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Report Card 2010

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Saint Louis 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: Scott Werner

Title: Chartwells District Manager

Date survey submitted:

 

1) Total annual food budget: [$ 4,296,000 ]

 

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 formal policy but Compass Group has initiatives to encourage units through different programs to buy locally grown produce and other items when available.

[ ] 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.

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

Lee Farms – Warren County Missouri

Thies Farms – St. Louis County

Don Ross and Sons Freeburg Illinois

Dean Wehmeier Auxvasse Missouri

Flamm Farms – St. Louis County

Ole Tyme Produce – St. Louis, MO

 

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

[$ 6,883.38 ]

 

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):

Tomatoes, asparagus, squash, cantaloupe, pumpkin, apples, peaches, green peppers, cabbage, honey, milk, fish

 

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

 6) From how many local processors do you purchase?

[ # 13 ] Number from which you purchase directly.

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

Bakers Pride – St. Louis, Companion Bakery – St. Louis, Earthgrains Baking – St. Louis, Eurogourmet – St. Louis, Fox River Dairy – Sr. Louis, Fox River Foods – St. Louis, Kaldi’s Coffee – St. Louis, Kuna Meat – St. Louis, Le Bonne Bouche De – St. Louis, Morey’s Seafood – St. Louis, Ole Tyme Produce – St. Louis, Prairie Farms Dairy – St. Louis, Theodore Baking – St. Louis

 

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

[$ 924,484.65 ]

 

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese): Bread, Cheese, Coffee, baked goods, specialty cheese, milk, dairy products, meat items – steak‐hot dogs‐sausage,

 

9) Do you purchase milk from a local dairy?

[ ] No

[ x] Yes. Please provide name of dairy and location:

Prairie Farms ‐

 

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:

Compass Group is proud to lead the foodservice industry with groundbreaking policies that champion local farmers and fair trade; reduce the use of antibiotics in chicken and pork; strengthen healthy oceans through use of sustainable seafood and promote farm animal welfare through 100 percent use of cage free shell eggs.

for information: 

http://cgnad.com/default.asp?action=article&id=247

 

13) Do you purchase organically grown or produced food?

[ ] No

[x ] Yes. Please list items:

Organic food is purchased each year at SLU, including: organic yogurt, organic chocolates, Dagoba bars, organic chips, organic granola, Annie’s Organic Snacks, Paul Newman’s Organic candies, and Larabar Organic Bars, gluten free bread and pastry products

 

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

[$ 23,246 ]

 

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

[ 100%] Percentage confinement‐free. Type of meat product:

[ 100%] 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:

[ 100%] 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%] 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:

Compass Group recognizes the Monterey Bay Aquarium as the leading science‐based conservation organization developing sustainable seafood recommendations. Compass Group's ongoing commitment to sustainable seafood remains grounded in the Aquarium's Seafood Watch Program and the partnership between the two organizations.

 

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:

We currently offer 1‐3 Vegan options daily at all campus locations. We also have one entire location devoted to be totally vegetarian and Organic. Terra Ve offers a wide range of Vegan and Organic juices, sides, entrees, salads, snacks, etc... We also have a farmers market of produce in this location.

 

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: we purchase Starbucks, Kaldi's Coffee

[x] All

 

23) Do you purchase other Fair Trade Certified food products?

[ ] No

[x ] Yes. Please indicate (repeat for each product).

[ 100%] Percentage purchased that is Fair Trade Certified. Type of item: Banana’s

 

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: we sell re‐fillable coffee/soda mugs

 

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?

[ 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: Campus Kitchen ‐ local food bank on Campus that services the St. Louis City area.

 

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:

Both resident dining locations at St. Louis University went 100% trayless at the beginning of the 2008‐2009 school year.

 

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):

St. Louis University runs the following Chartwells programs to help eliminate food waste and educate students and customers on healthier eating habits.

Project Clean Plate – a program designed to educate our students and customers on the amount of food that is thrown out each day. We measure the food scraps that are returned with our customer’s plates and graph those totals daily. The Students signed a commitment sign at the beginning of the year to pledge to help reduce waste. We post the waste amounts on a graph in the dining hall so the students can follow their progress.

Chartwells’ Trim Tracks program is designed to educate our associates on the amount of waste that is created in the kitchen during production. We collect and measure the scraps and weigh each container. We graph the results and meat regularly with our staff to get ideas on how we can reduce this amount.

 

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)

[ ] 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)?

[ 10 %]

 

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:

Chartwells operates St. Louis university food services

[ ] 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:

Chartwells currently has 2 members of our management team that sit on the Schools Sustainability Committee. Chartwells also hosts the SGA food committee and meets regularly with them where environmental and sustainable topics and initiatives are discussed and acted upon.

 

 

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