]  No
[  ]  Yes. Please indicate.
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:

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:  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
[X]  Some. Please describe:  Coffee for specific locations that have requested.  One college coffee shop (College of Design) and our campus-based Caribou Coffee retail location both feature fair trade.
[  ]  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  (in process – not yet)
[  ]  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: Customers receive a discount when they bring their own mug & cup.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[X]  Yes. Please describe: Food cup for soup & lid; 6” & 9” carryout trays

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.
[50%]  Proportion of dining facilities that run preconsumer compost programs.  By volume
[500,000]  Annual tonnage of preconsumer compost.  Estimated first year

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.
[ 75%]  Proportion of dining facilities that run postconsumer compost programs.  By volume
[ 600 ]  Annual tonnage of postconsumer compost.  Estimated.  Post consumer composting scheduled to begin in three of five dining centers and limited dining outlets, Fall 09.


30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[X]  Yes. Please describe: Food at First – a free meal program for the City of Ames takes food from one of our dining and retail outlets.  Discussions are taking place to expand this to our other dining centers and retail outlets.

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:   currently at one dining center facility – Season’s

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):

Students completed a waste food audit in one dining center facility and completed education and awareness materials that led to our trayless program.  Discussion with student group regarding waste oil to biofuel production is currently taking place – used cooking oil is currently taken by a local farmer for animal feed.  Student groups have also assisted with various education and awareness campaigns for ISU Dining including, local food, waste food, and composting.

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

[  ]  None
[X]  Aluminum – only in Catering and one dining and retail outlet, Hawthorn Market & Cafe
[X]  Cardboard
[X]  Glass
[X]  Paper
[  ]  Plastics (all)
[X ]  Plastics (some)  - plastic shrinkwrap from deliveries
[  ]  Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X]  Yes. Please describe:  recycling receptacles for all noted recyclables above and compost materials are located throughout operations areas throughout dining locations.  Post - consumer recycling receptacles are currently being discussed.

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

Currently being determined.  As all university waste is combined for one overall tonnage rate, overall diversion rate is currently what is available.  Detailed assessment is underway.  

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:  auxiliary
[  ]  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: Chair of VPSA Sustainability Committee.  KISB member, member campus recycle, member of DoR & Dining Sustainability Committee

 

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