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Report Card 2010

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Miami 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:   Nancy Heidtman      
Title:
  Director of Dining Services
Date survey submitted:
  July 20, 2009

1) Total annual food budget:
[$8,000,000]

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?
[ X ]  No, but we do give preference to a local source if one is available.  Miami buys Ohio Proud products when established purchasing guidelines permit. See: http://www.ohioproud.org/
[  ]  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)?
[ #    9 ]  Number from which you purchase directly.

2009 marked the first interactive forum between local farmers and Miami University chefs. The goal was to discover additional opportunities to purchase locally grown and manufactured items. Each of our chefs was paired with a local farmer/producer in a one-on-one setting for 15 minute increments to allow time for the chef to talk about their needs and the farmer/producer to talk about what they had to offer. After 15 minutes, each chef moved to a different farmer/producer and repeated the process. This process allowed six different chefs to meet with six different farmer/producers and allowed both parties to better understand the needs and capabilities of the other, within a 90 minute time period.
[ #   0  ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 245,000 ]

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):  Honey, apples, squash, zucchini, pumpkin, chorizo, potatoes, cucumbers, broccoli, cauliflower, tomatoes, corn, fresh herbs, gourds, and flowers.

Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ #  over 20  ]  Number from which you purchase directly. Terra Nova Bread, Little Dipper Oil, Montgomery Inn, Hussman, Reiter Dairy, Ellenbee Leggett, Amanda Hills, Smuckers, Marzetti, Young’s Jersey Dairy, Graeter’s, Velvet Ice Cream, Delhi Foods, Pepsi, Klostermann, JTM, Midwest Juice, Libby’s Gourmet Desserts, Tapaahsia Farms] 

[ #  1  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor: Walnut Creek Foods, Walnut Creek Ohio, 44654.  Walnut Creek specialized in Ohio products including:  Sugardale Meats, Trail Bologna, Guggisburg Swiss cheese, Heini’s various cheeses, Woeber’s mustards, Inn Maid Noodles, etc.

7) How much do you spend annually on purchasing food that was processed locally?
[$ Estimated $2.7 million  ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Cheese, ice cream, pulled pork, mustards, noodles, baked goods, soft drinks, water, snack foods, dairy items, bratwurst, smoked sausage, deli ham, deli turkey.

9) Do you purchase milk from a local dairy?
[  ]  No
[  X ]  Yes. Please provide name of dairy and location: Louis Trauth Dairy, LLC., PO BOX 721770 , Newport, KY 41072-1770

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ X ]  Yes. Please describe source and amount: Housing, Dining, and Guest Services maintain a small garden to provide various herbs and vegetables for our conference center.

11) Do you participate in a farm-to-school program?
[ X ]  No  It is a goal that in the 2009-2010 school year, an educational component to our Farm to College program gets established.
[  ]  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: We have an extensive line(over 250 products) of organically grown and/or produced items available at Greystone, located adjacent to Alexander Dining Hall, and carry many of these items at the six other retail markets on campus.


14) How much do you spend annually on organically grown or produced food?
[$  $100,000  ]  


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: 100% of all dairy items from Trauth Dairy are hormone free.
[   %]  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: While not all seafood served on campus is considered sustainable, the Monterey Bay Aquarium web site is utilized by the food purchasing office to ascertain the rating factor for various seafoods served on campus. Most recently, we have made the change from serving a 4 oz. breaded Atlantic Cod portion for fish sandwiches that the Monterey Bay Aquarium rates as "Avoid" to utilizing a 4 oz. Alaskan Pollock portion which they rate as "Best Choice." Our catering department, who uses the majority of fresh seafood served on campus, uses Wild Caught Alaskan Halibut which is "certified sustainable" by the Marine Stewardship Council. They also utilize "line caught" Wild Alaskan Coho Salmon which is rated as a “Good Alternative”.

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: Two locations offer vegan options for each meal of the day, every day of the week.

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
  The above categories capture all of our sustainable foods.

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[ x ]  Some. Please describe: Fair trade coffee is available at all in-house dining facilities and at five retail locations as well as catering operations.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[  X]  Yes. Please indicate (repeat for each product).
[   <1% plus our coffee sales]  Percentage purchased that is Fair Trade Certified. Type of item: Various snack items in our retail markets

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

We have completely converted to “green” cleaning agents for ware-washing as well as general cleaning.  With the Apex system from Ecolab for ware-washing, we are using less soap than we were before.

 Clamshell usage has been reduced by individually wrapping items. Eight of eleven campus kitchen operate with china service.   


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): Napkins are at least 40% post-consumer recycled. ALL PLATES ARE NOW BAMBOO/SUGARCANE AND ALL CLEAR CUPS ARE CORN BASED.  The traditional clamshell, made of hinged plastic, has been fully replaced with Eco-Pak #1 and #3 products in campus location. Guests dining at a la carte locations are asked “dine-in or carry-out?” to reduce use of unnecessary paper ware and encourage use of reusable dishware. 


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: Receive discounted refill when using reusable mug.  Will sell reusable Eco-containers in new School of Business operation this Fall for a minimal cost.  All markets will sell reusable market bags this fall with discounts planned throughout the year(Market Monday’s - 5% off anything that will fit in your bag or $.05 off purchases when used, etc.)

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ x ]  No Dining Services doesn’t use any Styrofoam – it was eliminated over 3 years ago. 
[  ]  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: Leftovers are gathered and donated to New Life Mission, a local soup kitchen during school breaks, as well as the Oxford Community Choice Pantry for smaller, consumer-sized items as well as items left over from bid testing.

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: We discontinued use of trays in the locations of Hydrations, Ovations!, and Encore dining units and designed the operations of La Mia Cucina and Dividends, due to open in Fall 2009, to operate without trays.  As we continue our renovations, the practice will become commonplace.
[  ]  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): Touchless faucets have been installed in all kitchen facilities.  Automated paper towel dispensers, set to dispense a prescribed length of towel, reduce waste of paper and have been installed in the kitchen facilities as well.  Hand dryers have being tested to replace manual paper towel dispensers to reduce paper usage in our restroom facilities.

We have reduced the amount of printed weekly menus and materials by 80%.

 

The program “Waging War on Waste” (WWOW) is conducted each year in partnership with Miami’s Recycling Center.  Plate waste, paper waste and liquid waste are measured prior to a marketing campaign in which students are encouraged to reduce in each category of measurement.  A final secret weigh-in captures reductions in the categories, which are then publicized for all of campus.

 

Dining services has partnered with a local gentleman who is using our used cooking grease to run a SVO car.  

 

Dining Services partnered with students participating in the Miami University Interdisciplinary Technology Development Challenge for a proposal titled “Recovering Energy While Cutting Costs: Sustainable Energy Conversion of Bio-Waste”.  Students were studying the logistics of generating energy  through anaerobic digestion with trim waste from our central commissary as well as plate waste from dining units.

 

Greater effort and attention is being given to replacing dated equipment with energy efficient models, such as a new oven/steamer unit designed to run on less energy. We’ve installed some variable speed hood controls to regulate the use of the exhaust fan only as needed.


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): Plastics #1 and #2
[ X ]  Other. Please list: The central warehouse utilizes local company to recycle all wooden pallets. Centralized production of produce reduces the cardboard usage of all dining units.  Reusable delivery containers (carriers, sheet pans, dough containers, totes, etc.) reduce the need for individual packaging for centrally produced items.  Packaging plastic, including shrink wrapping and 2- and 5-gallon buckets, are recycled.

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[  X ]  Yes. Please describe: Paper, can and bottle receptacles are located in convenient areas to the customer in all dining locations.


35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[  60%]  Miami University diverts 60% of its traditional waste stream to recycling.  Our department(dining and residence halls) coordinates with Physical Facilities for campus wide recycling of glass, plastic, aluminum, cardboard(including pizza and to-go boxes), office paper, ink cartridges, and newspapers. Recycling bins are utilized at outdoor special events and sporting events.  Food cans (#10) are crushed and recycled from the Central Commissary.

 

Miami University is a co-founder of the "Recyclemania” program that has since gone nationwide.

In addition to an on-campus competition each spring, we promote statistics to encourage people to use less and recycle.

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:
[  ]  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: Four administrators from Student Dining are members of the campus-wide Recycling Committee. 

Our LEAN (Leveraging Efficiencies, Aligning Needs) departmental committee was specifically formed to make greater strides in sustainability.  The sub-committees of LEAN include: Improved Energy Efficiency, Optimal Use of Labor, Food and Menus, Effective Purchasing Strategies, Effective Use of Facilities and Resources, and Leveraging Information Technology and Communications.  It is an all-inclusive committee involving staff and management from each area of our department with a grass roots effort to ensure we make sustainability a focus in each area of our department.

 

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