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Report Card 2010

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Michigan 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:  
Title:
 
Date survey submitted:
 

1) Total annual food budget:
[$ 18,000,000 ]

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?
[  ]  No
[X]  Yes. Please describe and provide URL, if available:

This is some what of a yes and no answer.  We have the protocols for local and regional sourcing and procurement outlined in our document:  Farm to MSU.    It is a developing program, and not a requirement based on the limits of food service sourcing available in the State.

Questions 3-5 pertain to locally grown purchases.
3).From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ #  6 approx   ]  Number from which you purchase directly.
[ #    15 approx ]  Number from which you purchase through a distributor. Please specify name and location of distributor:  MSU Food Stores is currently engaging in a Farm to MSU Program to focus on local growers and famers who use sustainable practices. Currently we do business with 15-16 local producers. We collaborate with Michigan based organizations to strengthen the ties between the community and MSU in an effort to provide a healthy regional environment. We also support Michigan businesses as they provide job and economic development.


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

10%; is an estimate.  Our numbers will not be available until the close of the fiscal year.

We are targeting a report being available by 08.01.09

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 and dairy; White fish and lake perch, maple syrup,, flours, sugar, some fresh produce, honey,

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.
[ #  0   ]  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?
[$  ]
10%. Dollars will be available after Aug 1, 2009.


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

Cereals, breads, pies, other misc baked goods, ice cream ,

9) Do you purchase milk from a local dairy?
[  ]  No
[X]  Yes. Please provide name of dairy and location : Country Fresh; plant assignment in Grand Rapids, MI

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[X]  Yes. Please describe source and amount:  Currently one dining hall is using spring mix from the on campus student organic farm.  The plan is to expand variety and provide produce to more locations as feasible.

11) Do you participate in a farm-to-school program?
[  ]  No
[X]  Yes. Please describe program:
We have a partnership program set up with the MSU Student Organic Farm. It is a 10 acre farm with a 4000 square foot hoop house.


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:
From the MSU Student Organic Farm on a limited basis as noted.

 

14) How much do you spend annually on organically grown or produced food?
[$   $5,000.00        ]

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?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[ 15  %]  Percentage hormone- and antibiotic-free. Type of meat: Poultry
[   %]  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).
[75 %]  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.
[30 %]  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?
[X]  No
[  ]  Yes. Please specify number of options and the frequency with which they are offered:

The menu planning department is currently testing various food items for Vegan options. We are also researching and testing food options involving food allergens such as Gluten free, peanut and soy.


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 coffee is used in all dining halls.
[  ]  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
[  ]  Other
Description (optional): We use  disposable wear made from corn and potato. Napkins are made from recycled content 100%.

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:

Dining Services has cut back on carry-out operations and increased dining hall hours to minimize use of takeout. We have minimized the amount of locations that allow "to go" options and utilize reusable items in the majority of our dining services. Offered residence hall students a free mesh recycling bag and a refillable water container to refill at filtered water stations in the residence areas

 

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

Less than 1% based on customer request. 

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.
We are still exploring the use of an Anaerobic Digester. We do not have a food composting program on campus at this time, but we do compost manure.


30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[ X ]  Yes. Please describe:  We donate food to the Red Cross and The Greater Lansing Food Bank

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:

Yakeley dining hall is trayless and we are expanding the program to another dining hall to open trayless this fall.

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 send our grease to the MSU Bio Refinery Training Facility and Kreuger Commodities. To date Krueger has generated over 900 gallons of Bio Diesel Fuel. In addition to both examples above Energy cut backs have been prioritized by reducing HVAC/fans, lights, computers, electricity, steam, and water use.  Energy Star equipment is being used in new purchases.  Refrigeration: curtains used in some units to keep the walk in coolers from losing temperature. Not turning on food equipment prior too far ahead. We utilize a cook to flow method to avoid cooking to far ahead for a better quality product.


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

 

We reuse them in our faculties and send  buckets to MSU Surplus for reuse/ resale and reuse them in o. We give to local area schools when we can. We recycle carpet from dining room projects and send useable pieces of equipment and furniture to our MSU Surplus stores for reuse or resale.

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

All dining halls are equipped with receptacles for capturing recycled materials.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[14 %]

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: Yes managers, fulltime and student staff  are involved in Environmental Stewardship committees at many levels to move initiatives forward. MSU Food Stores and Concessions, Kellogg Center, Union have also moved forward with this initiative.

 

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