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Report Card 2010

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Stonehill 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:   Stonehill College
Title:
  Dining Survey
Date survey submitted:
  7/16/09

1) Total annual food budget:
[38.7%]

 

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.

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://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp

3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[0]  Number from which you purchase directly.
[15+]  Number from which you purchase through a distributor. Please specify name and location of distributor:       

Costa Fruit and Produce , Boston, MA: http://www.freshideas.com/chefcentral/report_season.html : local farms: Ward's Berry Farm - Sharon, MA, Lanni Orchard - Lunnenberg, MA,  Jonathan's Sprouts - Rochester, MA, Lookout Farm - Natick, MA, Eva's Garden - South Dartmouth, MA, Wilson Farm - Lexington, MA,  Pioneer Valley Growers Association, Western, MA, Young Family Farm - Little Compton, RI,  Steere Orchard - Greenville, RI, 4 Town Farm - Seekonk, MA, Noquochoke Orchard – Westport, MA

 Hallsmith Sysco, Norton,MA:  http://hallsmith-sysco.com : Cooseman’s Boston Inc., Freshpoint Fowler & Hunting, Infinite Herbs, Roberts Precut Vegetables

  Garelick Farms Dairy : http://www.garelickfarms.com/gf_radio/ : Milkway Farm, Westport, MA

 

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

 Produce: 10% of total produce purchases are local

 Eggs and Dairy:  Cannot differentiate which purchases are local (150 miles) all purchases regional.

Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.  Eggs are purchased from two local distributers:  Hallsmith, Sysco, Norton, MA who sources the eggs from Southern New England Egg Inc., Franklin, CT who sources local eggs.

 

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):  
Costa Fruit & Produce, http://www.freshideas.com/chefcentral/report_season.html

Produce -  varieties of: Apples, Zucchini, Squash, Peppers, Cucumbers, Tomatoes, Potatoes, Blueberries, Parsnips, Peaches, Turnips, Corn, Beets, Beans, Organic Baby Arugula, Lettuce, Pea Pods, Jicama, Asparagus, Raspberries, Blackberries, Pears, Plums, Parsnip, Eggplant, Basil, Cilantro, Mint, Oregano, Thyme, Dill, Rosemary, Parsley, Cauliflower, Leeks, Onions, Carrots  

  Milk & Eggs: Milkway Farm, Southern New England Eggs, Inc.

 

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.
[13+]  Number from which you purchase through a distributor.  Please specify name and location of distributor:
Direct purchases: Bread: Calise & Sons Bakery Inc.

 

Distributer Purchases:  Bake N Joy, North Andover, MA, Bliss Bros Dairy, Inc., Attleboro, MA, Blount Seafood, Fall River, MA, Cape Cod Potato Chip Co., Hyannis, MA, Carlas Pasta Inc., Windsor, CT, Durkee Mower, Inc.,Lynn, MA, Hp Hood Llc, Lynnfield, MA, Josephs Gourmet Pasta, Haverhill, MA, Kens Foods, Framingham, MA, Kim & Gary’s Ice Cream Machine, Warwick, RI, Signature Breads Inc., Chelsea, MA, Stonyfield Farm Inc., Londonderry, NH, Wareham, MA, Milkway Farm, Westport, MA

7) How much do you spend annually on purchasing food that was processed locally?
[4%]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   I ce Cream, Potato Chips, Pasta, Fluff, Dressings, Bread, Yogurt, Baked Goods

 

9) Do you purchase milk from a local dairy?
[  ]  No
[X]  Yes. Please provide name of dairy and location:  Garelick Farms Dairy: http://www.garelickfarms.com/gf_radio/ : Milkway Farm, Westport, MA

 Dairy is contracted by Sodexo with regional dairies and most milk is procured within 150 miles.  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:

 Currently, Stonehill College does not have an on-campus farm or garden.  Sodexo can partner with Stonehill College to assist them in this process if the need arises.


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: Yogurt, Baby Arugala, Coffee


14) How much do you spend annually on organically grown or produced food?
[<1%>]

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:
[   %]  Percentage hormone- and antibiotic-free. Type of meat:
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?
[  ]  No
[X]  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:
Yes.  Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.    


19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[X]  Yes. Please indicate.
[3%]  Percentage purchased that meets guidelines. Please list guidelines used:  

Sustainably Caught: Clam Meat, Cod, Sole with Scallop & Crabmeat, Salmon, Talapia

  Sodexo contracts through regional and broadline distributors for seafood that provide seafood certified by the Marine Stewardship Council and the Monterey Bay Aquarium Seafood Watch guidelines as well as the Aquaculture Certification Council.


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:

 Vegan entrees offered on a daily basis. 


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

Coffee: Fair Trade 100% and Organic< 1%>


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

 Green Mountain Coffee, http://www.greenmountaincoffee.com/shop/OurCoffees/FairTradeOrganic

This fall all coffee offerings at all locations will be fair trade certified.

 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

 Recycle mugs were given to all students on campus in the fall with a discount of .10 cents on all beverage purchases. Recycle bottles were also distributed and guests receive a .05 cent discount on all beverage purchases.  Sodexo donates .15 cents to the National Fish and Wildlife Fund with the purchase of the recycle mugs.  We purchased 3,000 mugs, which resulted in a donation of $450.00.

 

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).
[  ]  Plastic or polystyrene
[X]  Postconsumer recycled content
[X]  Biodegradable/compostable
[  ]  Other
We are required to provide disposable dishware as an option.  This past year we removed Styrofoam cups and polystyrene containers from the salad bar and deli and replaced them with biodegradable cups and postconsumer recycled content paper boats.  Catering utilizes biodegradable plates for all non-china service catering events.  This fall we will remove styrofoam soup containers and replace with a postconsumer recycled content or biodegradable/compostable option.


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:

 

Recycle mugs were given to all students on campus in the fall with a discount of .10 cents on all beverage purchases. Recycle bottles were also distributed and guests receive a 5 cent discount on all beverage purchases.  Sodexo donates .15 cents to the National Fish and Wildlife Fund with the purchase of the recycle mugs.  We purchased 3,000 mugs, which resulted in a donation of $450.00.


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.

 At Stonehill College, we do not participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.


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.
At Stonehill College, we don’t participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.


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
[X]  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:

 Stonehill College went tray free for one week (April 20 th – April 24 th ) which resulted in an estimated savings of 571 kilowatt hours of energy and 1,090 gallons of water.  This fall we will be tray free every Tuesday which should result in a savings of 3,648 kilowatt hours of energy and 6,976 gallons of water for the academic year.

 

Stonehill College dining services operations are retail in nature so this is not applicable here only a daily basis.  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):
Recycling used cooking oil: Baker Commodities, Billerca  MA: http://www.bakercommodities.com/ : Baker Commodities is a completely “green” company, recycling animal by-products and kitchen waste into valuable products that can be used to feed livestock, power vehicles, and act as a base for everyday items. Our network of more than 21 facilities across the United States converts animal by-products and food waste into commercial commodities such as high-protein ingredients for livestock feed and pet food, and tallow, a valuable ingredient in soaps, paints, cosmetics, and more. Our facilities also convert used cooking oil and waste water into “yellow grease,” a key ingredient in biodiesel fuels. Baker Commodities is committed to saving the environment by finding sustainable ways to support the food production and restaurant industries. And we are committed to providing the highest quality service to our customers nationwide!

 Currently all chemicals 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
[X]  Aluminum
[X]  Cardboard
[X]  Glass
[X]  Paper
[  ]  Plastics (all)
[X]  Plastics (some)
[X]  Other. Please list: Recycling used cooking oil: Baker Commodities, Billerca  MA: http://www.bakercommodities.com/ : Baker Commodities is a completely “green” company, recycling animal by-products and kitchen waste into valuable products that can be used to feed livestock, power vehicles, and act as a base for everyday items. Our network of more than 21 facilities across the United States converts animal by-products and food waste into commercial commodities such as high-protein ingredients for livestock feed and pet food, and tallow, a valuable ingredient in soaps, paints, cosmetics, and more. Our facilities also convert used cooking oil and waste water into “yellow grease,” a key ingredient in biodiesel fuels. Baker Commodities is committed to saving the environment by finding sustainable ways to support the food production and restaurant industries. And we are committed to providing the highest quality service to our customers nationwide!

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

 Metal, glass, plastic (bottles, cans, jars, plastic containers) receptacles are located throughout dining locations. We collect the tray waste at a central location, where we are able to sort out plastic and paper recyclables from non-recyclable  trash.

 

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[      75 %] Because our Dining Service plans are 100% declining balance purchasing, there is very little food waste: students tend to eat what they get when there is a price attached! China plates and plastic cups are available for those who eat in, and there are recyclable to go cups and take out containers which leaves little actual waste in the Dining Commons. Food service recycles all paper, cardboard, metal products and food oil.

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?
[  ]  No
[X]  Yes. Please describe:

 The Director of Dining Services is a part of the Environmental Stewardship Council.

 

 

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