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Report Card 2010

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Massachusetts Institute of Technology

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:   Robert Planutis
Title:   General Manager, MIT Faculty Club and Refresher Course (Aramark)
Date survey submitted:
 7/10/2009

1) Total annual food budget:
[$   950K   ]

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 farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 2 ]  Number from which you purchase directly.
[ # 3 ]  Number from which you purchase through a distributor. Please specify name and location of distributor: SYSCO, NORTON, MA

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 350K]

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):  

WHEN AVAILABLE:
FRESH FRUITS & VEGETABLES

MILK

EGGS

MEAT – BEEF, LAMB, PORK

POULTRY – CHICKEN, TURKEY, DUCK

MAPLE SYRUP

FISH & SEAFOOD


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


6) From how many local processors do you purchase?
[ #12 ]  Number from which you purchase directly.
[ # >100]  Number from which you purchase through a distributor.  Please specify name and location of distributor:  SYSCO, NORTON, MA

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

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

CHEESE

YOGURT

ICE CREAM

BAKED GOODS

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

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: UPON CUSTOMER REQUEST

14) How much do you spend annually on organically grown or produced food?
[$   12K    ]

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). UPON CUSTOMER REQUEST
[  5 %]  Percentage cage-free eggs
[ 5  %]  Percentage confinement-free. Type of meat product: CHICKEN
[   %]  Percentage confinement-free. Type of meat product:

 

16) Do you purchase any grass-fed animal products?
[  ]  No
[X  ]  Yes. Please indicate (repeat for each product). UPON CUSTOMER REQUEST
[5  %]  Grass-fed. Type of animal product:  BEEF
[5 %]  Grass-fed. Type of animal product: LAMB

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[X ]  Yes. Please indicate (repeat for each product). UPON CUSTOMER REQUEST
[ 5  %]  Percentage hormone- and antibiotic-free. Type of meat: BEEF

[ 5%]  Percentage hormone- and antibiotic-free. Type of meat: CHICKEN

18) Do you purchase hormone- and antibiotic-free dairy products?
[ X ]  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 PURCHASE SEAFOOD ON THE “BEST CHOICES” AND “GOOD ALTERNATIVES” LISTS AND AVOID SEAFOOD ON THE “AVOID” LIST UNLESS A SPECIFIC VARIETY IS REQUESTED BY A CUSTOMER.

ARAMARK  has partnered with Seafood Watch to shift its U.S. seafood purchases toward sustainable sources over the next decade.

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 OFFERINGS OF SANDWICHES, SALADS AND ENTREES.  WEEKLY OFFERINGS OF SOUP.

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
  NA

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[X ]  Some. Please describe:  JAVA CITY COFFEE
[  ]  All

23)  Do you purchase other Fair Trade Certified food products? NA
[  ]  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
[  ]  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:  10¢ DISCOUNT FOR CISTOMERS WHO BRING THEIR OWN, PLATE, CUP, OR BOWL.  REDUCED PRICING FOR COFFEE MUG REFILLS.

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?
[  ]  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.
[100 %]  Proportion of dining facilities that run preconsumer compost programs.
[      ]  Annual tonnage of preconsumer compost. NA

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.
[100%]  Proportion of dining facilities that run postconsumer compost programs.
[      ]  Annual tonnage of postconsumer compost. NA

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ X ]  No
[  ]  Yes. Please describe:

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:

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 ENCOURAGE PATRONS TO TAKE FEWER NAPKINS AND TAKE ONLY THE UTENSILS THAT THEY WILL NEED.   WE SELL RE-USUABLE BAGS FOR PATRONS TO CARRY THEIR LUNCHES. 

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

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[X]  Yes. Please describe: LARGE, CLEARLY MARKED RECEPTACLES ARE LOCATED IN THE REFRESHER COURSE CAFÉ, FACULTY CLUB OFFICE AND KITCHEN. 

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[  100%]

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

-----


Name:   Marietta Lamarre-Buck        
Title:
  General manager (Bon Appetit)
Date survey submitted:
  7/30/09

1) Total annual food budget:
[$   705900           ]

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:  www.circleof responsibility.com 


Questions 3-5 pertain to locally grown purchases.


Farm to Fork is a company-wide initiative to buy locally.  Our first choice is to purchase seasonal and regional produce from local farmers within a 150 mile radius.  These gems of the earth are prepared and served within 48 hours of harvest. 
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 1]  Number from which you purchase directly.
[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor: Unknown but distributor marks product as local but not the name of the farm.  Distributor is Sid Wainer.

4) How much do you spend annually on purchasing food that was grown or raised locally?
[approximately $25000]

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 fruit and vegetables, some honey and some maple syrup


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.
[ #     ]  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?
[$           ]

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

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

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?
[ X ]  No
[  ]  Yes. Please list items:

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
[   %]  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?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[ 100  %]  Percentage hormone- and antibiotic-free. Type of meat: Ground Beef
[100   %]  Percentage hormone- and antibiotic-free. Type of meat: Chicken, Smoked Turkey and raw turkey

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
[   %]  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

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: 2 or more 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?
[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
[  ]  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?
[X  ]  No
[  ]  Yes. Please describe:

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[X  ]  Yes. Please describe: for dinners to go

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.
[   70%]  Proportion of dining facilities that run preconsumer compost programs.
[      ]  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.
[  70 %]  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.?
[X  ]  No
[  ]  Yes. Please describe:

31) Do your dining facilities have a trayless dining program?
[X  ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[  ]  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):
Food waste auditing


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

34) Are recycling receptacles located throughout dining locations?
[X  ]  No
[  ]  Yes. Please describe:

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

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 Appetit Management Company
[  ]  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?
[ X ]  No
[  ]  Yes. Please describe:

 

-----  


Name:   Kerrianne Donnelly
Title:
   Director of Operations (Sodexo)
Date survey submitted:
  July 10, 2009

1) Total annual food budget:
[$ 1,487,233 (2010) ]

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:


Questions 3-5 pertain to locally grown purchases.

 

Buying fresh, locally grown produce ensures more than just fresh, great tasting and nutritious food. It's also part of Sodexo's commitment to sustainability and supporting the communities where we do business, including their local farmers and artisan producers.

 

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://sodexousa.com/usen/citizenship/sustainability/foodservices/foodservices.asp


3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ # 3  ]  Number from which you purchase directly.
[ # 8 ]  Number from which you purchase through a distributor. Please specify name and location of distributor:    
Baldor, Boston  http://www.baldorfood.com/local-farms.htm   Many local Massachusetts farms

Hallsmith Sysco, Norton MA

Garelick Farms Dairy http://www.garelickfarms.com/gf_radio/    - One local dairy farm, Westport MA

 
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$    72K       ]

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): Fruits , Vegetables, Milk and Eggs : Zucchini, Lettuce, Herbs, Berries, Peppers, Tomatoes, Apples, pears, Celery, Cucumbers, Onions, Broccoli, Carrots and Dairy

 

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

Laronga Bakery – Garelik – Carla’s Pasta Inc – Blount Seafood – La Patisserie – Kens Food –

Kettle Cuisine Inc – WNA Chelmsford – Signature Bread Inc – Carolina Classics Catfish –

Stacys Pita Chip Co

 

7) How much do you spend annually on purchasing food that was processed locally?
[$  63K    ]

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

Bread , Bagels, Dressings, Soups, Tofu , Pasta, Fish, Hummus, Biscotti and Muffins

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

Garelick Farms – Milkway Farm, Westport MA

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:

 Mediterranean Salad, Tabouli, Hummus, and Vegetables

Stoneyfield Yogurt, Honest Tea, Izze Beverage, Brown Rice, Oatmeal, Kind Bars, Granola Bars

14) How much do you spend annually on organically grown or produced food?
[$  18K   ]

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:

Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats.  It is up to the account/client if they want to pay for the increased costs and purchase the 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:
Sodexo has agreements with regional and broadline distributors that provide grass fed products.  It is up to the account/client if they want to pay for the increased costs and purchase the 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: Beef
[   %]  Percentage hormone- and antibiotic-free. Type of meat: Chicken

 The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers are regulated by the USDA.   Additionally, Sodexo has agreements with regional and broadline distributors that provide hormone and antibiotic free meats.  It is up to the account/client if they want to pay for the increased costs and purchase the product. 

18) Do you purchase hormone- and antibiotic-free dairy products?
[ X ]  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.
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:

 Sodexo Guidelines: Sustainably caught from properly managed wild fisheries and aquaculture facilities operated to protect natural fish populations and the surrounding environment  Only Sysco Salmon & Shrimp


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  offerings Sandwich – Salad- Entree

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
  None
 

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No

[  ]  All
[ x ]  Some. Please describe: 

Peets Coffee- http://www.peets.com/sustainable/coffee.asp   

Green Mountain Coffee Roasters  – http://www.gmcr.com/csr

Starbucks Coffee - http://www.starbucks.com/SHAREDPLANET/index.aspx

Sodexo Commitment:

We will double our purchase of fairly and responsibly traded products every year until 2015.


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
Description (optional):

Sodexo Sustainability Commitment:

We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.


25) If you offer disposables, please indicate materials used (check all that apply).
[ X ]   Plastic or polystyrene
[ X ]   Postconsumer recycled content
[ X ]  Biodegradable/compostable
[  ]  Other
Description (optional):

Sodexo Sustainability Commitment:

We will utilize environmentally responsible equipment, products, packaging and cleaning practices at 100% of our offices, productions facilities and client’s sites by 2015.

 

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:

 Coffee Mugs 10 % off coffee sale of all refillable container purchases.

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?
[  ]  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.
[   %]  Proportion of dining facilities that run postconsumer compost programs.
[ 31.7 tons   ]  Annual tonnage of postconsumer compost.

31.7 tons includes a small amount of preconsumer waste .

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ X ]   No
[  ]  Yes. Please describe:

31) Do your dining facilities have a trayless dining program?
[ X ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[  ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:

As our operations at MIT are all retail in nature, this is not applicable in the operations we manage here.  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.

 

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):  Currently all chemical used by Dining Services for cleaning are Green Seal Certified.  Our warewashing program provides the ability to improve efficiency to reduce water and energy consumption. 

 

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

[  ]  None
[  ]  Aluminum
[ X ]   Cardboard
[ X ]   Glass
[ X ]   Paper
[ X ]   Plastics (all)
[ X ]   Plastics (some)
[ X ]   Other. Please list: COFFEE GROUNDS


34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]   Yes. Please describe:    Paper- bottle recycle bins located in the dining Cafe

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:
[X  ]  Contracted. Please describe:
[  ]  School operated. Please describe:
[  ]  Other. Please describe:

Sodexo, Inc. ( www.sodexoUSA.com ) is a leading integrated facilities management services company in the U.S., Canada, and Mexico, with $7.7 billion (USD) in annual revenue and 120,000 employees. Sodexo serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government, and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds all administrative costs for the Sodexo Foundation ( www.sodexofoundation.org ), an independent charitable organization that, since its founding in 1999, has made more than $11 million in grants to fight hunger in America.

 

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

 

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