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

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

Loyola University Chicago

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:   Doug Stendeldt
Title:
  Director of Operations
Date survey submitted:
  July 15, 2009

1) Total annual food budget:
$1 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)?
[ #     ]  Number from which you purchase directly.
[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

We purchase through a program our main supplier Sysco has in place called Lower Lakes which is produce farmed within a 250 mile radius of Chicago.  The selection is dependant on growing seasons.  We don’t have data on how many local farms these products come from.


4) How much do you spend annually on purchasing food that was grown or raised locally? [$]
Data currently not available from supplier.  Data will be available per new program in the fall 2009.  The company name is Lower Lakes and will be purchased through Sysco foods.


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):   Lower Lakes Produce


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

Data currently not available from supplier.  Data will be available per new program in the fall 2009.


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

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

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?
[ 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: Convenience store in Simpson Hall carries a full line of organic products for resale.

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

$50,000 estimated coffee

$30,000 estimated projection on Lower Lakes Produce


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).
[ 90% ]  Percentage hormone- and antibiotic-free. Type of dairy product: 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.
[ 30% ]  Percentage purchased that meets guidelines. Please list guidelines used: Sysco Foods has established a list of seafood they sell that meets the Monterey Bay Seafood guidelines.  We are ordering off of the lists now and labeling them in our dining facilities.

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 full student driven program is in place in the residential program.  Students meet weekly with the director to talk about the program and build menus.  This committee also helps determine options available in retail and convenience dining centers.


21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above: New program started this summer, so data is not available yet.

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[  ]  Some. Please describe:
[ X ]  All: Metropolis Coffee, also organic and a local business

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product). Divine Chocalate
[ 100% ]  Percentage purchased that is Fair Trade Certified. Type of item: Chocalate

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: Residential is 100% reusable dishware

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):

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:

A reusable bag is available in the convenience stores which grant a discount on purchases when using the bag.

A coffee mug program will be implemented in August, also granting a discount on drip coffee when used on campus.

 

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: Consumption Reduction & Recycling Advisory Committee is working with the city to change local regulations on composting.
[  ]  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 has been in a continuing program of support for the Interfaith Sunday Soup Kitchen of Evanston.  Since 2005, we have purchased, distributed, helped prepare and serve over 3600 meals to a part of this areas neediest population at a cost of $11,000.

 

Dining Services is in support of helping Chicago's underprivileged to thrive and grow by donating all loose coin donations from our retail and dining locations to Growing Home, Inc. Growing Home is a non-profit organic agriculture business that provides job training and preparation to previously-homeless individuals in our community.

 

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:

Simpson Dining Implemented 11/01/2008

Lakeshore Dining Implemented 03/09/2009

 

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):

Two locations provide the campus biodiesel project with fryer oil for production.

Study conducted each year by a University class on waste in the Residential dining.

Hunger week activities are promoted and run in Residential dining.

Dining uses 100% recycled napkins in all locations.

Recycle cardboard boxes at the receiving points.

Participate in Recycle Mania.

Recycle office supplies including paper and printer cartridges.

Properly filter fryer oil to extend life of oil.

New dish machine with energy saver booster heater being installed in residential location this summer.

 

RECYCLING OF TRADITIONAL MATERIALS

33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[ ] None
[ X ] Aluminum
[ X ] Cardboard
[ ] Glass
[ ] Paper We don't have a formal program for paper recycling though, though we have converted a number of our former paper practices to digital pdfs to reduce our usage. We also only purchase 30% recycled paper for our offices.

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

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]  Yes. Please describe: Containers are located either in or near the exit of all dining locations.  Working with facilities and Consumption Reduction & Recycling Advisory Committee to make containers available for special events on campus .

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

Dining shares recycling and waste facilities with student residential areas so we can not break out the numbers associated directly with dining.  The overall campus diversion weights are as follows.

11.23 tons, April 2008

8.72 tons, March 2008

10.94 tons, February 2008

8.95 tons, January 2008

8.08 tons, December 2007

8.1 tons, November 2007

7.35 tons, October 2007

3.8 tons, September 2007

2.9 tons, August 2007

 

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: ARAMARK
[  ]  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: Doug Stenfeldt, the Dining Operations Director, has been a member of the Consumption Reduction & Recycling Advisory Committee for over 1.5 years.

 

<< Back to Report Card

 

Powered by Olark