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Report Card 2010

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Smith College

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:   Ann Finley
Title:   Dining Services Area Manager
Date survey submitted:
  July 21, 2009

1) Total annual food budget:
[$ 2,800,000]

LOCALLY GROWN AND PRODUCED FOOD
2) Do you have any formal policies pertaining to local purchases?
[ X ]  Yes. Smith Dining Services strives to buy locally whenever possible and to provide the best dining experience for students while encouraging sustainable practices. Local farms raise crops without heavy use of pesticides and other harmful chemicals, and provide a better life for livestock. Buying locally supports the local economy and helps keep family farms in business. Smith is a member of CISA [Community Involved in Sustaining Agriculture]. CISA links farmers and communities to strengthen agriculture and enhance the economy, rural character, environmental quality, and social well-being of western Massachusetts, and partners with other organizations in its region and around the country to sustain agriculture.

 

Smith joined to increase support for local farmers as well to as increase the Smith community’s awareness of the importance of buying locally. http://www.buylocalfood.com/Institutional%20Buying.html

 

 The dining policy also specifies recycling, reuse and conservation. See:

http://www.smith.edu/green/operational_dining.php


Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[# 8-10]  Number from which you purchase directly.
[ #25]  Number from which you purchase through a distributor. Please specify name and location of distributor:  

Outlook Farm, Westhampton, MA and Black River Produce, N. Springfield, VT


4) How much do you spend annually on purchasing food that was grown or raised locally?
[$375,292]

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):  

Vegetables, Fresh Fruits, Goat Cheese, Honey, Maple Syrup, Yogurt and Turkey & Roast Beef

 

Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ #5   ]  Number from which you purchase directly.
[ # 17  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:   HPC (Hartford Provisions Company), South Windsor, CT

7) How much do you spend annually on purchasing food that was processed locally?
[$439,423]

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

Milk & Dairy Products, Tofu, Soy Milk, Rice Milk, Salad Dressings, Breads, Coffee, Sodas, Chocolates, Pasta and Meat

9) Do you purchase milk from a local dairy?
[X]     Yes - Smith specifies that milk purchased from HP Hood, Lynnfield, Massachusetts is sourced from Massachusetts dairy farms.


10) Do you source any food from an on-campus farm or garden?
[X]  No - The student run community garden is in its initial stages, we hope to purchase produce in the future.

11) Do you participate in a farm-to-school program?
[X]  Yes. Please describe program:   As a member of CISA (Community Involved in Sustaining Agriculture) and worked with the Mass. Farm to School Program taking part in their Farm to School Week in Sept ’08.
http://www.buylocalfood.com/farmtoschool.htm


ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[X]  Yes. Please describe and provide URL, if available: http://www.smith.edu/green/operational_dining.php


13) Do you purchase organically grown or produced food?
[X]  Yes. Please list items: Coffee, Yogurt, Soy Milk, Rice Milk and some Produce

14) How much do you spend annually on organically grown or produced food?
[$92,000]

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]  Yes. Please indicate (repeat for each product).
[   %]  Percentage cage-free eggs
[   %]  Percentage confinement-free. Type of meat product:
[5 %]  Percentage confinement-free. Type of meat product: Poultry – for special events

16) Do you purchase any grass-fed animal products?
[X ]  Yes. Please indicate (repeat for each product).
[5%]  Grass-fed. Type of animal product: Beef – for special events

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?
[X]  Yes. Please indicate (repeat for each product).
[100%]  Percentage hormone- and antibiotic-free. Type of dairy product:  Milk
[100 %] Percentage hormone- and antibiotic-free. Type of dairy product:  Yogurt

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[X] Yes.
[60 %]  Percentage purchased that meets guidelines. Please list guidelines used:  Monterery Bay Aquarium Seafood Watch Northeast Seafood Guide


20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[X] Yes. Please specify number of options and the frequency with which they are offered:  We offer vegan and vegetarian meals three meals a day, seven days a week.  One of our dining locations (of eleven) is dedicated to vegan cuisine and provides multiple options each day.

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?
[ X ]  All – Fair Trade, Organic and Kosher Coffee

23)  Do you purchase other Fair Trade Certified food products?
[X]  No

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 use compostable disposable dishware at two “Grab & Go” locations and use reusable dish and flatware at nine sit-down residential dining locations. Disposable cups are not offered in either sit-down dining, or in the “grab and go” locations.

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

26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[X] Yes. Please describe: Discount on Beverages at our Campus Center snack bar for re-usable beverage containers. This is the only location on campus where disposable cups are available.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[X] No

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[X] Yes. Please indicate the proportion of dining facilities that run pre-consumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[42%]  Proportion of dining facilities that run pre-consumer compost programs.  Five out of eleven dining facilities and one café.
[      ] Annual tonnage of pre-consumer compost.

The college has eleven dining areas distributed through the residential houses.  Five of those provide sit down meals at breakfast, lunch, and dinner.  The college is currently composting both pre and post-consumer food waste at all of those kitchens.  The remaining kitchens provide less than three meals a day.  Since the early focus has been on the kitchens that generate more waste, we expect that the stated 42% of coverage understates the proportion of our food waste that we are collecting.  Smith has a partnership with a local farm for compost. We will continue to expand the composting program slowly to insure that our partner farm can utilize additional material collected.

 

29) Do your dining facilities compost postconsumer food scraps?
[X] Yes. Please indicate the proportion of dining facilities that run pre-consumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[42%]  Proportion of dining facilities that run pre-consumer compost programs.  Five out of eleven dining facilities and one café.
[      ] Annual tonnage of pre-consumer compost.

The college has eleven dining areas distributed through the residential houses.  Five of those provide sit down meals at breakfast, lunch, and dinner.  The college is currently composting both pre and post-consumer food waste at all of those kitchens.  The remaining kitchens provide less than three meals a day.  Since the early focus has been on the kitchens that generate more waste, we expect that the stated 42% of coverage understates the proportion of our food waste that we are collecting.  Smith has a partnership with a local farm for compost. We will continue to expand the composting program slowly to insure that our partner farm can utilize additional material collected.


30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[X]  Yes. Please describe: We donate a holiday meal at Thanksgiving & Christmas to a local shelter and donate food & dairy products to a local food bank at the end of each semester.

31) Do your dining facilities have a trayless dining program?
[X]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption: Smith College has always had a trayless policy in its residential dining facilities

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):  

·         Dining uses “green” chemicals wherever available & feasible. 

·         We are in the process of installing walk-in cooler efficiency devices. 

·         We promote “take what you want, but eat what you take” with students to cut down on food waste. 

·         For the past 5 yrs have distributed re-usable beverage containers to all students at the beginning of the academic year. 

 

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).  Dining Services recycles all plastic bottles (#1-7) as well as yogurt tubs. 

[  ] Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?
[X ]  Yes. Please describe:

Bottles, cans and cardboard are collected from kitchens in each of the dining areas on campus.  Bottle and can recycling is provided in dining locations in which bottles and cans are available (two “grab and go” locations and the Campus Center Café).  In our sit-down residential dining locations everything is reusable. Our “Grab & Go” locations use compostable packaging and have beverage dispensers where students use re-usable bottles.
At outdoor events where we use canned sodas, compostable plates and flatware, we make recycling receptacles available. 

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       %]
Smith College’s dining services has recyclables and waste picked up as part of a broader campus collection.  As a result, exact weights for most recyclables are unavailable. 

 Looking at the campus-wide data, in FY 2008 over 28% of the routine solid waste collected was diverted for recycling.  Routine solid waste includes routine trash and recyclables, paper, bottles & cans, and cardboard, but excludes food waste, construction & demolition materials, scrap metal, computers & electronics, landscaping wastes, and manure & bedding from the equestrian center.


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 ]  School operated:  Our Dining Services department is operated by Smith College, all management and staff are college employees

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]  Yes. Please describe: A Dining Services manager, who reports to the Director, has been a member of the Committee on Sustainability for the past five years. The same manager is also a member of the Green Team, an informal coalition of students, faculty and staff that enacts sustainable initiative on campus.  The department has monthly meetings with the Five College Food Services Directors (Smith, Mt. Holyoke, Hampshire, Amherst and the University of Massachusetts) where we work together sharing local purchasing and sustainability information.



 

 

 

 

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